Main dish

Balsamic Chicken with Herbs and Vegetables

15 m
1 h 0 m
Ready in:
1 h 15 m
The juiciest chicken breast recipe with sweet and savory honey balsamic sauce!
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Servings: 4
Baby red potatoes
16 oz, cut in quarters
Cherry tomatoes
2 cups
Extra virgin olive oil
2 tbsps
Kosher salt
to taste
Fresh ground black pepper
to taste
1 lb, trimmed
Fresh parsley (leaves only)
2 tbsps, chopped
Balsamic vinegar
¼ cup
2 tbsps
Dijon mustard
1 tbsp
1 clove, minced
Dried oregano
½ tsp
Dried basil
½ tsp
Skinless, de-boned chicken breasts 
  1. Whisk balsamic vinegar with honey, mustard, garlic and dried herbs in a medium bowl. Season with salt and pepper, whisk well.
  2. Place the chicken in a ziplock bag. Add the balsamic mixture, marinate for 30+ minutes (up to 8 hours), turning the bag from side to side to let the chicken marinate well on all sides.
  3. Drain the marinade.
  4. Pre-heat oven to 400° F/200° C/ Gas Mark 6. Coat a baking sheet with cooking spray.
  5. Place the red potato quarters and cherry tomatoes in a single layer on the baking sheet. Drizzle with olive oil, season with salt and pepper.
  6. Place chicken on top of the vegetables.
  7. Roast in the oven for about 15 minutes. Stir in asparagus. Cook for about 10 minutes more or until chicken is well cooked (measure the temperature inside the thickest part of a breast – it should reach 165° F.)
  8. Serve hot, sprinkled with chopped parsley.
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