Honey Balsamic Chicken and Vegetables

Laura B
An easy and flavorful one-dish dinner!
  • 1.25 – 1.5 lbs chicken breasts, tenders, or thighs
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 2 tbsp ketchup
  • 1 tsp minced garlic (4 cloves)
  • 1/2 tsp dried thyme
  • Vegetables of your choice, cut if needed into bite-sized pieces
  • 2-3 tbsp olive oil
  • Salt and black pepper to taste
  • Aluminum foil for pan (this ensures even heating and makes cleanup a breeze!)
Mix together vinegar, honey, and all seasonings in measuring cup. Pat chicken dry, sprinkle liberally with salt and pepper on both sides, and place in single layer in shallow container or zip-top bag. Pour marinade over, close, and refrigerate for at least 30 minutes (preferably several hours or even overnight). When ready to prepare, cover pan with aluminum foil, spread vegetables in single layer and drizzle with olive oil, then salt and pepper to taste. Bake 20 minutes at 400 degrees. Lay chicken evenly on top of vegetables and pour remaining marinade over everything. Bake additional 20 minutes for tenders or 30 minutes for larger pieces. Allow to rest a few minutes before serving.
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I’ve also successfully made this in a cast iron skillet with different vegetables:

For Instant Pot, saute chicken for 3-5 minutes per side, then remove. Place vegetables in pot, sprinkle with salt and pepper, and stir to coat; then lay chicken on top and pour marinade over everything. Pressure cook for 10 minutes with a natural release for 8 more minutes. Spoon any residual sauce over chicken when serving.

10 thoughts on “Honey Balsamic Chicken and Vegetables”

  2. Miriam August 24, 2016 / 10:15 pm

    Yum, this sounds so delicious and super easy, thank you.

    Liked by 1 person

    Reply
  3. stephsgrn September 14, 2016 / 1:05 pm

    This sounds amazing!! I’m going to attempt this over the weekend, hopefully!

    Liked by 1 person

    Reply
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