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Glazed Honey Balsamic Chicken with Potatoes is a one pan meal with tender and juicy chicken glazed in a sweet and tangy honey balsamic sauce. Surrounded by crisp and tender potatoes this is one delicious meal!
I just love one pan meals so much. I mean anything that minimizes the dishes that I have to do is something that I fall in love with. Because as a food blogger, we can have every single pot and pan dirty in the sink in one day. 90% of a food bloggers job consists of washing dishes. Seriously.
With an incredibly busy life as a mom one pan meals have just become my new jam. A side dish and the main course all in one pan is a new family favorite.
This chicken glazes so beautifully with a honey balsamic glaze. I LOVE balsamic vinegar. The sweet and tangy glaze is the perfect flavor on top of this chicken. The chicken is perfectly tender and juicy with the crisp pan seared top. You are going to love it!
This is the perfect one pan meal to feed your family this week. It is perfect for busy nights and full of delicious honey balsamic flavor. It became a new favorite at our house.
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Glazed Honey Balsamic Chicken with Potatoes
Ingredients
- ½ cup balsamic vinegar
- ¼ cup honey
- 1 tablespoon whole-grain mustard
- 3 cloves minced garlic
- salt and pepper
- 4 bone-in skin-on chicken thighs
- 2 cups quartered baby red potatoes
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons extra virgin olive oil
- rosemary for garnish
Instructions
- Preheat oven to 425 degrees Fahrenheit. In a large bowl add ½ cup balsamic vinegar, ¼ cup honey, 1 tablespoon whole-grain mustard, 3 cloves minced garlic, and salt and pepper to taste, and whisk until combined.
- Add 4 bone-in skin-on chicken thighs to the bowl and coat in the sauce. Let marinate in the fridge for 30 minutes.
- In a medium bowl, add 2 cups quartered baby red potatoes, 1 tablespoon chopped fresh rosemary, and half of the 2 tablespoons extra virgin olive oil. Toss until coated. Set aside.
- In a large skillet, add the remaining olive oil and heat over medium-high heat. Add the marinated chicken and sear each side for 2 minutes.
- Add the potatoes to the skillet, tent the skillet with foil, and bake for 10 minutes. Remove foil and bake for 10 minutes or until the potatoes are tender. (If potatoes take longer to cook, remove chicken and continue to cook the potatoes until tender.) Add rosemary for garnish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How would I adjust the time if using boneless skinless chicken breast?
Hey Jean, I would (depending on how thick the chicken breast is) do 8 minutes covered then 8 minutes uncovered, always check the internal temperature of meat. If you use thick breasts, you might still want to bake for 10 min covered 10 min uncovered. Good luck!
I see salt and pepper listed on ingredient list, but don’t see where it supposed to be used?
Hi Christa, you would add it in step one, just to taste. Thanks, I’ll get that fixed on my end!
Can you marinate the chicken overnight and then cook the next day?
Hi Kim, thank you for your question. I would not recommend marinating the chicken all night. The marinade will eventually break the chicken down and cause it to be tough when cooked. I wouldn’t marinate it for longer than an hour.
SO GOOD!
can you put everything in a pan and bake together for 30 minutes or until potatoes tender and chicken cooked. uncovered to get crispy chicken
That is another way of cooking! Great idea!
I wonder if these ingredients could be added to ground chicken to make patties on the grill. We have a divided family… some meat some not…so do you have any recomendations for how to incorporate the marinade and ground chicken? It sounds wonderful!
Yes, that sounds great!
Just a thought…I found that microwaving potatoes a few minutes before using in almost any recipe makes them done at the same time as whatever else I’m putting with them. It’s even helped to get mashed potatoes done quicker as well as any breakfast potato. Hope the idea helps some.
Seems like par-boiling the potatoes would avoid over-cooking the chicken – particularly if you are using chicken breasts.
Is it okay to use a lid instead of tenting it with foil when you put it in the oven or do you specifically need to tent it?
It will leave an access of water in the pan and can over heat quickly.
Why preheat the oven when everything is done in a skillet?!??
As you read in the instructions it explains when the oven will be used in step 3. When you are done cooking on the stovetop you will foil the ingredients and bake for 10 minutes. Hope that helps clarify your question. XOXO
Do you have to use whole grain mustard? Or can I substitute honey mustard or regular? Or no mustard at all?
You are welcome to substitute or omit any ingredient and make it your own. It may just alter the taste of the chicken and potatoes. Hope that helps and you love how it turns out! Thanks so much for following along with me and sharing! XOXO