Glazed Honey Balsamic Chicken with Potatoes

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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!

Glazed honey balsamic chicken with potatoes in a large pot.

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.

Glazed honey balsamic chicken with potatoes in a large pot.

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.

Up close photo of the glazed honey balsamic chicken being cut apart with a fork.


Glazed Honey Balsamic Chicken with Potatoes

5 from 2 votes
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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings: 4 Servings


  • 1/2 cup balsamic vinegar
  • 1/4 cup honey
  • 1 tablespoon whole-grain mustard
  • 3 cloves garlic minced
  • salt and pepper
  • 4 bone-in skin-on chicken thighs, chicken breasts will also work
  • 2 cups baby red potatoes quartered
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoon extra virgin olive oil
  • rosemary for garnish


  • Preheat oven to 425 degrees. In a large bowl whisk together the balsamic, honey, mustard and garlic. Whisk until combined. Add chicken thighs to the bowl and coat in the sauce. Let marinate in the fridge for 30 minutes.
  • In a medium bowl add the red potatoes, rosemary, and one tablespoon olive oil. Toss until coated. Set aside.
  • In a large skillet add one tablespoon olive oil and heat over medium high heat. Add the chicken and marinade 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 allow to roast for another 10 minutes or until the potatoes are tender. (If potatoes take longer to cook, remove chicken and continue to cook until tender.) Garnish with rosemary.


Serves: 4

Calories448kcal (22%)Carbohydrates24g (8%)Protein36g (72%)Fat22g (34%)Saturated Fat6g (30%)Cholesterol117mg (39%)Sodium144mg (6%)Potassium637mg (18%)Fiber1g (4%)Sugar22g (24%)Vitamin C1mg (1%)Calcium45mg (5%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American, Mediterranean
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic



Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Seems like par-boiling the potatoes would avoid over-cooking the chicken – particularly if you are using chicken breasts.

  2. 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?

    1. 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

  3. Do you have to use whole grain mustard? Or can I substitute honey mustard or regular? Or no mustard at all?

    1. 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

  4. I loved it but would recommend doing it with boneless skinless chicken so it will soak up the juices. I also would score it. I also after cutting my potatoes boiled them for like 15-20 mins before cooking with the chicken. Wouldn’t recommend using the olive oil in the pan with the chicken it burnt it and popped a lot. Make sure to have a good pan so it won’t burn. If you like the bone in skin on chicken I recommend marinating your chicken and extra 10-15 the longer the better. I after searing your chicken in the pan put it in for 40 mins perfect timing. Works great with green beans, asparagus, rice. Hope this helps.

  5. I used a whole chicken cut into portions and cooked it for 1 hour – half with lid on & it was just right. Next time I will add some onion.

  6. You didn’t mention where to salt/pepper, I’m assuming to taste, and I’m going to try this in my cast iron, I’m assuming it will take a little longer, but will be worth it.

  7. This recipe is delicious!!!! I made it with chicken thighs but going to try & make it with chicken breasts this weekend. The flavor is amazing. I added more potatoes so it took longer in the oven – I just can’t say enough about how great the flavor is & it’s so easy.

    1. I did and it turned out amazing! They were thick so I cut them in Haku long ways. My whole household loved it!

  8. I had to cook this a little longer than 20 mins. I think it has a lot to do with the size and material (color too) of the pan.
    I added carrots and green beans to add color to the dish in the last 5 mins of cooking. They were also delicious!
    Other than that,the dish overall was WONDERFUL!.
    I did turn on the broil just to make the skin on the Thighs to be extra crispy.. IT WAS SOOO GOOD! will be doing this again.

  9. I made this and the chicken was still raw after 20 minutes in the oven. Is that correct? I put my chicken back in the oven for a bit to finish cooking. Smells great but definitely seems to need more time…

      1. I made this recipe, it was delicious! Once Sunday’s leftovers are gone I will be making it again this week!!

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