Sheet Pan Balsamic Honey Chicken with Roasted Vegetables
A complete one-pan dinner featuring tender chicken breasts glazed with a rich balsamic-honey sauce alongside perfectly roasted broccoli, carrots, and blistered grape tomatoes. The sweet and tangy glaze caramelizes beautifully during roasting, creating depth of flavor that complements the natural sweetness of the vegetables. Perfect for busy weeknight dinners when you want something nutritious and satisfying without multiple pots and pans. The optional crescent rolls make it feel like a special meal while keeping preparation simple and cleanup minimal.
Ingredients
- 1 package fresh broccoli florets, 12 oz
- 2 cups baby carrots, from 1-lb bag
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 boneless skinless chicken breasts, 7 to 8 oz each
- ¼ cup honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon butter
- ¾ teaspoon garlic powder
- 1 cup grape tomatoes
- ¼ cup fresh basil leaves, thinly sliced(optional)
- 1 can refrigerated Pillsbury Original Crescent Rolls, 8 oz, 8 Count, baked as directed(optional)
Instructions
- 1
Heat oven and spray sheet pan with cooking spray
- 2
Mix broccoli, carrots and oil in large bowl
- 3
Sprinkle vegetables with salt and pepper, stir until well mixed
- 4
Spread vegetable mixture on pan in single layer and roast
- 5
Season chicken with remaining salt and pepper
- 6
Mix honey, balsamic vinegar, butter and garlic powder in measuring cup
- 7
Microwave glaze mixture, stirring between intervals until dark and bubbly
- 8
Reserve 2 tablespoons glaze for chicken, keep remaining for serving
- 9
Remove pan from oven and stir vegetables
- 10
Add tomatoes and chicken to pan, brush chicken with reserved glaze
- 11
Roast until chicken reaches safe temperature and tomatoes blister
- 12
Garnish with basil before serving
- 13
Serve with remaining glaze, vegetables and optional crescent rolls
Tips
Don't skip stirring the vegetables halfway through roasting - this ensures even browning and prevents burning on the edges while keeping centers tender.
Watch the glaze carefully during microwaving as it can go from perfect to burnt quickly. It should cling slightly to a spoon when ready but will thicken more as it cools.
Let chicken rest for 2-3 minutes after roasting before slicing to keep juices from running out and ensure maximum flavor in every bite.
Good to Know
refrigerate leftovers up to 3 days in covered container
vegetables can be prepped and seasoned up to 4 hours ahead, cover and refrigerate
serve immediately while chicken is hot and vegetables are crisp-tender
Common Mistakes
don't overcrowd vegetables on pan to avoid steaming instead of roasting
avoid overheating glaze as it will become bitter and too thick
don't skip checking chicken temperature to ensure food safety
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but thaw and pat completely dry first. Frozen vegetables may need 5-10 extra minutes cooking time and won't get quite as caramelized as fresh.
What if I don't have a sheet pan large enough?
Use two smaller pans and divide ingredients evenly. You may need to rotate pan positions halfway through cooking for even browning.
How long will the glaze keep in the refrigerator?
Store leftover glaze covered in refrigerator for up to 1 week. Reheat gently in microwave or on stovetop, adding a splash of water if too thick.