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Baked Honey Balsamic Chicken served with charred lemon feta cheese. Marinated chicken baked until glazed in a deliciously tangy, sweet balsamic sauce. Arrange lemon wedges and asparagus around the chicken and bake everything together on the same sheet pan. The balsamic sauce reduces around the chicken, and the asparagus cooks up perfectly with butter melted over top. Serve this chicken and asparagus together over steamy rice or pasta with plenty of charred lemon feta cheese! YUM!
Lately, I’ve been sharing so many recipes that I know my Nonnie would have loved. I can’t help but think about her this time of year. Spring break is approaching, and Easter will soon be here. This is the time of year that we would always spend with my grandparents in South Florida. I have some of the best memories from those times.
Nonnie always made every visit with them so special. Looking back, she must have put in so much work to host our family, but she made it seem effortless.
To maximize our time together, Nonnie would either take everyone out for dinner or make something so simple that it required almost no effort.
On the nights that we ate in, it was either carryout or her “guest” chicken and asparagus dinner. She’d bake the chicken in a store-bought Russian dressing, with roasted asparagus on the side.
Oh, and microwaved rice and fresh crusty bread were always on the menu too!
So you see, this would have been her kind of meal. I know she’d just love the honey balsamic sauce too!
Details to Share
Step 1: season the chicken
Working on a sheet pan, mix the chicken breasts or thighs with balsamic vinegar, honey, shallots, garlic, dried thyme, and dried oregano. Then season with salt, pepper, and chili flakes.
Arrange the chicken in an even layer across the sheet pan. Then add lemon wedges around the chicken.
Step 2: the asparagus
Now, take a bunch of asparagus and trim away the woody ends. Place the asparagus over the chicken – again, in an even layer, with pats of butter on top.
The butter will melt down over the asparagus and chicken.
Step 3: bake everything
Bake everything until the chicken and asparagus are cooked. Pull the asparagus off the pan and set aside.
Broil the chicken and lemon until the sauce begins to bubble and caramelize around the chicken. Please watch this closely, as the sauce can burn quickly.
Step 4: the charred lemon feta
Take the charred lemon wedges from the sheet pan and finely chop them. Toss the chopped lemon with feta cheese, fresh herbs and toasted nuts/seeds. I love to use cilantro and dill, plus toasted pine nuts.
This mix is so yummy!
Step 5: serve it
Serve the chicken over rice or pasta. Plate the asparagus on the side, then sprinkle the feta cheese over everything.
So delicious you guys! Serve this with buttered bread on the side, just as Nonnie would! It’s perfect for scooping and soaking up all the yummy sauce and flavors on the pan.
Looking for other easy dinners? Here are some favorites:
Easy Greek Sheet Pan Chicken and Potatoes
30 Minute Spicy Indian Butter Chicken
Sheet Pan Sticky Sweet and Sour Chicken
Sheet Pan Chicken Gyros with Feta Tzatziki
Creamy White Bean Lemon Pesto Orzo Soup
Sheet Pan Honey Garlic Chicken and Feta Potatoes
Lastly, if you make this Baked Honey Balsamic Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Baked Honey Balsamic Chicken with Charred Lemon Feta
Servings: 6
Calories Per Serving: 329 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/3 cup balsamic vinegar
- 3-4 tablespoons honey
- 2 teaspoons worcestershire
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- salt and black pepper
- chili flakes
- 2 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons salted butter
- 1 bunch asparagus, ends trimmed
- 1 lemon, quartered
- 1/2 cup crumbled feta
- 2 tablespoons toasted nuts/seeds
- 1/2 cup chopped mixed herbs, I use dill and cilantro
Instructions
- 1. Preheat the oven to 450° F.2. On a baking sheet, mix the chicken with the balsamic vinegar, honey, worcestershire, shallots, garlic, thyme, and oregano. Season with salt, pepper, and chili flakes. Arrange the chicken in an even layer. Arrange the asparagus over the chicken, add slices of butter on top, and season with salt and pepper. Bake 15-20 minutes, until the asparagus is cooked. 3. Switch the oven to broil. Remove the asparagus from the pan. Broil the chicken and lemons until the chicken caramelizes, 1-2 minutes. Watch closely, the sauce can burn quickly. 4. Remove the lemons from the sheet pan and finely chop 2 or 3 of the wedges. In a bowl, toss the chopped lemon with the feta, pine nuts, and herbs. 5. Serve the chicken and asparagus over bowls of rice or pasta. Top with lots of feta.
Absolutely delicious!
Thanks so much Kylie!
This was a winner for my family! I was hesitant on the roasted lemon/feta combination, but I’m so glad I tried it! Seriously so super good!
Hey Katie,
Fantastic!! I appreciate you trying this recipe and your feedback, so glad to hear it was a winner! xT
All I can say is WOW! I have made so so many HBH recipes and I always love them, but this is tops. The flavours, the simplicity, it’s just perfect!! Every mouthful was packed with the most amazing flavour, even my fussy toddler devoured this chicken! I’m making this on repeat forever.
Hey Kirsten,
Happy Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! xT
I made this last night for dinner. I sincerely want to eat this every night for the rest of my life. Didn’t have fresh dill so just sprinkled on a little dill weed.
Thanks so much, Linda!! I’m so glad to hear that this dish turned out well for you, thanks for making it! xT
I just tried this recipe. It’s delightful, especially the charred lemon feta. I slow cooked my thick chicken breast at 350 F with digital meat thermometer to internal temp 165 F ~ 1 hour. Used pumpkin seeds and dill. Also chose to oven roast the asparagus separately. Thank you so much…this will become a regular meal for my family.
Thanks so much, Lauren!! So glad to hear that you enjoyed this recipe:) Thanks for sharing what worked nicely for you! Happy Friday! xT
How would you adjust it to be grilled
Hi Carol,
I would probably marinate the chicken in the ingredients from step 2 and then grill. You could boil any extra marinade and then brush the chicken with that while grilling. I hope you love this recipe! xx
Delicious! Thank you Tiegen!
Love all your recipes!
Hey Susan,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for giving it a try! Xx
I’ve tried many of your recipes and love them. I’m curious- do I chop up the lemon quarters with the rind and all? Or remove the rind after cooking?
Hey Lisa,
Thanks so much for making so many recipes! I used the rind, but you could also omit it:) Let me know if you give this dish a try, I hope you love it! xT
This just didn’t work for me. The balsamic burned on the cookie sheet and did not stay coated on the chicken.
Hi Jill,
Thanks for trying this recipe and sharing your feedback, sorry to hear about the balsamic. I might try a baking dish next time to see if that helps! xx
Just made this and it was so flavorful and delicious. I did add rosemary. I also had green beans instead of asparagus. Thank you.
Hey Janelle,
Happy Friday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out nicely for you! Xx
Made this tonight and it was a tasty dish! I think I should have tossed the chicken and balsamic in a bowl instead of on the sheet pan. I don’t think it was as well coated in the honey and balsamic as it would have been if I tossed it first and coated the rest on the sheet, but I loved how quick and easy it was. I’m a new mom so I’m all about the quick and easy!
Hey Susan,
Wonderful!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xT
This is delicious!!!!!!
I used two boneless breast (1.5#). The chicken was not done in 20 minutes. Would you recommend cutting the breast into smaller pieces? I placed the chicken in a bowl to mix with sauce then put the chicken and sauce
on the baking sheet on Parchment. The sauce seemed to burn on the parchment. Would you recommend a baking dish instead?
Hey Diane,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I love that it was enjoyed! Yes, I would cut your chicken breasts in half if they are pretty big. I wouldn’t use parchment for this recipe:) xT
When you say cut them in half, do you mean lengthwise, as in cutlets? Or just slicing it in half in the middle? Thanks.
If they are super thick, I would cut them through the middle to create thinner breasts. I hope this helps! xx
Possibly my favorite chicken recipe that you have ever shared! I baked at 400, and added the asparagus for only the last 8 minutes. Absolutely delicious!
Hey Nancy,
Wonderful! I am so glad to hear this recipe was enjoyed, thanks for making it! Happy Easter! xT
I recognized the honey jar in the first picture! I live in NE Ohio, and Brighton Honey is one of the vendors I have known and bought from for years! I saw them at the local farmer’s mkt this morning and alerted them! 😀
Hey Debbie,
That is so cool!! Thanks for sharing and telling them hi:) Have a great weekend! xT