Balsamic Glazed Chicken with Roasted Asparagus, Tomatoes & Feta

Balsamic Glazed Chicken with Roasted Asparagus, Tomatoes & Feta is a simple one-pan dinner packed with savoury, sweet and fresh flavours. Tender seasoned chicken is roasted with asparagus, juicy cherry tomatoes, red onion and lemon, then finished with a glossy balsamic honey glaze and creamy crumbled feta.

Why You’ll Love This Balsamic Glazed Chicken

This recipe brings together tender chicken, lightly caramelised vegetables and a sweet-tangy balsamic glaze in one easy meal. Honestly, the combination of balsamic, honey, Dijon and feta makes every bite incredibly flavourful without requiring a complicated sauce.

• One-pan meal: The chicken and vegetables roast together for easy preparation and cleanup.
• High in protein: Each serving provides approximately 43g of protein.
• Fresh and colourful: Asparagus, cherry tomatoes, red onion and lemon add plenty of colour and flavour.
• Sweet and savoury: Honey balances the tangy balsamic vinegar and Dijon mustard.

Ingredients

For the Chicken

• 1½ lb (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Vegetables

• 1 bunch asparagus, trimmed
• 2 cups cherry tomatoes
• 1 small red onion, cut into wedges
• 1 lemon, sliced into rounds
• 1 tbsp olive oil
• Salt and black pepper, to taste

For the Balsamic Glaze

• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp olive oil
• Pinch of salt

For Finishing

• 1/2 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• Fresh basil, optional
• Extra lemon wedges

How to Make Balsamic Glazed Chicken with Roasted Asparagus, Tomatoes & Feta

1. Prepare the Chicken

Preheat the oven to 425°F (220°C).

Place the bite-sized chicken pieces in a bowl and toss them with olive oil, paprika, garlic powder, dried oregano, salt and black pepper until evenly coated.

2. Make the Balsamic Glaze

In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, olive oil and a pinch of salt.

Set aside about half of the glaze for finishing the chicken later.

3. Arrange the Chicken and Vegetables

Place the seasoned chicken in a large baking dish or on a sheet pan.

Add the trimmed asparagus, cherry tomatoes, red onion wedges and lemon slices around the chicken. Drizzle the vegetables with olive oil and season with salt and black pepper.

4. Add the First Layer of Glaze

Brush or spoon about half of the balsamic glaze over the chicken, making sure the pieces are well coated.

5. Roast

Place the tray in the preheated oven and roast for 20–25 minutes. Stir the vegetables once halfway through cooking.

Continue roasting until the chicken is cooked through and the vegetables are tender with lightly caramelised edges.

6. Caramelise the Chicken

During the final 3–5 minutes of roasting, brush the remaining balsamic glaze over the chicken.

If desired, switch the oven to the grill or broiler briefly to give the chicken a deeper caramelised finish. Watch it closely while grilling.

7. Add the Feta

Remove the tray from the oven and scatter the crumbled feta generously over the chicken and roasted vegetables.

8. Finish and Serve

Garnish with fresh parsley, fresh basil if using, and extra lemon.

Serve warm, spooning the roasted asparagus, tomatoes and red onion alongside the glossy balsamic glazed chicken.

Tips for the Best Balsamic Glazed Chicken

• Cut the chicken evenly: Bite-sized pieces of similar size will cook more evenly.
• Don’t skip the glaze: Using some glaze before roasting and the rest near the end creates a richer, more caramelised finish.
• Give the vegetables space: Spreading everything across the tray helps the vegetables roast and caramelise instead of steaming.
• Add the feta at the end: This keeps the feta creamy and crumbly rather than allowing it to overcook.
• Watch the grill closely: The honey in the glaze can caramelise quickly under high heat.

What to Serve with Balsamic Glazed Chicken

This chicken and vegetable tray is satisfying on its own, but it can also be served with a simple side if you want a more substantial meal.

The roasted asparagus and tomatoes already provide a colourful vegetable component, while the feta adds a creamy, salty finish and the balsamic glaze brings everything together.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes. The recipe allows for either boneless, skinless chicken breasts or thighs. Cut the chicken into bite-sized pieces before seasoning.

Can I prepare the balsamic glaze ahead of time?

Yes. The glaze can be whisked together before you prepare the chicken and vegetables. Keep it ready to brush over the chicken during roasting.

Can I leave out the feta?

Yes. The feta is added as a finishing ingredient, so it can be omitted if desired.

Can I use dried basil instead of fresh basil?

The recipe lists fresh basil as an optional finishing ingredient. If you prefer, simply leave it out and finish the dish with fresh parsley and lemon.

Nutrition & Timing

Details	Amount
Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes
Servings	4
Calories	Approx. 425 kcal per serving
Protein	Approx. 43 g per serving

Final Thoughts

Balsamic Glazed Chicken with Roasted Asparagus, Tomatoes & Feta is exactly the kind of easy dinner that delivers plenty of flavour with minimal fuss. The juicy chicken, caramelised vegetables, tangy balsamic glaze and creamy feta work beautifully together.

Ready in around 40 minutes, it’s a colourful and satisfying meal that’s easy enough for a weeknight but special enough to serve when you’re cooking for family or guests.

Print