Honey Balsamic Chicken with Asparagus and Feta
When you’re juggling a busy schedule and still want to enjoy a wholesome, flavorful dinner, it’s tempting to reach for takeout or settle for something quick but uninspiring. But what if you could whip up an elegant, restaurant-quality meal without fuss or multiple pots and pans? This Honey Balsamic Chicken with Asparagus and Feta recipe is your answer. It’s an effortless sheet pan dinner that combines tangy balsamic, sweet honey, fresh herbs, and crisp asparagus, all topped with creamy feta and toasted nuts. You’ll have a satisfying, balanced meal on your table in just about 35 minutes—and cleanup is a breeze.
Ingredients
- 1/3 cup balsamic vinegar
- 3 to 4 tablespoons honey
- 2 teaspoons Worcestershire sauce
- 2 shallots finely chopped
- 2 garlic cloves minced
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- Salt and black pepper to taste
- Pinch of red pepper flakes optional
- 2 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons salted butter sliced
- 1 bunch asparagus trimmed
- 1 lemon quartered
- 1/2 cup crumbled feta cheese
- 2 tablespoons toasted nuts or seeds such as pine nuts or sunflower seeds
- 1/2 cup chopped fresh herbs such as dill and cilantro
Instructions
- Preheat oven to 450°F.
- On a large baking sheet, combine chicken with balsamic vinegar, honey, Worcestershire sauce, chopped shallots, garlic, thyme, and oregano. Sprinkle with salt, pepper, and red pepper flakes to taste. Mix well to coat.
- Arrange the chicken pieces in a single layer. Spread the asparagus over the top and place thin slices of butter on the chicken and vegetables. Season the asparagus with salt and pepper.
- Bake for 15 to 20 minutes, or until the asparagus is tender and chicken is nearly cooked through.
- Switch oven to broil. Remove asparagus and set aside. Broil chicken and lemon quarters on the sheet pan for 1 to 2 minutes, until the edges of the chicken caramelize. Watch closely to prevent burning.
- Remove the lemon quarters, finely chop 2 to 3 wedges, and mix with feta, toasted nuts or seeds, and fresh herbs in a small bowl.
- Serve the chicken and asparagus over rice, quinoa, or pasta. Top generously with the feta and herb mixture.
Tried this recipe?Let us know how it was!