Balsamic glazed chicken breast with roasted carrots brings a tangy-sweet glaze and tender vegetables together in one baking dish. The balsamic vinegar, honey, Dijon mustard, and garlic coat the chicken as it bakes, while the carrots roast alongside it and pick up the flavorful pan juices.
Pounding the chicken to an even thickness helps it cook more evenly. Paprika, dried thyme, salt, and black pepper add a savory foundation that balances the bright glaze. The result is a straightforward chicken dinner with contrasting flavors and textures in every bite.
What makes the glaze work
Balsamic vinegar gives the glaze its sharp, deep flavor, while honey rounds it out with sweetness. Dijon mustard brings a tangy edge and helps the ingredients combine into a smooth coating. Minced garlic adds savory flavor that complements both the chicken and the roasted carrots.
Set aside some glaze before using the rest on the chicken. This keeps a portion ready for basting later in the bake. Brush the chicken evenly so the surface is coated without leaving thick patches that may cook differently from the rest.
Give the chicken and carrots room
An even layer of carrots lets them roast rather than crowd together in the dish. Cutting them into similar sticks helps them soften at a similar pace. Olive oil, salt, and pepper season the carrots and help them brown as they cook.
Once the carrots have started roasting, move them toward the edges to make space for the chicken in the center. Pounding the chicken breasts to an even thickness also helps prevent thinner areas from drying out while thicker areas finish cooking. Keep the breasts arranged with space around them so the glaze can coat their surfaces.
Check doneness and finish with the pan juices
The chicken is ready when the thickest part of each breast reaches the temperature specified on the recipe card. Check each breast, since pieces can vary. If one has not reached that temperature after the base baking time, continue baking and check it every few minutes.
Rest the chicken on a cutting board after baking so the juices can settle before you cut it. Toss the carrots with the juices left in the dish just before serving. This adds a glossy, savory finish to the vegetables and brings the balsamic glaze into the whole meal.
Frequently Asked Questions
Why should I pound the chicken breasts evenly?
An even thickness helps the breasts cook at a more consistent pace. Without it, thinner portions may finish before the thickest part is ready. Pounding also gives the glaze a more even surface to coat as the chicken bakes.
When should I brush on the reserved glaze?
Brush the chicken with the reserved glaze after its first stretch of baking, then return it to the oven to finish. Keep the reserved portion separate until then so it is ready for this later coating.
How can I tell when the chicken is done?
Check the thickest part of each breast with a thermometer and use the temperature listed on the recipe card. If a breast has not reached it after the base baking time, keep baking and check again every few minutes.
Balsamic Glazed Chicken Breast with Roasted Carrots
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes35
minutes395
kcal55
minutesChicken breasts bake under a glossy balsamic, honey, and Dijon glaze with tender roasted carrots. Serve the carrots with the pan juices for an easy one-dish dinner.
Ingredients
- Chicken and carrots
4 boneless, skinless chicken breasts, about 1 1/2 lb total, pounded to an even 3/4-inch thickness
1 1/2 lb carrots, peeled and cut into 3-inch sticks
1 1/2 tbsp olive oil
1 tsp kosher salt, divided
1/2 tsp black pepper, divided
1 tsp paprika
1/2 tsp dried thyme
- Balsamic glaze
1/3 cup balsamic vinegar
2 tbsp honey
1 tbsp Dijon mustard
2 garlic cloves, minced
1 tbsp olive oil
Directions
- Heat the oven to 425°F. Toss the carrots in a 9×13-inch baking dish with 1 1/2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Spread them in an even layer and roast for 15 minutes.
- While the carrots roast, whisk the balsamic vinegar, honey, Dijon mustard, garlic, and 1 tbsp olive oil. Set aside 2 tbsp of the glaze for basting. Season the chicken with the paprika, thyme, remaining 3/4 tsp salt, and remaining 1/4 tsp pepper.
- Move the carrots toward the edges of the dish and place the chicken in the center. Brush the chicken with the remaining glaze. Bake for 10 minutes, brush with the reserved glaze, then bake for 10 minutes more, until the thickest part of each breast reaches 165°F.
- Transfer the chicken to a cutting board and let it rest for 5 minutes. Toss the carrots with the pan juices and serve with the chicken.
Notes
- If a breast has not reached 165°F after the base baking time, continue baking and check its temperature every few minutes.
