Here is my favorite honey balsamic chicken recipe, with tender chicken thighs coated in a sweet and tangy glaze made from honey, balsamic vinegar, garlic, and fresh herbs.
This honey balsamic chicken is what I make when I need dinner on the table fast but still want something that tastes special. The whole family loves it, and I always make extra because the leftovers are perfect for lunch the next day.
Why You’ll Love This Honey Balsamic Chicken
- Quick weeknight dinner – Ready in just 30-40 minutes, this recipe is perfect for busy nights when you need something delicious on the table fast.
- Simple 5-ingredient recipe – With just honey, balsamic vinegar, thyme, and basic seasonings, you probably already have everything you need in your pantry.
- Sweet and tangy flavor – The honey and balsamic vinegar create a perfect balance that makes this chicken irresistible – it’s like having restaurant-quality flavor at home.
- Juicy, tender results – Using chicken thighs and drumsticks means you get the most flavorful, moist pieces that won’t dry out during cooking.
- Family-friendly meal – Kids love the sweet honey glaze, while adults appreciate the sophisticated balsamic tang – it’s a win for everyone at the dinner table.
What Kind of Chicken Should I Use?
For this honey balsamic recipe, chicken thighs and drumsticks are your best bet since they stay juicy and flavorful during cooking. Dark meat chicken has more fat than white meat, which means it won’t dry out as easily and really soaks up that sweet and tangy glaze. If you only have chicken breasts on hand, they’ll work too, but keep a close eye on them to avoid overcooking. Whether you choose bone-in or boneless is totally up to you – bone-in pieces tend to stay more moist, but boneless cooks faster if you’re short on time.
Options for Substitutions
This simple chicken recipe is pretty forgiving when it comes to swaps:
- Honey: If you’re out of honey, maple syrup works great as a substitute. You can also use brown sugar, but start with about 3 tablespoons and adjust to taste since it’s not as sweet as honey.
- Balsamic vinegar: Red wine vinegar or apple cider vinegar will give you that tangy kick if you don’t have balsamic on hand. Use the same amount, but maybe add a pinch of brown sugar to balance the flavor.
- Dried thyme: Fresh thyme is always nice if you have it – use about 1 tablespoon instead of 2 teaspoons dried. Rosemary or oregano also work well in this recipe.
- Chicken thighs and drumsticks: While dark meat stays juicier and is perfect for this recipe, you can definitely use chicken breasts if that’s what you have. Just keep an eye on cooking time since breasts cook faster and can dry out more easily.
Watch Out for These Mistakes While Cooking
The biggest mistake when making honey balsamic chicken is cooking it at too high heat, which causes the honey to burn and turn bitter before the chicken is fully cooked through.
Keep your oven temperature around 375°F and if the glaze starts getting too dark, tent the chicken with foil to prevent burning while it finishes cooking.
Another common error is not patting the chicken completely dry before seasoning – any moisture on the skin will prevent it from getting crispy and golden.
For food safety, always use a meat thermometer to ensure thighs reach 165°F at the thickest part, and let the chicken rest for 5 minutes after cooking so the glaze can thicken slightly and the juices redistribute.
What to Serve With Honey Balsamic Chicken?
This sweet and tangy chicken pairs beautifully with simple sides that won’t compete with those amazing flavors. I love serving it over fluffy white rice or creamy mashed potatoes to soak up all that delicious honey balsamic sauce. Roasted vegetables like Brussels sprouts, carrots, or green beans work great too since they complement the slightly sweet glaze on the chicken. For something fresh and light, a simple arugula salad with a lemon vinaigrette helps balance out the richness of the dish perfectly.
Storage Instructions
Refrigerate: This honey balsamic chicken keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep. I love making a big batch on Sunday and enjoying it throughout the week with different sides.
Freeze: You can freeze the cooked chicken in freezer-safe containers or bags for up to 3 months. Let it cool completely first, and don’t forget to label it with the date. I sometimes freeze individual portions so I can just grab what I need for a quick dinner.
Reheat: Warm it up in the oven at 350°F for about 15-20 minutes, or until heated through. You can also use the microwave, but the oven helps keep the skin a bit crispier. If it seems a little dry after reheating, just drizzle a tiny bit of the leftover pan juices over it.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1900-2100
- Protein: 160-180 g
- Fat: 110-130 g
- Carbohydrates: 70-80 g
Ingredients
For the chicken:
- 3 lb chicken thighs and drumsticks
- Salt, to taste
- Black pepper, to taste
For the glaze:
- 1/3 cup honey
- 1 tbsp balsamic vinegar
- 2 tsp dried thyme
Step 1: Preheat the Oven and Prepare the Baking Sheet
Start by preheating your oven to 475°F.
While the oven is heating, line a large, rimmed baking sheet with either foil or parchment paper to make cleanup easier.
Set the prepared sheet aside until you’re ready to add the chicken.
Step 2: Season the Chicken
- 3 lb chicken thighs and drumsticks
- salt, to taste
- black pepper, to taste
Place the chicken thighs and drumsticks onto the prepared baking sheet.
Generously season all sides of the chicken with salt and black pepper.
Use your hands to thoroughly rub the seasoning into the chicken, ensuring it is evenly distributed.
Step 3: Mix the Honey Balsamic Glaze
- 1/3 cup honey
- 1 tbsp balsamic vinegar
- 2 tsp dried thyme
In a small bowl or measuring cup, whisk together the honey, balsamic vinegar, and dried thyme until well combined.
This sweet and tangy glaze will add a delicious flavor to the chicken.
I like to make sure I really blend the thyme in well for an even distribution in every bite.
Step 4: Glaze and Roast the Chicken
- seasoned chicken from Step 2
- honey balsamic glaze from Step 3
Drizzle a small amount of the honey balsamic glaze from Step 3 over each piece of seasoned chicken on the baking sheet.
Use a brush to evenly coat the chicken with the glaze.
Place the chicken in the preheated oven and roast for 20 to 25 minutes, or until fully cooked.
Halfway through roasting and again near the end, brush the chicken with more glaze to build up a flavorful, sticky coating.
Serve immediately for the best taste and texture.
Easy Honey Balsamic Chicken
Ingredients
Method
- Start by preheating your oven to 475°F. While the oven is heating, line a large, rimmed baking sheet with either foil or parchment paper to make cleanup easier. Set the prepared sheet aside until you're ready to add the chicken.
- Place the chicken thighs and drumsticks onto the prepared baking sheet. Generously season all sides of the chicken with salt and black pepper. Use your hands to thoroughly rub the seasoning into the chicken, ensuring it is evenly distributed.
- In a small bowl or measuring cup, whisk together the honey, balsamic vinegar, and dried thyme until well combined. This sweet and tangy glaze will add a delicious flavor to the chicken. I like to make sure I really blend the thyme in well for an even distribution in every bite.
- Drizzle a small amount of the honey balsamic glaze from Step 3 over each piece of seasoned chicken on the baking sheet. Use a brush to evenly coat the chicken with the glaze. Place the chicken in the preheated oven and roast for 20 to 25 minutes, or until fully cooked. Halfway through roasting and again near the end, brush the chicken with more glaze to build up a flavorful, sticky coating. Serve immediately for the best taste and texture.