Honey Balsamic Chicken

By Becky Hardin

Updated Apr 2, 2026

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Juicy honey balsamic chicken is one of the easiest ways to turn simple chicken breasts into something really flavorful. This starts with a quick dry rub, then bakes in the oven before being finished with a glossy honey balsamic glaze that’s brushed on as it cooks. The result is tender, sweet, and tangy chicken that works for any easy dinner.

I love finding new ways to spruce up my usual chicken dinner. This honey balsamic chicken is simple yet flavorful and goes with pretty much everything. The flavor starts with a simple dry rub of salt, pepper, and Herbs de Provence to build a solid base. Then I finish it with a lemony honey balsamic glaze made with both fresh lemon juice and lemon zest, which really brightens the sauce and balances the sweetness. I add the glaze halfway through baking so the honey doesn’t burn, and baste it a few times as it cooks so it turns glossy and flavorful instead of sticky or scorched. It’s a simple method, but it makes a big difference, and the chicken cooks through in about 30 minutes, making it easy enough for any night of the week.

Tips for Beginners

• Balance the sweet and tangy flavors: The ratio of honey to balsamic really matters. Too much vinegar makes the sauce sharp and overpowering, while too much honey can make it overly sweet and heavy. You want a balanced glaze that’s bright, slightly sweet, and still savory.
• Let the glaze properly reduce: The sauce needs time to simmer and thicken so it turns glossy and coats the chicken. If you rush this step, the glaze will stay thin and won’t cling the way it should.
• Cook chicken just to temperature: Chicken breasts dry out quickly if overcooked. I always pull them right at 165°F so they stay juicy and tender instead of tough.
• Add the glaze later to prevent burning: Because of the honey, the glaze can burn if added too early. Brushing it on halfway through baking gives you that caramelized finish without any bitterness.
• Baste for better flavor and coverage: I like to brush the glaze over the chicken a few times as it cooks. This builds layers of flavor and helps create that sticky, evenly coated finish.
• Let the chicken rest before slicing: Giving it a few minutes to rest allows the juices to redistribute, so the chicken stays moist instead of drying out when cut.

Recipe Card

Baked Balsamic Chicken Recipe

4.60 from 27 votes

Prep: 20 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr

Servings: 4 people

Author: Becky Hardin

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Balsamic chicken is one of the simplest and most delicious baked chicken recipes out there. It's healthy, easy, and full of flavor! This lemon honey balsamic chicken recipe definitely needs to be on your weeknight dinner list.

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Ingredients 

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• ▢ 4 boneless, skinless chicken breasts (or your favorite chicken pieces – free-range if possible)
• ▢ Kosher salt and freshly ground black pepper to taste
• ▢ 1 tablespoon olive oil
• ▢ Herbs de Provence to taste (click for homemade recipe!)

For the Lemon Balsamic Glaze

• ▢ ¼ cup honey
• ▢ ½ cup balsamic vinegar
• ▢ 1 tablespoon freshly squeezed lemon juice from ½ lemon
• ▢ 1 teaspoon lemon zest from ⅓ lemon
• ▢ Kosher salt and freshly ground black pepper to taste

Video

Instructions 

• Prepare the glaze according to directions below. Set aside.

For the Chicken

• Preheat oven to 400°F.
• Cover a baking sheet with aluminum foil then spray it with nonstick spray.
• Pat the chicken pieces with a paper towel to dry.
  4 boneless, skinless chicken breasts
• Place chicken on the baking sheet and brush it with olive oil. Sprinkle with herbs de Provence. Salt and pepper both sides of the chicken.
  Kosher salt and freshly ground black pepper, 1 tablespoon olive oil, Herbs de Provence
• Cook for 15 minutes.
• Take the chicken out of the oven.
• Brush both sides of the chicken with the prepared lemon glaze.
• Place the chicken back in the oven and bake a total of 10-15 minutes. Every 5 minutes, brush lemon glaze over the top of the chicken pieces. The total cooking time should be 30-40 minutes depending on the size of the chicken breasts.
• Take the chicken out of the oven and place the pieces on a plate. Cover loosely and let it rest for 5 minutes. When ready to serve, place the chicken on a plate and drizzle with lemon glaze.

For the Lemon Balsamic Glaze

• Spray a small saucepan with cooking spray.
• Pour the honey into the pan, and bring it to a boil.
  ¼ cup honey
• Boil at med-low heat for 5 minutes or until the honey turns a darker golden brown.
• Turn down the heat and slowly add lemon juice, balsamic vinegar, lemon zest, salt, and pepper.
  ½ cup balsamic vinegar, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon lemon zest, Kosher salt and freshly ground black pepper
• Whisk well and bring back to a boil.
• Boil over low heat until the honey-vinegar mixture has reduced 10-15 minutes.
• Whisk often.
• The glaze will thicken so once it has reduced, take it off the heat and reheat right before drizzling over the chicken. (This sweet vinegar reduction is called a gastrique. I love learning cooking tidbits like this.)

Equipment

• Baking Sheet

Becky’s Tips

• If the chicken isn’t browned enough after baking, place it under the broiler for 1-2 minutes.
• Use chicken thighs for more flavor: Thighs stay juicier and more tender than breasts, especially with the glaze, and are a great option if you prefer richer meat. Keep in mind they will require a longer cooking time than chicken breasts.
• Add a little heat if you like spice: A pinch of red pepper flakes balances the sweetness and adds a subtle kick without overpowering the glaze.
• Swap honey for maple syrup: Maple syrup works well as a substitute and gives the glaze a slightly deeper, more earthy sweetness.
• Turn it into a one-pan meal: Add vegetables like broccoli, carrots, or Brussels sprouts to the baking sheet so they roast alongside the chicken and soak up the extra sauce.

Calories: 253kcalCarbohydrates: 23gProtein: 24gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 72mgSodium: 1302mgPotassium: 470mgFiber: 0.1gSugar: 22gVitamin A: 34IUVitamin C: 4mgCalcium: 17mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Honey Balsamic Chicken Step by Step

Gather all the ingredients together.

Make the balsamic glaze: In a small saucepan, add ¼ cup honey and bring it to a gentle boil over medium heat. Let it cook for about 5 minutes, stirring occasionally, until it deepens to a darker golden color. 

Reduce and thicken: Reduce the heat to low, then slowly whisk in ½ cup balsamic vinegar, 1 tbsp freshly squeezed lemon juice, 1 tsp lemon zest, and a pinch of kosher salt and black pepper. The mixture will bubble up slightly, so add it gradually. Bring the glaze back to a low boil, then let it simmer for 10–15 minutes, whisking often, until it thickens and becomes glossy. It should lightly coat the back of a spoon. Remove from heat and set aside (it will continue to thicken as it cools).

Prep and season the chicken: Preheat your oven to 400°F and line a baking sheet with foil, then lightly spray with nonstick spray. Pat 4 boneless, skinless chicken breasts completely dry with paper towels to help them roast instead of steam. Place them on the prepared baking sheet. Brush the chicken evenly with 1 tbsp olive oil, then season both sides with kosher salt, black pepper, and a generous sprinkle of herbes de Provence.

First bake: Bake the chicken at 400°F for 15 minutes. At this point, the chicken should be starting to cook through but not fully done.

Add the glaze: Remove the chicken from the oven and brush a layer of the prepared lemon balsamic glaze over both sides. Return the chicken to the oven and continue baking for another 10–15 minutes, brushing more glaze over the top every 5 minutes. This builds layers of flavor and helps create a sticky, caramelized coating. The chicken is done when it reaches an internal temperature of 165°F, and the glaze looks glossy and slightly thickened on the surface.

Rest and serve: Transfer the chicken to a plate and loosely cover it with foil. Let it rest for 5 minutes so the juices redistribute. Before serving, spoon or drizzle any remaining glaze over the top for extra flavor.

How to Store and Reheat

You can make the honey balsamic glaze up to 3 days ahead and store it in the refrigerator until ready to use. If you want to get ahead, the chicken can also be marinated in the sauce for a few hours before cooking. Once cooked, let the chicken cool completely, then store it in an airtight container in the refrigerator for 3–4 days.

For longer storage, freeze the chicken in the sauce for up to 2–3 months, keeping in mind the texture may soften slightly after thawing.

To reheat, warm it gently in a skillet over medium-low heat with a splash of water or extra sauce, or reheat in the oven at 350°F until heated through.

Serving Suggestions

I usually serve this honey balsamic chicken with something simple that can soak up all that extra glaze. Roasted baby potatoes are one of my go-to sides because they hold onto the sauce really well and make the meal feel more complete. If I’m keeping things lighter, I’ll add a side of garlic parm Brussels sprouts for a little crunch and balance. It’s also great with roasted honey nut squash, which plays really well with the sweet and tangy flavors of the chicken. And if I have leftovers, I love slicing the chicken up and tucking it into wraps for an easy lunch the next day.

More Sweet and Tangy Chicken Recipes to Try

• Baked Chicken Breast: A simple, reliable oven-baked chicken breast with a flavorful seasoning rub that keeps it juicy and tender every time—perfect if you want a more classic version without the glaze.
• Air Fryer Chicken Breast: This air fryer chicken breast cooks up quickly with a lightly sweet and savory seasoning blend, giving you a juicy interior and slightly crisp exterior in under 20 minutes.
• Crockpot Chicken Breasts: A hands-off way to make tender, juicy chicken breasts in the slow cooker, perfect for shredding or meal prep and using in a variety of easy meals throughout the week. 

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