Cooked on a single pan, easy cleanup, healthy and delicious! Balsamic Honey Sheet Pan Chicken & Veggies is a perfect easy weeknight meal.
I love sheet pan meals mainly because there are almost no dishes to do after we eat. For my hubby and the kids I serve it up with a side of rice but for myself, I eat it as is because it is a terrific low carb meal! When I am feeling really on top of my day I will usually make it ahead of time. It stores great in the fridge for 6 days and is easy to reheat.
Speaking of reheating… I still do not own a microwave, I’ve gone without for 6 years. So I always reheat in a pan or the oven, but you could definitely reheat this in the microwave!
Balsamic Honey Sheet Pan Chicken & Veggies is perfect for all us busy people! Balsamic is a flavor most people really like especially when it has a touch of sweet. I used honey but brown or coconut sugar could be a great substitute.
Choosing Your Chicken and Vegetables
- The beauty of this recipe is that its so easy to adapt and make your own!
- If you are not a fan of the veggies I used, change them up to ones you like! Asparagus will burn if cooked the full 40 minutes so make sure if you’re using this vegetable to add if halfway thru cooking.
- I used chicken thighs as I find them to be so flavorful. However, breast or boneless chicken thighs work great too!
- Create an even layer of veggies across your sheet pan, do not overcrowd the pan.
- Choose veggies you like cauliflower, onions, broccoli, squash, and potatoes are also great choices.
- I used bone-in chicken thighs. You can use boneless and skinless if preferred.
- If you don’t have honey you can sub coconut or brown sugar.
- Eat as is and keep it low carb or serve it with some noodles or rice.
How To Make Balsamic Honey Sheet Pan Chicken & Veggies
- Preheat the oven to 425 degrees F, and prepare your sheet pan with parchment paper.
- Chop veggies if need be. Place veggies on your sheet pan and drizzle with avocado oil and sprinkle with seasonings. Toss veggies till well combined.
- Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.
- In a small bowl prepare the balsamic marinade by whisking together balsamic vinegar, yellow mustard, honey, seasonings, minced garlic, avocado oil, salt & pepper.
- Coat each chicken thigh with balsamic marinade on both sides.
- Bake for 40 minutes and then broil for 1 minute to get nice brown edges on your chicken and veggies.
- Dish, Serve & Enjoy!
Love sheet pan meals, also try Rosemary Honey Chicken with Roasted Veggies + Video!
- 3 cups cauliflower florets
- 4 cups broccoli florets
- 1 cup diced red onion
- 2 cups baby carrots
- 4 tbsp avocado oil
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- salt & pepper to taste
- 2.5 pounds of chicken thighs
- 1/2 cup balsamic vinegar
- 1/8 cup yellow mustard
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 5 cloves garlic, minced
- 1/4 cup honey
- 2 tbsp avocado oil
- salt & pepper to taste
Preheat the oven to 425 degrees F, and prepare your sheet pan with parchment paper
Chop veggies if need be. Place veggies on your sheet pan and drizzle with avocado oil and sprinkle with seasonings.
Toss veggies till well combined.
Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.
In a small bowl prepare the balsamic marinade by whisking together balsamic vinegar, yellow mustard, honey, seasonings, minced garlic, avocado oil, salt & pepper.
Coat each chicken thigh with balsamic marinade on both sides.
Bake for 40 minutes and then broil for 1 minute to get nice brown edges on your chicken and veggies.
Dish, Serve & Enjoy!
Instant Pot White Bean Chicken Chili is easy to cook and it’s absolutely delicious. White tender chicken, green chilies, green enchilada sauce, white beans, spices, and a few more goodies make this an excellent meal.
What’s better than coming home after a long day with grumpy and hungry kids and having dinner ready to go! I served this soup with cheesy quesadillas and the kids went crazy dunking them straight in their soup bowls! It was an epic combo and complement to the White Bean Chicken Chili.
White Bean Chicken Chili flavor is creamy, tangy, and well-spiced however not too spicy. So it is both adult and kid-friendly! Getting my kids to eat beans has been an ongoing struggle but somehow they just seem to view white beans differently, in a good way. A total mom wins for me especilaly because my 4 yr old is now a self-proclaimed vegetarian these days therefor I put a bowl aside before I added back in the shredded chicken.
The beauty of Instant Pot White Chicken Chili is you can really dress it up or down as you like. White Bean Chicken Chili could be brothy or extra creamy. In particular, I like the addition of cream cheese giving it a lightly creamy feel however you could also use half and half or cornstarch to thicken it up. Whether it is served with an abundance of toppings or just a handful of cilantro and a warm tortilla, you will find it a delicious weeknight meal!
The recipe calls for chicken breast, however, you can use fresh or frozen chicken breasts or thighs. Use skinless to avoid excess fat and make it easier for shredding.
How Do I Make Variations on Instant Pot White Chicken Chili?
- Make it dairy-free: You can omit the cream cheese and leave it as is and it will be delicious! If your looking for a dairy alternative try vegan cream cheese or 1 cup full fat coconut milk!
- Pack the spices: This chili is on the milder side, I have 2 little ones that prefer it not over-spiced. Looking to heat it up add some jalapeno or chile powder.
- Crockpot: Simply dump in all ingredients and cook on low for 5-6 hours. Stir in cream cheese, enjoy! Prep Time 5 minutesCook Time 15 minutesTotal Time 20 minutes
- 1 tbsp cooking oil
- 1 medium onion, diced
- 1 poblano pepper, seeds removed and diced
- 4-6 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 1 cup corn kernels
- 3 tsp cumin
- 2.5 tsp salt
- 2 tsp oregano
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 8 oz canned mild green chilies
- 15 oz green enchilada sauce, mild
- 4 oz cream cheese
- 1/4 cup cilantro leaves
- 2 lbs chicken breast
- 4 cups chicken broth
- Prep your onion and poblano pepper by dicing them.
- Sauté the garlic, onion and poblano pepper. Select the sauté setting on your pressure cooker and heat the oil add in veggies and cook for 2 minutes or until veggies soft and fragrant.
- Add in spices and continue to satué for 1-2 more minutes.
- Add in chicken breast, corn, white beans, green enchilada sauce, green chilies, and chicken broth. Give it a quick stir.
- Pressure cook the soup. Cook on manual, high pressure for 10 minutes.
- Use the quick-release method to release steam. Once safe remove the lid.
- Remove the chicken breast and shred with 2 forks. Stir in cilantro & cream cheese and add back in the chicken.
- Serve immediately with your favorite toppings, enjoy!
- Quesadillas, highly recommended!
- Tortilla chips
- Fresh Lime
Serving Size:1 | 8 Freestyle Points |
Amount Per Serving: Calories: 255Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 1513mgCarbohydrates: 35gFiber: 8gSugar: 5gProtein: 11g
8 Freestyle Points