Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup dry quinoa + 2 cups water + 1/2 tsp kosher salt
- 1 1/2 lb boneless, skinless chicken thighs
- 1/2 cup balsamic vinegar, 2 tbsp olive oil, 1 tbsp honey, 1 tbsp Dijon mustard
- 4 garlic cloves (minced), 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp dried rosemary
- 1 tsp kosher salt + 1/2 tsp black pepper (for chicken)
- 12 oz (2 cups) cherry tomatoes
- 1 lb asparagus (trimmed)
- 1 1/2 tbsp olive oil + 1/2 tsp kosher salt + 1/4 tsp black pepper (for veggies)
- 1/4 cup chopped fresh basil or parsley (for serving)
Do This
- 1. Heat oven to 425°F. Start quinoa (simmer 15 minutes; rest 5 minutes).
- 2. Whisk balsamic, olive oil, honey, Dijon, garlic, herbs, salt, and pepper.
- 3. Bake chicken thighs in a baking dish with the balsamic mixture for 25–30 minutes (to 165°F internal).
- 4. Meanwhile, roast asparagus and cherry tomatoes on a sheet pan at 425°F for 12–15 minutes, until asparagus is tender and tomatoes blister.
- 5. Rest chicken 5 minutes. Spoon pan sauce over chicken and quinoa.
- 6. Plate quinoa, top with chicken, add blistered tomatoes and roasted asparagus.
- 7. Finish with fresh herbs (and a pinch of salt/pepper to taste).
Why You’ll Love This Recipe
- Big flavor, minimal fuss: Balsamic, garlic, and herbs do the heavy lifting while the oven handles the cooking.
- Juicy chicken every time: Baking in a tangy-sweet sauce helps keep the chicken tender and flavorful.
- Vegetables that feel special: Cherry tomatoes blister and turn jammy, while asparagus roasts into crisp-tender perfection.
- A built-in “sauce soaker”: Quinoa (or farro) catches every drop of that balsamic pan sauce.
Grocery List
- Produce: cherry tomatoes (12 oz), asparagus (1 lb), garlic (1 head), fresh basil or parsley (1 small bunch), optional lemon (1)
- Dairy: optional unsalted butter (1–2 tbsp), optional Parmesan (small wedge)
- Pantry: boneless skinless chicken thighs (1 1/2 lb), balsamic vinegar, olive oil, honey, Dijon mustard, quinoa (or farro), dried oregano, dried thyme, dried rosemary, kosher salt, black pepper, optional red pepper flakes
Full Ingredients
For the quinoa (or farro)
- Dry quinoa: 1 cup
- Water: 2 cups
- Kosher salt: 1/2 tsp
- Olive oil (optional): 1 tsp (for fluffing at the end)
- Farro option: Use 1 cup pearled farro + 3 cups water + 1/2 tsp kosher salt; simmer 25–30 minutes, then drain if needed.
For the balsamic herb chicken
- Boneless, skinless chicken thighs: 1 1/2 lb (about 6 thighs)
- Balsamic vinegar: 1/2 cup
- Olive oil: 2 tbsp
- Honey: 1 tbsp
- Dijon mustard: 1 tbsp
- Garlic: 4 cloves, minced (about 1 1/2 tbsp)
- Dried oregano: 1 tsp
- Dried thyme: 1/2 tsp
- Dried rosemary: 1/2 tsp
- Kosher salt: 1 tsp
- Black pepper: 1/2 tsp
- Red pepper flakes (optional): 1/4 tsp
- Unsalted butter (optional, to finish sauce): 1 tbsp
For the roasted asparagus and blistered cherry tomatoes
- Asparagus: 1 lb, woody ends trimmed
- Cherry tomatoes: 12 oz (about 2 cups)
- Olive oil: 1 1/2 tbsp
- Kosher salt: 1/2 tsp
- Black pepper: 1/4 tsp
For serving
- Fresh basil or parsley: 1/4 cup, chopped
- Parmesan (optional): 2 tbsp, finely grated
- Lemon wedges (optional): for squeezing at the table
Step-by-Step Instructions
Step 1: Preheat the oven and start the quinoa
Preheat your oven to 425°F. Place a rack in the middle of the oven.
Rinse 1 cup quinoa in a fine-mesh sieve for 20–30 seconds (this helps remove bitterness). Add quinoa to a small pot with 2 cups water and 1/2 tsp kosher salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork (stir in 1 tsp olive oil if you like).
Step 2: Mix the balsamic-garlic herb sauce
In a small bowl or measuring cup, whisk together:
1/2 cup balsamic vinegar, 2 tbsp olive oil, 1 tbsp honey, 1 tbsp Dijon mustard, 4 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (optional).
Step 3: Arrange the chicken and bake until juicy
Place the chicken thighs in a 9×13-inch baking dish (or similar). Pour the balsamic mixture over the chicken and turn the thighs to coat well.
Bake at 425°F for 25–30 minutes, or until the thickest part of the chicken reaches 165°F on an instant-read thermometer.
If you want a little extra color at the end, switch to broil for 1–2 minutes (watch closely so the sauce doesn’t burn).
Step 4: Roast the asparagus and blister the tomatoes
While the chicken bakes, line a large rimmed sheet pan with parchment paper (optional for easier cleanup). Add 1 lb asparagus and 12 oz cherry tomatoes. Drizzle with 1 1/2 tbsp olive oil and sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss, then spread into a single layer.
Roast at 425°F for 12–15 minutes, until the asparagus is crisp-tender and the tomatoes are blistered and starting to burst.
Step 5: Rest the chicken and capture the pan sauce
When the chicken is done, remove the dish from the oven and let it rest for 5 minutes. This helps the juices redistribute, keeping the chicken tender.
Stir the sauce in the baking dish to recombine any separated juices. Taste carefully (it will be hot). If you want a richer finish, stir in 1 tbsp unsalted butter until melted and glossy.
Step 6: Plate with quinoa, roasted vegetables, and plenty of sauce
Spoon quinoa into bowls. Top with chicken thighs. Add a generous pile of roasted asparagus and blistered cherry tomatoes alongside.
Spoon the balsamic pan sauce over the chicken and quinoa so it soaks in. Finish with 1/4 cup chopped basil or parsley. Add Parmesan and a squeeze of lemon if using.
Pro Tips
- Use a thermometer for perfect doneness: Pull the chicken when it hits 165°F in the thickest part.
- Don’t overcrowd the sheet pan: Give the tomatoes space so they blister instead of steaming. Use two pans if needed.
- Control the sauce intensity: If your balsamic is very sharp, increase honey to 1 1/2 tbsp. If it’s very sweet and syrupy, keep honey at 1 tbsp (or reduce to 2 tsp).
- For extra jammy tomatoes: Roast tomatoes on the pan’s hottest area and go the full 15 minutes until several burst.
- Meal-prep win: Make quinoa ahead and reheat with a splash of water; it stays fluffy and absorbs sauce beautifully.
Variations
- Chicken breasts instead of thighs: Use 1 1/2 lb boneless skinless breasts and bake 18–22 minutes at 425°F, to 165°F. (Breasts cook faster, so start the veggies a few minutes after the chicken.)
- Mediterranean twist: Add 1/2 cup pitted Kalamata olives and 2 tbsp capers to the chicken pan for the last 10 minutes of baking.
- Cheesy finish: Sprinkle 1/2 cup shredded mozzarella over the chicken for the last 3 minutes of baking, until just melted.
Storage & Make-Ahead
Cool leftovers, then store chicken, quinoa, and vegetables in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave (add a tablespoon of water or broth to quinoa to loosen it) or in a covered skillet over medium-low heat until hot throughout. For best texture, keep the vegetables separate if you can, and add fresh herbs after reheating.
Make-ahead: The balsamic sauce can be whisked together up to 3 days ahead and refrigerated. Quinoa can be cooked up to 4 days ahead.
Nutrition (per serving)
Approximate, including quinoa: 520 calories, 41 g protein, 44 g carbohydrates, 20 g fat, 6 g fiber, 980 mg sodium, 12 g sugar.
