One Pan Honey Garlic Chicken and Veggies

Tender, juicy chicken breasts baked to perfection with potatoes and broccoli. All cooked on a single pan! EASY!

One Pan Honey Garlic Chicken and Veggies - Tender, juicy chicken breasts baked to perfection with potatoes and broccoli. All cooked on a single pan! EASY!

With the many, many chicken thigh recipes I have been cooking lately, I’ve had quite a few requests for recipes using chicken breasts instead. Now I must admit that there’s nothing more juicier than a bone-in, skin-on chicken thigh but this honey garlic chicken breast does come to a close second.

One Pan Honey Garlic Chicken and Veggies - Tender, juicy chicken breasts baked to perfection with potatoes and broccoli. All cooked on a single pan! EASY!

It’s even better when you cook your veggies alongside that sweet and savory garlic sauce, letting the juices run loose as your vegetables get roasted to crisp-tender perfection. You can also add in more veggies to your liking but I highly recommend being conscientious of the cooking time depending on the vegetable.

One Pan Honey Garlic Chicken and Veggies - Tender, juicy chicken breasts baked to perfection with potatoes and broccoli. All cooked on a single pan! EASY!

Now this is truly a one pan meal, and if you really want to save on dishes, I recommend placing the baking sheet at the middle of table and eating straight out of the pan. There’s absolutely no shame in doing so. No shame at all.

One Pan Honey Garlic Chicken and Veggies

Tender, juicy chicken breasts baked to perfection with potatoes and broccoli. All cooked on a single pan! EASY!

Ingredients:

  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • 4 boneless, skinless chicken breasts
  • 24 ounces broccoli florets*
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
  3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with parsley, if desired.

*24 ounces broccoli florets is equal to about 5 cups.

*Cooking time will vary depending on the size and thickness of the potatoes.

Why It’s A Smart Choice

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 519.1 Calories from Fat 174.6
% Daily Value*
Total Fat 19.4g 30%
Saturated Fat 5.9g 30%
Trans Fat 0.3g
Cholesterol 113.3mg 38%
Sodium 193.5mg 8%
Total Carbohydrate 43.6g 15%
Dietary Fiber 2.3g 9%
Sugars 16.5g
Protein 45.6g 91%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

One portion of this recipe boasts over 4 servings of broccoli, and broccoli is an incredible vegetable that has phytonutrients known to have anti-cancer properties. It is also a good source of key nutrients such as calcium, Vitamin C, and Vitamin A.

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.