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.
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.
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](https://s23209.pcdn.co/wp-content/uploads/2015/06/IMG_0616edit-200x200.jpg)
One Pan Honey Garlic Chicken and Veggies
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
- ½ teaspoon dried oregano
- ½ 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
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- 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.
- 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.
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
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I don’t eat dairy. Can I sub coconut oil for the butter?
I love this sauce so much! I’ve only used it on chicken once… my go to is chopping BRATWURST into one inch peices and mixing basically any veggies and chunks of potato all covered in the sauce (i usually double it) and baking til everything is perfect. Sooo good with bratwurst!
My family is picky yet they all love this recipe! I make this at least one time per week and more often if requested. I replace the basil with cilantro and do not make any other changes.
This was fantastic and so much fun! The temps and times were spot on. I used green beans instead of broccoli and it worked perfectly at the time given for the broccoli. My family of 4 loved it and we ate every bite. My 10 year old daughter asked for more meals like this. And I appreciate it was naturally gluten-free for my 15 year old gluten-intollerant daughter. Thanks for such a great recipe!
Love the recipe ingredients and cànt wait to make it for dinner tonight for my family! Although i wanted to cook the chicken breast s ín an old fashioned pressure cooker. Could you help me or give me your advice on how to make this chicken breast veggies and potatoes recipe using an old fashioned pressure cooker?
I just made the honey garlic sheet pan chicken/potatoes & broccoli recipe – easy to make and absolutely delicious!!! One meal done! Main and side dishes all in one!! Thanks! I have a picture-looks amazing & very appetizing!!
Delicious! Forgot to get a photo before eating, followed your easy instructions and added some carrots and red peppers. Hubby enjoyed it as well. Definitely on the weekly dinner menu.
Delicious and quick thank you for sharing!
This was delicious! Quit from my husband “this is my favorite thing you’ve ever made.” And my 2 year old actually ate all of his chicken (without ketchup) and asked for more. Then proceeded to clear his plate. Definitely a winner!!
Can I cook the chicken and sauce in crockpot? No veggies. And if so how long?
Made this for the first time last night and it was delicious!
This is by far one of my favorite and family favorite dinners! The taste of the sauce with the chicken is delicious, with any left over sauce I may have I use it for the vegetables as well. My kids (2 & 3 years old) LOVE this meal. I’ve also added carrots to incorporate more vegetables, but next time I maybe adding squash and zucchini.
I have made this two or three times now, it’s so delicious.
I absolutely loved this recipe! I did make two minor changes: instead of using honey, I used Agave and I added cheese at the very end. Great recipe!
The flavors were good, but I found it to be too little sauce (a bit dry overall) for my preference. Next time I’ll definitely double the sauce, possibly reserve some, mix with a cornstarch slurry. and let it thicken a bit on the stove. I liked the ease of the recipe, and that it’s a meal my young kids will eat too!
Excellent! I don’t always try new recipes when we have company but these were good friends. Figured it if wasn’t great, no big deal. But I had nothing to worry about. This dish was awesome! I’m going to make it again for us tomorrow because it was so yummy. Chicken was tender and so flavorful and the potatoes and broccoli were perfect.
My family loved this warm & cozy meal! It came together so quickly and the flavor was amazing. We used mini golden potatoes and they tasted like a sweet waffle fry 🙂 Love your idea to serve right off the pan– hubby took many “second” helpings this way.
This is one of my (and my family’s) all time favorite recipes! I make lots of different dishes, but this is one of the few I’ve kept as a “standby” for when I’m looking for something that I know everyone will love. I often sub green beans in for the broccoli, but both veggies — and I’d imagine others — are great. It is Damn Delicious!!
This is the best recipe I’ve tried in a long time. My family loved it and asked me to put it in our regular rotation.
This is my husband’s favorite recipe; every time I ask him what he wants for dinner it’s this! I change out the broccoli for green beans to mix it up sometimes, but we love it both ways! So quick and simple too. ❤️
LOVE, LOVE, LOVE! I added more chicken to the dish, so I doubled the sauce’s ingredients and substituted fresh squash and zucchini for the broccoli (just because I had them on hand). I also sprinkled the remaining sauce on the vegetables. I can’t wait to cook it again.
This meal was delicious! I may have cooked my chicken a little too long because I wish it were juicier but the flavor is delicious! I definitely recommend
I’ve made this over and over again ever since I found it a few years ago. The sauce is always the same as the recipe but I mix up what it goes on. Highly recommended; potatoes, bell pepper, onion, broccoli and bratwurst! Either chop up the brats or leave them whole, either way works. Sooo good!
So the broccoli doesn’t get any seasoning at all? All of the honey mixture goes on the chicken?
When I have made this, the seasoning mixture floods the pan so when you stir in the broccoli it also gets coated.
Great recipe! Very easy and very delicious, will use this time and time again
Very good recipe! Chicken was moist, and loved the sauce. Will definitely make again.
If I wanted to add brussel sprouts along with the broccoli would I add them in the beginning or at the end as well?
Brussels sprouts tend to take a little longer to cook through than broccoli so it may be best to add them in the beginning with the potatoes. But as always, please use your best judgment when making substitutions and modifications.
I made this with bone in/no skin chicken thighs and drumsticks, cut up red potatoes and sweet potatoes. Absolutely delicious! I did baste a few times while cooking. Thanks for a great recipe!
Is bake time the same, or longer, when using bone-in chicken?
I’m really rating the One Pot Lemon Orzo Shrimp 5 Stars. It was great! But my question is this:
Your ingredients frequently have a certain amount of unsalted butter…and then an ingredient somewhere below is salt or Kosher salt. Why, then, do you want to use unsalted butter?
I prefer to use unsalted butter so that I have complete control of the salt content. That way, you can add the exact amount of salt you want in the recipe.
This is the tenth or twelfth time I’ve made this because my family loves it! My busy mom tip is to dice up the chicken and make the sauce the night before. Let it marinade. If you love the sauce like we do, make more. We have little ones so dicing it up makes life easier all around and the chicken soaks up the flavor delightfully. Instead of red potatoes, I buy a bag of the mini ones at Aldi and cut them in half in the morning, toss them in a bowl with olive oil and let them sit. I did this the night before once and the potatoes darkened, but still tasted the same. When it’s time to cook, I just decrease the time and watch it. Then I cook a bag of broccoli in the microwave and toss it on the pan near the end. We love it broiled for a few minutes. Then devour!
Very easy and tasted great! I took the chicken out at 20 minutes and then added the broccoli. The entire dish took 30 minutes. Sooo easy!!
So awesome to hear!
Do you know if I prep the chicken and potatoes ahead of time, for 3-4 hrs in fridge before putting in oven, do you think this will turn out as well? Thanks!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Sad to report that I prepared this recipe tonight as directed, but I was very disappointed. The chicken was very dry and tasteless. Perhaps the oven temp was too high, and additionally seasonings and liquid were needed.
This recipe was damn delicious! Substituted broccoli for fresh green beans and used white potatoes out of our garden. Will definitely be making again!
Homegrown is the best!
I substituted frozen broccoli for fresh. Just defrosted it, drained the water out in a colander and added it. Delicious!! This recipe is a definite keeper.
That’s awesome!
I don’t usually write reviews!!! But I must admit this was one delicious dish!!!
I added zucchini to the recipe as I didn’t have enough brocolli and it blended in nicely! Thank you
Have reccomended this dish to friends and family!
Thank you
I love this dish for two reasons, it looks delicious and because it’s cooked in one dish it means less washing up. Thanks.
That’s the idea!
This is the best recipe ever! It’s easy to make, smells delicious cooking, and even better eating. I make it with zucchini instead of broccoli.
So happy you like it!
Can this recipe be doubled?
Yes, absolutely, but please be mindful of the change in cooking time.
Thank you! Should I use 2 separate baking sheets? I would have to bake them on different racks in the oven. Would it work if I switched them halfway during baking?
Yes, if you plan on doubling the recipe, it may not all fit on one pan.
Is there any concerns about raw chicken and vegetables touching before the chicken is cooked.
This was delicious. I made this for my mom and dad who are on a low salt diet and without the salt in the recipe it still was amazing! Thanks sooo good!
Chungah – Will you please invite me over for dinner the next time you make this one?!?
Fantastic! So easy and so good! I used a zucchini instead of broccoli (had one in the fridge that needed to be used up). I added it about halfway through the cooking time. Next time I would cut it a little thicker (about 1/2 an inch thick as opposed to 1/4 inch). Regardless, it was wonderful and I will definitely make it again. Everyone enjoyed it.
Looks delish! I’m planning on making tomorrow night. Wondering if you could use the sauce as a marinade to increase the flavour of the chicken? How long would I do this for?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
If I use cubed chicken breast is the recipe different? Cook times?
Yes, cooking time will vary. Please use your best judgment regarding cooking times to account for substitutions and modifications.
Many thanks for this wonderful and easy recipe. Definitely a keeper. I added mushrooms!
This is the 2nd time Ive made it….Yummy flavor, and easy even for me. Both times were a success. Love the flavor mix. Who would have thought that Dijon mustard would set off a dish in such a flavorful way!
So good!!! I want to serve this for a party so I need to triple the recipe How long should I cook it?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Di!
Not sure where I went wrong..It all cooked exactly to the times you posted but it was all very bland. I checked and double checked and I followed the recipe exactly. I am not sure what “sauce” everyone is referring to…I had a watery liquid leftover after cooking but I couldn’t do much with it 🙁
Such a bummer because everyone seemed to really enjoy it on this thread but I can’t understand why…I am wondering what I could have missed
This was delicious. My kids gobbled it up and so did I! It was just the 3 us so I used 2 chicken breasts, about 10 mini red potatoes and 2 cups of broccoli (all I had on hand, kids wanted more!!!)
We have potatoes and chicken left over and will eat tomorrow.
What a great, easy and delicious meal!
Thank you!
Outstanding! My picky family loved this. My 6-year old said, “Best dinner ever.”
Here are my suggestions:
1. Make extra sauce because you are going to want to pour this on your ice cream.
2. Definitely make lots of broccoli because cooked this way it is that good.
3. I sliced the chicken breasts in half. Next time I will reduce the broiling time for the chicken.
4. I used a large sheet pan and the ingredients didn’t fit. However, to avoid over cooking the chicken next time (and there will definitely be a next time) I will do the broccoli in a separate pan.
This is sooo good! My kiddos and nephew LOVE it!!!
Made this last night after googling for a recipe with ingredients I had on hand – chicken, broccoli, red potatoes. Omitted the butter since I didn’t want to dirty another dish to melt it in, and added another tablespoon of oil to add some volume to the sauce. Next time I will double the sauce and reserve some to brush on the chicken when I add the broccoli to add some extra flavor to the chicken. All the sauce melted off the chicken and into the veggies, leaving the chicken a bit bland but the veggies very flavorful. Also, I used thawed frozen broccoli, regular size red potatoes cut into bite sized pieces, and placed the chicken on top of the single layer of potatoes due to space constraints. Everything was cooked perfectly at 32 minutes. Very good recipe, will make again!
This happened to me also. I expected it to be much more flavorful. I am not sure what I did wrong???
My daughter can’t have dairy can I omit the butter, or is there something I can use in place of it.
You can omit.
Thanks so much for this recipe. I made it many time. My family just loves it!
Will this be affected if I put foil on the pan for easier clean up? Or will it not work as well that way?
Yes, what a great idea!
What is the serving size? It isn’t mentioned in the nutrition facts.
Each serving includes 1 chicken breast and about 1 cup veggies.
I made this tonight, made a few adjustments like using ground mustard instead of dijon and using sweet potatoes instead of red ones. But the glaze came out delicious. My pan wasnt big enough so I cooked my chicken separate from the broccoli and sweet potatoes . Will definitely be coming back to this recipe often, even my picky boyfriend loved this meal! Cant wait to try some of your other recipes!
Made it last week and my boyfriend and I LOVED it! Great sauce. Making it again tonight!! Thank you so much for sharing!
I made this tonight and it was DELICIOUS!!! So much flavor and the chicken was so moist. I let the chicken breasts marinate in the honey mixture for about 30 mins and poured the extra sauce all over the chicken and potatoes. EXCELLENT!! Thanks for the recipe!
Wow! Delicious! I did exactly as written and this recipe is perfect. Bursting with flavor, moist chicken, crispy potatoes. And simple? Yes please!
A+
Second recipe of yours in 3 days because we loved the Baked Shrimp Scampi. Very quick and easy. Only change was adding sliced carrots and using chicken thighs because that’s what I had on hand. Cooking time was adjusted as I cut veggies too big. The chicken thighs were done, so I removed them and kept them warm while the veggies finished
cooking.
You are a wonderful cook. Slow Cooker Asian Ribs are on tomorrow’s menu.. 🙂 Thank you!
Oh yum! I will be making this for dinner tomorrow night. It looks yummy and so easy! Two of my fave meal combos 😉
When cooking chicken with skin on how should it be place on sheet: skin side down or up?
Also, do you season the broccoli? if so with what? Thanks
The chicken should be skin side up. The broccoli is not particularly seasoned but it is stirred in with the pan drippings.
Is this recipe gluten free? I’m thinking of cooking this for a date, who is gluten free. Don’t really want to kill him on our 4th date….
No, let’s not do that on the 4th date! 🙂
But really, this recipe is not specifically tailored to be gluten-free. As always, please use your best judgment regarding substitutions and modifications to suit your dietary (or 4th date) restrictions.
This was great! I doubled the sauce and just drizzled more on the chicken as it cooked. And we loved tbe sauce so much we used the last bit of it as a dipping sauce.
Unfortunately ingredients are good and picture looks great but it melts away during cooking and you can barely taste the flavor. Disappointing.
Made this as the recipe says except I didn’t have red potatoes so I used a mix of russet and sweet potatoes. My family enjoyed this dinner.
Wow!! This is definitely moving to our favorite meals rotation! My super picky family loved it. I read the reviews and wasn’t sure, but this chicken came out absolutely amazing!! I saw complaints about potatoes not being cooked through but I cut mine into the normal pieces and mine cooked fine. The chicken was so full flavor. I must say I truly love cooking and I think I’m pretty good at it, but with all the recipes I have looked at and all the meals I have made yours are the only recipes that I don’t have to make changes to to make them taste better!! They ALWAYS taste great just as you write them. Thank you for sharing them with us.
This was pretty good and I’ll definitely make it again. My only complaint is that the chicken was really bland. Sure I dressed the outside before baking but the inside was pretty dull. I see people mentioning a marinade…but how would you make this sauce into a marinade? Add water? It’s pretty thick so as is, I don’t see the chicken absorbing the flavor unless it was thinner.
Other option would be to pound the chicken thinner and cook less so that the flavor seemed more abundant. I’d have to cut the potatoes up smaller as well to compensate for the lesser cooking time. Btw..we subbed sweet potatoes instead of red and it was a great choice!
I have yet to find a recipe from you that I can’t wait to make again.
Made this last night and it was amazing! Thank you so much for sharing!!!
Hi,
I am going grocery shopping today and hoping to make this recipe tonight. My family is in love with your one pan lemon chicken recipe so I figure this one sounds amazing too. My only question is can I use like a 9 by 13 baking dish (glass)? How do you think this might affect the recipe? Thank you for posting these recipes. I will definitely check back after I make it and post!
Yes, you can certainly use a 9×13 baking dish without any issues. I just recommend that everything is in a single layer to ensure even cooking.
Ok thanks! I ended up just using a large baking dish that I had like you recommended and it came out awesome. Actually just posted my review..thanks again
Made this for dinner tonight, and it was great! I am NOT a mustard person and have been deterred by other recipes that called for mustard. I’m glad I took a shot on this, though. My super picky 8 year old liked it, my husband and I liked it, there was nothing in it to feel guilty about, and IT WAS TRULY A ONE PAN DINNER. Holy moly, dishes were done in a flash.
Thanks so much for sharing this recipe!
I liked this recipe and the sauce was really tasty. The only thing I found was that the inside of the chicken was kind of bland, since it doesn’t cook in the sauce and isn’t marinated. I might marinate it in something else next time.
Made this tonight. It was really good! I cooked the broccoli for 20 min instead of 10. Perfect! Thank you!
I made this tonight…it was delicious! I used green beans and substituted oregano and basil with coriander and cumin because I didnt have the listed herb ingredients. Definitely will add this one to my family meals from now on.
This is Damn Delicious! Sweet and flavorful, definitely a keeper and so easy for work days.
Just made this for dinner, was very good. Only thing I did different was to use green beans on one tray and asparagus on another, since I made 2 baking sheets of this anyway. Both went over very well, can’t wait to try more of your recipes. Thanks for posting this recipe. Cynthia
Stumbled across this recipe from your Facebook page :). I just bought some chicken drumsticks since they were on sale. Can I use that here instead of chicken breasts? Thanks.
Yes!
I tried this recipe last night, and it was a big hit with the wife and kids!
I like the idea that this is an all-in-one frying pan recipe. It looks tasty. Absolutely one to attempt as our refrigerator constantly appears to be overruning with broccoli!
Can you replace the 1 tablespoon Dijon mustard? I am not a fan of this and not sure what to substitute it with.
Yes, you can omit as needed.
Yikes, would you look at those carbs! Too rich for my broken pancreas. Thanks, Damn Delicious, but I guess I’ll look for low-carb recipes somewhere else.
Didn’t think it was advertised as a low- carb recipe…
Quick and easy! I make using organic turkey breasts and add in marinated asparagus and Brussels sprouts. Any veggies work great!
Just stumbled upon your site and made this dish last night.It came out GREAT!! I can’t wait to make it again, LOL! Totally obsessed with your recipes, thanks for sharing them with us 🙂
Hey Chungah! This recipe is freekin delicious!!! I have made it several times now and even made it while we were camping by using a dutch oven over the fire! I was a little unsure about how it would cook and caramelize but it was fantastic! I’m not into the whole social media deal, but I tell all my foodie friends about your blog! Thank you for all your recipes for they truly are Damn Delicious!
I am a huge fan of your recipes and have made the one pan roasted fall chicken and veggies more times than I can count. I agree that thighs make a huge difference. I refuse to use breasts because they are too dry in my opinion. That said I am wondering your thoughts on trying chicken tenders instead in this recipe?
Yes, absolutely!
I was wondering if there were other veggies that you suggest to use with this recipe. We are not big potatoe fans. Any suggestions?
You can substitute butternut squash and/or brussels sprouts.
Would this work without butter? I can’t have any dairy due to a baby with food allergies, but would love to try out this recipe!
Yes.
Hi, I’m trying this tonight. My question is: Can I substitute honey for agave? I don’t have any honey on hand right now. Will it affect the taste much? Thanks for your delicious recipes! They are always a hit at our house. 🙂
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Thanks for the reply Chungah!
DAMN DELICIOUS! This made enough for dinner & lunch for 2 of us. I thought the veggies would be bland, but they were extraordinarily flavorful. I got caught licking the pan during clean up. O:-)
Note: I needed to use a large & small glass pan to fit it all. I quartered my small potatoes and they still needed a few more minutes after the chicken was cooked.
Ok, made this as a quick birthday lunch for my wife. Total success. Even my hard to please 8 and 9 year old boys devoured it.
I’ve been looking for make ahead meals to deliver to people who are sick/unable to cook. Do you think it would work to make this one night in advance and prepare in a foil baking dish with broccoli in a Ziploc on the side and instructions to remove from the dish and put on a baking sheet in a single layer? Also providing instructions to add broccoli at the end? Would it be okay for the sauce to run into the potatoes ?
Yes, absolutely – what a great idea!
Kids loved it! Happy to see them eat their veggies when they’re not aways fans of it. I am recently Mr. mom so great to have easy, tasty recipe with minimal cleanup. Thanks!
I have never left a reply before! Here goes. I made this for dinner tonite. My husband loves chicken breasts & garlic! I’m sure he will love it!!
This dish is off the charts good! One a scale of 1-10 it’s clearly a 15! A++ material. The balance of all of the ingredients is just right. 10 minutes into cooking the room is filled with wonderful aromas that make you excited for the timer to go off. I would recommend making a bit more of the glaze than recommended as an additional glaze halfway through cooking, so you get an even richer layer of flavor on top of the chicken. All in all, I would make this dish at any party, dinner or event for family and friends.
You are supposed to use all the sauce on the chicken breasts, correct? I’m not sure what I did wrong, but my sauce that slid down onto the pan was almost completely burnt 25 minutes in. I lined my pan with aluminum foil and oiled it with EVOO. I was able to remove the foil and finish everything just on the pan, but because of this there was no sauce on the pan when it came time to add my broccoli. Do you know what I may have done wrong? Maybe my oven runs too hot? I had it set at 400 like the recipe said.
Perhaps your oven is too hot? I prefer to bake directly on the baking sheet without any foil – that way, some of the sauce is still maintained even after baking.
Has anyone tried making this in a cast iron skillet instead of a baking sheet?
This was great! Followed directions exactly 🙂
This is to be cooked uncovered, correct??
Yes.
I saw this recipe this afternoon just before I was headed to the food store, and decided I’d make it for dinner. After reading through some of the comments, I decided to give the mustard a try, even though I do not care for mustard. I live alone, and was concerned it would be too much, so I attempted to half the recipe … I have enough for 2 or 3 more meals. The chicken came out very juicy. I felt the taste was “light” on the chicken, but a bit more strong on the potatoes and broccoli. Any suggestions for making the chicken a little more flavorful? Marinating, perhaps?
I am not one to cook – as terrible as that is. But I’ve been trying hard to make more dishes at home and be a little more health conscious. This dish was very tasty and very simple to make. I would recommend trying. Next time I may do a little less potato (although those are my fave), and add some carrots. Thank you for sharing this recipe!
Laura, you can double or triple the sauce portion as needed, or marinate as desired. It’s up to you! 🙂
Hi. My husband and I love this recipe! It’s probably a silly question, but do you think we could make the sauce in bulk so that way it’s an even quicker meal? We’ve been making it about once a week..
Yes, absolutely.
Had this for supper tonight. Definitely will be making again. Very yummy & the whole family liked it.
Love these one pan meals. Line your sheet pan with aluminum foil and clean up is such a breeze! This dinner is so incredibly delicious. I love the flavor of the chicken, it’s got a perfect sweet & savory flavor. I pressed the garlic instead of mincing it because I think it gives off more flavor in a sauce like this. I also used fresh green beans in place of the broccoli just because it sounded good. I tossed the veggies in a bowl and tossed them with olive oil to make sure they were coated well then transferred them to the sheet pan. Kids loved this dish and gobbled up every bite!
I tried this tonight but used 1 tbs garlic powder instead of minced, 1 tsp italian seasoning, idaho potatoes that I peeled and cut into thin round slices and regular yellow mustard, just because that’s what was available to me at the time. I used frozen broccoli but thawed it in cold water before adding in the last 10 mins. This is my first time on this site and I’m so glad I found your recipe. My fiance and our picky son loved it! The sauce was so yummy! Thanks, I will definitely check out more of your recipes!
Thanks for this deliciousness! I made this with sweet potatoes and brussels sprouts (cooked both the whole time) and it was awesome. I will keep coming back for more!
What size boneless, skinless chicken breasts did you use in this recipe? I am using two very large sized chicken breasts that I pounded to equal thickness and 30+ min wasn’t enough still… Currently 40 minutes in 🙁
I used chicken breasts of average size, about 6-8 ounces.
If I replace broccoli with Brussel sprouts, should I still wait till the end to put them in?
Brussels sprouts require more time to cook through than broccoli. I recommend adding during the last 15-18 minutes of cooking time, but as always, please use your best judgment.
Oooo! This looks so good!
The best thing I did this week was Google ‘one pan chicken dinners’ and follow this link. SO AMAZING! I am officially a fan, and I thank you for giving me new stuff to do with chicken. This sauce was so good, and when I reheated it for lunch the next day, the broccoli and potatoes had basically marinated in it and were super delicious.
My fiancé and I are hooked on this! It’s amazing! My one question is on the button facts what is the serving size is that for one piece of chicken Or is it for all four pieces?
The nutritional information is for each serving.
Made this last night, however I used green beans instead of broccoli. The sauce was so amazing and the chicken was very moist which is usually a hard thing for me to do! Looking forward to trying some of your other recipes.
Just made this tonight and it was a hit! I doubled the sauce drizzling the second batch on top after adding the broccoli. I also added carrots and pearl onions. Delish!
This was delicious! I gave the potatoes a 15 minute lead, so they cooked perfectly when the chicken was done.My husband loved it! I have made your Bang Bang chicken which is my husbands favorite dish of all time and the open pan garlic Ranch, and Shrimp scampi both delicious! Thanks for all the delicious recipes!
I am milk and soy free so I just omitted the butter and I didn’t feel it needed to be substituted with anything. The sauce (without the milk) is my new favorite go to. I’ve made it by itself to put over rice several times, I make the chicken dish with carrots instead of potatoes sometimes, or with sweet potatoes. It’s really the sauce that makes the meal and it’s the best one I’ve ever tasted. Thank you for an easy marinade-sauce that’s made with ingredients that are always stocked. Five stars!!
I really like your blog and recipes. I am going to try these recipes soon 🙂
Do you put the sauce on the veggies too or just the chicken? Thanks!
Only the chicken. 🙂
I came across your site yesterday and made this dish. Everyone absolutely loved it. Quick, easy and delicious. Thank you for sharing. I am going to try the one pan ranch pork chops tonight.
I make this all the time! One of my favorite meals.
I made this tonight and it was fabulous! I used regular potatoes and ust peeled and cut them the size of baby potatoes. My family really enjoyed this, I will definitely be making again. Thank you!
Hi,
My oven has several setting. Which setting do I use initially?
The oven should be preheated to 400 degrees F.
This smelled so good when it was cooking that we all could not wait to eat it! It did not disappoint! Thank you for the delicious, simple and nutritious meal!
Yum! The sauce you came up with is a total winner. Love it! Could be used on multiple proteins. Thanks!
I have been a fan of your website and I have tried several different recipes. This was definitely a hit for me! I have been cooking a lot and trying different things from all over the internet and this was awesome. Can anyone give me advice on handling honey better? I didn’t have a full bottle so it was quite a challenge getting the right amount of honey in the mix. I think I did well overall and cut my baby red potatoes in 4 pieces to make sure they cooked through. I put even amounts of potatoes on each end of my 13 x 9 metal pan lined with foil. I cut 2 very large chicken breast in half length wise (butterflied ?) to nearly even halves then put a few slits in the meat so the flavor could really get in during baking. I brushed the mixture on 1 side of each breast, laying it brushed side down on the foil down the center of the pan, all 4 pieces in a vertical row. I then brushed the bare upright side of each breast with the mixture. I put in the over for 25 minutes then removed and added in the broccoli to each side with the potatoes, mixing it all in with the tongs and getting some of the juice that cooked off into the veggie mix. After 10 minutes as instructed I dabbed a little more mixture I had set aside onto the tops of the breast and hit broil for 3 1/2 minutes. Everything was so flavorful and filling! I was so proud of my meal and my family loved it! There was plenty for 4 packed plates! I will definitely make again and tell everyone I know about this website that doesn’t know already! This was so good and I love your chicken breast recipes! You have a lifetime fan!
Made this tonight and it was really good. I followed the recipe exactly. Next time I will cut the potatoes a little smaller and maybe make just a bit more sauce, because it is really flavorful. My husband loved it too and since he cleans up after I cook, he was very happy with the one pan.
Could i substitute for whole grain dijon?
Yes, absolutely!
This was so good and so easy that I’ve shared it with everyone i know. I will have to cut the potatoes smaller next time though. Guess mine were as small so halfing wasn’t enough. Picky eater approved!
I tried this tonight and it was delicious! The chicken was perfect and gave the veggies a little touch of extra flavor. I added some carrots to my pan. Thank you!
This was so yummy and easy, thank you!
i used coconut oil instead of olive oil… SO YUMMY, i highly recommend!
Made this tonight and it was a huge hit with my family — especially with my husband. I tend to avoid dishes with sweet ingredients but the butter, garlic and spices definitely gave this the savory kick I love. I used sweet potatoes instead and cut them pretty small. I cooked a total of 30 minutes and the sweet potatoes were nicely roasted. My first grader at ALL of the broccoli on his plate which is quite the feat to accomplish! I will probably experiment with marinading the chicken overnight next time. My chicken breasts were huge so I cut them in half but I was still so worried about cooking them through that I think I cooked them too long and they got slightly dry. My husband dipped his in extra dijon mustard and I used some smoky bbq sauce.
I made this exactly as the recipe outlined (but I did add in some Brussel sprouts along with the broccoli) and it was DELICIOUS!
I’m curious if this would work out with maple syrup instead of honey (my friend introduced me to maple syrup and Dijon mustard mixed for veggies and it reminds me a lot of the honey mix). I’ll have to try it sometime. Speaking of that friend, I shared this recipe with her and she’s excited to try it.
Honey Garlic chicken was superb! Realized as I was putting sauce together I hadn’t purchased Dijon mustard, so used honey mustard. Turned out well. Will have to remember the Dijon next time.
This recipe was a hit!!! I doubled the sauce so that there was plenty of extra in the pan to spoon on top (especially because I used a large pan so it spread out). I also added a splash of low sodium soy sauce instead of salt into the honey garlic sauce, and it added a ton of flavor. Will definitely be adding this to my staple recipe box!
Made this tonight and accidentally left out the brown sugar, but it still turned out really good. I halved the chicken and vegetables, but kept the sauce the same and drissled it over the veggies while they cooked. Really good!
I was going to ask if it was ok to leave out the brown sugar, and then I saw your comment. 🙂 Would you make it that way again, or do you think it would be a lot better with the sugar?
This recipe looks easy and great. I am wondering if it’s possible to switch out the red potatoes for sweet potatoes or yams?
Yes, absolutely. What a great idea!
This recipe was delicious! I would just make the potatoes as bite size as you can. My family loved the chicken, charred Brocolli and yummy sauce. Thanks for an easy great recipe!
This was damn disappointing. The potatoes were not cooked when the chicken was ready. In addition, adding broccoli (without seasoning or EVOO) in the last 10 minutes of cooking led to shriveled up, dry broccoli. I doubled the sauce and it was very good, but overall, not a meal I will make again.
I’m sorry that this recipe did not turn out the way you had imagined. But it sounds like your potatoes were HUGE to begin with as they did not cook through when the chicken was ready. I hope you get to try this again with smaller potatoes – it’s truly one of my favorite recipes yet!
Made this tonight – it was so delicious! I cooked mine for about 35 minutes since my potatoes were a bit large but, all in all, everything turned out beautifully!
Will be making this Tom. Can’t wait to try it…. But doesn’t the juices pour over when using such a shallow dish? Thank you for the recipe.
There actually isn’t that much juices to go around. But as always, please do what is most comfortable for you and your preferences.
OMG, I made this tonight for dinner and my husband had his portion gone before I could even cut up my chicken! Definitely a hit in our home and we will be making it again.
Thank you.
Prepared this meal for my wife on her b-day she and I loved it .
THANK YOU
I made this tonight and it was amazing! I made a few modifications to use what I had on hand: skinless chicken thighs instead of breasts and yellow mustard instead of dijon. I also used frozen broccoli florettes and put them in at the same time as everything else…about 40 minutes. There may have been a little extra liquid in the pan but it made a great sauce. Thank you!
Could you substitute the honey and brown sugar with dates? Like a date paste?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
This was a good meal, I recommend making little slits in the chicken so the flavor from the sauce goes right through. No need to marinate, the honey and garlic makes the whole thing worth it.
Thanks for the recipe! Looks great! One question, did you use frozen or thawed chicken breasts?
Thanks!
I recommend using thawed chicken.
Do you put the chicken on top of the potatoes?
It is best to have everything in a single layer to ensure even cooking throughout.
So the instructions say to put chicken on top of the potatoes but you said single layer to Lindsay’s comment above, which I think would mean next to. Also, about the instruction to stir in the broccoli, Im not sure how to stir it in on a baking sheet. Should I leave space next to the chicken and potatoes for the veggie (I plan to use asparagus).
I realize these may seem like silly questions, but I’m not a very good cook so I want to be clear on these points. Thanks 🙂
Nope – no space needed! 🙂
Made this last night for a 5 person family and I’m already being asked to make it again! I used a bag each of frozen green beans and broccoli making sure to thaw them each in some warm water then cook. So glad they cooked like fresh would and this will definitely be a new family favorite!
I want to make this tonight but only have regular red potatoes, will it work the same? I could just cut them smaller right?
Yes! The smaller the better so that they can cook through the estimated time frame.
What if I used boneless skinless chicken thighs? That’s what I have on hand, but I could always run to the store and get breasts. Would cooking time change between breasts and thighs? ( Both boneless skinless)
Yes, cooking time will vary.
After 30 minutes the chicken was completely raw and the potatoes were still hard, this may have been because the broccoli I started with was still frozen so I threw it in at the beginning ( I like my broccoli soft). I set the timer for another 20 minutes and the chicken was cooked but the potatoes were still hard, I set it for another 20 min… this time when I came back everything was cooked, the chicken was overdone as I expected since it seemed cooked at the 50 min mark, but everything else was perfect after 70 minutes of cooking. I have done similar recipes at 350 for an hour, and maybe I’ll try this again in a different pan and with non frozen broccoli. Either way the sauce is great!
I always recommend steaming potatoes and harder veggies in the microwave first with salt to taste if you are baking with chicken. Chicken doesn’t take long and by the time the potatoes are soft the chicken will be way over cooked! I steam all my veggies for 4 or 5 minutes with a little salt and then drain them before throwing them in the baking dish.
Hi Chungah, another hit. Made this saturday night and my husband and I loved it. Instead of the broccoli, which I forgot I used, I used zucchini, yellow squash, fresh mushrooms, tomatoes and fresh green beans. Came out to die for and the sauce is so good we have decided that will be the new grilling sauce to brush on after meat is cooked and just needs a minute or more on grill. Had to make more chicken because hubby liked it so much hubby wanted sandwiches made out of it. Thanks for another great recipe. Doing Taco Spaghetti tonight!
Suzanne, did you cook the squash and zucchini the whole time?
Look forward to trying this recipe. Could chicken tenders be used instead of breasts? I find chicken breasts to be so large these days.
Yes, absolutely.
YUM YUM YUM! Made this last night and just subbed sweet potatoes for the red potatoes and my boys ate it up! The sauce was really good; and even better when the veggies got some on it :). Thanks again for a great recipe that will find a home in our rotation.
I had this tonight and omg it was SO GOOD! My husband and I are both picky eaters, and we both enjoyed it. I can tolerate broccoli, but I don’t love it. Until tonight! I passed on more potatoes or chicken and went for more of that broccoli! The sauce just made it absolutely amazing! We’ll be making this once a week for sure!
Would you advise cutting the chicken breasts into strips to maybe speed up the cooking time?
Yes, absolutely.
I’d like to try this recipe – it sounds delicious and even better on the one pan aspect. However, I question the broccoli – does it get over cooked? I know chicken and potatoes take a lot longer to cook than your average broccoli floret.
Adding the broccoli during the last 10 minutes of cooking time will allow the broccoli to cook through properly.
Totally skipped the “add broccoli during last 10 mins” ….my mistake! Going to try this right now but with sweet potatoes!
Stupid question…if I don’t have a pan large enough, can I cook the chicken and the vegetables in two separate pans at the same time?
Yes.
I made this tonight for my husband and two small kiddos (2 and 5) and everyone loved it! Even the broccoli! Fantastic super easy and quick dish with super easy and quick clean up! LOVE this! Thank you so much!!!
Yum! That was a delicious dish. Next time I’ll put the broccoli in closer to the end, we like ours just barely cooked. Thank you for a scrumptious recipe.
Do you think sweet potatoes would be good instead of regular potatoes?
Yes, absolutely!
This looks so good! I’m planning on making it tonight but have a ten month old that eats table food. Is there a substitute for honey I could use since that isn’t advised for her to consume until age 1? Thanks so much!
Unfortunately, the honey is a key ingredient in this dish so I do not recommend any kind of substitutes without further recipe testing. But as always, please use your best judgment regarding substitutions to better suit your family’s dietary restrictions.
How about maple syrup?
I make a maple dijon ginger glaze for my salmon, so maple syrup might work here, too. Just make sure you get real maple syrup and not “pancake syrup.” So not the same thing.
Yes, that sounds amazing!
Just made this for my family, it was a huge success! I was so impressed by how flavorful it was for such a simple dish. I’m definitely adding it to my list of make-agains!
Made this last night, as written, and it was very good! My family loved it. Thanks for a great recipe!
Should I marinate the chicken breast before hand? or it doesn’t need to be
….thanks.
There’s no need to here! 🙂
I only have frozen broccoli on hand. How should I adjust?
Unfortunately, I do not have much experience cooking with frozen broccoli. Please use your best judgment.
Made this tonight – looked and smelled SO Good. Followed directions exactly, but chicken was not cooked through and the potatoes weren’t either. I’m typing this as my family sits at the table and waits for their dinner to finish cooking 🙁
Melissa, as indicated in the recipe, cooking time will vary depending on the size and thickness of the potatoes as well as the chicken.
Does this dish need to be baked covered, or no?
Nope, no cover needed! Recipes typically specify when a cover or lid is needed.
Found this recipe through Pinterest last week & im trying it out tonight for dinner. I have it in the oven already & Oh. My. Gosh. This kitchen smells amazing! I can’t wait until it’s serving time:) thank you for sharing this recipe
I have tried something like this before and the chicken had no flavor. It was one of the “one paners” floating around Facebook. Can you recommend any sort of marinating to soak the chicken in first?
A marinade really isn’t needed here 🙂
Totally agree with you Megan! Made this tonight and I pretty generously salted the chicken before I even put the marinade on (which I also salted) and when I tasted it after it baked, all the sauce had dried up and there wasn’t much flavor. I found the trick was to add another layer of salt, pepper, and drizzled the whole thing with honey then stuck it back under the broiler for a few more minutes. Then when I took it out I even added more honey to finally get that salty sweet flavor! Definitely took a couple extra steps 🙂
I made this tonight and it was a big hit! I loved the easy clean-up. I lined the pan with both aluminum foil and parchment so all I had to do was roll up the paper and pitch!
Looks absolutely easy and delicious. Would you recommend brushing both sides on the chicken breast with the sauce? Thanks, can’t wait to try!!
Yes, absolutely!
I got my husband to eat broccoli!!!! He kept telling me he didn’t want to like the broccoli but he couldn’t help it. It had a nice caramelized – candy like coating that he just couldn’t resist. This one pan meal is my kind of meal. It was absolutely delicious and easy clean up!
This is my first time on your site and this recipe sounds fabulous. We roast broccoli a LOT 🙂 My friend and I laughingly joke that we should own stock in broccoli as we love the carmelization so much. Brocc, cauli, Brussels Sprouts, yummy to the max. Will try this on the weekend. Thanks!
Can I use sweet potato instead of red bliss?
Also can I prep the chicken and veggies ahead of time and marinate the chicken with the suggested sauce?
Yes and yes to both! 🙂
This is the 4th recipe I have made from your site in the past week, and I think it might be my favorite so far. This is awesome!
Can I completely omit the mustard?
Yes, of course.
This looks delicious. I’m always looking for new ways to make chicken since we eat it so often. Definitely will be trying this one soon!
Are you suppose to Add the broccoli in raw
Yes, that is correct.
Delicious! I used asparagus instead of broccoli, because that’s what looked good at the market and made extra sauce to spread onto the cooked chicken right before broiling it. Will definitely make again. Never disappointed with your recipes!
I pinned this a couple weeks ago and was so excited to try it!! The best part was the potatoes. They were flavorful and cooked well. Maybe my chicken breasts were too thick, but the flavor from the sauce wasn’t enough and the chicken was pretty bland. Also, I don’t know what all you people consider to be a “normal” sized baking sheet, as the instructions say to use, but there was no way everything in this recipe was going to fit on this pan. There was barely enough room for the chicken and potatoes. My husband actually laughed when I told him we were supposed to stir in the 5 CUPS of broccoli!
Jules, what a bummer that the chicken didn’t turn out too well! Maybe you can try a thinner cut for next time? As for the baking sheet, I have found that the 16×22 size is best. Hope that helps!
Pound chicken breast a bit thinner and more uniform. Will cook through evenly also. Maybe even cut the breast in half so more surface area is covered. Pronounced flavor doesn’t usually make it inside of the chicken.
If you poke holes in the chicken before baking the sauce will soak into the chicken 🙂 I thought it turned out for me both times, but much more flavorful when I poked some holes into the chicken using a fork.
Would fresh or frozen broccoli be best?
I always recommend fresh ingredients unless otherwise stated.
Made this tonight. Have tried several things on your blog and have been super impressed. My husband HATES chicken breast cooked in the oven so I was scared to try . . . He said this was a keeper and I agree. You have a ton of talent! Thank you so much and keep posting please!
Can this be done in a croc pot and what would the time be, if so?
Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
I’m making this for my diet. I got tired of eating just plain ole chicken & veggies. I’m a good cook…as a matter of fact I don’t cook at all but I am definitely trying this recipe.
Any suggestion on a veggie to use instead of broccoli? I’m not a fan of broccoli or cauliflower.
Brooke, you can omit the broccoli and try substituting carrots and/or zucchini, although cooking time may have to be adjusted as needed.
Brussel sprouts.
Made this and used red potatoes and sweet potatoes. Along with broccoli
AWESOME
I have made this with fresh green beans and it was delicious!
Did you need to adjust time or temp for the green beans?
Baked this tonight and was delicious! Chicken was moist and loved the flavor of all! Definitely a keeper…and so easy. Thank you.
If I was going to halve the recipe, how would you suggest adjusting the cooking time?
Emily, if you plan to halve the recipe and have everything in a single layer on a baking sheet, cooking time should not have to be adjusted.
This was sooo good! The sauce alone was amazing!
This looks great! One question though, can you taste the mustard? Would it ruin the recipe if I left it out or can you recommend a substitute? I hate mustard and a tablespoon seems like a lot.
The mustard taste is not very strong at all, but if 1 TBS seems too much, I recommend adding at least 1 teaspoon and working your way from there.
Thanks! I tried it tonight using mustard and it was really good. I couldn’t taste the mustard at all.
I love one pan meals! I love the spices that you used. I will definitely be giving this a try!
I absolutely ADORE one pan meals! This looks amazing!
This sounds devine!
If I want to use thighs, bone in skin on, how do you suggest I alter recipe! Thanks!
You may need to adjust cooking time as needed to ensure that the chicken is completely cooked through.
Oh wow that looks incredible! Definitely bookmarking and giving this a try 🙂
Happy Blogging!
Happy Valley Chow
I love the idea that this is an all-in-one pan dish. It looks delicious. Definitely one to try as our fridge always seems to be overflowing with broccoli! Sammie http://www.feastingisfun.com