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
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
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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