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
Did you make this recipe?
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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.