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 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!