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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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!