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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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 🙂