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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This is to be cooked uncovered, correct??
Yes.
I saw this recipe this afternoon just before I was headed to the food store, and decided I’d make it for dinner. After reading through some of the comments, I decided to give the mustard a try, even though I do not care for mustard. I live alone, and was concerned it would be too much, so I attempted to half the recipe … I have enough for 2 or 3 more meals. The chicken came out very juicy. I felt the taste was “light” on the chicken, but a bit more strong on the potatoes and broccoli. Any suggestions for making the chicken a little more flavorful? Marinating, perhaps?
I am not one to cook – as terrible as that is. But I’ve been trying hard to make more dishes at home and be a little more health conscious. This dish was very tasty and very simple to make. I would recommend trying. Next time I may do a little less potato (although those are my fave), and add some carrots. Thank you for sharing this recipe!
Laura, you can double or triple the sauce portion as needed, or marinate as desired. It’s up to you! 🙂
Hi. My husband and I love this recipe! It’s probably a silly question, but do you think we could make the sauce in bulk so that way it’s an even quicker meal? We’ve been making it about once a week..
Yes, absolutely.
Had this for supper tonight. Definitely will be making again. Very yummy & the whole family liked it.
Love these one pan meals. Line your sheet pan with aluminum foil and clean up is such a breeze! This dinner is so incredibly delicious. I love the flavor of the chicken, it’s got a perfect sweet & savory flavor. I pressed the garlic instead of mincing it because I think it gives off more flavor in a sauce like this. I also used fresh green beans in place of the broccoli just because it sounded good. I tossed the veggies in a bowl and tossed them with olive oil to make sure they were coated well then transferred them to the sheet pan. Kids loved this dish and gobbled up every bite!
I tried this tonight but used 1 tbs garlic powder instead of minced, 1 tsp italian seasoning, idaho potatoes that I peeled and cut into thin round slices and regular yellow mustard, just because that’s what was available to me at the time. I used frozen broccoli but thawed it in cold water before adding in the last 10 mins. This is my first time on this site and I’m so glad I found your recipe. My fiance and our picky son loved it! The sauce was so yummy! Thanks, I will definitely check out more of your recipes!
Thanks for this deliciousness! I made this with sweet potatoes and brussels sprouts (cooked both the whole time) and it was awesome. I will keep coming back for more!
What size boneless, skinless chicken breasts did you use in this recipe? I am using two very large sized chicken breasts that I pounded to equal thickness and 30+ min wasn’t enough still… Currently 40 minutes in 🙁
I used chicken breasts of average size, about 6-8 ounces.
If I replace broccoli with Brussel sprouts, should I still wait till the end to put them in?
Brussels sprouts require more time to cook through than broccoli. I recommend adding during the last 15-18 minutes of cooking time, but as always, please use your best judgment.
Oooo! This looks so good!
The best thing I did this week was Google ‘one pan chicken dinners’ and follow this link. SO AMAZING! I am officially a fan, and I thank you for giving me new stuff to do with chicken. This sauce was so good, and when I reheated it for lunch the next day, the broccoli and potatoes had basically marinated in it and were super delicious.
My fiancé and I are hooked on this! It’s amazing! My one question is on the button facts what is the serving size is that for one piece of chicken Or is it for all four pieces?
The nutritional information is for each serving.
Made this last night, however I used green beans instead of broccoli. The sauce was so amazing and the chicken was very moist which is usually a hard thing for me to do! Looking forward to trying some of your other recipes.
Just made this tonight and it was a hit! I doubled the sauce drizzling the second batch on top after adding the broccoli. I also added carrots and pearl onions. Delish!
This was delicious! I gave the potatoes a 15 minute lead, so they cooked perfectly when the chicken was done.My husband loved it! I have made your Bang Bang chicken which is my husbands favorite dish of all time and the open pan garlic Ranch, and Shrimp scampi both delicious! Thanks for all the delicious recipes!
I am milk and soy free so I just omitted the butter and I didn’t feel it needed to be substituted with anything. The sauce (without the milk) is my new favorite go to. I’ve made it by itself to put over rice several times, I make the chicken dish with carrots instead of potatoes sometimes, or with sweet potatoes. It’s really the sauce that makes the meal and it’s the best one I’ve ever tasted. Thank you for an easy marinade-sauce that’s made with ingredients that are always stocked. Five stars!!
I really like your blog and recipes. I am going to try these recipes soon 🙂
Do you put the sauce on the veggies too or just the chicken? Thanks!
Only the chicken. 🙂
I came across your site yesterday and made this dish. Everyone absolutely loved it. Quick, easy and delicious. Thank you for sharing. I am going to try the one pan ranch pork chops tonight.
I make this all the time! One of my favorite meals.