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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I made this tonight and it was fabulous! I used regular potatoes and ust peeled and cut them the size of baby potatoes. My family really enjoyed this, I will definitely be making again. Thank you!
Hi,
My oven has several setting. Which setting do I use initially?
The oven should be preheated to 400 degrees F.
This smelled so good when it was cooking that we all could not wait to eat it! It did not disappoint! Thank you for the delicious, simple and nutritious meal!
Yum! The sauce you came up with is a total winner. Love it! Could be used on multiple proteins. Thanks!
I have been a fan of your website and I have tried several different recipes. This was definitely a hit for me! I have been cooking a lot and trying different things from all over the internet and this was awesome. Can anyone give me advice on handling honey better? I didn’t have a full bottle so it was quite a challenge getting the right amount of honey in the mix. I think I did well overall and cut my baby red potatoes in 4 pieces to make sure they cooked through. I put even amounts of potatoes on each end of my 13 x 9 metal pan lined with foil. I cut 2 very large chicken breast in half length wise (butterflied ?) to nearly even halves then put a few slits in the meat so the flavor could really get in during baking. I brushed the mixture on 1 side of each breast, laying it brushed side down on the foil down the center of the pan, all 4 pieces in a vertical row. I then brushed the bare upright side of each breast with the mixture. I put in the over for 25 minutes then removed and added in the broccoli to each side with the potatoes, mixing it all in with the tongs and getting some of the juice that cooked off into the veggie mix. After 10 minutes as instructed I dabbed a little more mixture I had set aside onto the tops of the breast and hit broil for 3 1/2 minutes. Everything was so flavorful and filling! I was so proud of my meal and my family loved it! There was plenty for 4 packed plates! I will definitely make again and tell everyone I know about this website that doesn’t know already! This was so good and I love your chicken breast recipes! You have a lifetime fan!
Made this tonight and it was really good. I followed the recipe exactly. Next time I will cut the potatoes a little smaller and maybe make just a bit more sauce, because it is really flavorful. My husband loved it too and since he cleans up after I cook, he was very happy with the one pan.
Could i substitute for whole grain dijon?
Yes, absolutely!
This was so good and so easy that I’ve shared it with everyone i know. I will have to cut the potatoes smaller next time though. Guess mine were as small so halfing wasn’t enough. Picky eater approved!
I tried this tonight and it was delicious! The chicken was perfect and gave the veggies a little touch of extra flavor. I added some carrots to my pan. Thank you!
This was so yummy and easy, thank you!
i used coconut oil instead of olive oil… SO YUMMY, i highly recommend!
Made this tonight and it was a huge hit with my family — especially with my husband. I tend to avoid dishes with sweet ingredients but the butter, garlic and spices definitely gave this the savory kick I love. I used sweet potatoes instead and cut them pretty small. I cooked a total of 30 minutes and the sweet potatoes were nicely roasted. My first grader at ALL of the broccoli on his plate which is quite the feat to accomplish! I will probably experiment with marinading the chicken overnight next time. My chicken breasts were huge so I cut them in half but I was still so worried about cooking them through that I think I cooked them too long and they got slightly dry. My husband dipped his in extra dijon mustard and I used some smoky bbq sauce.
I made this exactly as the recipe outlined (but I did add in some Brussel sprouts along with the broccoli) and it was DELICIOUS!
I’m curious if this would work out with maple syrup instead of honey (my friend introduced me to maple syrup and Dijon mustard mixed for veggies and it reminds me a lot of the honey mix). I’ll have to try it sometime. Speaking of that friend, I shared this recipe with her and she’s excited to try it.
Honey Garlic chicken was superb! Realized as I was putting sauce together I hadn’t purchased Dijon mustard, so used honey mustard. Turned out well. Will have to remember the Dijon next time.
This recipe was a hit!!! I doubled the sauce so that there was plenty of extra in the pan to spoon on top (especially because I used a large pan so it spread out). I also added a splash of low sodium soy sauce instead of salt into the honey garlic sauce, and it added a ton of flavor. Will definitely be adding this to my staple recipe box!
Made this tonight and accidentally left out the brown sugar, but it still turned out really good. I halved the chicken and vegetables, but kept the sauce the same and drissled it over the veggies while they cooked. Really good!
I was going to ask if it was ok to leave out the brown sugar, and then I saw your comment. 🙂 Would you make it that way again, or do you think it would be a lot better with the sugar?
This recipe looks easy and great. I am wondering if it’s possible to switch out the red potatoes for sweet potatoes or yams?
Yes, absolutely. What a great idea!
This recipe was delicious! I would just make the potatoes as bite size as you can. My family loved the chicken, charred Brocolli and yummy sauce. Thanks for an easy great recipe!
This was damn disappointing. The potatoes were not cooked when the chicken was ready. In addition, adding broccoli (without seasoning or EVOO) in the last 10 minutes of cooking led to shriveled up, dry broccoli. I doubled the sauce and it was very good, but overall, not a meal I will make again.
I’m sorry that this recipe did not turn out the way you had imagined. But it sounds like your potatoes were HUGE to begin with as they did not cook through when the chicken was ready. I hope you get to try this again with smaller potatoes – it’s truly one of my favorite recipes yet!
Made this tonight – it was so delicious! I cooked mine for about 35 minutes since my potatoes were a bit large but, all in all, everything turned out beautifully!