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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Will be making this Tom. Can’t wait to try it…. But doesn’t the juices pour over when using such a shallow dish? Thank you for the recipe.
There actually isn’t that much juices to go around. But as always, please do what is most comfortable for you and your preferences.
OMG, I made this tonight for dinner and my husband had his portion gone before I could even cut up my chicken! Definitely a hit in our home and we will be making it again.
Thank you.
Prepared this meal for my wife on her b-day she and I loved it .
THANK YOU
I made this tonight and it was amazing! I made a few modifications to use what I had on hand: skinless chicken thighs instead of breasts and yellow mustard instead of dijon. I also used frozen broccoli florettes and put them in at the same time as everything else…about 40 minutes. There may have been a little extra liquid in the pan but it made a great sauce. Thank you!
Could you substitute the honey and brown sugar with dates? Like a date paste?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
This was a good meal, I recommend making little slits in the chicken so the flavor from the sauce goes right through. No need to marinate, the honey and garlic makes the whole thing worth it.
Thanks for the recipe! Looks great! One question, did you use frozen or thawed chicken breasts?
Thanks!
I recommend using thawed chicken.
Do you put the chicken on top of the potatoes?
It is best to have everything in a single layer to ensure even cooking throughout.
So the instructions say to put chicken on top of the potatoes but you said single layer to Lindsay’s comment above, which I think would mean next to. Also, about the instruction to stir in the broccoli, Im not sure how to stir it in on a baking sheet. Should I leave space next to the chicken and potatoes for the veggie (I plan to use asparagus).
I realize these may seem like silly questions, but I’m not a very good cook so I want to be clear on these points. Thanks 🙂
Nope – no space needed! 🙂
Made this last night for a 5 person family and I’m already being asked to make it again! I used a bag each of frozen green beans and broccoli making sure to thaw them each in some warm water then cook. So glad they cooked like fresh would and this will definitely be a new family favorite!
I want to make this tonight but only have regular red potatoes, will it work the same? I could just cut them smaller right?
Yes! The smaller the better so that they can cook through the estimated time frame.
What if I used boneless skinless chicken thighs? That’s what I have on hand, but I could always run to the store and get breasts. Would cooking time change between breasts and thighs? ( Both boneless skinless)
Yes, cooking time will vary.
After 30 minutes the chicken was completely raw and the potatoes were still hard, this may have been because the broccoli I started with was still frozen so I threw it in at the beginning ( I like my broccoli soft). I set the timer for another 20 minutes and the chicken was cooked but the potatoes were still hard, I set it for another 20 min… this time when I came back everything was cooked, the chicken was overdone as I expected since it seemed cooked at the 50 min mark, but everything else was perfect after 70 minutes of cooking. I have done similar recipes at 350 for an hour, and maybe I’ll try this again in a different pan and with non frozen broccoli. Either way the sauce is great!
I always recommend steaming potatoes and harder veggies in the microwave first with salt to taste if you are baking with chicken. Chicken doesn’t take long and by the time the potatoes are soft the chicken will be way over cooked! I steam all my veggies for 4 or 5 minutes with a little salt and then drain them before throwing them in the baking dish.
Hi Chungah, another hit. Made this saturday night and my husband and I loved it. Instead of the broccoli, which I forgot I used, I used zucchini, yellow squash, fresh mushrooms, tomatoes and fresh green beans. Came out to die for and the sauce is so good we have decided that will be the new grilling sauce to brush on after meat is cooked and just needs a minute or more on grill. Had to make more chicken because hubby liked it so much hubby wanted sandwiches made out of it. Thanks for another great recipe. Doing Taco Spaghetti tonight!
Suzanne, did you cook the squash and zucchini the whole time?
Look forward to trying this recipe. Could chicken tenders be used instead of breasts? I find chicken breasts to be so large these days.
Yes, absolutely.
YUM YUM YUM! Made this last night and just subbed sweet potatoes for the red potatoes and my boys ate it up! The sauce was really good; and even better when the veggies got some on it :). Thanks again for a great recipe that will find a home in our rotation.
I had this tonight and omg it was SO GOOD! My husband and I are both picky eaters, and we both enjoyed it. I can tolerate broccoli, but I don’t love it. Until tonight! I passed on more potatoes or chicken and went for more of that broccoli! The sauce just made it absolutely amazing! We’ll be making this once a week for sure!
Would you advise cutting the chicken breasts into strips to maybe speed up the cooking time?
Yes, absolutely.
I’d like to try this recipe – it sounds delicious and even better on the one pan aspect. However, I question the broccoli – does it get over cooked? I know chicken and potatoes take a lot longer to cook than your average broccoli floret.
Adding the broccoli during the last 10 minutes of cooking time will allow the broccoli to cook through properly.
Totally skipped the “add broccoli during last 10 mins” ….my mistake! Going to try this right now but with sweet potatoes!
Stupid question…if I don’t have a pan large enough, can I cook the chicken and the vegetables in two separate pans at the same time?
Yes.
I made this tonight for my husband and two small kiddos (2 and 5) and everyone loved it! Even the broccoli! Fantastic super easy and quick dish with super easy and quick clean up! LOVE this! Thank you so much!!!