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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Yum! That was a delicious dish. Next time I’ll put the broccoli in closer to the end, we like ours just barely cooked. Thank you for a scrumptious recipe.
Do you think sweet potatoes would be good instead of regular potatoes?
Yes, absolutely!
This looks so good! I’m planning on making it tonight but have a ten month old that eats table food. Is there a substitute for honey I could use since that isn’t advised for her to consume until age 1? Thanks so much!
Unfortunately, the honey is a key ingredient in this dish so I do not recommend any kind of substitutes without further recipe testing. But as always, please use your best judgment regarding substitutions to better suit your family’s dietary restrictions.
How about maple syrup?
I make a maple dijon ginger glaze for my salmon, so maple syrup might work here, too. Just make sure you get real maple syrup and not “pancake syrup.” So not the same thing.
Yes, that sounds amazing!
Just made this for my family, it was a huge success! I was so impressed by how flavorful it was for such a simple dish. I’m definitely adding it to my list of make-agains!
Made this last night, as written, and it was very good! My family loved it. Thanks for a great recipe!
Should I marinate the chicken breast before hand? or it doesn’t need to be
….thanks.
There’s no need to here! 🙂
I only have frozen broccoli on hand. How should I adjust?
Unfortunately, I do not have much experience cooking with frozen broccoli. Please use your best judgment.
Made this tonight – looked and smelled SO Good. Followed directions exactly, but chicken was not cooked through and the potatoes weren’t either. I’m typing this as my family sits at the table and waits for their dinner to finish cooking 🙁
Melissa, as indicated in the recipe, cooking time will vary depending on the size and thickness of the potatoes as well as the chicken.
Does this dish need to be baked covered, or no?
Nope, no cover needed! Recipes typically specify when a cover or lid is needed.
Found this recipe through Pinterest last week & im trying it out tonight for dinner. I have it in the oven already & Oh. My. Gosh. This kitchen smells amazing! I can’t wait until it’s serving time:) thank you for sharing this recipe
I have tried something like this before and the chicken had no flavor. It was one of the “one paners” floating around Facebook. Can you recommend any sort of marinating to soak the chicken in first?
A marinade really isn’t needed here 🙂
Totally agree with you Megan! Made this tonight and I pretty generously salted the chicken before I even put the marinade on (which I also salted) and when I tasted it after it baked, all the sauce had dried up and there wasn’t much flavor. I found the trick was to add another layer of salt, pepper, and drizzled the whole thing with honey then stuck it back under the broiler for a few more minutes. Then when I took it out I even added more honey to finally get that salty sweet flavor! Definitely took a couple extra steps 🙂
I made this tonight and it was a big hit! I loved the easy clean-up. I lined the pan with both aluminum foil and parchment so all I had to do was roll up the paper and pitch!
Looks absolutely easy and delicious. Would you recommend brushing both sides on the chicken breast with the sauce? Thanks, can’t wait to try!!
Yes, absolutely!
I got my husband to eat broccoli!!!! He kept telling me he didn’t want to like the broccoli but he couldn’t help it. It had a nice caramelized – candy like coating that he just couldn’t resist. This one pan meal is my kind of meal. It was absolutely delicious and easy clean up!
This is my first time on your site and this recipe sounds fabulous. We roast broccoli a LOT 🙂 My friend and I laughingly joke that we should own stock in broccoli as we love the carmelization so much. Brocc, cauli, Brussels Sprouts, yummy to the max. Will try this on the weekend. Thanks!
Can I use sweet potato instead of red bliss?
Also can I prep the chicken and veggies ahead of time and marinate the chicken with the suggested sauce?
Yes and yes to both! 🙂
This is the 4th recipe I have made from your site in the past week, and I think it might be my favorite so far. This is awesome!
Can I completely omit the mustard?
Yes, of course.
This looks delicious. I’m always looking for new ways to make chicken since we eat it so often. Definitely will be trying this one soon!
Are you suppose to Add the broccoli in raw
Yes, that is correct.
Delicious! I used asparagus instead of broccoli, because that’s what looked good at the market and made extra sauce to spread onto the cooked chicken right before broiling it. Will definitely make again. Never disappointed with your recipes!