If you’re looking for a delicious, fuss-free dinner that hits all the right spots, I absolutely have to share my Honey Garlic Chicken with Veggies Recipe with you. This one-pan wonder combines tender, juicy chicken breasts with perfectly roasted red potatoes and bright green broccoli, all coated in a sticky, sweet-savory honey garlic glaze. Trust me, it’s fan-freaking-tastic and such a go-to for busy weeknights or anytime you crave something cozy and comforting with minimal cleanup.
Why You’ll Love This Recipe
- One Pan Convenience: Everything cooks together, so cleanup is a breeze and dinner’s on the table fast.
- Perfectly Balanced Flavors: Sweet honey and brown sugar meet savory garlic and mustard for a sauce that’s irresistible.
- Healthy Veggie Boost: The broccoli adds a fresh crunch and color contrast that your family will actually look forward to.
- Juicy Tender Chicken: Baking the chicken with butter and olive oil keeps it moist, and the honey garlic glaze locks in so much flavor.
Ingredients You’ll Need
I love how simple the ingredients are here, yet the way they interact creates a dreamy honey garlic glaze that brings everything together. When shopping, fresh garlic and good quality chicken breasts will really elevate the dish — and don’t skip on the fresh parsley; it’s a lovely finishing touch.
- Olive oil: Dividing this between the potatoes and the glaze helps everything get crispy and golden.
- Unsalted butter: Adds richness to the glaze and keeps the chicken ultra-moist.
- Honey: The star of the sauce — it gives that perfect sticky sweetness that pairs beautifully with garlic.
- Brown sugar: Boosts caramelization and adds depth to the honey glaze.
- Dijon mustard: Adds just a hint of tang and complexity; don’t skip it!
- Garlic: Fresh and minced for that unmistakable punch of flavor.
- Dried oregano and basil: These herbs bring a little earthiness to the glaze without overpowering the sweet notes.
- Kosher salt & freshly ground black pepper: To season everything perfectly.
- Baby red potatoes: Halved for faster roasting and crispy edges.
- Boneless, skinless chicken breasts: The star protein — bake them until just right for tender results.
- Broccoli florets: Added late to keep them vibrant and slightly crisp.
- Fresh parsley: Chopped and sprinkled on top, it adds freshness and color.
Variations
What’s great about this Honey Garlic Chicken with Veggies Recipe is that it’s incredibly adaptable—I’ve tweaked it a few ways over time depending on what I have on hand or dietary needs, and it always shines. Feel free to play around with it to make it your own.
- Add Some Heat: I’ve added a pinch of red pepper flakes to the honey garlic glaze for a subtle kick that my family loves.
- Swap the Veggies: Sometimes I use asparagus or green beans instead of broccoli—just toss them in during the last 10 minutes like the broccoli.
- Go Gluten-Free: This recipe is naturally gluten-free as-is, just be sure to use gluten-free mustard and check labels on honey.
- Use Chicken Thighs: For extra juicy and flavorful meat, swap breasts for boneless skinless thighs—just watch the cook time closely.
How to Make Honey Garlic Chicken with Veggies Recipe
Step 1: Prep Your Oven and Pan
First things first, preheat your oven to 400°F (that’s about 200°C for my metric friends). Lightly oil a baking sheet or spray it with nonstick spray so nothing sticks and you get those gorgeous golden bits on your potatoes and chicken.
Step 2: Whisk Together the Honey Garlic Glaze
In a small bowl, whisk 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon mustard, minced garlic, oregano, and basil together. Season this glaze with salt and pepper to taste. I always like to taste it at this point — it’s sweet but balanced with savory notes, exactly what you want.
Step 3: Arrange Potatoes and Chicken
Spread the halved baby red potatoes in a single layer on your baking sheet. Drizzle the remaining 1 tablespoon olive oil over them and season with salt and pepper. Then, nestle the chicken breasts in the pan next to the potatoes. Brush each chicken breast generously with the honey garlic glaze you just made. This is where the magic starts — get that glaze all over so every bite bursts with flavor.
Step 4: Roast and Add Broccoli
Place the pan in the oven and roast for about 25-30 minutes. The chicken should reach an internal temperature of 165°F. About 10 minutes before it’s done, stir the broccoli florets into the pan so they roast alongside everything else. This timing keeps them crisp and vibrant instead of mushy.
Step 5: Broil for Caramelization
Once the chicken is cooked through and the broccoli is just tender, switch your oven to broil and let everything caramelize for 2-3 minutes. Keep a close eye here so nothing burns — you want just those lovely golden edges and a little char for extra flavor.
Step 6: Garnish and Serve!
Sprinkle chopped fresh parsley over the pan right before serving for a bright pop of color and freshness. Serve this dish straight from the pan while it’s warm and the glaze is still sticky.
Pro Tips for Making Honey Garlic Chicken with Veggies Recipe
- Don’t Overcrowd the Pan: Give your potatoes and chicken enough space for even roasting and crispiness; overcrowding causes steaming instead of roasting.
- Check Chicken Temperature: Use a meat thermometer to avoid drying out your chicken — 165°F is the sweet spot for juicy results.
- Add Broccoli Late: Tossing broccoli in the last 10 minutes keeps it tender but not mushy, preserving its beautiful color and snap.
- Watch the Broil Step: Stay close to the oven during broiling; a minute too long and things go from caramelized to burnt quickly.
How to Serve Honey Garlic Chicken with Veggies Recipe
Garnishes
I almost always finish this dish with a sprinkling of fresh chopped parsley because it adds a pop of green that makes the whole pan look vibrant and fresh. Sometimes I add a light squeeze of lemon juice on top for a bit of brightness that cuts through the sweetness.
Side Dishes
Since this recipe already includes veggies and starch, I like to keep sides simple—sometimes a crisp green salad with a tangy vinaigrette or a side of crusty bread to mop up the extra honey garlic sauce really rounds it out nicely.
Creative Ways to Present
For a special occasion, I’ve served this Honey Garlic Chicken with Veggies Recipe on a large rustic wooden platter with lemon wedges and extra herbs around the edges. It makes for a colorful, inviting centerpiece that guests always comment on.
Make Ahead and Storage
Storing Leftovers
I let leftovers cool completely, then store everything in an airtight container in the fridge. The flavors actually deepen overnight, so you’ll find it even tastier the next day. It keeps well for up to 3 days.
Freezing
If you want to freeze, I recommend separating the chicken and veggies into containers or freezer bags. Freeze for up to 2 months. When thawing, do it overnight in the fridge for best texture.
Reheating
I reheat leftovers in a hot skillet or oven to keep the chicken from getting rubbery—avoid microwaving if you can. A quick toss in a pan with a little olive oil warms everything through evenly and preserves that lovely glaze.
FAQs
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Can I use frozen broccoli for this Honey Garlic Chicken with Veggies Recipe?
Yes, you can use frozen broccoli, but be sure to thaw and drain it well before adding it during the last 10 minutes of cooking. Frozen broccoli tends to release more water, so drying it properly helps prevent your dish from getting soggy.
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Is it okay to use skin-on chicken breasts?
Absolutely! If you prefer skin-on chicken breasts, keep the skin on and roast as directed, but you might want to adjust the cooking time slightly as skin-on pieces can take a bit longer to cook through. Also, you can crisp the skin under the broiler at the end for extra texture.
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Can I make this recipe in an air fryer instead of the oven?
You can try, but because this recipe includes potatoes and chicken on a sheet with glaze, it might be tricky. If you want to use an air fryer, cook the chicken and potatoes separately to ensure even cooking, adjusting times accordingly. Oven roasting works best for even caramelization and easy veggie addition.
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How do I prevent the honey sauce from burning?
Honey can burn easily under high heat if applied too thickly or broiled too long. To avoid this, brush the glaze in an even layer, watch the broil step closely (just 2-3 minutes), and don’t let it sit under direct heat longer than necessary. If you’re worried, omit the broil and just roast until cooked.
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Can I double this recipe for a larger crowd?
Definitely! Use a larger baking sheet or two pans so you don’t overcrowd. Keeping ingredients in a single layer is key for even roasting and the best texture.
Final Thoughts
This Honey Garlic Chicken with Veggies Recipe has genuinely become one of my kitchen staples, precisely because it’s so easy yet feels special every time. The way the honey garlic glaze caramelizes on the chicken and veggies? Absolute magic. I hope you give it a try and enjoy it as much as my family and I do—easy, flavorful meals like this remind me why cooking at home is so rewarding.
Print
Honey Garlic Chicken with Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This One Pan Honey Garlic Chicken and Veggies recipe combines tender, juicy chicken breasts with baby red potatoes and fresh broccoli, all roasted together in a flavorful honey garlic sauce. The sweet and savory glaze, infused with garlic, Dijon mustard, and herbs, caramelizes beautifully under the broiler for a deliciously charred finish. Perfect for a weeknight dinner, this easy, all-in-one meal minimizes cleanup without sacrificing deliciousness.
Ingredients
For the Honey Garlic Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
Main Ingredients
- 1 tablespoon olive oil
- 16 ounces baby red potatoes, halved
- 4 boneless, skinless chicken breasts
- 24 ounces broccoli florets
- 2 tablespoons chopped fresh parsley leaves (for garnish)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400 degrees Fahrenheit. Lightly oil a baking sheet or coat it with nonstick spray to prevent sticking during roasting.
- Make the Honey Garlic Sauce: In a small bowl, combine 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon mustard, minced garlic, oregano, and basil. Whisk everything together until well combined. Season this mixture with kosher salt and freshly ground black pepper to your taste, then set aside.
- Prepare Potatoes and Chicken: Arrange the halved baby red potatoes in a single layer on the prepared baking sheet. Drizzle with the remaining 1 tablespoon olive oil and lightly season with salt and pepper. Add the chicken breasts to the baking sheet in a single layer alongside the potatoes.
- Brush Chicken with Sauce: Using a brush or spoon, generously coat each chicken breast with the prepared honey garlic sauce, making sure all sides are covered for maximum flavor.
- Roast Chicken and Potatoes: Place the baking sheet in the oven and roast for about 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and is fully cooked through.
- Add Broccoli: Ten minutes before the end of the roasting time, stir in the broccoli florets with the potatoes and chicken to allow them to cook and absorb the flavors.
- Broil for Caramelization: After roasting, switch your oven to broil and cook the entire sheet for an additional 2 to 3 minutes, or until the chicken and vegetables are caramelized and have slightly charred edges for added flavor and texture.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley. Serve immediately while hot for a hearty and flavorful one-pan meal.
Notes
- This dish features tender and juicy chicken breasts baked to perfection with potatoes and broccoli, all cooked on a single pan for easy cleanup.
- The honey garlic sauce creates a sweet and savory glaze that caramelizes under the broiler for a delicious finish.
- Adjust seasoning with salt and pepper according to your taste preferences.
- Ensure chicken reaches 165°F internally for safe consumption.
- You can swap broccoli with other vegetables like green beans or asparagus if desired.
Nutrition
- Serving Size: 1 chicken breast with veggies and potatoes
- Calories: 480 kcal
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 90 mg
