Description
This One Pan Honey Garlic Chicken and Veggies recipe features tender, juicy chicken breasts baked to perfection alongside baby red potatoes and fresh broccoli florets, all coated in a flavorful honey garlic glaze. Simple to prepare and packed with savory sweetness, this easy sheet pan meal is perfect for a wholesome weeknight dinner with minimal cleanup.
Ingredients
Scale
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
Vegetables & Protein
- 3 tablespoons olive oil, divided
- 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 Pan: Preheat your oven to 400°F (200°C). Lightly oil a baking sheet or spray it with nonstick cooking spray to prevent sticking.
- Make Honey Garlic Sauce: In a small bowl, whisk together 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon mustard, minced garlic, oregano, and basil. Season with salt and pepper to taste and set the mixture aside.
- Prepare Potatoes and Chicken: Spread halved baby red potatoes in a single layer on the prepared baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper. Arrange the chicken breasts on the baking sheet in a single layer alongside the potatoes. Brush each chicken breast generously with the honey garlic sauce.
- Roast Chicken and Potatoes: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Add Broccoli: After the initial 20 minutes of roasting, stir in the broccoli florets with the potatoes and chicken, spreading everything evenly on the pan. Continue roasting for the last 10 minutes.
- Broil for Crispiness: Switch your oven to broil and cook for an additional 2-3 minutes, watching closely, until the chicken and veggies are caramelized and slightly charred for added flavor.
- Serve: Remove from the oven, garnish with freshly chopped parsley, and serve immediately for a warm, comforting meal.
Notes
- Tender, juicy chicken breasts baked to perfection with potatoes and broccoli, all cooked on a single pan for easy cleanup.
- Ensure the chicken reaches an internal temperature of 165°F to be safely cooked.
- Broiling at the end gives a delicious caramelized finish—don’t skip it!
- Feel free to swap broccoli for other veggies like green beans or asparagus if preferred.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
Nutrition
- Serving Size: 1 chicken breast with potatoes and broccoli
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
