If you’re anything like me, you love meals that feel like a warm hug — cozy, flavorful, and simple enough to whip up any night of the week. That’s exactly why I’m so excited to share this Honey Garlic Chicken and Veggies Skillet Recipe with you. It’s a one-pan wonder that combines tender chicken breasts, sweet and sticky honey garlic glaze, and vibrant veggies all roasted to perfection. Trust me, once you try it, you’ll be making this your go-to dinner more often than you expect!
Why You’ll Love This Recipe
- One-Pan Simplicity: Less cleanup means more time enjoying your delicious dinner and less time scrubbing pans.
- Perfectly Balanced Flavors: The honey garlic glaze adds just the right amount of sweetness with a savory kick.
- Healthy and Wholesome: Chicken, potatoes, and broccoli provide a fantastic balance of protein, carbs, and veggies.
- Family-Friendly: My whole crew goes crazy for this skillet – it’s great for picky eaters and food lovers alike!
Ingredients You’ll Need
Each ingredient in this Honey Garlic Chicken and Veggies Skillet Recipe plays a part in creating that golden-crisp, saucy magic we all crave. When you pick your ingredients, aim for fresh garlic and good-quality olive oil to really bring out the flavor.
- Olive Oil: I recommend extra virgin for its rich flavor, but any olive oil will do.
- Unsalted Butter: Adds creamy richness to the honey garlic sauce.
- Honey: Use raw or local honey if you can – it deepens the flavor beautifully.
- Brown Sugar: Balances the tanginess and rounds out the sweetness.
- Dijon Mustard: Just a tablespoon gives a subtle tang and depth.
- Garlic: Fresh minced garlic transforms this from ordinary to absolutely crave-worthy.
- Dried Oregano and Basil: These herbs tie the sauce together with herby warmth.
- Kosher Salt and Black Pepper: Essential for seasoning throughout.
- Baby Red Potatoes: Their creaminess holds up well roasting beside the chicken.
- Boneless, Skinless Chicken Breasts: Lean and tender, perfect for quick roasting.
- Broccoli Florets: Add a pop of color, nutrition, and slight crunch to the dish.
- Fresh Parsley: Sprinkle on top at the end for that fresh, vibrant finish.
Variations
I love how versatile this Honey Garlic Chicken and Veggies Skillet Recipe is! You can easily tweak it based on what you have or your preferences without losing that comforting vibe.
- Swap Veggies: I’ve swapped broccoli for green beans or asparagus, and it’s just as delicious – great for seasonal picks.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce for a little heat that my family actually enjoys.
- Low-Carb Version: Skip the potatoes and add extra broccoli or cauliflower rice to keep it lighter.
- Chicken Thighs: If you prefer dark meat, bone-in thighs work great here and stay juicy during roasting.
How to Make Honey Garlic Chicken and Veggies Skillet Recipe
Step 1: Prep Your Oven and Pan
First things first, preheat your oven to 400°F. I like to lightly oil my baking sheet or use a nonstick spray – this prevents sticking and helps everything crisp up nicely without burning.
Step 2: Whisk Together the Honey Garlic Sauce
In a small bowl, whisk 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon mustard, minced garlic, oregano, basil, and a good pinch of salt and pepper. This sauce is where the magic happens, so make sure the garlic is fresh and the brown sugar is well dissolved for that perfect sticky glaze.
Step 3: Arrange Potatoes and Chicken
Place the halved baby red potatoes in a single layer on your prepared baking sheet. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Nestle the chicken breasts among the potatoes, then brush each chicken breast generously with the honey garlic mixture, ensuring every bit is covered for juicy, flavorful bites.
Step 4: Roast and Add Broccoli
Pop the pan into the oven and roast for about 25-30 minutes, or until your chicken reaches an internal temperature of 165°F – I always use a meat thermometer here to be sure. About 10 minutes before it’s done, stir in the broccoli florets around the chicken and potatoes so they get tender but still crisp.
Step 5: Broil for Caramelized Perfection
For the grand finale, broil everything for 2-3 minutes to get that beautiful caramelized, slightly charred finish that totally elevates the dish. Keep an eye on it here — it can go from perfect to burnt quickly!
Step 6: Garnish and Serve
Remove from the oven, sprinkle fresh chopped parsley over the top, and serve immediately. The parsley adds a bright, fresh note that rounds out all the richness.
Pro Tips for Making Honey Garlic Chicken and Veggies Skillet Recipe
- Use a Meat Thermometer: I learned the hard way that evenness matters; checking internal temp ensures perfectly cooked chicken every time.
- Cut Potatoes Evenly: Halve the baby potatoes as evenly as possible to help them roast uniformly alongside the chicken and broccoli.
- Add Broccoli at the Right Time: Waiting to add broccoli until the last 10 minutes keeps it vibrant and crisp, instead of mushy.
- Watch the Broil Carefully: Broiling caramelizes the honey but can quickly burn the garlic sugars, so keep an eye and pull it out once you see golden spots.
How to Serve Honey Garlic Chicken and Veggies Skillet Recipe
Garnishes
I always garnish with freshly chopped parsley—it brightens the dish and adds a pop of color that makes it look as good as it tastes. Sometimes, I add a sprinkle of red pepper flakes or a squeeze of fresh lemon juice for an extra zing, especially on a weeknight when I want to mix things up.
Side Dishes
This skillet meal is pretty complete on its own, but I like pairing it with a simple side salad tossed in a light vinaigrette or some warm crusty bread to soak up any leftover honey garlic sauce. If you have a little extra time, creamy mashed cauliflower is a nice, low-carb side that complements the flavors beautifully.
Creative Ways to Present
For special occasions, I’ve served this Honey Garlic Chicken and Veggies right from the oven in a cast-iron skillet at the table—everyone loves the rustic feel and that caramelized crust you get with cast iron. Adding lemon wedges on the side adds a pop of color and freshness guests appreciate too.
Make Ahead and Storage
Storing Leftovers
I like to let leftovers cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. The flavors meld even more overnight, making for a delicious next-day meal.
Freezing
While this recipe is best fresh, you can freeze leftovers if you want to prep meals ahead. Freeze in individual portions, and thaw overnight in the fridge before reheating to keep moisture intact. Just be mindful that roasted potatoes can get a bit softer after freezing.
Reheating
I recommend reheating leftovers gently in the oven at 350°F for about 10-15 minutes to maintain that crispy texture on the potatoes and chicken. Microwaving works in a pinch but can make veggies a bit soggy.
FAQs
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Can I use frozen broccoli for this Honey Garlic Chicken and Veggies Skillet Recipe?
Yes, you can use frozen broccoli, but I recommend thawing and patting it dry first to prevent excess water in the pan. Add it at the same time you would fresh broccoli to avoid overcooking.
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Is it okay to use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay juicy and flavorful, and the cooking time is similar. Just make sure they’re boneless and skinless for even cooking, or adjust cooking time accordingly.
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Can I make this recipe gluten-free?
Yes. All ingredients in this recipe are naturally gluten-free, but always double-check your Dijon mustard and other packaged ingredients to ensure no added gluten.
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How can I tell when the chicken is done without a thermometer?
The chicken should be opaque all the way through and juices should run clear when pierced. Slicing into the thickest part can help you confirm, but I highly recommend getting a meat thermometer for best results.
Final Thoughts
This Honey Garlic Chicken and Veggies Skillet Recipe is one of those golden finds that feels like a home-cooked hug on a plate. I love how it comes together effortlessly, with emptying the pan in just one dish, and bursting with flavor that makes everyone at the table smile. I hope you’ll give it a try—it’s a simple way to elevate your weeknight dinners and maybe even earn you some “best cook” points in your family.
Print
Honey Garlic Chicken and Veggies Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This One Pan Honey Garlic Chicken and Veggies recipe features tender, juicy chicken breasts roasted alongside baby red potatoes and broccoli florets. Coated in a flavorful honey garlic glaze with hints of Dijon mustard and fresh herbs, this meal is perfectly caramelized under the broiler for a delightful finish. Easy to prepare and requiring only one pan, it’s a wholesome and comforting dinner option.
Ingredients
Honey Garlic Sauce
- 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)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper (to taste)
Main Ingredients
- 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 the baking sheet: Preheat your oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet or spray it with nonstick cooking spray to prevent sticking.
- Mix the honey garlic glaze: In a small bowl, whisk together 2 tablespoons of olive oil, melted butter, honey, brown sugar, Dijon mustard, minced garlic, dried oregano, and dried basil. Season the mixture with kosher salt and freshly ground black pepper to your taste. Set this sauce aside.
- Prepare the potatoes and chicken: Arrange the 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. Place the chicken breasts alongside the potatoes in a single layer. Brush each chicken breast generously with the prepared honey garlic glaze.
- Roast the chicken and potatoes: Place the baking sheet in the preheated oven and roast for about 25 to 30 minutes or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and is cooked through. The potatoes should be tender at this point.
- Add broccoli and finish cooking: About 10 minutes before the end of cooking, stir the broccoli florets into the baking sheet among the chicken and potatoes to allow them to cook and soften.
- Broil for caramelization: After roasting, switch your oven to broil. Broil the chicken and vegetables for 2 to 3 minutes until the honey garlic sauce caramelizes and the edges become slightly charred, enhancing the flavors.
- Garnish and serve: Remove the pan from the oven, sprinkle chopped fresh parsley over the dish for added freshness and color, and serve immediately while hot.
Notes
- Tender, juicy chicken breasts baked to perfection with potatoes and broccoli all in one pan for easy cleanup.
- The honey garlic glaze is equally perfect for other vegetables or proteins if you want to switch it up.
- Ensure the chicken reaches 165°F internal temperature to guarantee it is fully cooked and safe to eat.
- Broiling at the end adds a lovely caramelized finish, but you can skip if you prefer a softer finish.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
