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

Scale

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)

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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