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
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Tender, juicy chicken breasts baked to perfection with potatoes and broccoli. All cooked on a single pan! EASY!
- 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
- 16 ounces baby red potatoes, halved
- 4 boneless, skinless chicken breasts
- 24 ounces broccoli florets*
- 2 tablespoons chopped fresh parsley leaves
- 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.
*24 ounces broccoli florets is equal to about 5 cups.
*Cooking time will vary depending on the size and thickness of the potatoes.
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I love the idea that this is an all-in-one pan dish. It looks delicious. Definitely one to try as our fridge always seems to be overflowing with broccoli! Sammie http://www.feastingisfun.com
Oh wow that looks incredible! Definitely bookmarking and giving this a try 🙂
If I want to use thighs, bone in skin on, how do you suggest I alter recipe! Thanks!
You may need to adjust cooking time as needed to ensure that the chicken is completely cooked through.
This sounds devine!
I absolutely ADORE one pan meals! This looks amazing!
I love one pan meals! I love the spices that you used. I will definitely be giving this a try!
This looks great! One question though, can you taste the mustard? Would it ruin the recipe if I left it out or can you recommend a substitute? I hate mustard and a tablespoon seems like a lot.
The mustard taste is not very strong at all, but if 1 TBS seems too much, I recommend adding at least 1 teaspoon and working your way from there.
Thanks! I tried it tonight using mustard and it was really good. I couldn’t taste the mustard at all.
This was sooo good! The sauce alone was amazing!
If I was going to halve the recipe, how would you suggest adjusting the cooking time?
Emily, if you plan to halve the recipe and have everything in a single layer on a baking sheet, cooking time should not have to be adjusted.
Baked this tonight and was delicious! Chicken was moist and loved the flavor of all! Definitely a keeper…and so easy. Thank you.
Any suggestion on a veggie to use instead of broccoli? I’m not a fan of broccoli or cauliflower.
Brooke, you can omit the broccoli and try substituting carrots and/or zucchini, although cooking time may have to be adjusted as needed.
Made this and used red potatoes and sweet potatoes. Along with broccoli
I have made this with fresh green beans and it was delicious!
Did you need to adjust time or temp for the green beans?
I’m making this for my diet. I got tired of eating just plain ole chicken & veggies. I’m a good cook…as a matter of fact I don’t cook at all but I am definitely trying this recipe.
Can this be done in a croc pot and what would the time be, if so?
Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
Made this tonight. Have tried several things on your blog and have been super impressed. My husband HATES chicken breast cooked in the oven so I was scared to try . . . He said this was a keeper and I agree. You have a ton of talent! Thank you so much and keep posting please!
Would fresh or frozen broccoli be best?
I always recommend fresh ingredients unless otherwise stated.
I pinned this a couple weeks ago and was so excited to try it!! The best part was the potatoes. They were flavorful and cooked well. Maybe my chicken breasts were too thick, but the flavor from the sauce wasn’t enough and the chicken was pretty bland. Also, I don’t know what all you people consider to be a “normal” sized baking sheet, as the instructions say to use, but there was no way everything in this recipe was going to fit on this pan. There was barely enough room for the chicken and potatoes. My husband actually laughed when I told him we were supposed to stir in the 5 CUPS of broccoli!
Jules, what a bummer that the chicken didn’t turn out too well! Maybe you can try a thinner cut for next time? As for the baking sheet, I have found that the 16×22 size is best. Hope that helps!
Pound chicken breast a bit thinner and more uniform. Will cook through evenly also. Maybe even cut the breast in half so more surface area is covered. Pronounced flavor doesn’t usually make it inside of the chicken.
If you poke holes in the chicken before baking the sauce will soak into the chicken 🙂 I thought it turned out for me both times, but much more flavorful when I poked some holes into the chicken using a fork.
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!
Are you suppose to Add the broccoli in raw
Yes, that is correct.
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!
Can I completely omit the mustard?
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 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! 🙂
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!
Looks absolutely easy and delicious. Would you recommend brushing both sides on the chicken breast with the sauce? Thanks, can’t wait to try!!
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!
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 🙂
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
Does this dish need to be baked covered, or no?
Nope, no cover needed! Recipes typically specify when a cover or lid is needed.
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.
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.
Should I marinate the chicken breast before hand? or it doesn’t need to be
There’s no need to here! 🙂
Made this last night, as written, and it was very good! My family loved it. Thanks for a great recipe!
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!
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!
Do you think sweet potatoes would be good instead of regular potatoes?
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.
I made this tonight for my husband and two small kiddos (2 and 5) and everyone loved it! Even the broccoli! Fantastic super easy and quick dish with super easy and quick clean up! LOVE this! Thank you so much.
Stupid question…if I don’t have a pan large enough, can I cook the chicken and the vegetables in two separate pans at the same time?
I’d like to try this recipe – it sounds delicious and even better on the one pan aspect. However, I question the broccoli – does it get over cooked? I know chicken and potatoes take a lot longer to cook than your average broccoli floret.
Adding the broccoli during the last 10 minutes of cooking time will allow the broccoli to cook through properly.
Totally skipped the “add broccoli during last 10 mins” ….my mistake! Going to try this right now but with sweet potatoes!
Would you advise cutting the chicken breasts into strips to maybe speed up the cooking time?
I had this tonight and omg it was SO GOOD! My husband and I are both picky eaters, and we both enjoyed it. I can tolerate broccoli, but I don’t love it. Until tonight! I passed on more potatoes or chicken and went for more of that broccoli! The sauce just made it absolutely amazing! We’ll be making this once a week for sure!
YUM YUM YUM! Made this last night and just subbed sweet potatoes for the red potatoes and my boys ate it up! The sauce was really good; and even better when the veggies got some on it :). Thanks again for a great recipe that will find a home in our rotation.
Look forward to trying this recipe. Could chicken tenders be used instead of breasts? I find chicken breasts to be so large these days.
Hi Chungah, another hit. Made this saturday night and my husband and I loved it. Instead of the broccoli, which I forgot I used, I used zucchini, yellow squash, fresh mushrooms, tomatoes and fresh green beans. Came out to die for and the sauce is so good we have decided that will be the new grilling sauce to brush on after meat is cooked and just needs a minute or more on grill. Had to make more chicken because hubby liked it so much hubby wanted sandwiches made out of it. Thanks for another great recipe. Doing Taco Spaghetti tonight!
Suzanne, did you cook the squash and zucchini the whole time?
After 30 minutes the chicken was completely raw and the potatoes were still hard, this may have been because the broccoli I started with was still frozen so I threw it in at the beginning ( I like my broccoli soft). I set the timer for another 20 minutes and the chicken was cooked but the potatoes were still hard, I set it for another 20 min… this time when I came back everything was cooked, the chicken was overdone as I expected since it seemed cooked at the 50 min mark, but everything else was perfect after 70 minutes of cooking. I have done similar recipes at 350 for an hour, and maybe I’ll try this again in a different pan and with non frozen broccoli. Either way the sauce is great!
I always recommend steaming potatoes and harder veggies in the microwave first with salt to taste if you are baking with chicken. Chicken doesn’t take long and by the time the potatoes are soft the chicken will be way over cooked! I steam all my veggies for 4 or 5 minutes with a little salt and then drain them before throwing them in the baking dish.
What if I used boneless skinless chicken thighs? That’s what I have on hand, but I could always run to the store and get breasts. Would cooking time change between breasts and thighs? ( Both boneless skinless)
Yes, cooking time will vary.
I want to make this tonight but only have regular red potatoes, will it work the same? I could just cut them smaller right?
Yes! The smaller the better so that they can cook through the estimated time frame.
Made this last night for a 5 person family and I’m already being asked to make it again! I used a bag each of frozen green beans and broccoli making sure to thaw them each in some warm water then cook. So glad they cooked like fresh would and this will definitely be a new family favorite!
Do you put the chicken on top of the potatoes?
It is best to have everything in a single layer to ensure even cooking throughout.
So the instructions say to put chicken on top of the potatoes but you said single layer to Lindsay’s comment above, which I think would mean next to. Also, about the instruction to stir in the broccoli, Im not sure how to stir it in on a baking sheet. Should I leave space next to the chicken and potatoes for the veggie (I plan to use asparagus).
I realize these may seem like silly questions, but I’m not a very good cook so I want to be clear on these points. Thanks 🙂
Nope – no space needed! 🙂
Thanks for the recipe! Looks great! One question, did you use frozen or thawed chicken breasts?
I recommend using thawed chicken.
This was a good meal, I recommend making little slits in the chicken so the flavor from the sauce goes right through. No need to marinate, the honey and garlic makes the whole thing worth it.
Could you substitute the honey and brown sugar with dates? Like a date paste?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I made this tonight and it was amazing! I made a few modifications to use what I had on hand: skinless chicken thighs instead of breasts and yellow mustard instead of dijon. I also used frozen broccoli florettes and put them in at the same time as everything else…about 40 minutes. There may have been a little extra liquid in the pan but it made a great sauce. Thank you!
Prepared this meal for my wife on her b-day she and I loved it .
OMG, I made this tonight for dinner and my husband had his portion gone before I could even cut up my chicken! Definitely a hit in our home and we will be making it again.
Will be making this Tom. Can’t wait to try it…. But doesn’t the juices pour over when using such a shallow dish? Thank you for the recipe.
There actually isn’t that much juices to go around. But as always, please do what is most comfortable for you and your preferences.
Made this tonight – it was so delicious! I cooked mine for about 35 minutes since my potatoes were a bit large but, all in all, everything turned out beautifully!
This was damn disappointing. The potatoes were not cooked when the chicken was ready. In addition, adding broccoli (without seasoning or EVOO) in the last 10 minutes of cooking led to shriveled up, dry broccoli. I doubled the sauce and it was very good, but overall, not a meal I will make again.
I’m sorry that this recipe did not turn out the way you had imagined. But it sounds like your potatoes were HUGE to begin with as they did not cook through when the chicken was ready. I hope you get to try this again with smaller potatoes – it’s truly one of my favorite recipes yet!
This recipe was delicious! I would just make the potatoes as bite size as you can. My family loved the chicken, charred Brocolli and yummy sauce. Thanks for an easy great recipe!
This recipe looks easy and great. I am wondering if it’s possible to switch out the red potatoes for sweet potatoes or yams?
Yes, absolutely. What a great idea!
Made this tonight and accidentally left out the brown sugar, but it still turned out really good. I halved the chicken and vegetables, but kept the sauce the same and drissled it over the veggies while they cooked. Really good!
I was going to ask if it was ok to leave out the brown sugar, and then I saw your comment. 🙂 Would you make it that way again, or do you think it would be a lot better with the sugar?
This recipe was a hit. I doubled the sauce so that there was plenty of extra in the pan to spoon on top (especially because I used a large pan so it spread out). I also added a splash of low sodium soy sauce instead of salt into the honey garlic sauce, and it added a ton of flavor. Will definitely be adding this to my staple recipe box!
Honey Garlic chicken was superb! Realized as I was putting sauce together I hadn’t purchased Dijon mustard, so used honey mustard. Turned out well. Will have to remember the Dijon next time.
I made this exactly as the recipe outlined (but I did add in some Brussel sprouts along with the broccoli) and it was DELICIOUS!
I’m curious if this would work out with maple syrup instead of honey (my friend introduced me to maple syrup and Dijon mustard mixed for veggies and it reminds me a lot of the honey mix). I’ll have to try it sometime. Speaking of that friend, I shared this recipe with her and she’s excited to try it.
Made this tonight and it was a huge hit with my family — especially with my husband. I tend to avoid dishes with sweet ingredients but the butter, garlic and spices definitely gave this the savory kick I love. I used sweet potatoes instead and cut them pretty small. I cooked a total of 30 minutes and the sweet potatoes were nicely roasted. My first grader at ALL of the broccoli on his plate which is quite the feat to accomplish! I will probably experiment with marinading the chicken overnight next time. My chicken breasts were huge so I cut them in half but I was still so worried about cooking them through that I think I cooked them too long and they got slightly dry. My husband dipped his in extra dijon mustard and I used some smoky bbq sauce.
i used coconut oil instead of olive oil… SO YUMMY, i highly recommend!
This was so yummy and easy, thank you!
I tried this tonight and it was delicious! The chicken was perfect and gave the veggies a little touch of extra flavor. I added some carrots to my pan. Thank you!
This was so good and so easy that I’ve shared it with everyone i know. I will have to cut the potatoes smaller next time though. Guess mine were as small so halfing wasn’t enough. Picky eater approved!
Could i substitute for whole grain dijon?
Made this tonight and it was really good. I followed the recipe exactly. Next time I will cut the potatoes a little smaller and maybe make just a bit more sauce, because it is really flavorful. My husband loved it too and since he cleans up after I cook, he was very happy with the one pan.
I have been a fan of your website and I have tried several different recipes. This was definitely a hit for me! I have been cooking a lot and trying different things from all over the internet and this was awesome. Can anyone give me advice on handling honey better? I didn’t have a full bottle so it was quite a challenge getting the right amount of honey in the mix. I think I did well overall and cut my baby red potatoes in 4 pieces to make sure they cooked through. I put even amounts of potatoes on each end of my 13 x 9 metal pan lined with foil. I cut 2 very large chicken breast in half length wise (butterflied ?) to nearly even halves then put a few slits in the meat so the flavor could really get in during baking. I brushed the mixture on 1 side of each breast, laying it brushed side down on the foil down the center of the pan, all 4 pieces in a vertical row. I then brushed the bare upright side of each breast with the mixture. I put in the over for 25 minutes then removed and added in the broccoli to each side with the potatoes, mixing it all in with the tongs and getting some of the juice that cooked off into the veggie mix. After 10 minutes as instructed I dabbed a little more mixture I had set aside onto the tops of the breast and hit broil for 3 1/2 minutes. Everything was so flavorful and filling! I was so proud of my meal and my family loved it! There was plenty for 4 packed plates! I will definitely make again and tell everyone I know about this website that doesn’t know already! This was so good and I love your chicken breast recipes! You have a lifetime fan!
Yum! The sauce you came up with is a total winner. Love it! Could be used on multiple proteins. Thanks!
This smelled so good when it was cooking that we all could not wait to eat it! It did not disappoint! Thank you for the delicious, simple and nutritious meal!
My oven has several setting. Which setting do I use initially?
The oven should be preheated to 400 degrees F.
I made this tonight and it was fabulous! I used regular potatoes and ust peeled and cut them the size of baby potatoes. My family really enjoyed this, I will definitely be making again. Thank you!
I make this all the time! One of my favorite meals.
I came across your site yesterday and made this dish. Everyone absolutely loved it. Quick, easy and delicious. Thank you for sharing. I am going to try the one pan ranch pork chops tonight.
Do you put the sauce on the veggies too or just the chicken? Thanks!
Only the chicken. 🙂
I really like your blog and recipes. I am going to try these recipes soon 🙂
I am milk and soy free so I just omitted the butter and I didn’t feel it needed to be substituted with anything. The sauce (without the milk) is my new favorite go to. I’ve made it by itself to put over rice several times, I make the chicken dish with carrots instead of potatoes sometimes, or with sweet potatoes. It’s really the sauce that makes the meal and it’s the best one I’ve ever tasted. Thank you for an easy marinade-sauce that’s made with ingredients that are always stocked. Five stars!!
This was delicious! I gave the potatoes a 15 minute lead, so they cooked perfectly when the chicken was done.My husband loved it! I have made your Bang Bang chicken which is my husbands favorite dish of all time and the open pan garlic Ranch, and Shrimp scampi both delicious! Thanks for all the delicious recipes!
Just made this tonight and it was a hit! I doubled the sauce drizzling the second batch on top after adding the broccoli. I also added carrots and pearl onions. Delish!
Made this last night, however I used green beans instead of broccoli. The sauce was so amazing and the chicken was very moist which is usually a hard thing for me to do! Looking forward to trying some of your other recipes.
My fiancé and I are hooked on this! It’s amazing! My one question is on the button facts what is the serving size is that for one piece of chicken Or is it for all four pieces?
The nutritional information is for each serving.
The best thing I did this week was Google ‘one pan chicken dinners’ and follow this link. SO AMAZING! I am officially a fan, and I thank you for giving me new stuff to do with chicken. This sauce was so good, and when I reheated it for lunch the next day, the broccoli and potatoes had basically marinated in it and were super delicious.
Oooo! This looks so good!
If I replace broccoli with Brussel sprouts, should I still wait till the end to put them in?
Brussels sprouts require more time to cook through than broccoli. I recommend adding during the last 15-18 minutes of cooking time, but as always, please use your best judgment.
What size boneless, skinless chicken breasts did you use in this recipe? I am using two very large sized chicken breasts that I pounded to equal thickness and 30+ min wasn’t enough still… Currently 40 minutes in 🙁
I used chicken breasts of average size, about 6-8 ounces.
Thanks for this deliciousness! I made this with sweet potatoes and brussels sprouts (cooked both the whole time) and it was awesome. I will keep coming back for more!
I tried this tonight but used 1 tbs garlic powder instead of minced, 1 tsp italian seasoning, idaho potatoes that I peeled and cut into thin round slices and regular yellow mustard, just because that’s what was available to me at the time. I used frozen broccoli but thawed it in cold water before adding in the last 10 mins. This is my first time on this site and I’m so glad I found your recipe. My fiance and our picky son loved it! The sauce was so yummy! Thanks, I will definitely check out more of your recipes!
Love these one pan meals. Line your sheet pan with aluminum foil and clean up is such a breeze! This dinner is so incredibly delicious. I love the flavor of the chicken, it’s got a perfect sweet & savory flavor. I pressed the garlic instead of mincing it because I think it gives off more flavor in a sauce like this. I also used fresh green beans in place of the broccoli just because it sounded good. I tossed the veggies in a bowl and tossed them with olive oil to make sure they were coated well then transferred them to the sheet pan. Kids loved this dish and gobbled up every bite!
Had this for supper tonight. Definitely will be making again. Very yummy & the whole family liked it.
Hi. My husband and I love this recipe! It’s probably a silly question, but do you think we could make the sauce in bulk so that way it’s an even quicker meal? We’ve been making it about once a week..
I saw this recipe this afternoon just before I was headed to the food store, and decided I’d make it for dinner. After reading through some of the comments, I decided to give the mustard a try, even though I do not care for mustard. I live alone, and was concerned it would be too much, so I attempted to half the recipe … I have enough for 2 or 3 more meals. The chicken came out very juicy. I felt the taste was “light” on the chicken, but a bit more strong on the potatoes and broccoli. Any suggestions for making the chicken a little more flavorful? Marinating, perhaps?
I am not one to cook – as terrible as that is. But I’ve been trying hard to make more dishes at home and be a little more health conscious. This dish was very tasty and very simple to make. I would recommend trying. Next time I may do a little less potato (although those are my fave), and add some carrots. Thank you for sharing this recipe!
Laura, you can double or triple the sauce portion as needed, or marinate as desired. It’s up to you! 🙂