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5.0 from 87 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 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
  • ½ teaspoon dried oregano
  • ½ 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

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately, garnished with parsley, if desired.

Notes

  • *24 ounces broccoli florets is equal to about 5 cups.
  • *24 ounces broccoli florets is equal to about 5 cups.
  • *Cooking time will vary depending on the size and thickness of the potatoes.
  • *Cooking time will vary depending on the size and thickness of the potatoes.