If you’re looking for a dinner that’s as simple as it is delicious, you’ve got to try this Honey Garlic Chicken and Veggies Bake Recipe. It’s literally one pan, loaded with flavor, and just the kind of comfort food that hits the spot after a busy day. What I love most is how the honey garlic glaze perfectly caramelizes over the chicken and veggies, giving you that sweet, savory, and slightly sticky finish that everyone raves about. Keep reading—I promise, this recipe will become your new weeknight favorite!
Why You’ll Love This Recipe
- Effortless One-Pan Cooking: You only need one tray, which means less cleanup and more time to relax.
- Perfectly Balanced Flavors: The blend of honey, garlic, and Dijon mustard creates a sauce that’s both sweet and tangy.
- Family-Friendly and Filling: Between the tender chicken, hearty potatoes, and fresh broccoli, it’s a well-rounded meal everyone will love.
- Adaptable Ingredients: Easy to swap veggies or tweak seasonings to your taste for endless variations.
Ingredients You’ll Need
The magic here happens because of the combination of simple, fresh ingredients that work so well roasted together. When shopping, look for firm, fresh chicken breasts and vibrant veggies—especially your potatoes and broccoli for the best texture after baking.
- Olive oil: Use good quality extra virgin for flavor and to help everything crisp up nicely.
- Unsalted butter: Adds richness and helps the sauce develop a beautiful golden finish.
- Honey: The star of the glaze—go for pure honey to avoid any weird aftertaste.
- Brown sugar: Balances the garlic’s bite with caramel sweetness.
- Dijon mustard: Provides a subtle tang that lifts the entire flavor profile.
- Garlic (minced): Fresh garlic tastes way better here than pre-minced or powders.
- Dried oregano & basil: Classic herbs that bring an earthy, savory note.
- Kosher salt and freshly ground black pepper: To season everything perfectly.
- Baby red potatoes: Halved so they cook evenly without being mushy.
- Boneless skinless chicken breasts: Choose similar-sized breasts to ensure even cooking.
- Broccoli florets: Fresh is best! Tossed in during the last minutes so they’re tender but still bright.
- Fresh parsley: A simple fresh garnish that brightens up the dish.
Variations
I love showing you how to make this recipe your own, so feel free to experiment! Over time, I’ve found that small tweaks can make this bake feel new every time I make it.
- Swap veggies: My family sometimes uses green beans or carrots instead of broccoli; just add them according to their cooking times for perfect doneness.
- Spicy kick: Adding a pinch of red pepper flakes to the honey garlic sauce gives a lovely warm heat that I know some of you will enjoy.
- Make it gluten-free: This recipe already fits the bill if you confirm your Dijon mustard is gluten-free, making it easy-peasy for gluten-sensitive friends.
- Use chicken thighs: When I want juicier meat with even more flavor, boneless skinless thighs do wonders and still cook wonderfully with the veggies.
How to Make Honey Garlic Chicken and Veggies Bake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F (200°C). While it’s heating up, lightly oil your baking sheet or coat it with nonstick spray. Trust me, this step keeps the potatoes and chicken from sticking and helps get that nice roasted color we all love. I like to use a rimmed baking sheet so no juices spill over.
Step 2: Whisk Together the Honey Garlic Sauce
In a small bowl, mix 2 tablespoons of olive oil, melted butter, honey, brown sugar, Dijon mustard, minced garlic, oregano, and basil. Season with kosher salt and freshly ground black pepper to taste. This sauce is your flavor powerhouse—make sure everything gets well combined so it coats beautifully.
Step 3: Arrange Potatoes and Chicken
Spread the halved baby red potatoes evenly on your baking sheet. Drizzle with the remaining tablespoon of olive oil, salt, and pepper, then toss lightly so they’re coated. Place the chicken breasts in a single layer, and brush them generously with the honey garlic sauce. Here’s a tip—don’t skimp on the sauce; it keeps the chicken juicy and helps create that irresistible caramelized crust.
Step 4: Roast, Add Broccoli, and Broil
Pop the pan into your preheated oven. Roast for about 25-30 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender. About 10 minutes before the end, stir in your broccoli florets so they cook just right—soft but still crisp. To get that caramelized, slightly charred finish on your veggies and chicken, switch your oven to broil for the last 2-3 minutes. I find this step adds the perfect golden touch without drying anything out.
Step 5: Garnish and Serve
Once everything’s out of the oven, sprinkle freshly chopped parsley over the top. It adds a lovely freshness and a pop of color. Serve this up hot and watch everyone go crazy for the combo of tender chicken, sweet honey garlic glaze, and perfectly roasted veggies.
Pro Tips for Making Honey Garlic Chicken and Veggies Bake Recipe
- Uniform Chicken Size: Use chicken breasts that are about the same thickness to ensure even cooking and avoid drying out one piece.
- Broccoli Timing: Adding broccoli halfway through baking keeps it tender and bright without turning mushy—a trick I learned the hard way!
- Broiling Magic: The last 2-3 minutes under the broiler caramelize the honey sauce and deepen the flavors, but watch closely to prevent burning.
- Keep Potatoes Bite-Sized: Halving small red potatoes ensures they roast through perfectly alongside the chicken—no undercooked potatoes here.
How to Serve Honey Garlic Chicken and Veggies Bake Recipe
Garnishes
I always finish this dish with a sprinkle of fresh parsley. It adds a burst of color and a gentle herbal note that complements the rich honey garlic flavors perfectly. Sometimes, I like a dash of lemon zest or a quick squeeze of fresh lemon juice to brighten it even more on special occasions.
Side Dishes
While this bake is a full meal on its own, I sometimes serve it with a simple green salad tossed in balsamic vinaigrette or garlic bread for a touch of indulgence. You’ll find that nothing fancy is needed, but those sides bring nice balance and texture to the table.
Creative Ways to Present
For a cozy dinner party, I’ve arranged the chicken and veggies on a large wooden board garnished with parsley and lemon wedges—that presentation gets oohs and aahs every time. You can also try stuffing the chicken breasts with mozzarella or cream cheese before baking to surprise your guests with a gooey center.
Make Ahead and Storage
Storing Leftovers
I like to cool leftover Honey Garlic Chicken and Veggies completely, then store it in an airtight container in the fridge. It keeps beautifully for up to 3 days. When I reheat it, the chicken stays juicy, and the veggies retain their texture pretty well.
Freezing
I’ve frozen this dish once or twice with success—just pack individual portions in freezer-safe containers. When ready, thaw overnight in the fridge before reheating. Keep in mind broccoli texture softens after freezing, so if that bothers you, add fresh steamed broccoli when reheating.
Reheating
To get the best results when reheating, I warm leftovers gently in the oven at 325°F until heated through—this keeps the chicken moist and prevents soggy veggies. Microwaving works for convenience but can sometimes dry out the chicken a bit.
FAQs
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Can I use chicken thighs instead of chicken breasts in this Honey Garlic Chicken and Veggies Bake Recipe?
Absolutely! Boneless, skinless chicken thighs work great and tend to stay juicier than breasts. Just be mindful that they might cook a bit faster, so check for doneness a little earlier to avoid overcooking.
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What other vegetables can I substitute for broccoli?
Feel free to swap the broccoli with vegetables like green beans, asparagus, carrots, or Brussels sprouts. Just add them based on their cooking time—harder veggies earlier, more delicate ones later—to get perfect texture every time.
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How do I prevent the honey garlic sauce from burning under the broiler?
Great question! Keep a close watch during the broil step—it only takes 2-3 minutes. If your broiler is very powerful, position the tray a little lower in the oven for gentler caramelization. The sauce should bubble and turn golden, not blackened.
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Can I prepare the honey garlic sauce ahead of time?
Yes! You can whisk the sauce up to a day ahead and keep it refrigerated. Just bring it to room temperature before brushing it on the chicken for even coverage.
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Is this recipe gluten-free?
This Honey Garlic Chicken and Veggies Bake Recipe is naturally gluten-free, as long as you double-check your Dijon mustard and other packaged ingredients for any hidden gluten.
Final Thoughts
Honestly, this Honey Garlic Chicken and Veggies Bake Recipe feels like a warm hug on a plate. It’s straightforward, uses everyday ingredients, and always impresses without any fuss. When I first tried it, I was hooked immediately and have been making it regularly ever since—I truly believe you’ll enjoy making it as much as eating it! So, grab your ingredients, set your timer, and get ready for a comforting meal that comes together in one pan but tastes like a million bucks.
Print
Honey Garlic Chicken and Veggies Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This One Pan Honey Garlic Chicken and Veggies recipe offers a delicious, effortless dinner with tender, juicy chicken breasts baked to perfection alongside baby red potatoes and broccoli. The honey garlic sauce provides a perfect balance of sweet and savory flavors, making it a complete meal cooked all on a single pan for easy cleanup.
Ingredients
For the 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)
Main Ingredients
- 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 Baking Sheet: Preheat your oven to 400 degrees F. Lightly oil a baking sheet or coat it with nonstick spray to prevent sticking during roasting.
- Make the Honey Garlic Sauce: In a small bowl, whisk together 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon mustard, minced garlic, dried oregano, and dried basil. Season the mixture with salt and freshly ground black pepper to taste. Set aside this flavorful sauce.
- Prepare Potatoes and Chicken: Arrange the halved baby red potatoes in a single layer on the prepared baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Place the chicken breasts in a single layer on the baking sheet as well. Brush each chicken breast generously with the honey garlic sauce.
- Roast Chicken and Potatoes: Place the baking sheet in the preheated oven. Roast until the chicken is cooked through, reaching an internal temperature of 165 degrees F, approximately 25-30 minutes.
- Add Broccoli: About 10 minutes before the end of roasting, stir in the broccoli florets on the baking sheet alongside the chicken and potatoes. This allows the broccoli to cook without becoming too soft.
- Broil for Caramelization: After roasting, switch the oven setting to broil for 2-3 minutes. This step caramelizes the honey garlic sauce, creating a slightly charred, flavorful finish on the chicken and vegetables. Watch carefully to avoid burning.
- Serve and Garnish: Remove the baking sheet from the oven. Serve the chicken and veggies immediately, garnished with chopped fresh parsley for a fresh, vibrant touch.
Notes
- This recipe features juicy, tender chicken breasts baked alongside baby red potatoes and broccoli, all on a single pan for easy cleanup.
- Make sure not to overcook the broccoli to maintain its vibrant color and slight crunch.
- The broiling step caramelizes the sauce perfectly—keep an eye on it to prevent burning.
- For best flavor, use fresh garlic and fresh parsley as garnish.
- Feel free to substitute broccoli with other veggies like asparagus or green beans depending on seasonality and preference.
Nutrition
- Serving Size: 1 chicken breast with portion of potatoes and broccoli
- Calories: 460 kcal
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 95 mg
