Description
This One Pan Honey Garlic Chicken and Veggies recipe is a healthy, flavorful, and easy dinner made with tender chicken breasts, roasted vegetables, and a sweet-savory honey garlic sauce. Perfect for busy weeknights, it’s a complete meal with minimal cleanup and customizable with your favorite seasonal veggies.
Ingredients
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4 boneless, skinless chicken breasts (or thighs)
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1 tablespoon olive oil
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Salt and pepper to taste
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1 teaspoon dried thyme (or Italian seasoning)
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1 teaspoon paprika (optional)
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1 tablespoon butter
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1/4 cup honey
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1/4 cup soy sauce (or coconut aminos for gluten-free)
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3 cloves garlic, minced
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1 tablespoon apple cider vinegar (or lemon juice)
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1 cup baby carrots (or sliced carrots)
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1 cup broccoli florets
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1 large potato, diced (or sweet potatoes)
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Fresh parsley for garnish (optional)
Instructions
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Preheat Oven: Set oven to 400°F (200°C).
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Season Chicken: Pat chicken dry and season both sides with salt, pepper, thyme, and paprika.
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Sear Chicken: Heat olive oil in a large oven-safe skillet. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
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Prepare Sauce: In the same skillet, melt butter. Sauté garlic until fragrant (about 1 minute). Add honey, soy sauce, and apple cider vinegar. Simmer 2–3 minutes.
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Add Veggies: Add potatoes and carrots to the skillet, stirring to coat with sauce. Nestle seared chicken on top. Top with broccoli florets.
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Bake: Transfer skillet to the oven and bake for 20–25 minutes, or until chicken is cooked through and veggies are tender.
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Serve: Garnish with fresh parsley if desired. Serve hot.
Notes
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Use thighs for juicier meat.
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Swap vegetables as needed—zucchini, bell peppers, or green beans work well.
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For extra glaze, double the sauce ingredients.