Have a healthy dinner ready fast! This One Pan Honey Garlic Chicken and Veggies is sweet, full of protein, and has easy cleanup!
On busy weeknights, I really want an easy dinner. Something with quick cleanup but loads of flavor.
One pot and one pan meals are where it’s at for me right now! I’ve been obsessed with finding the best ones.
This Sheet Pan Honey Garlic Chicken and Veggies is super simple. This one-pan recipe just requires a few ingredients in a single layer on a baking sheet, roasted and seasoned to perfection with a sweet honey garlic sauce.
Scroll to the bottom of the post to get to the recipe card. Or keep reading for extra tips and tricks!
A great meal prep recipe
On busy nights, you may not have time to cook a full main dish. Or maybe you need an easy meal to take to lunch.
This one pan honey garlic chicken and veggies recipe can easily be made ahead of time and put into meal prep containers!
The best way to meal prep is to set aside some time on your calendar. Make a plan, find some recipes (like an easy sheet pan dinner?), and get to work!
Boneless skinless chicken breasts
Salt and black pepper
Great alternatives to customize this
Potatoes: Feel free to use red potatoes or gold potatoes instead! Sweet potatoes might also add a unique flavor.
Other vegetables: Instead of broccoli, you can use fresh green beans or asparagus. Baby carrots are good too, but might need extra time to cook.
Chicken: You can also use boneless skinless chicken thighs for extra flavor and fat.
Condiments: Use a mixture of the above, and also brown sugar and soy sauce. Experiment and see what tastes good!
How to make
Preheat the oven to 400 degrees F.
In a small bowl, combine 2 tablespoons of the olive oil, honey, dijon mustard, garlic, basil, oregano, and salt and pepper.
Place the chicken on the baking sheet and pour the sauce over top of the chicken. Bake for a total of 25 minutes.
During the last 15 minutes of cooking, add the broccoli and finish cooking. The chicken should reach an internal temperature of 165 degrees F.
Divide onto plates and enjoy!
How to store
Once this entire meal has come to room temperature, store in an airtight container in the fridge. Use up within 3-5 days.
Other one pot and one pan meals
Looking for more easy recipe ideas? Check out my tried-and-true recipes below!
Next time you’re looking for a quick dinner with a short cooking time, give this One-Pan Honey Garlic Chicken a try! Print the recipe below:
- 3 tablespoons olive oil, divided
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 pound Russet potatoes
- 1 pound boneless skinless chicken breast (4 small)
- 5 cups fresh broccoli
- Preheat the oven to 400 degrees F.
- In a small bowl, combine 2 tablespoons of the olive oil, honey, dijon mustard, garlic, basil, oregano, and salt and pepper.
- On a large cutting board, dice the potatoes into small pieces. Place potatoes a baking sheet. Drizzle with the other tablespoon of olive oil, and sprinkle with salt and pepper.
- Place the chicken on the baking sheet and pour the sauce over top of the chicken. Bake for a total of 25 minutes.
- During the last 15 minutes of cooking, add the broccoli and finish cooking. The chicken should reach an internal temperature of 165 degrees F.
- Divide onto plates and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 493Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 96mgSodium: 282mgCarbohydrates: 48gFiber: 9gSugar: 13gProtein: 43g
Jaime is a Nutrition Coach and professional writer. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.