Honey Garlic Chicken Veggie is my go-to for a quick, wholesome dinner that the whole family adores. This simple, one-pan recipe features tender honey garlic chicken breasts paired with succulent baby red potatoes and vibrant broccoli florets. The combination of savory herbs and a sweet honey glaze makes this dish a delightful favorite in my home. With minimal cleanup and maximum flavor, let’s dive into how to create this delicious meal!
Why You’ll Love This Honey Garlic Chicken Veggie
This Honey Garlic Chicken Veggie dish is not only tasty but also incredibly versatile. Here are a few reasons why it should be on your dinner table:
- Quick Prep: With just 15 minutes of prep time, this meal is perfect for busy weeknights.
- One-Pan Wonder: Easy cleanup means more time enjoying your meal.
- Healthy Option: Packed with protein and vegetables, it’s a guilt-free indulgence.
- Flavorful Glaze: The honey garlic sauce adds a sweet and savory twist to the chicken.
- Customizable: Feel free to swap ingredients for your favorite vegetables.
- Great for Meal Prep: Make a batch for easy lunches throughout the week.
- Family-Friendly: Even picky eaters will love this sweet honey garlic chicken dish.
Ingredients for Honey Garlic Chicken Veggie
Gather these items:
- 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 (for garnish)
How to Make Honey Garlic Chicken Veggie Step-by-Step
- Step 1: Preheat your oven to 400°F (200°C). Lightly oil a baking sheet or coat it with nonstick cooking spray to prevent sticking.
- Step 2: 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 kosher salt and freshly ground black pepper to taste. Set aside.
- Step 3: Arrange the halved baby red potatoes in a single layer on the prepared baking sheet. Drizzle them with the remaining 1 tablespoon of olive oil and season with salt and pepper. Place the chicken breasts in a single layer on the baking sheet as well, and brush each piece generously with the prepared honey garlic sauce.
- Step 4: Place the baking sheet in the oven and roast for about 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Step 5: About 10 minutes before the chicken and potatoes finish cooking, stir the broccoli florets into the baking sheet, spreading them evenly around the other ingredients.
- Step 6: When cooking time is done, switch the oven to broil and cook the whole pan for an additional 2 to 3 minutes until the chicken glaze and vegetables become slightly caramelized and charred to enhance flavor.
- Step 7: Remove from oven, garnish with chopped fresh parsley, and serve immediately for a warm, satisfying meal.
Pro Tips for the Best Honey Garlic Chicken Veggie
Keep these in mind:
- This dish is perfect for a quick family dinner.
- You can customize the vegetables based on your preference.
- Store leftovers in an airtight container in the refrigerator.
- For added flavor, marinate the chicken in the honey garlic sauce for a few hours before cooking.
- Consider using a mix of colorful bell peppers for a more vibrant presentation.
Best Ways to Serve Honey Garlic Chicken Veggie
This dish is incredibly versatile and can be served in various ways:
- Pair it with a side of fluffy rice to soak up the delicious honey garlic sauce.
- Serve it with a fresh salad to add some crunch and freshness.
- For a heartier meal, enjoy with crusty bread or rolls.
How to Store and Reheat Honey Garlic Chicken Veggie
To ensure your leftovers stay fresh, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and veggies in a microwave-safe dish and heat until warmed through. This is also a fantastic option for Honey Garlic Chicken for Meal Prep, allowing you to enjoy this delicious meal throughout the week.
Frequently Asked Questions About Honey Garlic Chicken Veggie
What’s the secret to perfect Honey Garlic Chicken Veggie?
The secret lies in the marinade! Allowing the chicken to soak in the honey garlic sauce adds incredible flavor, making it juicy and tender.
Can I make Honey Garlic Chicken Veggie ahead of time?
Absolutely! You can prep the ingredients and marinate the chicken a day in advance for a quicker cooking time on the day you plan to serve it.
How do I avoid common mistakes with Honey Garlic Chicken Veggie?
Ensure the chicken is cooked thoroughly to 165°F (74°C) to avoid any food safety issues. Also, don’t overcrowd the baking sheet to achieve even roasting.
Variations of Honey Garlic Chicken Veggie You Can Try
Feel free to switch up the ingredients to suit your taste or dietary needs:
- For a Honey Garlic Chicken with Broccoli twist, add more broccoli and reduce potatoes.
- Try a Honey Soy Chicken Stir Fry by cooking in a skillet instead of baking.
- Experiment with different veggies like carrots or snap peas for a Healthy Honey Garlic Chicken Recipe.
- For a kick, add some crushed red pepper flakes to the sauce.
For more delicious recipes, check out Creamy Cajun Shrimp Pasta or Creamy Italian Chicken Pasta. If you’re looking for meal prep ideas, consider Honey Garlic Sausage for a quick and tasty option.
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Honey Garlic Chicken Veggie: 7 Irresistible Flavors
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple, wholesome one-pan recipe featuring tender honey garlic chicken breasts roasted alongside baby red potatoes and fresh broccoli florets.
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)
- 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 (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Lightly oil a baking sheet or coat it with nonstick cooking spray to prevent sticking.
- 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 kosher salt and freshly ground black pepper to taste. Set aside.
- Arrange the halved baby red potatoes in a single layer on the prepared baking sheet. Drizzle them with the remaining 1 tablespoon of olive oil and season with salt and pepper. Place the chicken breasts in a single layer on the baking sheet as well, and brush each piece generously with the prepared honey garlic sauce.
- Place the baking sheet in the oven and roast for about 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- About 10 minutes before the chicken and potatoes finish cooking, stir the broccoli florets into the baking sheet, spreading them evenly around the other ingredients.
- When cooking time is done, switch the oven to broil and cook the whole pan for an additional 2 to 3 minutes until the chicken glaze and vegetables become slightly caramelized and charred to enhance flavor.
- Remove from oven, garnish with chopped fresh parsley, and serve immediately for a warm, satisfying meal.
Notes
- This dish is perfect for a quick family dinner. <liYou can customize the vegetables based on your preference.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg