One Pan Chicken and Broccoli is sweet and juicy; perfect for any night of the week!
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Another one pan meal! 🙂 Did you catch the 14 – One Pan Meals to Save You Time and Clean-up from last week? And then the Sheet Pan Cajun Chicken that I posted this week? I hate kitchen clean-up and these meals are so full of flavor, and are so easy to prepare and bake up, it would be silly to dirty up several pots and pans when all you need is a sheet pan!
This happens to be one of those meals in which I will eat the broccoli. Reserving some of the yummy honey garlic sauce to toss your broccoli in before roasting is a must! Why season your broccoli with salt and pepper, when you can bump up the flavor like BAM! < —- Y’all remember Emeril Lagasse!? Love him! Anyway. This meal took 40 minutes start to finish. I used frozen broccoli florets that I allowed to thaw out while the chicken and potatoes were cooking, and Kelsie mixed the sauce up. So…hmm, all I did was slice potatoes and brush some of that sauce on the chicken, place in the oven and remove it. Kayla washed the sheet pan, which was fairly clean because of the foil. 🙂 I didn’t do much for this dinner, and that’s why one pan meals rock!
I was also thinking, we make these dishes for our family of 4, however, you could totally double and triple these recipes, and as long as you have the sheet pans to accommodate, you can make all of our one pan meals to feed as many people as you’d want. Talk about a super simple way to feed a crowd.
One Pan Chicken and Broccoli
- 4 boneless skinless chicken breasts
- 16 oz red potatoes quartered
- 24 oz broccoli florets
- 4 tbsp olive oil divided
- 2 tbsp butter melted
- 2 tbsp honey
- 2 tablespoons brown sugar
- 1 tbso dijon mustard
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 tsp dried basil
- garlic powder
- salt and pepper
- non-stick cooking spray
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
Whisk together 2 tablespoons olive oil, melted butter, honey, brown sugar, mustard, garlic, oregano and basil, a dash of salt and pepper in a small bowl. Set aside.
Place the potatoes on the baking sheet and drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and garlic powder. (no need to measure, just sprinkle across the top)
Toss to coat and arrange in a single layer on one side of the baking sheet.
Reserve 1/4th cup of the honey garlic sauce for later use.
Lay your chicken on the other side and brush both sides with the remaining honey garlic sauce.
Bake in the oven for 30 minutes.
While the potatoes and chicken are baking, mix 1 tablespoon of olive oil with the 1/4th cup of the honey garlic sauce and toss to lightly coat the broccoli.
Remove the chicken and potatoes after 30 minutes and pour the broccoli on top of the potatoes. Using a large spoon, carefully mix the broccoli and potatoes together.
Bake for an additional 15 minutes or until the chicken is no longer pink, and the potatoes are fork tender. (depending on the sizes of your chicken breasts, you may need to remove one or two before the potatoes are done)
After 15 minutes, turn the oven to broil and broil for 3 to 4 minutes or until things are a bit caramelized.
- Ozeri Pronto Digital Multi-function Kitchen and Food Scale
- Wilton 3 – Piece Cookie/Baking Sheet Set
- Rachael Ray Cucina Cutlery 2-Piece Japanese Stainless Steel Santoku Knife Set with Acacia Handles
- Prepworks by Progressive Snap Fit Measuring Spoons – Set of 5
- Pyrex 3 – Piece Glass Measuring Cup Set
- Reynolds Wrap Non-Stick Foil