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One Pan Chicken and Broccoli

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A simple, nutritious one-pan meal featuring tender chicken, crisp broccoli, and roasted red potatoes, all coated in a sweet and tangy honey garlic sauce.

Ingredients

Scale
  • 4 boneless skinless chicken breasts
  • 16 oz red potatoes, quartered
  • 24 oz broccoli florets
  • 4 tablespoons olive oil, divided
  • 2 tablespoons 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
  • Garlic powder, salt, and pepper to taste
  • Non-stick cooking spray

Instructions

  1. Preheat your oven to 400 degrees.
  2. Line a baking sheet with foil and spray it with non-stick cooking spray.
  3. Whisk together 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon mustard, minced garlic, oregano, basil, and a dash of salt and pepper; set it aside.
  4. Place the quartered potatoes on the lined baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt, pepper, and garlic powder, then toss to coat and arrange in a single layer.
  5. Brush both sides of the chicken breasts with the prepared honey garlic sauce and lay them on the other side of the baking sheet.
  6. Bake in the preheated oven for 30 minutes.
  7. Mix 1 tablespoon of olive oil with the reserved 1/4 cup of honey garlic sauce and toss in the broccoli to lightly coat.
  8. Remove the baking sheet from the oven and pour the coated broccoli on top of the potatoes; gently mix together.
  9. Return the baking sheet to the oven and bake for an additional 15 minutes or until the chicken is no longer pink, and the potatoes are fork-tender.
  10. Broil for 3 to 4 minutes for an extra caramelized touch.

Notes

Use a meat thermometer to ensure chicken reaches 165 degrees internally. Experiment with different vegetables or herbs to personalize the dish.

Nutrition

Find it online: https://sousviderecipe.com/one-pan-chicken-and-broccoli/