One Pan Honey Garlic Chicken and Veggies
Ingredients:
4 boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon dried thyme (or Italian seasoning)
1 teaspoon paprika (optional)
1 tablespoon butter
1/4 cup honey
1/4 cup soy sauce (or coconut aminos for a gluten-free option)
3 cloves garlic, minced
1 tablespoon apple cider vinegar (or lemon juice)
1 cup baby carrots (or sliced carrots)
1 cup broccoli florets
1 large potato, diced into cubes (or sweet potatoes)
Fresh parsley for garnish (optional)
Instructions:
Prep the chicken and veggies:
Preheat the oven to 400°F (200°C).
Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, thyme, and paprika (if using).
Chop the potatoes into small cubes, and prepare the broccoli and carrots.
Sear the chicken:
Heat olive oil in a large oven-safe skillet (or a cast-iron pan) over medium-high heat.
Add the chicken breasts to the pan and sear for 3–4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
Make the honey garlic sauce:
In the same pan, melt butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Stir in the honey, soy sauce, and apple cider vinegar. Bring to a simmer and cook for 2–3 minutes, allowing the sauce to thicken slightly.
Add the veggies:
Add the diced potatoes, carrots, and broccoli into the pan. Stir to coat them in the sauce, making sure the vegetables are evenly distributed around the pan.
Bake:
Place the chicken breasts back into the pan, nestling them among the vegetables. Spoon some of the honey garlic sauce over the chicken.
Transfer the pan to the preheated oven and bake for 20–25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C) and the veggies are tender.
Serve:
Remove from the oven and garnish with fresh parsley if desired. Serve the chicken with the veggies and sauce from the pan.