Advertisement
Header Banner Sponsor Placement (728x90)
Cookeek
Quick Dinners easy $$

One Pan Chicken and Broccoli

This One Pan Chicken and Broccoli recipe is an easy, flavorful dinner made with juicy baked chicken breasts, tender red potatoes, and fresh broccoli. Everything is coated in a delicious homemade honey garlic sauce with Dijon mustard, brown sugar, and herbs. Baked together on one sheet pan, this family-friendly meal makes weeknight cooking simple with minimal cleanup!

C
Cookeek Editorial
Jump to Recipe
One Pan Chicken and Broccoli Pin
Advertisement
Featured Kitchenware Partner Sponsor
✨

Why This Recipe Works

This One Pan Chicken and Broccoli recipe combines everything you need for a satisfying dinner in one baking sheet. The chicken breasts are coated in a sweet and savory honey garlic sauce, while the red potatoes become tender and flavorful in the oven. Fresh broccoli is added during the final stage of baking to keep it from becoming overly soft. With simple pantry ingredients, easy preparation, and minimal cleanup, this recipe is perfect for busy weeknights and family dinners.

Tips to Make One Pan Chicken and Broccoli Recipe

 

  • Choose similar-sized chicken breasts: This helps the chicken cook more evenly. If some breasts are particularly thick, consider pounding them to an even thickness.
  • Cut potatoes evenly: Quarter the red potatoes into similar-sized pieces so they become tender at approximately the same time.
  • Don't overcrowd the pan: Arrange the ingredients in a single layer to encourage even cooking.
  • Add broccoli later: Adding broccoli during the final 15 minutes helps preserve its texture and color.
  • Check chicken temperature: Use an instant-read meat thermometer to ensure the thickest part of each chicken breast reaches 165°F.
  • Watch during broiling: Honey and brown sugar can caramelize quickly, so keep a close eye on the pan during the final few minutes.
💡

Chef's Tip

For the most flavorful One Pan Chicken and Broccoli, reserve ¼ cup of the honey garlic sauce before brushing the chicken. Tossing the broccoli with this reserved sauce and a little olive oil helps distribute the sweet, garlicky flavor throughout the vegetables. Another important trick is to avoid overcooking the chicken. Chicken breasts can dry out quickly, so check their internal temperature with a meat thermometer and remove any pieces that reach 165°F while the potatoes finish cooking.

One Pan Chicken and Broccoli
Cookeek Tested Recipe

One Pan Chicken and Broccoli

Print
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Yield 4 servings
🌱 High-Protein 🍽️ American Dinner Main Course

Ingredients

Click any ingredient to strike it off while cooking.

Servings:
4

Main Ingredients

Recommended Kitchen Equipment

Tested tools that yield the best results for this recipe.

Large Rimmed Baking Sheet Pin

Large Rimmed Baking Sheet

View on Amazon
Aluminum Foil Pin

Aluminum Foil

View on Amazon
Mixing Bowls Pin

Mixing Bowls

View on Amazon
Whisk Pin

Whisk

View on Amazon
Pastry Brush Pin

Pastry Brush

View on Amazon
Measuring Spoons and Cups Pin

Measuring Spoons and Cups

View on Amazon
Instant-Read Meat Thermometer Pin

Instant-Read Meat Thermometer

View on Amazon

Step-by-Step Instructions

  1. 1

    Preheat your oven to 400°F. Line a large rimmed baking sheet with aluminum foil and lightly coat it with nonstick cooking spray. This makes cleanup easier and helps prevent the ingredients from sticking.

    5:NaN
  2. 2

    In a small mixing bowl, whisk together 2 tablespoons of olive oil, melted butter, honey, brown sugar, Dijon mustard, minced garlic, dried oregano, dried basil, and a dash of salt and black pepper. Mix until everything is well combined. Set aside.

    5:NaN
  3. 3

    Place the quartered red potatoes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, black pepper, and garlic powder. Toss until evenly coated. Arrange the potatoes in a single layer on one side of the baking sheet.

    3:NaN
  4. 4

    Measure out and reserve ¼ cup of the honey garlic sauce for the broccoli. Place the chicken breasts on the empty side of the baking sheet. Brush both sides of the chicken with the remaining honey garlic sauce, making sure each piece is evenly coated.

    2:NaN
  5. 5

    Transfer the baking sheet to the preheated oven and bake for 30 minutes. During this time, the chicken begins cooking and the potatoes start becoming tender.

    30:NaN
  6. 6

    While the chicken and potatoes are baking, combine the remaining 1 tablespoon of olive oil with the reserved ¼ cup of honey garlic sauce in a large bowl. Add the broccoli florets and toss until lightly coated.

    2:NaN
  7. 7

    After the first 30 minutes of baking, carefully remove the baking sheet from the oven. Add the seasoned broccoli over the potatoes. Using a large spoon, gently toss the broccoli and potatoes together, keeping the chicken on the other side of the pan.

    2:NaN
  8. 8

    Return the baking sheet to the oven and bake for another 15 minutes, or until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F. Chicken breasts may cook at different rates depending on their size and thickness. Remove individual pieces as soon as they reach a safe internal temperature if the potatoes need additional cooking time.

    15:NaN
  9. 9

    Switch the oven to broil and broil for 3–4 minutes, watching carefully until the sauce becomes lightly caramelized and the vegetables develop a little extra color. Let the chicken rest briefly before serving. Serve warm with the roasted potatoes and broccoli.

    3:NaN

📝 Special Notes

This recipe works best with a large rimmed baking sheet that gives the chicken, potatoes, and broccoli enough room to roast properly. If your chicken breasts are thick or uneven in size, adjust the cooking time as needed and always check the internal temperature. The honey and brown sugar in the sauce can brown quickly under the broiler, so monitor the food closely during the final minutes. For best results, serve immediately while the chicken is juicy and the vegetables are warm and tender.

📦 Storage & Make-Ahead Tips

Storage: Allow the chicken, potatoes, and broccoli to cool completely before transferring them to an airtight container. Refrigerate for up to 3–4 days. Reheating: Reheat individual portions in the microwave until heated through, or place everything in an oven-safe dish and warm at 350°F until hot. Add a small splash of water or chicken broth if the chicken seems dry. Make-Ahead: Prepare the honey garlic sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Wash and cut the potatoes and broccoli ahead of time. For the best texture, assemble and bake everything shortly before serving.

Nutrition Facts (Per Serving)

Calories 590
Protein 44g
Carbs 50g
Fat 25g
Fiber 8g
Sugar 18g
Sodium 329mg
❓ Recipe FAQ

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts? ▼
Yes! Boneless, skinless chicken thighs are a delicious alternative. They may require a slightly different cooking time, so check that the thickest part reaches 165°F before serving.
Can I use frozen broccoli? ▼
Fresh broccoli is recommended for the best roasted texture. If using frozen broccoli, thaw it completely and pat it dry before tossing it with the sauce. Excess moisture can make the vegetables softer.
Can I use a different type of potato? ▼
Absolutely! Yukon Gold potatoes or baby potatoes work well as substitutes for red potatoes. Cut them into evenly sized pieces to help them cook consistently.
How do I know when the chicken is fully cooked? ▼
The safest way is to use an instant-read meat thermometer. Insert it into the thickest part of the chicken breast. It should register 165°F.
Can I make this recipe without honey? ▼
You can substitute maple syrup for honey. The flavor will be slightly different, but it still provides sweetness and helps the sauce caramelize.
Can I prepare this meal ahead of time? ▼
Yes! You can prepare the honey garlic sauce, wash the vegetables, and cut the potatoes ahead of time. Keep everything refrigerated separately until you're ready to cook.
How do I prevent the chicken from drying out? ▼
Use chicken breasts of similar thickness, avoid overbaking, and remove individual pieces once they reach 165°F. Letting the chicken rest briefly before slicing also helps retain its juices.
What can I serve with One Pan Chicken and Broccoli? ▼
This meal is already complete with chicken, potatoes, and broccoli. However, you can serve it with a fresh green salad, dinner rolls, or extra roasted vegetables if desired.

✨ Final Thoughts & Serving Notes

This One Pan Chicken and Broccoli recipe is a simple, delicious way to bring a complete homemade dinner to the table without creating a pile of dishes. Juicy chicken breasts, tender roasted red potatoes, and flavorful broccoli come together with a sweet and savory honey garlic sauce that the whole family will enjoy. Whether you're preparing a quick weeknight meal or planning an easy family dinner, this one-pan recipe is a dependable addition to your dinner rotation. Give it a try and enjoy a flavorful homemade meal with minimal cleanup!

Reader Reviews & Ratings

★★★★★
5.0 (0 reviews)
Write a Review

Tried this recipe? Leave a rating & review

★ ★ ★ ★ ★

No reviews yet for this recipe.

Be the first to try it and share your results above!

Jump to Recipe