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Easy One-Pan Honey Garlic Chicken Breast Recipe with Veggies for Quick Dinner

one-pan honey garlic chicken breast - featured image
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A quick and easy one-pan meal featuring honey garlic glazed chicken breasts and roasted vegetables, perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (6–8 oz / 170–225 g each)
  • 1 cup broccoli florets (fresh or frozen)
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 1 cup baby carrots or sliced regular carrots
  • 3 tablespoons honey (raw or wildflower preferred)
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons olive oil (extra virgin)
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • 1 teaspoon dried thyme or Italian seasoning blend (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, and olive oil to prepare the honey garlic sauce. Set aside.
  3. Pat dry the chicken breasts and season both sides with salt, pepper, and dried thyme or Italian seasoning.
  4. Heat a large oven-safe skillet over medium-high heat and add a small drizzle of olive oil.
  5. Sear the chicken breasts for 3-4 minutes per side until golden brown but not cooked through.
  6. Add broccoli, bell pepper, onion, and carrots around the chicken in the pan.
  7. Pour the honey garlic sauce evenly over the chicken and vegetables.
  8. Transfer the skillet to the oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender. Halfway through, gently toss the veggies to coat them in the sauce.
  9. Remove from oven and let the chicken rest for 5 minutes before slicing.
  10. Serve immediately, garnished with red pepper flakes if desired.

Notes

If garlic browns too quickly during searing, reduce heat to medium and loosely cover the pan with foil before transferring to the oven. Use a meat thermometer to ensure chicken reaches 165°F (74°C). For gluten-free, substitute soy sauce with tamari or coconut aminos. Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of water or broth to loosen sauce.

Nutrition

Keywords: honey garlic chicken, one-pan meal, quick dinner, roasted vegetables, easy chicken recipe, weeknight dinner, healthy chicken

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