Sheet Pan Honey Garlic Chicken and Potatoes Recipe

Introduction

This Sheet Pan Chicken and Potatoes recipe combines tender, juicy chicken breasts with perfectly roasted Yukon gold potatoes. The honey garlic glaze adds a deliciously sweet and savory finish, making this a simple yet flavorful meal perfect for any night of the week.

Ingredients

• 2 chicken breasts, boneless and skinless
• 1 pound baby Yukon gold potatoes
• 2 tablespoons oil
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1 teaspoon paprika
• 2 teaspoons Kinder’s Buttery Steakhouse seasoning
• 3 tablespoons butter
• ½ cup honey
• 2 cloves garlic, minced
• ½ teaspoon pepper
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with foil.
2. Step 2: In a medium pan, melt the butter over medium heat. Stir in honey, minced garlic, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5–6 minutes. Remove from heat and set aside.
3. Step 3: Pound the chicken breasts to an even thickness. Cut the potatoes into quarters or sixths, aiming for uniform size to ensure even cooking.
4. Step 4: Arrange the chicken breasts on the prepared baking sheet. Spread the potatoes evenly around the chicken.
5. Step 5: Drizzle the oil over both the chicken and potatoes. Sprinkle garlic powder, pepper, paprika, and Kinder’s Buttery Steakhouse seasoning evenly on top.
6. Step 6: Pour the honey glaze over the chicken breasts.
7. Step 7: Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and the potatoes are tender when pierced with a fork.

Tips & Variations

• For extra crispiness, broil the dish for 2–3 minutes at the end of baking, watching carefully to avoid burning.
• Substitute baby red or fingerling potatoes if Yukon gold are unavailable.
• Add fresh herbs like rosemary or thyme on top before baking for added aroma and flavor.
• Use bone-in chicken thighs for a juicier alternative, but increase baking time by 10–15 minutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through, or microwave in short intervals to avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts to ensure even cooking. If using frozen chicken, thaw completely in the refrigerator before preparing.

What if I don’t have Kinder’s Buttery Steakhouse seasoning?

You can substitute with a mix of garlic powder, onion powder, smoked paprika, salt, and black pepper for a similar flavor profile.

Sheet Pan Honey Garlic Chicken and Potatoes Recipe

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4.6 from 74 reviews

A flavorful and easy Sheet Pan Chicken and Potatoes recipe featuring juicy chicken breasts and tender baby Yukon gold potatoes topped with a sweet and savory honey garlic glaze. Perfect for a simple, wholesome weeknight dinner cooked all in one pan for minimal cleanup.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Potatoes

• 2 boneless, skinless chicken breasts
• 1 pound baby Yukon gold potatoes
• 2 tablespoons oil
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1 teaspoon paprika
• 2 teaspoons Kinder’s Buttery Steakhouse seasoning

Honey Garlic Glaze

• 3 tablespoons butter
• ½ cup honey
• 2 cloves garlic, minced
• ½ teaspoon pepper
• ¼ teaspoon salt

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup.
2. Make Honey Garlic Glaze: In a medium pan over medium heat, melt the butter. Stir in honey, minced garlic, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 5 to 6 minutes. Remove from heat and set aside to cool slightly.
3. Prepare Chicken and Potatoes: Pound the chicken breasts to an even thickness to ensure they cook evenly. Cut the baby Yukon gold potatoes into quarters or sixths so all pieces are roughly the same size.
4. Arrange on Baking Sheet: Place the chicken breasts on the lined baking sheet and arrange the cut potatoes around them evenly.
5. Season and Oil: Drizzle the chicken and potatoes with the oil. Sprinkle evenly with garlic powder, pepper, paprika, and Kinder’s Buttery Steakhouse seasoning over both the chicken and potatoes.
6. Add Glaze and Bake: Pour the prepared honey garlic glaze over the chicken breasts and potatoes. Place the baking sheet in the preheated oven.
7. Bake: Bake for 25 to 30 minutes or until the chicken is cooked through with an internal temperature of 165°F (75°C) and the potatoes are tender when pierced with a fork.

Notes

• Use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F (75°C).
• Pounding chicken to even thickness helps it cook uniformly and stay juicy.
• If baby potatoes are small, you may quarter them; larger potatoes can be cut into sixths for more even baking.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• For extra crispiness, broil for 2-3 minutes at the end of baking, watching carefully to avoid burning.

Keywords: sheet pan chicken, honey garlic chicken, baked chicken breasts, roasted potatoes, easy weeknight dinner, one pan meal