Sheet Pan Honey Garlic Chicken and Potatoes Recipe
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.
- 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
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
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup.
- 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.
- 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.
- Arrange on Baking Sheet: Place the chicken breasts on the lined baking sheet and arrange the cut potatoes around them evenly.
- 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.
- Add Glaze and Bake: Pour the prepared honey garlic glaze over the chicken breasts and potatoes. Place the baking sheet in the preheated oven.
- 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
