Dinner · American

Honey Balsamic Chicken with Crispy Broccoli and Potatoes

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 27, 2026

This is a full sheet-pan-plus-skillet dinner that tastes like a treat but comes together on a busy weeknight. Crispy roasted potatoes and broccoli sit next to juicy chicken breasts coated in a sweet-tangy balsamic glaze. Everything hits the plate in under an hour with just one baking sheet and one pan to wash.

Jump to recipe
Honey Balsamic Chicken with Crispy Broccoli and Potatoes

Why you'll love this

  • One glossy balsamic glaze pulls the whole plate together.
  • Just a baking sheet and one pan to clean up.
  • Crispy roasted potatoes and broccoli feel like a restaurant side.
  • Ready in about 45 minutes on a weeknight.

EveryDayMeal recipe

Honey Balsamic Chicken with Crispy Broccoli and Potatoes

Prep
15m
Cook
30m
Total
45m
Serves
2
Level
Easy

Ingredients

  • 5 medium potatoes, cut into wedges
  • 1 head broccoli, cut into bite-size florets
  • 2 cloves garlic, finely chopped
  • 2 boneless skinless chicken breasts
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/2 cup chicken stock
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 tablespoon olive oil
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Large skillet
  • Microwave-safe bowl
  • Cutting board
  • Chef's knife
  • Instant-read thermometer

Instructions

  1. Preheat your oven to 425 degrees F and wash and dry all produce. Cut the potatoes into 1/2-inch-thick wedges, toss them on one side of a baking sheet with a drizzle of oil, salt, and pepper, then roast on the top rack for 5 minutes so they get a head start before the broccoli joins them.
  2. While the potatoes roast, cut the broccoli into bite-size florets and finely chop the garlic. In a small microwave-safe bowl, stir together 1 tablespoon olive oil and half the garlic, then microwave until the garlic sizzles, about 30 seconds, which mellows its raw bite.
  3. Pull the sheet from the oven after 5 minutes, add the broccoli to the empty side, and carefully toss it with the garlic oil, salt, and pepper. Return to the oven and roast until the potatoes and broccoli are browned and crispy, 15 to 20 minutes more.
  4. Meanwhile, pat the chicken dry with paper towels and season all over with salt and pepper, since dry chicken browns much better. Heat a drizzle of oil in a large pan over medium-high, add the chicken, and cook until golden and cooked through (165 degrees F), 5 to 6 minutes per side. Turn off the heat, set the chicken aside to rest, and wipe out the pan.
  5. Return the pan to medium-high heat with a drizzle of oil and the remaining garlic, cooking until fragrant, about 30 seconds. Stir in the balsamic vinegar, honey, chicken stock, and 1/4 cup water, then simmer until thick and glossy, 2 to 3 minutes. Off the heat, swirl in 1 tablespoon butter and season with salt and pepper for a smooth, shiny glaze.
  6. Return the chicken to the pan and turn to coat it in the glaze. Divide the chicken, broccoli, and potatoes between two plates and spoon any extra glaze over the top before serving.
  7. Serve right away while the glaze is glossy and the veggies are still crisp.

Tips from the kitchen

  • Cut the potato wedges to a uniform 1/2 inch so they roast evenly and crisp at the same time.
  • If the chicken breasts are thick, pound them to an even thickness or slice them in half horizontally so they cook through without drying out.
  • Do not walk away from the glaze in its final minute; honey can go from glossy to burnt fast, so pull it as soon as it coats a spoon.

Estimated nutrition per serving: 620 cal · 45g protein · 62g carbs · 22g fat

Make it your own

  • Swap chicken breasts for boneless thighs and add a couple of minutes per side for extra-juicy results.
  • Add a pinch of red pepper flakes to the glaze for a little heat.
  • Trade broccoli for green beans or Brussels sprouts using the same garlic-oil toss.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken and veggies in a 375 degree F oven or an air fryer to bring back some crispness, and warm any glaze gently in a small pan or the microwave.

Good to know

How do I know the chicken is done?
An instant-read thermometer should hit 165 degrees F at the thickest part. If you do not have one, cut into the center and check that the juices run clear with no pink.
Can I roast everything on one sheet?
Yes for 2 servings, keeping potatoes and broccoli on separate sides. If you scale up, spread them across two sheets so nothing steams instead of crisping.
My glaze got too thick. What do I do?
Just whisk in a splash of water or stock over low heat until it loosens back to a spoon-coating consistency.
Can I make the glaze ahead?
Yes, make it up to 2 days ahead and refrigerate. Reheat gently and stir in the butter just before coating the chicken.

Related recipes