Dinner · American

Honey Balsamic Chicken with Crispy Broccoli and Potatoes

Recipe by Daniel Brooks

Grilling & hearty mains · July 27, 2026

This is the kind of sheet pan plus skillet dinner that feels a little fancy but comes together on a regular weeknight. Golden roasted potatoes and broccoli get crispy in the oven while the chicken picks up a sweet, glossy honey balsamic glaze on the stove. Everything lands on the plate in about 40 minutes, and the sauce is good enough to spoon over every bite.

Honey Balsamic Chicken with Crispy Broccoli and Potatoes

Why you'll love this

Sweet, tangy glaze that tastes like restaurant chicken
Everything roasts hands off while you cook the chicken
Simple pantry ingredients, no special shopping
Ready in about 45 minutes start to finish

EveryDayMeal recipe

Honey Balsamic Chicken with Crispy Broccoli and Potatoes

Prep

15m

Cook

30m

Total

45m

Serves

2

Level

Easy

Ingredients

5 medium potatoes
1 large head broccoli, cut into 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
Small microwave safe bowl
Instant read thermometer
Sharp knife and cutting board

Instructions

Preheat your oven to 425 degrees F. Wash and dry the potatoes, then cut them into 1/2 inch thick wedges so they crisp up evenly. Toss on one side of a baking sheet with a drizzle of vegetable oil, salt, and pepper, then roast on the top rack for 5 minutes to give them a head start on the broccoli.
While the potatoes start roasting, cut the broccoli into bite size florets and finely chop the garlic. In a small microwave safe bowl, stir together the olive oil and half the garlic, then microwave until the garlic sizzles, about 30 seconds, so it turns fragrant and mellow.
Pull the sheet from the oven and add the broccoli to the empty side. Toss it with the warm garlic oil, salt, and pepper, then return the pan and roast 15 to 20 minutes more, until the potatoes and broccoli are browned and crispy at the edges.
Meanwhile, pat the chicken dry with paper towels and season all over with salt and pepper (dry chicken browns much better). Heat a drizzle of oil in a large skillet over medium high heat, then add the chicken and cook 5 to 6 minutes per side, until deeply golden and cooked through to 165 degrees F. Set the chicken aside to rest and wipe out the pan.
Return the skillet to medium high heat with a drizzle of oil and the remaining garlic, cooking about 30 seconds until fragrant. Stir in the balsamic vinegar, honey, chicken stock, and 1/4 cup water, then simmer 2 to 3 minutes until the sauce thickens and turns glossy. Off the heat, swirl in the butter for shine and season with salt and pepper.
Return the chicken to the pan and turn it to coat in the glaze. Divide the chicken, broccoli, and potatoes between plates and spoon any extra glaze over the top before serving.

Tips from the kitchen

Cut the potato wedges the same thickness so they roast at the same rate and get evenly crispy.
If the chicken browns too fast, drop the heat to medium so the inside cooks through without burning the outside.
Let the glaze reduce until it coats the back of a spoon; if it gets too thick, loosen it with a splash of water.

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

Make it your own

Swap the chicken breasts for boneless thighs for a juicier, more forgiving cut.
Use green beans or Brussels sprouts in place of broccoli.
Add a pinch of red pepper flakes to the glaze for a little heat.

Storing & make-ahead

Store leftovers in an airtight container in the fridge up to 3 days. Reheat the chicken and veggies in a 375 degree F oven or a skillet to keep them from turning soggy, and warm any glaze separately with a splash of water.

Good to know

How do I know the chicken is done?: The safest way is an instant read thermometer reading 165 degrees F at the thickest part. If you do not have one, cut into the center and check that the juices run clear.
Can I make the glaze ahead?: Yes. Make it up to 2 days ahead and store in the fridge. Rewarm gently and add a splash of water to loosen it before coating the chicken.
My potatoes were not crispy. What went wrong?: They were likely crowded or cut too thick. Spread them in a single layer with space between wedges and keep them on the top rack of a hot oven.
Can I use chicken stock concentrate instead of stock?: Absolutely. Use 1 concentrate packet plus 1/2 cup water in place of the stock and adjust salt at the end.

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EveryDayMealeverydaymeal.com

Honey Balsamic Chicken with Crispy Broccoli and Potatoes

45 min · Serves 2 · Easy

This is the kind of sheet pan plus skillet dinner that feels a little fancy but comes together on a regular weeknight. Golden roasted potatoes and broccoli get crispy in the oven while the chicken picks up a sweet, glossy honey balsamic glaze on the stove. Everything lands on the plate in about 40 minutes, and the sauce is good enough to spoon over every bite.

Ingredients

5 medium potatoes
1 large head broccoli, cut into 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
Small microwave safe bowl
Instant read thermometer
Sharp knife and cutting board

Instructions

Preheat your oven to 425 degrees F. Wash and dry the potatoes, then cut them into 1/2 inch thick wedges so they crisp up evenly. Toss on one side of a baking sheet with a drizzle of vegetable oil, salt, and pepper, then roast on the top rack for 5 minutes to give them a head start on the broccoli.
While the potatoes start roasting, cut the broccoli into bite size florets and finely chop the garlic. In a small microwave safe bowl, stir together the olive oil and half the garlic, then microwave until the garlic sizzles, about 30 seconds, so it turns fragrant and mellow.
Pull the sheet from the oven and add the broccoli to the empty side. Toss it with the warm garlic oil, salt, and pepper, then return the pan and roast 15 to 20 minutes more, until the potatoes and broccoli are browned and crispy at the edges.
Meanwhile, pat the chicken dry with paper towels and season all over with salt and pepper (dry chicken browns much better). Heat a drizzle of oil in a large skillet over medium high heat, then add the chicken and cook 5 to 6 minutes per side, until deeply golden and cooked through to 165 degrees F. Set the chicken aside to rest and wipe out the pan.
Return the skillet to medium high heat with a drizzle of oil and the remaining garlic, cooking about 30 seconds until fragrant. Stir in the balsamic vinegar, honey, chicken stock, and 1/4 cup water, then simmer 2 to 3 minutes until the sauce thickens and turns glossy. Off the heat, swirl in the butter for shine and season with salt and pepper.
Return the chicken to the pan and turn it to coat in the glaze. Divide the chicken, broccoli, and potatoes between plates and spoon any extra glaze over the top before serving.

Tips

Cut the potato wedges the same thickness so they roast at the same rate and get evenly crispy.
If the chicken browns too fast, drop the heat to medium so the inside cooks through without burning the outside.
Let the glaze reduce until it coats the back of a spoon; if it gets too thick, loosen it with a splash of water.

Recipe by Daniel Brooks, from EveryDayMeal · everydaymeal.com