If you’re craving a meal that’s bursting with flavor yet simple enough for any weeknight, this Sheet Pan Honey Glazed Chicken and Potatoes Recipe is about to become your go-to. Imagine tender, juicy chicken breasts nestled among golden, perfectly roasted Yukon gold potatoes, all glazed with a luscious honey butter sauce that adds a hint of sweetness and a touch of richness. It’s a beautifully balanced dish that combines savory, sweet, and a bit of garlicky warmth, all prepared on one pan for maximum ease and minimal cleanup. Trust me, once you try this recipe, it’ll feel like comfort food at its best, effortless but totally impressive.
Ingredients You’ll Need
This recipe shines because of its straightforward, everyday ingredients that come together to create a dish full of vibrant flavors and inviting textures. Each component plays a key role, making the cooking process intuitive and the final taste simply irresistible.
- 2 chicken breasts, boneless and skinless: Pounded to even thickness for juicy, tender meat that bakes evenly.
- 1 pound baby Yukon gold potatoes: Their buttery texture and thin skin roast beautifully and soak up the glaze.
- 2 tablespoons oil: Helps crisp the potatoes and keep the chicken moist.
- 1 teaspoon garlic powder: Adds a subtle depth of flavor without overpowering.
- 1 teaspoon pepper: Brings mild heat and balances the sweetness of the honey.
- 1 teaspoon paprika: Gives a lightly smoky richness and adds gorgeous color.
- 2 teaspoons Kinder’s Buttery Steakhouse seasoning: Infuses a savory, buttery kick that complements every bite perfectly.
- 3 tablespoons butter: The foundation of the honey glaze, adding richness and a silky finish.
- ½ cup honey: Sweetens and caramelizes beautifully to coat the chicken and potatoes.
- 2 cloves garlic, minced: Provides fresh, aromatic notes that brighten the dish.
- ½ teaspoon pepper: Enhances the glaze with just the right amount of spice.
- ¼ teaspoon salt: Balances the flavors and brings everything together.
How to Make Sheet Pan Honey Glazed Chicken and Potatoes Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with foil. This simple setup ensures your chicken and potatoes cook evenly and the foil makes cleanup incredibly easy – a total win!
Step 2: Prepare the Honey Glaze
Next, melt 3 tablespoons of butter in a medium pan over medium heat. Add the honey, minced garlic, salt, and half a teaspoon of pepper. Bring everything to a gentle boil, then let it simmer for 5 to 6 minutes until slightly thickened and glossy. This glaze is the magic that will elevate the dish with a beautiful golden sheen and a perfect balance of sweetness and savory garlic notes.
Step 3: Prep Chicken and Potatoes
While the glaze simmers, pound your chicken breasts to an even thickness to make sure they cook uniformly and stay juicy. Cut the baby Yukon gold potatoes into quarters or sixths depending on their size, so they roast evenly and get that wonderful crispy edge without overcooking the inside.
Step 4: Assemble the Sheet Pan
Arrange the chicken breasts in the center of your foil-lined baking sheet and place the quartered potatoes around them. Drizzle everything with the 2 tablespoons of oil, then sprinkle evenly with garlic powder, pepper, paprika, and Kinder’s Buttery Steakhouse seasoning for a beautifully aromatic and flavorful finish.
Step 5: Add the Glaze and Bake
Pour that luscious honey glaze over the chicken breasts, making sure each piece is generously coated. Pop the pan into the oven and bake for 25 to 30 minutes, until the chicken is cooked through and the potatoes are tender and slightly caramelized from the glaze.
How to Serve Sheet Pan Honey Glazed Chicken and Potatoes Recipe
Garnishes
To add a fresh and vibrant touch, sprinkle chopped fresh parsley or thyme over the top just before serving. A little bit of zest from a lemon wedge also brightens the dish beautifully, cutting through the richness of the honey and butter with a pleasant citrus note.
Side Dishes
This dish is wonderfully complete on its own, but if you want to round out your meal, consider simple steamed green beans or a crisp side salad featuring arugula and cherry tomatoes. Both add a refreshing contrast that balances the savory and sweet flavors on your plate.
Creative Ways to Present
For a family-style dinner, serve everything right off the sheet pan at the center of the table, encouraging everyone to dig in and enjoy. Alternatively, plate the chicken slicing it against the grain with potatoes gently piled beside, drizzled with any leftover honey glaze for an elegant, restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Leftover honey glazed chicken and potatoes store nicely in an airtight container in the refrigerator for up to 3 days. The flavors deepen slightly as they rest, making for some delicious next-day meals.
Freezing
If you want to freeze your leftovers, place them in a freezer-safe container or heavy-duty freezer bag. Be sure to separate the chicken and potatoes if possible to retain texture. They’ll keep well for up to 2 months, perfect for quick reheating on busy days.
Reheating
Reheat gently in the oven at 350 degrees Fahrenheit for best results, which will refresh the glaze and crisp up the potatoes again. You can also microwave but expect the texture to be softer. A quick broil for 2-3 minutes after reheating can add back some of that lovely caramelized finish.
FAQs
Can I use other types of potatoes in the Sheet Pan Honey Glazed Chicken and Potatoes Recipe?
Absolutely! While baby Yukon gold potatoes are ideal for their buttery texture and ability to roast evenly, red potatoes or fingerlings are also great choices. Just adjust the cut size so they cook fully alongside the chicken.
Is it possible to make this recipe gluten-free?
Yes, this entire recipe is naturally gluten-free as long as your seasoning blends, particularly the Kinder’s Buttery Steakhouse seasoning, are verified gluten-free. Always check labels to be safe.
Can I use chicken thighs instead of breasts?
You certainly can! Boneless, skinless chicken thighs will add a bit more richness and tend to stay juicy. Adjust the cooking time slightly, as thighs may need a few extra minutes depending on their size.
How can I make the honey glaze less sweet?
If you prefer a glaze with less sweetness, reduce the honey amount by a tablespoon or two, or add a splash of apple cider vinegar or lemon juice to balance it with some acidity.
Can I prepare this recipe vegetarian by substituting the chicken?
For a vegetarian twist, you might swap the chicken for large portobello mushrooms or thick slices of cauliflower steaks. Roast them with the same seasoning and honey glaze for a delicious plant-based alternative.
Final Thoughts
This Sheet Pan Honey Glazed Chicken and Potatoes Recipe is truly a labor of love that turns simple ingredients into an extraordinary meal. It’s the perfect mix of easy prep, fantastic flavor, and cozy satisfaction that anyone will appreciate. I can’t wait for you to try it out and see just how quickly it becomes a beloved favorite in your kitchen.
Print
Sheet Pan Honey Glazed Chicken and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Honey Glazed Chicken and Potatoes recipe delivers a deliciously sweet and savory meal that’s easy to prepare and perfect for weeknight dinners. Juicy, tender chicken breasts are paired with golden, roasted baby Yukon gold potatoes, all coated in a rich honey butter glaze with garlic and seasonings. Cooked together on a single sheet pan in the oven, this dish combines convenience with flavor for a wholesome, crowd-pleasing meal.
Ingredients
Chicken and Potatoes
- 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
Honey Glaze
- 3 tablespoons butter
- ½ cup honey
- 2 cloves garlic, minced
- ½ teaspoon pepper
- ¼ teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with foil to ensure easy cleanup.
- Prepare the Honey Glaze: In a medium pan over medium heat, melt the butter. Stir in the honey, minced garlic, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-6 minutes until slightly thickened. Remove from heat and set aside to cool slightly.
- Prep Chicken and Potatoes: Pound the chicken breasts to an even thickness for uniform cooking. Cut the baby Yukon gold potatoes into quarters or sixths to ensure they cook evenly.
- Assemble the Sheet Pan: Arrange the chicken breasts on the prepared baking sheet and distribute the potato pieces evenly around them. Drizzle the chicken and potatoes with oil and sprinkle the garlic powder, pepper, paprika, and Kinder’s Buttery Steakhouse seasoning evenly over everything.
- Add the Glaze: Pour the prepared honey glaze evenly over the chicken breasts. This will help to keep the chicken moist and add a deliciously sweet coating as it bakes.
- Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes. Bake until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the potatoes are tender and golden brown.
Notes
- Ensure chicken breasts are pounded to even thickness to promote even cooking.
- If the potatoes vary in size, cut them smaller or larger to match for even doneness.
- You can substitute baby red potatoes or fingerlings if Yukon golds are unavailable.
- Use a meat thermometer to check chicken doneness to avoid overcooking.
- For extra crispiness, broil the chicken and potatoes for 2-3 minutes at the end of baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
