Irresistibly Delicious Sheet Pan Chicken and Potatoes
A comforting one-pan meal with juicy chicken breasts and buttery Yukon Gold potatoes drizzled in a sweet and savory honey glaze.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 1 pound baby Yukon Gold potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons Kinder’s Buttery Steakhouse seasoning
- 3 tablespoons butter, room temperature
- ½ cup honey
- 2 cloves garlic, minced
- ¼ teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.
- In a medium pan, melt butter over medium heat. Stir in honey, minced garlic, salt, and pepper. Bring to a gentle boil, then reduce heat and let it simmer for 5-6 minutes until slightly thickened. Remove from heat and set aside.
- Pound the chicken breasts to an even thickness and cut the baby Yukon Gold potatoes into quarters.
- Place the chicken breasts in the middle of the prepared baking sheet and arrange the potatoes around them.
- Drizzle the chicken and potatoes with oil. Sprinkle garlic powder, black pepper, paprika, and Kinder’s Buttery Steakhouse seasoning on top.
- Drizzle the honey mixture generously over the chicken and potatoes.
- Bake for 25-30 minutes or until the chicken is golden brown and potatoes are fork-tender. For extra crispiness, broil for the last 2-3 minutes.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can prepare the honey glaze a day in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 60mg
