This One-Pan Honey Rosemary Chicken is a real treat! Juicy chicken cooked with sweet honey and fragrant rosemary makes for a dish that’s full of flavor and super easy to clean up.
It feels like a cozy hug on a plate! I love how the veggies soak up the tasty sauce while cooking. Just throw it all in the pan, and dinner is served—talk about simple cooking!
Key Ingredients & Substitutions
Chicken Breasts: Boneless chicken breasts keep the dish light and tender. You could try using thighs for a juicier option. If you prefer a meatless dish, marinated tofu or a mix of hearty vegetables like eggplant can replace the chicken.
Honey: Honey gives an amazing sweetness. If you’re looking for a substitute, maple syrup or agave nectar work well. For a lower sugar option, try using a sugar-free honey alternative.
Dijon Mustard: This adds a tangy kick. If you don’t have it on hand, yellow mustard can work, but it’ll be milder. Alternatively, try mixing a bit of vinegar with honey for a simple dressing.
Fresh Rosemary: Fresh rosemary adds a wonderful aroma. If you have dried rosemary, it’s a great substitute—just use a smaller amount since it’s stronger. Thyme or oregano can also add nice flavors.
Mixed Vegetables: I love using baby carrots and asparagus for texture, but feel free to customize! Peppers, zucchini, or broccoli can be great additions, just try to keep similar cooking times.
How Can I Make Sure My Chicken is Juicy and Flavorful?
To achieve juicy chicken, proper seasoning and cooking time are crucial. The marinade of honey and mustard not only flavors the chicken but also helps retain moisture. Here’s how to nail it:
- Make sure the chicken is coated well with the marinade. Let it sit for at least 15 minutes if you have time; this infuses more flavor.
- Arrange the chicken in a single layer in the pan to ensure even cooking. Avoid overcrowding.
- Always check the internal temperature with a meat thermometer. It should reach 165°F (75°C) for safe consumption.
- If you like a bit of crispy texture, the broiling step at the end adds a lovely golden finish. Just watch it closely!
How to Make One-Pan Honey Rosemary Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Red pepper flakes (optional, for serving)
For the Vegetables:
- 3 cups mixed vegetables (e.g., baby carrots, baby potatoes, and asparagus)
- 4 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 1 lemon, sliced
How Much Time Will You Need?
This delicious recipe requires about 10 minutes of prep time and 25-30 minutes of cooking time. In just 40 minutes, you’ll have a complete, warm meal cooked all in one pan!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure your chicken cooks evenly and gets a lovely golden finish.
2. Mix the Marinade:
In a small bowl, whisk together the olive oil, honey, Dijon mustard, garlic powder, onion powder, salt, and pepper. This sweet and savory mixture will be the perfect glaze for your chicken.
3. Arrange the Chicken:
Grab a large oven-safe skillet (cast iron works great!). Place the chicken breasts in the skillet and pour the honey mixture over them. Make sure each piece is well coated for maximum flavor!
4. Add the Vegetables:
Next, arrange your mixed vegetables around the chicken in the skillet. Thinly slice the lemon and place the slices on top of the chicken. Finish by sprinkling the fresh rosemary (or dried if you’re using that) over everything.
5. Bake to Perfection:
Put the skillet in the preheated oven and bake for about 25-30 minutes. Your chicken is done when it reaches an internal temperature of 165°F (75°C) and is no longer pink in the middle.
6. Broil for Extra Crisp:
If you want a golden finish, switch your oven to broil and let the chicken cook for an additional 2-3 minutes. Just keep an eye on it so it doesn’t burn!
7. Let It Rest:
Once done, carefully remove the skillet from the oven and let it rest for a few minutes. If you’re using red pepper flakes, now’s the time to sprinkle them on top for a little kick!
8. Serve and Enjoy:
Serve your honey rosemary chicken warm right from the skillet. Make sure everyone gets a nice portion of both chicken and veggies. Enjoy your delightful meal!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute your favorite veggies. Just make sure to choose vegetables that cook within the same timeframe, such as bell peppers, zucchini, or broccoli. If using heartier veggies like sweet potatoes, consider pre-cooking them slightly before adding.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the microwave or return to the skillet over medium heat until warmed through. Add a splash of chicken broth if needed to prevent drying out!
Can I Use Chicken Thighs Instead of Breasts?
Yes, chicken thighs work wonderfully! They can handle longer cooking times, so just ensure they reach an internal temperature of 165°F (75°C) as well. Keep in mind that thighs may be a bit juicier and richer in flavor.
What Can I Substitute for Honey?
If you’re looking for alternatives to honey, you can use maple syrup or agave nectar. Both will provide similar sweetness but may alter the flavor slightly. If you prefer a non-sweet option, a mixture of equal parts soy sauce and brown sugar can create a savory twist!
