10/04/2026
🧄 Ultimate Honey Garlic Butter Chicken with Roasted Broccoli & Sweet Potatoes
Prep time: 15 minutes
Cooking time: 30 minutes
Servings: 4
Calories: ~560 kcal per serving
🛒 Ingredients
For the vegetables
- 🍠 2 medium sweet potatoes (about 500 g), peeled and cut into large cubes
- 🥦 1 large head broccoli (about 350 g), cut into florets
- 🫒 2 tbsp olive oil, divided
- 🧂 ¾ tsp salt
- ⚫ ½ tsp black pepper
- 🧄 ½ tsp garlic powder
For the chicken
- 🍗 4 medium boneless, skinless chicken breasts (about 680 g)
- 🫒 1 tbsp olive oil
- 🧂 ¾ tsp salt
- ⚫ ½ tsp black pepper
- 🌿 1 tsp Italian seasoning
- 🌶️ ½ tsp paprika
For the honey-garlic butter sauce
- 🧈 4 tbsp (55 g) unsalted butter
- 🧄 5 garlic cloves, finely minced
- 🍯 3 tbsp honey
- 🍋 2 tbsp fresh lemon juice
- 🥣 ¼ cup (60 ml) chicken stock
- 🌿 1 tsp dried Italian herbs
- 🌶️ ¼ tsp red pepper flakes, optional
- 🌿 2 tbsp finely chopped parsley
👩🍳 Instructions
1. Preheat the oven. Heat it to 425°F (220°C / 200°C fan). This high roasting temperature gives the vegetables browned edges while keeping their centers tender.
2. Start the sweet potatoes. Toss the sweet potato cubes with 1 tablespoon olive oil, some salt, pepper and garlic powder. Spread them on a baking sheet and roast for 10 minutes before adding the broccoli.
3. Add the broccoli. Toss the broccoli with the remaining tablespoon of olive oil and seasoning. Add it to the tray and roast everything for another 15–20 minutes, turning once, until the broccoli is browned at the edges and the sweet potatoes are fork-tender.
4. Season the chicken. Pat the chicken breasts dry and season both sides with salt, pepper, Italian seasoning and paprika.
5. Sear until golden. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken for approximately 5–7 minutes per side, depending on thickness, until golden and the center reaches 165°F (74°C). Transfer to a plate and rest for 5 minutes.
6. Build the garlic-butter sauce. Reduce the skillet to medium-low heat and melt the butter. Add the minced garlic and cook for 30–60 seconds, just until fragrant.
7. Make it glossy. Stir in honey, lemon juice, chicken stock, Italian herbs and optional pepper flakes. Simmer gently for 2–4 minutes, stirring, until the sauce becomes slightly reduced and glossy.
8. Slice and glaze. Cut the rested chicken into thick strips like those shown in the photo. Return them to the skillet or arrange them in a serving dish and generously spoon the hot honey-garlic butter sauce over the slices.
9. Assemble like the photo. Arrange the broccoli and roasted sweet potatoes beside the chicken. Pour any remaining garlicky pan sauce over the chicken and finish with parsley and freshly cracked pepper.
💡 Helpful Notes & Variations
Use chicken breasts of similar thickness so they finish cooking at roughly the same time. Very thick breasts can be sliced horizontally before cooking.
