There is something undeniably comforting about a hearty, flavorful one-pan meal that comes together effortlessly yet tastes like it took hours of love and care. That’s exactly why I adore sharing the Sheet Pan Chicken and Potatoes with Honey-Garlic Butter Sauce Recipe with you. It’s a beautiful harmony of juicy chicken breasts and tender baby Yukon gold potatoes, all roasted to golden perfection and generously coated in a luscious honey-garlic butter sauce that brings a perfect balance of sweet, savory, and just a hint of spice. This dish is a brilliant way to impress at dinnertime without spending hours in the kitchen, proving that simplicity and deliciousness truly can live on the same sheet pan.
Ingredients You’ll Need
Often the secret to an incredible meal lies in using simple but essential ingredients that complement each other. Each component here plays a vital role, whether it’s enhancing texture, adding bright flavor, or creating a gorgeous golden color on your plate.
- 2 boneless, skinless chicken breasts: The lean protein that cooks quickly and soaks up all the wonderful seasonings and sauce.
- 1 lb baby Yukon gold potatoes, halved: Creamy, tender potatoes that roast beautifully and add a lovely contrast in texture.
- 2 tbsp oil: Helps everything roast evenly and get that irresistible crispy finish.
- 1 tsp garlic powder: A foundation of warm, mild garlic flavor to infuse both chicken and potatoes.
- 1 tsp black pepper: Adds just the right amount of subtle heat and depth.
- 1 tsp paprika: Brings a gentle smokiness and vibrant color to the dish.
- 2 tsp Kinder’s Buttery Steakhouse seasoning: This special seasoning adds an indulgent buttery and savory note that ties the dish together perfectly.
- 3 tbsp butter: The base of the honey-garlic sauce, giving richness and silkiness.
- ½ cup honey: Sweetens the sauce with a natural golden touch that balances the savory spices.
- 2 cloves garlic, minced: Fresh garlic for an aromatic punch that lifts the entire recipe.
- ½ tsp black pepper: Extra pepper in the sauce to keep that zing consistent.
- ¼ tsp salt: Enhances all the flavors without overwhelming the natural ingredients.
How to Make Sheet Pan Chicken and Potatoes with Honey-Garlic Butter Sauce Recipe
Step 1: Prep & Season
First things first, let’s get that oven preheated to 400°F (200°C) so it’s hot and ready. While it warms up, toss your halved Yukon gold potatoes and chicken breasts in a big bowl with the oil, garlic powder, paprika, Kinder’s Buttery Steakhouse seasoning, and black pepper. This simple mix guarantees each bite will be bursting with flavor. Then spread everything out evenly on a lined sheet pan, making sure the potatoes and chicken aren’t crowded. This little spacing trick is key for getting that perfect roast where everything crisps up beautifully.
Step 2: Bake
Pop the sheet pan into your hot oven and roast for 25 to 30 minutes. Halfway through the cooking time, flip the potatoes so they brown evenly on all sides. The chicken should cook through fully—juicy inside with a perfectly golden exterior—and the potatoes will be tender, with a crispy edge that’s irresistible. This step is where the simple ingredients transform, filling your kitchen with the most mouthwatering aromas.
Step 3: Make the Sauce
While your chicken and potatoes finish roasting, it’s time to whip up the luscious honey-garlic butter sauce. On medium heat, melt the butter in a small pan. Stir in the honey, minced garlic, salt, and black pepper, letting the mixture simmer gently for 2 to 3 minutes. This process creates a glossy, fragrant sauce that’s rich and naturally sweet, perfectly complementing the savory elements of the dish.
Step 4: Glaze & Serve
Once your chicken and potatoes come out of the oven, pour that warm honey-garlic butter sauce over everything while it’s still hot. The sauce will cling beautifully, coating each piece with a silky glaze that’s impossible to resist. Serve immediately for the best experience—the sticky, golden honey and the savory roasted flavors marrying on your plate will have everyone asking for seconds!
How to Serve Sheet Pan Chicken and Potatoes with Honey-Garlic Butter Sauce Recipe
Garnishes
To elevate the presentation and add fresh bursts of flavor, consider sprinkling chopped fresh parsley or thyme over the top. A few thin lemon wedges on the side brighten the dish and invite your guests to add a zesty twist if they desire. These simple touches add color and freshness that complement the richness of the honey-garlic butter perfectly.
Side Dishes
This Sheet Pan Chicken and Potatoes with Honey-Garlic Butter Sauce Recipe is a satisfying meal all on its own, but if you want to round it out, a crisp green salad or some steamed green beans make excellent companions. Something with a little acidity or crunch balances the rich, buttery flavors, keeping your palate refreshed and your meal harmonious.
Creative Ways to Present
For a charming family dinner, serve everything right from the sheet pan to keep things cozy and casual. If you’re entertaining, plate individually with the potatoes neatly arranged beside the chicken breast, and drizzle a little extra sauce on top for a glossy finish that looks restaurant-worthy. Pair with rustic bread to mop up every last drop of that heavenly honey-garlic butter goodness.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld nicely over time, making for a convenient, delicious lunch or dinner later on.
Freezing
If you want to save this dish for a longer stretch, freezing is an option. Place the chicken and potatoes in a freezer-safe container, ideally separating the sauce or freezing it separately to maintain texture. They’ll keep well for up to 2 months—just perfect for busy nights when you want something comforting and homemade.
Reheating
To reheat, warm the chicken and potatoes in a 350°F (175°C) oven until heated through to preserve the crispiness. You can gently reheat the honey-garlic butter sauce on the stove or in the microwave and drizzle it fresh over the meal. This method keeps everything tasting freshly made rather than soggy or overcooked.
FAQs
Can I use other types of potatoes?
Absolutely! While baby Yukon gold potatoes roast nicely with a creamy texture, red potatoes or fingerlings work just as well. Just be sure to cut them into similar sizes so they cook evenly alongside the chicken.
Is it possible to make this recipe with chicken thighs?
Yes! Boneless, skinless chicken thighs are a flavorful and juicy option. Because thighs may vary in thickness, check for doneness with a meat thermometer or cut into the thickest piece to ensure it’s cooked through.
Can I make the honey-garlic butter sauce ahead of time?
You can prepare the sauce ahead and keep it refrigerated, but warm it gently before drizzling over the hot chicken and potatoes. Freshly simmering the sauce keeps those garlic notes vibrant and the butter silky.
How do I make sure the potatoes get crispy?
Spacing the potatoes well on the sheet pan so they aren’t crowded helps them crisp up rather than steam. Flipping them halfway through baking also promotes even browning and texture.
Is this recipe suitable for meal prepping?
Definitely! This Sheet Pan Chicken and Potatoes with Honey-Garlic Butter Sauce Recipe is perfect for meal prepping because it stores well and reheats beautifully, making your busy weeknights taste like a treat.
Final Thoughts
If you’re looking for a fuss-free, delicious dinner that feels like a warm hug, this Sheet Pan Chicken and Potatoes with Honey-Garlic Butter Sauce Recipe is a must-try. It combines effortlessly roasted chicken and potatoes with a dreamy sauce that brings everything to life. Give it a go—you’ll soon find it becoming your go-to recipe for comforting, weeknight magic.
Print
Sheet Pan Chicken and Potatoes with Honey-Garlic Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A delicious and easy Sheet Pan Chicken and Potatoes recipe featuring tender chicken breasts and golden baby Yukon gold potatoes, all roasted to perfection and glazed with a warm honey-garlic butter sauce for a flavorful, one-pan dinner.
Ingredients
Chicken and Potatoes
- 2 boneless, skinless chicken breasts
- 1 lb baby Yukon gold potatoes, halved
- 2 tbsp oil
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
- 2 tsp Kinder’s Buttery Steakhouse seasoning
Honey-Garlic Butter Sauce
- 3 tbsp butter
- ½ cup honey
- 2 cloves garlic, minced
- ½ tsp black pepper
- ¼ tsp salt
Instructions
- Prep & Season: Preheat your oven to 400°F (200°C). Toss the halved baby Yukon gold potatoes and the boneless, skinless chicken breasts with oil, garlic powder, paprika, Kinder’s Buttery Steakhouse seasoning, and black pepper until evenly coated. Arrange them in a single layer on a lined sheet pan.
- Bake: Roast in the preheated oven for 25 to 30 minutes, flipping the potatoes halfway through the cooking time to ensure even browning. Continue until the chicken is fully cooked through and the potatoes are tender and golden.
- Make the Sauce: While the chicken and potatoes are baking, melt the butter in a small pan over medium heat. Stir in honey, minced garlic, salt, and black pepper. Let the mixture simmer gently for 2 to 3 minutes until fragrant and well combined.
- Glaze & Serve: Once the chicken and potatoes are done, remove them from the oven and drizzle the warm honey-garlic butter sauce over the top. Serve immediately for a delicious, comforting meal.
Notes
- Feel free to substitute chicken thighs for a juicier, more flavorful option.
- If you prefer spicier, add a pinch of red pepper flakes to the seasoning mix or sauce.
- Make sure potatoes are cut into similar sizes to ensure even cooking.
- Use parchment paper or a silicone liner on the sheet pan for easier cleanup.
- Check chicken internal temperature to ensure it reaches 165°F (74°C) for food safety.
