Honey Thyme Chicken with Roasted Potatoes and Broccoli

This honey thyme chicken recipe brings together the natural sweetness of honey with the earthy aroma of dried thyme for a perfectly balanced glaze. Paired with crispy roasted potatoes and tender broccoli, it’s a complete meal that’s both satisfying and easy to prepare.

Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe delivers. The chicken cutlets cook in minutes and the vegetables roast alongside for a hassle-free cleanup. Drizzle the extra honey-thyme pan sauce over everything for an extra touch of flavor.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

0.5 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and cut the potatoes into 1-inch pieces. Toss with a drizzle of olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. While potatoes roast, cut the broccoli into small florets. After potatoes have been roasting for 10 minutes, add the broccoli to the same baking sheet, drizzle with a little oil and continue roasting until both are done.
3. Pat the chicken cutlets dry with paper towels and season with salt and pepper on both sides.
4. In a large skillet, heat 1 tablespoon cooking oil over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken from skillet and set aside.
5. Reduce heat to medium. Add the butter to the skillet and let it melt. Stir in the minced garlic and dried thyme, cooking for about 30 seconds until fragrant.
6. Add the honey and chicken stock concentrate to the skillet, stirring to combine. Let the sauce simmer for 1-2 minutes until slightly thickened.
7. Return the chicken to the skillet, turning to coat in the sauce. Cook for another minute until heated through.
8. Serve the honey thyme chicken alongside the roasted potatoes and broccoli. Spoon any remaining pan sauce over the top.

Recipe Tips

FAQ

Can I use fresh thyme instead of dried?

Yes, you can substitute 1 tablespoon of fresh thyme leaves for the 1 teaspoon of dried thyme. Add it at the same time as the garlic.

What can I serve instead of potatoes and broccoli?

This honey thyme chicken pairs well with rice, quinoa or any roasted vegetables like carrots or green beans.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.