Honey Thyme Chicken with Roasted Potatoes and Broccoli

This honey thyme chicken recipe proves that a touch of sweetness can elevate a simple weeknight dinner. Juicy chicken cutlets are pan-seared until golden brown, then finished in the oven alongside roasted potatoes and broccoli. The real star is the quick pan sauce: a savory blend of garlic, thyme, chicken stock and a generous drizzle of honey, all simmered together until glossy and rich.

Serve the sauce over the sliced chicken and let it soak into the roasted vegetables for a cohesive, satisfying meal. With minimal prep and straightforward steps, this dish is perfect for busy evenings when you want something special without the fuss.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the top and middle positions. Wash and dry produce. Dice potatoes into ½-inch pieces. On a baking sheet, toss potatoes with a drizzle of oil, salt and pepper. Roast on the top rack, tossing halfway, until lightly browned and tender, 20-25 minutes.
2. While potatoes roast, pat chicken cutlets dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add chicken and sear, turning occasionally, until browned all over, 4-8 minutes. Meanwhile, peel and mince half the garlic (all for 4 servings). Once chicken is browned, transfer to one side of a second baking sheet. Reserve the pan for the sauce.
3. Cut broccoli into bite-size pieces if needed. Toss with a drizzle of olive oil and a pinch of salt and pepper. Place on the opposite side of the baking sheet from the chicken.
4. Transfer the baking sheet with chicken and broccoli to the middle rack. Roast until chicken is cooked through and broccoli is tender, 12-15 minutes. Once chicken is done, transfer to a cutting board to rest; thinly slice crosswise.
5. Heat a drizzle of oil in the reserved pan over medium heat. Add minced garlic and dried thyme; cook until fragrant, about 30 seconds. Stir in chicken stock concentrates, honey and ¼ cup water (⅓ cup for 4 servings). Simmer, scraping up any browned bits from the bottom of the pan, until the sauce reduces and thickens, 2-3 minutes. Stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper. If the sauce is too thick, add a splash of water.
6. Divide sliced chicken, roasted broccoli and potatoes among plates. Drizzle the sauce over the chicken and serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed; thighs may take a few minutes longer to cook through.

What can I substitute for dried thyme?

Fresh thyme can be used; use about 1 teaspoon of fresh leaves (or 2-3 sprigs) in place of the dried thyme.

Can I make this dish ahead of time?

The components are best served fresh, but you can roast the potatoes and broccoli ahead and reheat them. The sauce can be made a day in advance and reheated gently.