Honey Thyme Chicken with Roasted Potatoes and Green Beans

This honey thyme chicken recipe brings together tender chicken cutlets, roasted potatoes and crisp green beans in one delicious meal. The star is a quick pan sauce made with honey, chicken stock and dried thyme-savory with a touch of sweetness that perfectly complements the chicken and vegetables.

Roasting the potatoes and green beans while you cook the chicken makes this an efficient weeknight dinner. Everything comes together in about 30 minutes, with minimal cleanup. It’s a balanced, satisfying dish that feels special but is simple enough for any night.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and cut the potatoes into 1/2-inch pieces. Trim the ends off the green beans.
2. On a baking sheet, toss the potatoes with a drizzle of olive oil, salt and pepper. Roast for 10 minutes, then add the green beans to the sheet, toss everything together and roast for another 10-15 minutes until potatoes are golden and tender.
3. While the vegetables roast, pat the chicken cutlets dry and season with salt and pepper. Heat a large skillet over medium-high heat with a tablespoon of olive oil. Cook the chicken for 3-4 minutes per side until golden and cooked through (internal temperature 165°F). Remove from skillet and set aside.
4. Reduce heat to medium. Add a splash of water or chicken stock to deglaze the pan, scraping up any browned bits. Stir in the chicken stock concentrate, dried thyme and honey. Mince the garlic and add it to the pan. Simmer for 1-2 minutes until the sauce thickens slightly.
5. Return the chicken to the skillet, turning to coat in the sauce. Serve the chicken with the roasted potatoes and green beans, spooning any remaining sauce over the top.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to even thickness for quicker cooking.

Can I substitute the green beans?

Absolutely. Asparagus, broccoli florets or snap peas would work well. Adjust roasting time as needed.

How do I store leftovers?

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