Description
A quick and easy one-pan meal featuring juicy chicken breasts and golden baby Yukon potatoes, all coated in a rich honey-garlic glaze. Perfect for busy weeknights with minimal cleanup.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 pound baby Yukon gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons Kinder’s Buttery Steakhouse seasoning
- 3 tablespoons butter
- ½ cup honey
- 2 cloves garlic, minced
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.
- In a saucepan over medium heat, melt the butter, then stir in the honey, minced garlic, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 5–6 minutes. Set aside.
- Pound the chicken breasts to an even thickness and cut the potatoes into quarters or sixths for uniform cooking.
- Place the chicken breasts on the prepared baking sheet and arrange the potatoes around them.
- Drizzle olive oil over the chicken and potatoes, then sprinkle with garlic powder, black pepper, paprika, and Kinder’s Buttery Steakhouse seasoning.
- Pour the honey glaze over the chicken to coat it well.
- Bake for 25–30 minutes, or until the chicken is cooked through and the potatoes are tender.
Notes
- Use a half-sheet pan (18 x 13 inches) for even cooking.
- No need to peel the potatoes—skins add texture and nutrients.
- Prepare ahead by assembling everything on the sheet pan and refrigerating until ready to bake.
- Reheat leftovers covered in foil at 350°F (175°C) for 25 minutes.
- Freeze chicken and potatoes separately for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 27g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
