Are you on the hunt for the ultimate one-pan meal? A complete, healthy, and incredibly flavorful dinner that comes together in a single skillet with the easiest cleanup imaginable? This amazing, restaurant-quality One-Pan Honey Rosemary Chicken is that perfect meal! We’re talking tender, juicy, golden-brown chicken and a medley of hearty roasted vegetables, all cooked to perfection in a luscious, sweet and savory honey-rosemary garlic sauce.
This isn’t just another chicken recipe; it’s a guide to your new weeknight superstar. We’ll show you how to use the simple but brilliant stovetop-to-oven technique to build layers of incredible flavor and achieve a perfectly cooked meal every single time. This is a sophisticated, satisfying, and deeply comforting dish that is perfect for any night of the week.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate One-Pan Weeknight Dinner
What makes this Honey Rosemary Chicken so spectacularly delicious is its incredible, fresh flavor and its brilliant, all-in-one cooking method. This is a true, complete meal in a single skillet. The dish features tender, boneless, skinless chicken breasts, which are quickly marinated and then seared to create a delicious, golden-brown crust. The real magic happens when the chicken, along with hearty potatoes and carrots, are transferred to the oven to roast in a luscious, from-scratch sauce of honey, rosemary, and garlic. In the final minutes of cooking, crisp asparagus is added to the pan, ensuring every component of this beautiful meal is cooked to perfection.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Flavorful Skillet
This iconic dish uses a handful of fresh, wholesome ingredients and pantry staples to create its signature vibrant and savory flavor.
- The Honey Rosemary Sauce: A simple but powerful combination of classic flavors.
- Fresh Rosemary: The star of the show! The warm, earthy, and slightly peppery aroma of fresh rosemary is a classic and perfect pairing with savory chicken and sweet honey.
- Honey & Lemon Juice: A touch of sweet honey provides a beautiful glaze and balances the savory flavors, while a squeeze of bright, fresh lemon juice cuts through the richness and adds a wonderful, zesty finish.
- The Chicken:
- Thinly Sliced Chicken Breasts: The secret to a fast-cooking meal where the chicken stays perfectly juicy and tender is to use thin-cut chicken breasts. You can either buy them thin-cut or simply slice your regular chicken breasts in half horizontally to create cutlets.
- The Vegetables: A classic, hearty, and colorful combination of cubed red potatoes, sweet sliced carrots, and fresh, crisp asparagus.
The One-Skillet Masterclass: The Stovetop-to-Oven Method
The secret to this recipe’s incredible flavor and ease is the use of a single, oven-safe skillet (a cast-iron skillet is perfect!).
- Searing on the Stovetop: You start by searing the chicken over a high heat on the stovetop. This is the key that creates a beautiful, deep golden-brown crust and develops a layer of caramelized drippings (the fond) on the bottom of the pan, which is pure flavor.
- Roasting in the Oven: The entire skillet is then transferred to the oven. The even, ambient heat of the oven is the perfect environment to gently finish cooking the chicken and to roast the vegetables until they are perfectly tender and caramelized, without scorching the bottom of the pan.
Step-by-Step to the Best Honey Rosemary Chicken
This elegant, one-pan meal is incredibly simple to prepare.
Step 1: Make the Sauce and Marinate the Chicken
Step 1: In a small bowl, whisk together all the ingredients for the sauce: the 3 tablespoons of melted butter, the 1 tablespoon of minced garlic, the 2 tablespoons of fresh chopped rosemary, the 1 teaspoon of salt, the 1/2 teaspoon of black pepper, the 3 tablespoons of honey, and the 1 tablespoon of lemon juice.
Step 2: Pour this mixture over your thinly sliced chicken breasts and let them marinate for about 30 minutes. If you’re in a hurry, you can skip the marinating time and proceed directly to the next step.
Part 2: Sear the Chicken and Assemble the Skillet
Step 1: First, preheat your oven to 425°F (218°C).
Step 2: In a large, oven-safe skillet, drizzle the 1 tablespoon of avocado oil over a high heat.
Step 3: Add the marinated chicken to the hot skillet and cook on each side for just 1 to 2 minutes, until you get a slight brown sear. Be sure to save the leftover marinade and set it aside!
Step 4: Add your 1 cup of sliced carrots and 2 cups of cubed red potatoes to the skillet around the chicken. Pour the leftover marinade over the entire dish.
Step 5: Add the 3 bunches of fresh rosemary on top of the chicken and vegetables, along with a few slices of fresh lemon.
Part 3: Bake to Perfection
Step 1: Cover the skillet with a lid or aluminum foil and carefully transfer it to the preheated oven. Bake for 15 minutes. Step 2 (The Final Touch!): After 15 minutes, carefully remove the skillet from the oven. Add in your 1 bunch of chopped asparagus. Return the skillet to the oven, uncovered, and continue to bake for an additional 10 to 15 minutes. You will know the dish is perfectly done when the potatoes are completely fork-tender and the chicken has reached an internal temperature of 165°F.
Serve the hot chicken and vegetables immediately, with a generous spoonful of the delicious pan sauce.
One-Pan Honey Rosemary Chicken and Vegetables
An easy and flavorful one-pan meal, this Honey Rosemary Chicken is cooked entirely in a single ovenproof skillet. The dish features thinly sliced chicken breasts marinated in a simple and fragrant sauce of melted butter, honey, lemon juice, garlic, and fresh rosemary. The chicken is briefly seared on the stovetop, then roasted in the oven with carrots and potatoes, all coated in the remaining marinade. Asparagus is added for the last few minutes of cooking to ensure all the vegetables are perfectly tender.
Ingredients
- For the Honey Rosemary Sauce:
- 3 Tablespoons butter, melted
- 1 Tablespoon minced garlic
- 2 Tablespoons fresh chopped rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 Tablespoons honey
- 1 Tablespoon lemon juice
- For the Chicken & Veggies:
- 1 Tablespoon avocado oil
- 1 pound chicken breasts, thinly sliced
- 1 cup sliced carrots
- 2 cups cubed red potatoes
- 1/2 medium lemon, sliced
- 3 sprigs fresh rosemary
- 1 bunch asparagus, chopped
Instructions
- Preheat the oven to 425°F.
- In a small bowl, whisk together all the sauce ingredients: melted butter, minced garlic, chopped rosemary, salt, pepper, honey, and lemon juice.
- Pour the sauce over the thinly sliced chicken in a bowl and let it marinate for about 30 minutes (this step is optional if you are in a hurry).
- Heat the avocado oil in a large ovenproof skillet (like a cast iron) over high heat.
- Remove the chicken from the marinade, reserving the leftover marinade. Sear the chicken in the hot skillet for 1-2 minutes on each side to get a slight brown color.
- Add the carrots and potatoes to the skillet around the chicken. Pour the leftover marinade over the entire dish.
- Top with the fresh rosemary sprigs and sliced lemons.
- Cover the skillet and bake for 15 minutes.
- Uncover the skillet, add the chopped asparagus, and bake for an additional 10-15 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
- Serve immediately.
Notes
- This is a true one-pan meal that goes from stovetop to oven, which makes for very easy cleanup.
- The marinade doubles as the pan sauce for roasting, infusing the entire dish with a honey-rosemary flavor.
- Adding the asparagus towards the end of the baking time is a key step that prevents it from becoming overcooked and mushy.
- While the 30-minute marination is optional, it is recommended for the most flavorful chicken.
What to Serve With Your One-Pan Chicken
This beautiful skillet dinner is a fantastic, all-in-one meal that has your protein, your starch (from the potatoes), and your vegetables all in one pan! If you’d like to round it out, here are a few simple suggestions:
- Crusty Bread: A side of warm, crusty bread is an absolute must-have for sopping up every last drop of that incredible, savory-sweet pan sauce.
- A Simple Green Salad: A crisp arugula or a mixed green salad, especially one with a bright and zesty lemon vinaigrette, is the perfect, fresh counterpoint to the rich, savory chicken.
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Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by chopping all your vegetables and preparing your honey-rosemary sauce up to a day in advance.
- Storage: Store any leftover chicken, vegetables, and sauce in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a juicy, not dry, pan-seared chicken breast?
There are two main secrets! First, be sure to use thin-cut chicken breasts (or to slice your regular breasts in half horizontally). A thin cutlet will cook much more quickly and evenly. Second, and most importantly, be very careful not to overcook them. A quick sear on the stovetop followed by a gentle finish in the oven, as this recipe directs, is a fantastic method for a juicy result.
Q2: Can I make this dish ahead of time for meal prep?
Yes, this is a fantastic meal-prep recipe! You can prepare the entire dish and portion it into airtight containers. It will keep beautifully in the refrigerator for up to 4 days, making for a delicious and satisfying lunch.
Q3: Can I make this recipe if I don’t have an oven-safe skillet?
Of course! You can simply sear your chicken and sauté your vegetables in a regular skillet on the stovetop. Then, you can transfer everything—the chicken, the vegetables, and all the pan juices—to a regular 9×13-inch baking dish to finish cooking in the oven.
Q4: Can I use different vegetables?
Yes, this recipe is wonderfully versatile! For a different fall flavor, you can substitute the red potatoes with an equal amount of cubed sweet potatoes or butternut squash. You can also swap the asparagus with other quick-cooking vegetables like green beans or broccoli florets.
Q5: Can I use dried rosemary instead of fresh?
You can, but the flavor of fresh rosemary is truly special in this dish. A general rule of thumb is to use about one-third the amount of dried herbs as you would fresh. For this recipe, you would want to use about 1 to 1 1/2 teaspoons of dried rosemary in your sauce.