Grilled chicken breast is toasted soft and runny with potatoes and broccoli. All cooked in a skillet! EASY!
With many of the chicken and bird recipes I recently had, I had quite a few recipe requests with chicken breasts. Now you must admit that there is nothing more juicy than the chicken thigh with the skin, without bones, but this chicken breast with garlic and honey comes to an end.
It is best when cooking vegetables with delicious sweet garlic sauce, let the juices out while the vegetables are sautéed to the crisp perfection. You can also add more vegetables as you wish, but I recommend that you be aware of the cooking time depending on the vegetables.
INGREDIENTS:INSTRUCTIONS :
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
- 16 ounces baby red potatoes, halved
- 4 boneless, skinless chicken breasts
- 24 ounces broccoli florets*
- 2 tablespoons chopped fresh parsley leaves
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Sorry to make you click a link for the recipe, but know I’m grateful for you.
