One-Pan Honey Mustard Chicken with Garlic Potatoes and Broccoli

1.In a large skillet, heat the olive oil over medium heat.

2.Add the diced potatoes to the skillet and season with salt, pepper, preferred spices and half of the minced garlic. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are golden and tender.

3.While the potatoes are cooking, in a bowl, whisk together the honey, Dijon mustard, dried thyme, and the remaining minced garlic to create the marinade.

4.Once the potatoes are cooked, push them to one side of the skillet and add the chicken breasts to the other side.

5.Season the chicken breasts with salt and pepper, then pour the honey mustard marinade over the chicken, ensuring it is well coated.

6.Cover the skillet and cook for about 15-20 minutes, flipping the chicken halfway through, until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).

7.In the last 5 minutes of cooking, add the broccoli to the skillet, stirring them into the mixture to steam and cook until tender.

8.Once everything is cooked, remove the skillet from heat and let it rest for a few minutes before serving.