You know that feeling when you sit down to eat, and your plate gets filled with so much deliciousness, but after one bite, you’re already planning what to make for leftovers later in the week? Yep, that’s how we feel about this Honey Butter Garlic Chicken & Veggies Skillet. It’s that good.

How to Make Honey Butter Garlic Chicken

This wholesome dinner is packed with so much flavor and nutrition that everyone at your table will ask for seconds (and thirds!). We love skillets because they are perfect for quick and easy dinners. This Honey Butter Garlic Chicken & Veggies Skillet is such a great example of why.

All the flavors come together beautifully when made in a single skillet while still being fast enough to throw together on busy weeknights.

Chicken

First, we have the chicken. I recommend using fresh, high-quality chicken for this recipe! I like to use boneless chicken thighs that I cut myself from the whole chicken. You can read more about how to process a whole chicken here.

Veggies

Next up, we have the brussels sprouts. This is one of our favorite vegetables to roast because it brings out the sweetness that, when mixed with just a bit of butter, makes you fall head over heels in love with this humble vegetable.

Finally, we have the sweet potatoes. For this, I cube up the sweet potatoes, then roast them with the Brussels sprouts to bring out their natural sweetness. I recommend using a starchy vegetable for a balanced one skillet meal!

I love the Brussels sprouts and sweet potato combo! They really compliment each other in the honey butter garlic sauce. You can swap for any veggies of your choosing.

Honey Garlic Butter Sauce

Next, we have the honey butter garlic sauce. This can be made in advance and kept in the fridge for several days, so it’s perfect for making on a Sunday and ready for quick and easy weeknight dinners.

I recommend using raw unprocessed honey for the best flavor.

We also love using grass-fed butter for its rich flavor.

Finally, for the garlic (I’m a garlic girl all the way!), I recommend using fresh. It’s easy to get your knife, slice off a few cloves, and mince it up right there and then. I sometimes add whole cloves too!

How to Make It

First, I season and cook the chicken on the stovetop while the oven preheats to 350. You can cook the chicken in butter or rendered chicken fat!

While it cooks, I chop the Brussel sprouts into halves and cube the sweet potatoes.

Once the chicken is cooked on both sides, I remove it from the pan and set it aside.

Add garlic, sprouts & potatoes, and add the ingredients for the honey butter sauce.

Add chicken back into the skillet and place in the oven altogether to really soften the veggies and bring out the honey garlic butter flavors.

This Honey Butter Garlic Chicken, Brussels Sprouts & Sweet Potato Skillet is one of those meals that everyone at your table will be asking for seconds (and thirds!).

It’s quick and easy to throw together and packed with so much flavor and nutrition that it’s sure to become a new dinner favorite.

You can also try changing up the ingredients to make this your own. Try using different herbs and spices or even different vegetables. The possibilities are endless!