Sheet pan honey garlic chicken and veggies is an easy weeknight dinner that’s perfect for meal prep! Packed with nutrients, protein and lots of flavor, serve this easy dish over rice and enjoy the leftovers for lunch at work.
It’s about 100 degrees outside right now (no lie) and that means I want to turn my stove on as LITTLE as possible.
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We pretty much skipped right over spring in Atlanta and went STRAIGHT into summer. Simply put, I’m not a fan.
I hate extreme weather. I hate it when it’s too hot and I hate it when it’s too cold.
In my attempt to avoid the heat, I decided to turn one of my most popular recipes (5 Ingredient Honey Garlic Slow Cooker Chicken) into a sheet pan dinner and it was a hit!
Pretty sure I just need to move out to San Diego where it’s a consistent 70 degrees year-round. Or so I hear?
Sheet pan recipes are the best for busy weeknights, because the entire meal can be made on one pan, they take no time to put together, and less dishes, which means easy cleanup!
They are definitely on the top of my list, but I would have to say stir fries comes next, because you can make them so many different ways by switching up the sauce.
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Plus, it’s a healthy meal to use up excess produce if you have it.
More honey garlic recipes:
- 5 Ingredient Crock Pot Honey Garlic Chicken
- Air Fryer Tofu with Honey Garlic Sauce
- Grilled Pineapple Teriyaki Chicken Kebabs
- Honey Garlic Salmon Bowls for Two
Ingredients Needed:
- Boneless Skinless Chicken Breasts
- Onion
- Carrots
- Broccoli
- Bell Peppers (I used green, red, yellow and orange)
- Cracked black pepper
Glaze Ingredients
- Cornstarch – to thicken the delicious sauce so it gets nice and sticky.
- Soy Sauce
- Honey
- Garlic – you can use fresh cloves of garlic or store bought minced garlic.
You will also need:
- A baking sheet
- Parchment paper or Foil
- Mixing bowl for the sauce
- Whisk
- Tongs/Spatula (for flipping halfway through)
How to Make One-Pan Honey Garlic Chicken
Line a sheet pan with parchment paper and preheat the oven to 400 degrees.
In a small bowl, make the sweet honey garlic sauce by mixing together the soy and cornstarch until dissolved. Then whisk in the honey and garlic.
Dice the chicken breasts into 1-inch cubes. Chop all of the veggies.
Add the cut vegetables to the prepared pan, along with the chicken. Spread it out evenly in a single layer.
Gently stir the sauce and pour over the chicken and veggies.
Bake for 15 minutes, then stir. Continue baking for another 10-12 minutes.
Serve immediately with white, brown, or cauliflower rice. Add sesame seeds for garnish.
Variations
Veggies: feel free to use your favorite veggies. Snow peas (or snap peas) and green beans would also taste delicious.
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Chicken: chicken tenders can be used in place of breasts. Some like to use thighs, but I prefer white meat.
Garlic powder: fresh garlic is the best, but you can swap for garlic powder if that’s all you have.
How to Store
Keep leftover honey garlic chicken in an airtight container for up to 4 days.
How to serve honey garlic chicken
We kept it simple and served our honey garlic chicken and veggies over a bed of rice, but honestly it’s a complete meal in itself.
This dish is already jam-packed with veggies, chicken, and big flavor so you don’t need much else to go with it!
P.S. This one pan meal is also perfect for meal prep! Make ahead of time and toss in your Tupperware with rice.
If you make this recipe (or any of my recipes) please tag me on Instagram so I can repost to my stories as well 🙂
Happy cooking!
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What is honey garlic sauce made of?
This easy honey garlic sauce is made of 4 ingredients! All you need is honey, soy sauce, garlic, and cornstarch to make it thick.
More One-Pan Recipes You’ll Love
- Healthy Sheet Pan Chicken Sausage and Veggie
- Hawaiian Sheet Pan Chicken
- Easy Sheet Pan Salmon For Two
- Sweet and Spicy Asian Chicken Sheet Pan Dinner (Instant Pot Option Included)
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