Sheet Pan Honey Garlic Chicken and Veggies
This Sheet Pan Honey Garlic Chicken is packed with juicy chicken tenders, vibrant veggies, and a rich homemade honey garlic sauce for a meal that comes together effortlessly on a single pan.
There’s nothing better than a meal that’s both easy to make and packed with flavor. This recipe was inspired by my love for takeout-style honey garlic chicken, but with a healthier homemade twist. The best part? Everything roasts on one sheet pan, allowing the flavors to meld beautifully while keeping cleanup to a minimum. Whether you’re meal-prepping for the week or making a wholesome dinner for your family, this dish is sure to be a hit!
For another fantastic sheet pan dinner, try our Sheet Pan Chicken and Asparagus—a light and zesty meal perfect for any night of the week.
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Ingredients & Substitutions
Main Ingredients:
- 2 pounds Chicken Tenders – You can also use boneless, skinless chicken breasts or thighs cut into strips.
- 8 ounces Baby Carrots – Slice them in half lengthwise to help them cook faster. Substitute with bell peppers or zucchini for variety.
- 4 cups Broccoli Florets – Slice them in half to help them cook faster. Brussels sprouts or green beans work great, too.
- 2 cups Snow Peas – Snap peas or asparagus are great alternatives.
- 1 teaspoon Sesame Seeds (optional) – Adds crunch and flavor but can be omitted.
- 1.5 cups Honey Garlic Sauce – See below for the easy homemade recipe.
Honey Garlic Sauce:
- 1/2 cup Brown Sugar, packed – Can substitute with coconut sugar or maple syrup.
- 4 teaspoons Garlic, minced – Fresh is best, but garlic powder works in a pinch.
- 1 teaspoon Fresh Ginger, grated – Ground ginger can be used if fresh is unavailable.
- 1/2 teaspoon Onion Powder – Adds depth of flavor.
- 1/4 cup Soy Sauce – Use low-sodium soy sauce or tamari for a gluten-free option.
- 4 tablespoons Honey – Maple syrup or agave nectar can be used instead but it will change the flavor of the dish.
- 2 cups Water, divided – For creating the sauce base.
- 3 tablespoons Cornstarch – Thickens the sauce; arrowroot powder is a great alternative.
We love this honey garlic sauce so much that we also use it on our Air Fryer Honey Garlic Pork Chops and Air Fryer Honey Garlic Chicken Wings
Step-by-Step Instructions
1. Prepare the Oven and Baking Sheet
Preheat your oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
2. Arrange the Chicken and Vegetables
Place the chicken tenders on the baking sheet. Scatter the baby carrots, broccoli florets, and snow peas around the chicken. Make sure to crowd the vegetables slightly since they will shrink as they roast.
3. Coat with Honey Garlic Sauce
Drizzle 3/4 to 1 cup of honey garlic sauce over the chicken and vegetables. Use tongs to toss everything gently, ensuring an even coating.
4. Bake to Perfection
Place the pan in the oven and bake for 15 minutes or until the chicken is cooked through (internal temperature of 165°F).
5. Add the Final Touches
Remove the sheet pan from the oven and drizzle a bit more honey garlic sauce over everything for extra flavor. Sprinkle with sesame seeds, if using.
6. Serve Immediately
Enjoy your Sheet Pan Honey Garlic Chicken hot, served over rice, quinoa, or noodles for a complete meal!
For more easy and delicious chicken dinners, try our Oven Chicken Fajitas—a Tex-Mex favorite packed with bold flavors.
Pro Tips for the Best Sheet Pan Meal
- Don’t overcrowd the pan – Ensure ingredients are in a single layer for even roasting.
- Cut veggies evenly – This helps them cook at the same rate as the chicken.
- Use a meat thermometer – Chicken is done when it reaches 165°F internally.
- Double the sauce – Keep extra sauce on the side for dipping or drizzling over rice.
Variations & Customizations
- Make it spicy – Add red pepper flakes or Sriracha to the sauce for heat.
- Swap the protein – Use shrimp, salmon, or tofu instead of chicken.
- Use different veggies – Try bell peppers, mushrooms, or Brussels sprouts.
- Add crunch – Sprinkle with chopped peanuts or cashews before serving.
For a cheesy and comforting chicken dish, check out our Chicken Bacon Ranch Casserole—it’s keto-friendly and absolutely delicious!
Serving Suggestions
- Over rice – White, brown, or cauliflower rice all work well.
- With noodles – Serve over stir-fried noodles for an Asian-inspired dish.
- In a wrap – Use the chicken and veggies in a tortilla for an easy lunch wrap.
- As a meal prep – Portion into containers for easy grab-and-go lunches.
This Sheet Pan Honey Garlic Chicken is an easy, flavorful, and healthy meal perfect for any night of the week. With its sweet and savory sauce, tender chicken, and crisp-tender veggies, it’s sure to become a family favorite. Try it out and let us know what you think!
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prep everything in advance and store it in an airtight container in the fridge. When ready to bake, just toss everything onto a sheet pan and cook.
Can I freeze this recipe?
The honey garlic sauce can be made ahead and frozen for up to 3 months. The cooked chicken and vegetables can also be frozen, though they may lose some texture upon reheating.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
How to Reheat
- Oven: Bake at 350°F for 10-15 minutes.
- Microwave: Heat in 30-second intervals, stirring in between.
- Stovetop: Sauté in a pan over medium heat until warmed through.
Looking for More Sheet Pan Meals? Try These!
- Sheet Pan Curried Chicken and Vegetables
- Sheet Pan Lemon Chicken and Asparagus
- Sheet Pan Beef Teriyaki
- Sheet Pan Honey Balsamic Chicken
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Sheet Pan Honey Garlic Chicken and Veggies
Ingredients
- 2 pounds Chicken Tenders
- 8 ounces Baby Carrots, sliced in half lengthwise
- 4 cups Broccoli Florets, sliced in half
- 2 cups Snow Peas
- 1 teaspoon Sesame Seeds, optional
- 1 1/2 cups Honey Garlic Sauce
Honey Garlic Sauce
- 1/2 cup Brown Sugar, packed
- 4 teaspoons Garlic, minced
- 1 tsp Fresh Ginger, grated
- 1/2 teaspoon Onion Powder
- 1/4 cup Soy Sauce
- 4 tablespoons Honey
- 2 cups Water, set aside 1/2 cup for cornstarch mixture
- 3 tablespoon Cornstarch
Instructions
- Preheat oven to 425 degrees F.
- Place the chicken tenders on a lined baking sheet and place the vegetables around them. Make sure to crowd the vegetables on the pan as they will shrink as they cook.
- Pour 3/4 – 1 cup of the honey garlic sauce over the sheet pan using tongs to lightly toss the ingredients in the sauce until they are coated.
- Place the pan in the oven and bake for 15 minutes or until the chicken is cooked through.
- Once it has finished baking remove the pan from the oven and add a bit more honey garlic sauce to the chicken and vegetables.
- Sprinkle with sesame seeds. (optional)
- Serve immediately.
Honey Garlic Sauce
- In a medium saucepan combine brown sugar, garlic, ginger, onion powder, soy sauce, honey, and 1 1/2 cups of water. Cook over medium high heat until it comes to a boil, whisking constantly.
- In a small bowl combine cornstarch and the remaining 1/2 cup of water. Whisk them together and then slowly pour the cornstarch mixture into the sauce whisking constantly.
- Continue to cook for about 10 minutes or until sauce thickens to a point where it will coat the back of a spoon.
- Remove from heat and use immediately or let cool and then store in an airtight container in the refrigerator for up to 1 week.
Notes
Nutrition
Hey Kat and Melinda!
I wanted to let you know I featured this recipe today on my blog post “10 Easy Sheet Pan Meals” and am really excited to try it. You made it easy to choose your recipe with the yummy ingredients and the awesome photos! You can view it here:
https://homemadebycheryl.com/10-easy-sheet-pan-meals/
I loved the idea of the one sheet dinner! The sauce turned out a little sweet for my liking…I would do half the sugar and honey next time.
I loved this recipe. I cooked it and ate it for 4 meals to take to school! Perfect teacher meal prep when paired with extra veggies and rice! 🙂
Hello! Do you think this recipe could be frozen if I put all of it into freezer bag before cooking? Would the veggies get weird? Should I freeze it in the sauce?
I think you could freeze it. The broccoli and carrots should be fine but I personally don’t like frozen and reheated snow peas so you might want to skip those. Definitely freeze it in the sauce.
Made this tonight and it was delicious! Its great for a quick meal! With a couple tweaks to our tastes it will be added to my recipe box for lots of future use!
Could you use potatoes & asparagus with this receipe?
Hi Renee, yes you can use any veggies you like. The cooking time will have to be adjusted depending on size and type of vegetables you’re using.
Could you omit the brown sugar to make this recipe healthier ?
The sauce will not be as thick or sweet but still taste delicious.
I wonder if it would be possible to substitute it for coconut sugar? I haven’t tried – that’s what I usually use as a sub for baking, but I don’t know if it’s the same for sauces and savoury items!
Can I marinade the chicken in the sauce?
Yes, just make sure to save some for pouring over it as it bakes
Thank you, Kat! Happy Cooking!
Should I use fresh or frozen vegetables??
Fresh vegetables are best. Frozen veggies may get too mushy.
It was delicous1 I used frozen veggies and cooked it about an extra 4 minutes, and we loved it!
Can I use store bought sauce instead of having to make it?
Definitely!
I adjusted my sauce using corn syrup instead of honey and flour instead of cornstarch plus some red pepper flakes. It was amazing! My only problem was that the carrots did not cook all the way even being cut in half.
Does bone in chicken thighs work for this recipe
Yes you can use bone-in chicken thighs. You’ll need to increase your cook-time to 20 minutes. Make sure to check the chicken to ensure it reaches an internal temperature of 165 degrees F.