Sheet Pan Honey Garlic Chicken and Veggies
Sheet Pan Honey Garlic Chicken and Veggies is a mix of tender chicken and vegetables coated in a sweet honey garlic sauce and baked on one pan for a quick and easy dinner.
Sheet Pan Honey Garlic Chicken and Veggies
Sheet Pan Honey Garlic Chicken and VeggiesI make a lot of chicken dinner recipes for my family and this easy Sheet Pan Honey Garlic Chicken and Veggies is one of our favorites. Honey garlic sauce coats the veggies and chicken and as it bakes the sauce caramelizes into this sticky, sweet, glaze that is absolutely amazing.
Personally, my favorite part is that chicken and vegetables are baked together on a sheet pan. That means less dishes for me to wash at the end of the night!
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Let’s talk about the veggie part of this one-pan recipe. Carrots and broccoli are perfect both firm vegetables that can stand up to roasting in a hot oven.
I used baby carrots to go with my honey garlic chicken because they are just a little sweeter. Slice them in half lengthwise so they cook through within the 15 minutes it takes the chicken to bake.
I also added snow peas to the mix because the honey garlic sauce has soy sauce and ginger root in it giving it a bit of Asian flavor.
One-pan chicken dinner recipes should be easy and quick so I like to use chicken tenders rather than chicken breasts or thighs. Chicken tenders are thin so they cook quickly in the oven and this Sheet Pan Honey Garlic Chicken and Veggies only takes 15 minutes in the oven!
Helpful Tips to make Sheet Pan Honey Garlic Chicken and Veggies:
- Make your honey garlic sauce ahead of time. The sauce has to be cooked in a saucepan until it thickens up a bit. If you make it ahead of time you can keep it in your refrigerator and just warm it up slightly before adding it to your chicken and veggies.
- Line your baking sheet! You can simple grease it if you like but if you line the baking sheet with parchment paper it makes clean-up so much faster!
- If you don’t want to use chicken tenders you can substitute chicken breasts, just cut your chicken breast into 1-inch thick strips, or cubes, so it cooks more quickly.
- I used some of my favorite veggies but you can use anything you like. Just remember the firmer the vegetable the longer it takes to cook in the oven so you will want to cut those veggies into thinner pieces so they will cook through in 15 minutes.
Want More Sheet Pan Recipes?
- Sheet Pan Curried Chicken and Vegetables
- Sheet Pan Lemon Chicken and Asparagus
- Sheet Pan Beef Teriyaki
- Sheet Pan Honey Balsamic Chicken
SHEET PAN HONEY GARLIC CHICKEN WITH VEGGIES
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Sheet Pan Honey Garlic Chicken and Veggies
Sheet Pan Honey Garlic Chicken and Veggies is a mix of tender chicken and vegetables coated in a sweet honey garlic sauce and baked on one pan for a quick and easy dinner.
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
The amount of vegetables needed will vary depending on the size of your baking sheet. Vegetables shrink as they bake so make sure to pack your veggies onto the sheet pan (in a single layer) to make sure you have enough.
Nutrition
Calories: 538kcal, Carbohydrates: 66g, Protein: 54g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 145mg, Sodium: 1165mg, Potassium: 1449mg, Fiber: 5g, Sugar: 50g, Vitamin A: 8985IU, Vitamin C: 115.7mg, Calcium: 133mg, Iron: 3.8mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
This post first appeared on The Slow Roasted Italian website
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.