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.

pouring honey garlic sauce on Sheet Pan Honey Garlic Chicken and VeggiesSheet Pan Honey Garlic Chicken and Veggies

I 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.
Sheet Pan Honey Garlic Chicken and Veggies made in one pan
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!
Sheet Pan Honey Garlic Chicken and Veggies with sauce poured on it

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.

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SHEET PAN HONEY GARLIC CHICKEN WITH VEGGIES
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Servings: 4
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins

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.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: American
Keyword: chicken dinner recipe, easy dinner idea, sheet pan recipe

This post first appeared on The Slow Roasted Italian website