Sheet Pan Honey Garlic Chicken and Veggies
This Sheet Pan Honey Garlic Chicken and Veggies is an easy one-pan dinner recipe made with tender chicken, fresh vegetables, and a sweet and savory honey garlic sauce.
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This recipe is great for weeknight dinners as it is ready in only 35 minutes, and it’s a great healthy dinner to serve for the family. And if you need a meal prep, this one is perfect too!
It is best served with steamed rice or noodles, and if you like this recipe, check my list of Delicious Sheet Pan Meals for Busy Weeknights!
How to Make Sheet Pan Honey Garlic Chicken and Veggies
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment if you’d like easier cleanup.
2. In a small bowl, mix the garlic salt, pepper, paprika, garlic, red pepper flakes, honey, soy sauce, and corn starch.
3. Cut the broccoli into 1-2 inch pieces, then cut the bell pepper into 1 inch pieces.
4. Cut the chicken into 1 inch slices.
5. Add the veggies and chicken to a large bowl, pour the sauce over everything and toss to coat. Arrange everything on the baking sheet, then drizzle any excess sauce over it.
6. Bake for about 20 minutes or until the chicken is done and carrots are tender.
Serve & Enjoy!
Serve over rice or noodles.
Important Recipe Notes
- Cut everything evenly: Try to cut the chicken and veggies into similar sizes so they cook at the same time. This helps avoid overcooked chicken or undercooked veggies.
- Don’t overcrowd the pan: Spread everything out in a single layer. If the pan is too crowded, the veggies will steam instead of roast, and you won’t get those nice caramelized edges.
- Use parchment paper: This makes cleanup so much easier and prevents the sauce from sticking or burning on the pan.
- If you like it sweeter, add a little more honey. If you prefer it more savory, add a splash of soy sauce.
- Make sure the chicken is fully cooked (internal temp of 165°F/74°C) before serving.
- If your oven cooks unevenly, you can give everything a quick toss halfway through baking for even cooking.
- You can easily swap in other vegetables like zucchini, green beans, or snap peas depending on what you have.
- This recipe tastes best right out of the oven while the sauce is still glossy and the veggies are tender.
Sheet Pan Honey Garlic Chicken and Veggies
Ingredients
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp black pepper
- 3 tbsp minced garlic
- 1 tbsp corn starch
- 1/3 cup honey
- 1/3 cup soy sauce
- 1 ½ pounds boneless skinless chicken breasts, cut into 1 inch slices
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 yellow bell pepper cut into 1 inch pieces
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment if you’d like easier cleanup.
- In a small bowl, mix the garlic salt, pepper, paprika, garlic, red pepper flakes, honey, soy sauce, and corn starch.
- Cut the broccoli into 1-2 inch pieces, then cut the bell pepper into 1 inch pieces.
- Cut the chicken into 1 inch slices.
- Add the veggies and chicken to a large bowl, pour the sauce over everything and toss to coat. Arrange everything on the baking sheet, then drizzle any excess sauce over it.
- Bake for about 20 minutes or until the chicken is done and carrots are tender.
- Serve over rice or noodles.
Check Out More Sheet Pan Recipe Ideas!
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