When you are craving the sweet and savory flavors of your favorite Chinese takeout but want to keep things healthy and budget-friendly, this Sheet Pan Honey Garlic Chicken is the perfect solution. It delivers that sticky, glossy glaze we all love, but instead of being deep-fried, the chicken is roasted alongside a rainbow of fresh vegetables.
This is a healthy weeknight dinner that actually fits into a busy schedule. By cutting the chicken into bite-sized pieces, it roasts in the same amount of time as the broccoli and peppers, meaning you can have a complete meal on the table in under 20 minutes. Plus, because everything happens on one sheet pan, you won’t be left with a kitchen full of dirty dishes.
The Secret 4-Ingredient Sauce
The star of this show is the honey garlic sauce. While many recipes use a dozen different ingredients, we’ve found that the perfect balance of sweet and umami only requires four staples: honey, soy sauce, garlic, and a touch of toasted sesame oil. When this mixture hits the hot pan in the oven, it reduces into a thick glaze that clings perfectly to the chicken and veggies.
Ingredients & Quantities
- 1.5 lbs Boneless Skinless Chicken Breasts, cut into 1-inch chunks
- 2 cups Broccoli florets
- 1 large Red Bell Pepper, chopped into 1-inch pieces
- 1 cup Snap Peas or Zucchini slices
- 2 Tablespoons Olive Oil (for the veggies)
- Salt and Pepper to taste
For the Honey Garlic Sauce:
- 1/3 cup Honey
- 1/4 cup Soy Sauce (low sodium)
- 3 cloves Garlic, minced
- 1 teaspoon Toasted Sesame Oil
- Garnish: Sesame seeds and sliced green onions
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or foil for the easiest cleanup.
- Whisk the Sauce: In a small bowl, whisk together the honey, soy sauce, minced garlic, and sesame oil. Set aside.
- Arrange the Pan: Place the chicken chunks, broccoli, bell peppers, and snap peas onto the baking sheet.
- Season and Glaze: Drizzle the olive oil over the vegetables and season the whole tray lightly with salt and pepper. Pour about two-thirds of the honey garlic sauce over the chicken and veggies.
- Toss: Use tongs or your hands to toss everything until it’s well-coated in the sauce. Spread it out into a single layer.
- Roast: Bake for 15–18 minutes. Halfway through the cooking time, give the pan a quick stir.
- Final Glaze: Remove the pan from the oven. Pour the remaining sauce over the hot chicken (this adds a fresh punch of flavor).
- Serve: Sprinkle with sesame seeds and green onions. Serve over white rice, brown rice, or quinoa.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheating: This is one of the best healthy meal prep recipes because it reheats beautifully. Microwave for 1–2 minutes, or toss back in a hot skillet for 3 minutes to keep the veggies crisp.
- Freezing: You can freeze the cooked meal for up to 2 months, though the broccoli may be softer upon thawing.
Frequently Asked Questions
Can I use chicken thighs? Absolutely. Chicken thighs stay even juicier during roasting. Just ensure they are cut into uniform pieces so they cook evenly.
How do I make the sauce thicker? If you like an extra thick glaze, you can whisk 1 teaspoon of cornstarch into the sauce before pouring it over the chicken.
Can I use frozen vegetables? You can, but I recommend fresh for this recipe. Frozen vegetables release more water as they thaw in the oven, which can thin out the sauce and make the chicken more “steamed” than roasted.
Conclusion
This Sheet Pan Honey Garlic Chicken is proof that you don’t need a wok or a deep fryer to make an incredible, flavorful meal. It’s a fast, fresh, and family-friendly dinner that will quickly become a part of your weekly rotation.
