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One-Pan Honey Garlic Chicken and Veggies is an easy sheet pan dinner recipe made right in the oven that the whole family will love!
One-pan recipes are my love language. Whether they are made on a sheet pan or a single pot on the stove, a one-pan recipe indicates that dinner is quick and easy, and clean-up is minimal!
This amazing recipe for One Pan Honey Garlic Chicken and Veggies features chunks of juicy chicken with vegetables. I coat everything in a deliciously sweet honey garlic sauce. And it’s ready in under 30 minutes which makes in a perfect dinner for busy weeknights.
One Pan Honey Garlic Chicken and Veggies Ingredients
- Boneless Skinless Chicken Breasts: 1.5 pounds of boneless skinless chicken breasts cut into bite-sized pieces.
Alternatively, use boneless skinless chicken thighs or chicken tenders cut into bite sized pieces. Bone-in chicken thighs are not recommended. Season the chicken with salt and pepper to taste. I use about 1/2 teaspoon salt and 1/2 teaspoon black pepper.
For the sweet honey garlic sauce, you need:
- Honey
- soy sauce
- brown sugar
- dijon mustard
- minced garlic (about 5 cloves of garlic)
- apple cider vinegar
- olive oil
- corn starch
- Seasonings: ½ teaspoon salt and ½ teaspoon black pepper. You could also stir in red pepper flake for a little heat.
For the veggies:
When it comes to the vegetables, use whatever you have on hand and enjoy but be mindful of how long the veggies will need to cook. I use:
- broccoli
- carrots
- red bell pepper
- sugar snap peas
If you’d like to use potatoes, I’d recommend using baby red potatoes cut into bite sized pieces. Fresh green beans would be another great option.
One Pan Honey Garlic Chicken Instructions
This recipe comes together quickly!
- Cut chicken into bite sized pieces
- Wash/trim/prep veggies and cut into bite sized pieces
- Make the sauce- toss all of the sauce ingredients in a small bowl and mix to combine.
- Toss the chicken with half of the sauce.
- Toss the veggies with the remaining sauce.
- Arrange the chicken and veggies in a single layer on a rimmed baking sheet lined with foil or parchment paper and bake!
Bake time is 20-22 minutes depending on how large you cut up the chicken and vegetables. The entire meal is ready in under 30 minutes!
That’s all there is to it!
Yes, you can use boneless skinless chicken thighs cut into bite sized pieces. The cooking time will not vary.
Yes, just make sure that the potatoes are cut into small bite sized pieces. They may take a bit longer to cook. Make sure the potatoes are fork tender before removing them from the oven.
The internal temp of the chicken should be 165 degrees F. I like to use an instant read thermometer to ensure that the chicken is cooked through.
One Pan Chicken Serving Suggestions
I have said it once and I’ll say it again – one pan dinners are my love language because dinner is nearly complete with just one pan. Here are a few ideas of how to serve this dinner to your family:
- Serve on a bed of rice (how to make rice) or quinoa (how to make quinoa)
- Perfect Homemade Garlic Bread
- Fast and Easy Dinner Rolls
More One Pan Meals
Looking for more one pan meals? I’ve got you covered! The best way to get dinner on the table quickly is to use an easy recipe made entirely in one pan on the stove top or in the oven. Here are some of our favorite dishes to cook:
- One Pan Sausage and Potatoes
- One Pan Steak and Potatoes
- One Pan Cheesy Sausage Skillet
- Tomato and Basil Chicken with Pan Sauce.
I hope you enjoy making this recipe for one-pan honey garlic chicken and veggies! The whole family will love this easy sheet pan dinner featuring tender chicken and yummy veggies coated in irresistible honey garlic sauce. Enjoy!
Easy One Pan Honey Garlic Chicken and Veggies
Ingredients
- 1.5 pounds boneless skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon dijon mustard
- 5 garlic cloves minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon corn starch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 red bell pepper cut into strips
- 2 cups broccoli florets trimmed down to small bite-sized pieces
- 2 cups carrots cut into bite sized chunks or use baby carrots
- 1 cup sugar snap peas
Instructions
- Preheat oven to 425 degrees F and line a large rimmed baking sheet with foil or parchment paper.
- Cut 1.5 pounds of boneless skinless chicken breasts into bite-sized pieces and season with about 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Wash/trim/prep all of your vegetables including broccoli florets, carrots, red bell peppers, and sugar snap peas.
- Make the sauce – in a small bowl combine olive oil, brown sugar, soy sauce, honey, dijon mustard, garlic cloves, apple cider vinegar, corn starch, salt and black pepper. Whisk to combine.
- Pour half of the sauce over the chicken and toss to coat.
- Pour remaining sauce over the veggies and toss to coat.
- Arrange the chicken and vegetables in a single layer on the prepared baking sheet.
- Bake for 20-22 minutes, or until the chicken has reached an internal temperature of 165 degrees F and veggies are tender.
