Easy One Pan Honey Garlic Chicken and Vegetables
One Pan Honey Garlic Chicken and Vegetables is a quick, easy, and delicious dinner idea! It’s so flavorful, and cleanup is a dream! Make this sheet pan recipe on busy nights!
We have loads of easy Sheet Pan Meals if you need them!
If you’re looking for a simple, easy, and yummy dinner recipe that everyone around the table will love, this one-pan honey garlic chicken recipe is perfect! It’s a reader favorite, just like our family-friendly sheet pan Chicken Fajitas.
This sheet pan dinner is one of those easy chicken recipes packed with flavor and fresh ingredients!
If you’re a slow-cooking fan, try Crock Pot Honey Garlic Chicken for an easy dinner!
Why You’ll Love This Recipe
- Flavor: The honey garlic sauce gives the juicy chicken a wonderful sweetness, and the vegetables are lightly seasoned and roasted to perfection.
- Easy Clean-Up: With only one pan to clean, you can easily enjoy this delicious meal on busy weeknights.
- Family-Friendly: With its sweet honey garlic sauce, this recipe satisfies everyone around the table! Plus, it’s great for meal prep! Just like our One-Pan Chicken Spinach Pasta.
- Gluten-Free: This chicken recipe is gluten-free, but honestly, everyone loves the recipe.
So seriously, that’s why you have to try this One Pan Honey Garlic Chicken and Veggies!
Ingredient Notes
Saucy Glaze
- Olive oil and unsalted butter: Adding a little fat to the sauce in the form of melted butter and olive oil gives you a thick, rich result.
- Honey and Brown sugar: The slight sweetness adds a subtle flavor. You could also substitute the honey with maple syrup.
- Dijon mustard: Adds a distinctive taste that pairs well with the chicken and vegetables.
- Cloves or garlic: Garlic, an aromatic, compliments the sweet, buttery sauce.
- Spices: These pantry spices add flavor and dimension to the recipe. Dried oregano, dried basil, dried thyme, and salt and black pepper (to taste).
Protein and Veggie
- Boneless skinless chicken breasts: Chicken is the main protein of this sheet pan chicken dinner. You can use boneless chicken thighs as well.
- Red potatoes: We like using red potatoes because their thin, vibrant skin adds appealing color and texture. You can peel them if you want, but it’s not necessary.
- Olive oil and salt and pepper: To add moisture and flavor to the chicken.
- Frozen green beans: Because of their convenience, we use frozen green beans, which we keep in the freezer for easy dinners. You can also use fresh green beans or broccoli.
- Chopped fresh parsley leaves for garnish
Variations
- Kick Up the Spice: For extra heat, add red pepper flakes, chili sauce, or your favorite hot sauce to this easy recipe.
- Vegetables – You can totally mix and match vegetables in the recipe. Pick what you like! (For example, cauliflower, Brussels sprouts, broccoli, snow peas, bell peppers, baby carrots, sweet potatoes, etc.)
Step-By-Step Instructions
So, the beauty of this dinner is that you use one pan. Just one pan!
Prep: Preheat oven to 400 degrees F (205 degrees C.). Lightly grease a rimmed baking pan with nonstick cooking spray. (You can cover your pan with foil and spray that for easy cleanup.) In a small bowl, whisk together the glaze ingredients and season with salt and pepper, to taste. Set aside.
Step 1 – Place your oil-coated veggies in a single layer on one side of the sheet pan and your chicken on the other. Glaze everything with the flavorful honey garlic sauce and pop it in the oven!
Step 2- After about 20 minutes in the oven, add the vegetables that cook more quickly than potatoes and a bit more glaze, and then broil it until golden brown. You’re d-o-n-e! This is when you get the nice golden-brown, caramelized chicken!
Expert Tips and Tricks
- Chicken Options: Honey Garlic Chicken is good with boneless chicken breast or thighs, depending on your preference.
- Lining Your Pan: We don’t find it necessary. However, you can line the pan with parchment paper or aluminum foil for easier cleanup.
- Food Safety: Make sure NOT to dip the spoon that touches the raw chicken back into the reserved glaze for the vegetables.
- Vegetables: Cut vegetables into similar-sized pieces for even cooking.
- Use a Meat Thermometer: To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (74°C).
- Other Protein Options: The other great thing about this recipe is that you can substitute pork chops or beef -they’re also delicious!
- Storage: Store leftovers in an airtight container in the fridge for 4-5 days.
- Make-Ahead: Cut vegetables, make the glaze, place potatoes and chicken in the appropriate amount of glaze, and refrigerate. When ready to bake, place them on a baking pan and follow the recipe from instruction 4.
What to Serve With Honey Garlic Chicken
Serve the Sheet Pan Honey Garlic Chicken and Vegetables by itself or with a side of brown rice, quinoa, cauliflower rice, or crusty bread to soak up the delicious sauce for an easy weeknight dinner.
Sheet Pan Garlic Chicken and Potatoes
Of course, if you want to omit the veggies, you can always add more potatoes and have Sheet Pan Chicken and Potatoes for dinner.
Recipe FAQs
Colorful vegetables like carrots, bell peppers, broccoli, and potatoes work well in this one-pan recipe. You can also add other favorites like zucchini, cherry tomatoes, or green beans.
Absolutely! Adjust the honey, garlic, and other seasonings to suit your taste preferences. You can add soy sauce, balsamic vinegar, or a touch more spice for variation.
More One Pan Dinners
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One Pan Honey Garlic Chicken and Vegetables
Ingredients
Glaze
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons honey
- 2 Tablespoons brown sugar
- 1 Tablespoon Dijon mustard
- 3 cloves garlic
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- salt and black pepper, to taste
Additional Ingredients
- 4 large boneless skinless chicken breasts, chicken thighs work well too
- 1 lb. red potatoes, cut into 1-inch pieces (about 3 medium red potatoes, or 3 cups cubed)
- 1 tablespoon olive oil
- salt and black pepper, to taste
- 12 ounces frozen green beans, or 16 ounces broccoli florets
- 2 Tablespoons chopped fresh parsley leaves, for garnish
Instructions
- Prep: Preheat oven to 400 degrees. Lightly grease a rimmed baking pan with nonstick cooking spray. (You can cover your pan with foil and spray that for easy cleanup.)
- Mix Glaze Ingredients: In a small bowl, whisk together the glaze ingredients and season with salt and pepper to taste. Set aside.
- Add Potatoes: Place potatoes in a single layer onto half of the prepared baking pan. Drizzle with 1 Tablespoon olive oil and season to taste with salt and pepper.
- Add Meat: Add chicken in a single layer on the other half of the baking pan and season with salt and pepper. Spoon half of the glaze mixture over the top of the chicken. (Do not contaminate the remaining glaze by touching the raw chicken and putting the spoon back in the glaze – divide it into two bowls if needed.)
- Bake: Place pan into the oven and roast for 20 minutes. Take it out of the oven and add green beans (and/or other vegetables) and remaining glaze with the potatoes. Mix to combine. Move the rack in the oven up to the top level. Return tray to oven and broil for about 5-10 minutes, or until everything is caramelized and slightly charred, the potatoes are fork-tender, and the chicken reaches 165 degrees. Serve garnished with parsley.
Notes
-
- Make-Ahead: Cut vegetables, make the glaze, place potatoes and chicken in the appropriate amount of glaze, and refrigerate. When ready to bake, place them on a baking pan and follow the recipe from instruction 4.
- Chicken Options: Honey Garlic Chicken is good with boneless chicken breast or thighs, depending on your preference.
-
- Lining Your Pan: We don’t find it necessary, but you can line the pan with parchment paper or aluminum foil for easier cleanup.
-
- Food Safety: DO NOT dip the spoon that touches the raw chicken back into the reserved glaze for the vegetables.
-
- Vegetables: Cut vegetables into similar-sized pieces for even cooking. Use whatever combination works for you. Broccoli, peppers, sweet potatoes, etc.
-
- Use a Meat Thermometer: To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (74°C).
-
- Other Protein Options: The other great thing about this recipe is that you can substitute pork chops or beef -they’re also delicious!
- Storage: Store leftovers in an airtight container in the fridge for 4-5 days.
We make this pretty often, it’s one of my go-to recipes! Everyone in the family loves it!
Yay! It’s the perfect recipe to put in your dinner rotation, Lauren! You can even swap out what veggies you use.
I loved it! Such an easy delicious meal!!
Thanks, Toni! We love this one too! So easy and clean up is a dream!
What a beauty of a recipe! Delicious, quick and no fuss involved!! My family loved it.
So glad to hear your family loved it, Julia! Ours does too! Simple, yet delicious!
Chicken nice and tender!! Good flavor in glaze…best served with the extra glaze…chicken had such a beautiful brown to it….used frozen green beans wo der if fresh would work..I love green beans!!
I’m so glad you enjoyed the recipe, Kris! I think fresh green bean would work! However, I’ve never tried it. Let me know 🙂
My husband and I just got done with this and oh my gosh, it was wonderful. It was everything I love. Flavorful, easy, pretty to look at, and the cleanup was next to nothing. I was so proud of it! I was afraid it would all taste the same, but it didn’t at all.
I mixed the glaze in a Ziploc baggie for one less dish to wash. I know, lazy–but it worked out great for drizzling on the chicken with no risk of cross contamination. I realized after I had begun that I was out of oregano AND thyme, I substituted with Italian seasoning and it was still so tasty, I don’t think it hurt a bit.
Do you think it would work to mix up bigger batch of glaze, then separate it into smaller bags and freeze it? I’m *no* chef, so I don’t know if that would alter the chemistry or anything. It’s so versatile though, it would be awesome to have that part done and then change up the meats and veggies. Anyways, I loved this recipe and it will definitely be a regular in our home from now on. Thank you!!
I LOVE to hear this, Leah. I’m so glad you both enjoyed the recipe and that clean up was a breeze! I love your hack about the plastic bag…maybe I’ll had it to the tips so that others can use it too!
As for mixing up the glaze and freezing it, I totally think that can be done. I’m all for making things simple.
Oh this looks so good Erin, definitely one to try after work one evening. I’ll let you know how I find it!
Yes, perfect for busy weeknights, Victoria! Tasty and simple, just the way I like a family recipe!