The honey hits the hot pan first, bubbling at the edges while the garlic blooms underneath it. The soy sauce: umami and sharp, pulling everything together into a glaze that clings to each piece of chicken as it roasts. With about 20 minutes at 425F, the broccoli chars nicely, the carrots get tender, and the chicken slices cook through with sticky, bronzed edges. One sheet pan, no stovetop work, and the kind of dinner that makes the whole kitchen smell glorious. Serve it over steamed rice or another vegetable side dish (like these Loaded Mashed Potatoes) to catch every drop of that honey garlic sauce.
We are on a sheet pan kick lately. For more, scroll to the bottom to see our full list of recently made sheet pan dinners and check back every few days for even more.
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Steps + Photos to make this recipe for Sheet Pan Honey Garlic Chicken and Veggies
Step 1: Preheat your oven to 425F and line a baking sheet with parchment paper. (Unless you have a really good nonstick baking pan!)
Step 2: In a small bowl, whisk together the garlic powder, paprika, black pepper, minced garlic, cornstarch, honey, and soy sauce until smooth.
Step 3: Cut the broccoli into 1 to 2 inch florets and slice the bell pepper into 1 inch pieces.
Step 4: Cut the chicken breasts into 1 inch slices.
Step 5: Add the chicken and all the vegetables to a large bowl. Pour the honey garlic sauce over everything and toss until evenly coated. Spread everything in a single layer on the prepared baking sheet and drizzle any remaining sauce on top.
Step 6: Bake for about 20 minutes, or until the chicken is cooked through and the carrots are tender. If the veg aren’t quite as tender as you’d like, remove the chicken to a plate and give the vegetables 5 more minutes. The carrots may be the culprits, so make sure you test them before calling it done.
Tools and Equipment
- Measuring cups and spoons
- Cutting board
- Knife
- Small bowl (Aff link. Ed. Note: This is not quite the same as the ones we have, but it’s highly reviewed and has nice high sides at a low price. — Andi)
- Whisk or spoon
- Large bowl
- Silicone spoon
- Baking sheet (Ed. Note: Aff Link to the Le Creuset. It’s hardcore but I also own cheaper ones that do the job. –Andi)
- Parchment paper (I love these easy pull-out parchment sheets. Aff link.)
Tips for Success
- Cut the chicken evenly. Uniform 1 inch slices mean every piece cooks at the same rate. Thicker pieces will still be raw when the thin ones are done.
- Don’t skip the cornstarch. It thickens the sauce as it bakes, so you get a glossy, sticky glaze instead of a loose puddle at the bottom of the pan.
- Spread everything in a single layer. Crowding the pan steams the vegetables instead of roasting them. If your pan looks packed, use two.
- Use baby carrots as-is. They’re already the right size and saves chopping time. That said, I am a big fan of using up what is in the fridge! If you use full-size carrots, cut them into coins about 1/4 inch thick so they cook in 20 minutes.
- Swap the veggies. Snap peas, zucchini, or asparagus all work. Just keep the pieces around 1 inch so they roast evenly with the chicken.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375F degree oven for 10 minutes. The microwave works but the chicken won’t be as crisp.
- Make it spicier. Add 1/2 tsp red pepper flakes to the sauce before tossing, or drizzle sriracha over the final results.
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Sheet Pan Honey Garlic Chicken and Veggies
Ingredients
- 1 t garlic powder
- 1 t paprika
- 1 t black pepper
- 3 T minced garlic
- 1 T cornstarch
- 1/3 c honey
- 1/3 c soy sauce
- 1 1/2 lb boneless, skinless chicken breasts cut into 1 inch slices
- 2 c broccoli florets
- 2 c baby carrots
- 1 yellow bell pepper cut into 1 inch pieces
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper for easier cleanup.
- In a small bowl, whisk together the garlic powder, paprika, black pepper, minced garlic, cornstarch, honey, and soy sauce until smooth.
- Cut the broccoli into 1 to 2 inch florets and the bell pepper into 1 inch pieces.
- Cut the chicken breasts into 1 inch slices.
- Add the chicken and vegetables to a large bowl. Pour the sauce over everything and toss to coat evenly. Arrange in a single layer on the baking sheet. Drizzle any remaining sauce over the top.
- Bake for about 20 minutes, or until the chicken is cooked through and the carrots are fork-tender.
- Serve over rice or a vegetable side like our Loaded Mashed Potatoes. (See first paragraph for a link to that recipe.)
Nutrition
The bottom line
Sheet pan honey garlic chicken and veggies is the kind of weeknight dinner that earns a permanent spot in the rotation. The honey garlic sauce does all the heavy lifting, turning simple chicken breasts, broccoli, carrots, and bell pepper into something that tastes like it took real effort. One pan, 35 minutes from counter to table, and the leftovers reheat well for lunch the next day. This easy sheet pan chicken dinner works for meal prep, busy weeknights, or any time you want a healthy one pan meal without standing over a stove.
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