One-Pan Honey Garlic Chicken and Veggies

One-Pan Honey Garlic Chicken and Veggies is an easy chicken dinner recipe for busy weeknights. Broccoli, carrots, snow peas, and chicken are coated in a sweet honey garlic sauce and baked on a sheet pan for a one-pan chicken dinner you don’t want to miss!

 

I make a lot of chicken dinner recipes for my family and this easy One-Pan Honey Garlic Chicken and Veggies is one of our favorites.

Honey garlic sauce coats the veggies and chicken and as it bakes the sauce caramelizes into this sticky, sweet, glaze that is absolutely amazing.

Personally, my favorite part is that chicken and vegetables for this One-Pan Honey Garlic Chicken and Veggies are baked together on a sheet pan.

That means less dishes for me to wash at the end of the night!

Hi, I’m Melinda from Home. Made. Interest. and I’m back to share with you an easy chicken dinner recipe that will make getting dinner on the table easy, and delicious!

How To Make Honey Garlic Chicken

Let’s talk about the veggie part of this one-pan recipe. Carrots and broccoli are perfect both firm vegetables that can stand up to roasting in a hot oven.

I used baby carrots to go with my honey garlic chicken because they are just a little sweeter.

I sliced them in half lengthwise so they would cook through within the 15 minutes it takes the chicken to bake.

The honey garlic sauce has soy sauce and ginger root in it giving it a bit of Asian flavor so I also added snow peas to the mix.

One-pan chicken dinner recipes should be easy and quick so I like to use chicken tenders rather than chicken breasts or thighs.

Chicken tenders are thin so they cook quickly in the oven and this One-Pan Honey Garlic Chicken and Veggies only takes 15 minutes in the oven!

If you’re looking for my easy one-pan dinners make sure you try our Sheet Pan Chicken Fajitas and Sheet Pan Lemon Chicken and Asparagus.

Helpful Tips to make One-Pan Honey Garlic Chicken and Veggies:

• Make your honey garlic sauce ahead of time. The sauce has to be cooked in a saucepan until it thickens up a bit. If you make it ahead of time you can keep it in your refrigerator and just warm it up slightly before adding it to your chicken and veggies. 
• Line your baking sheet! You can simple grease it if you like but if you line the baking sheet with parchment paper it makes clean-up so much faster!
• If you don’t want to use chicken tenders you can substitute chicken breasts, just cut your chicken breast into 1-inch thick strips, or cubes, so it cooks more quickly.
• I used some of my favorite veggies but you can use anything you like. Just remember the firmer the vegetable the longer it takes to cook in the oven so you will want to cut those veggies into thinner pieces so they will cook through in 15 minutes.

What you will need to make One-Pan Honey Garlic Chicken and Veggies:

• Sheet Pan – Behind every one-pan meal is a good sheet pan. This the one I use!
• Parchment paper – Line your sheet pan with parchment paper and save yourself some time on clean-up!
• Zester – This is my favorite tool for grating ginger root.

Enjoy!

With love from our simple kitchen to yours.

Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite one-pot recipes:

One-Pot Cheesy Italian Pasta and Chicken  

30-Minute Chicken and Dumplings

One Pot Cheesy Pasta and Sausage

One-Skillet Chicken Pot Pie 

Bacon Beer Cheese Soup with Chicken 

One-Pot Mexican Rice Casserole  

One-Pan Honey Garlic Chicken and Veggies

Donna Elick

One-Pan Honey Garlic Chicken and Veggies is an easy chicken dinner recipe for busy weeknights. Broccoli, carrots, snow peas, and chicken are coated in a sweet honey garlic sauce and baked on a sheet pan for a one-pan chicken dinner you don’t want to miss!

5 stars from 5 reviews

Cook ModePrevent your screen from going dark

Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main

Cuisine Asian

Method Oven

Servings 4

Ingredients

 

1x2x3x

• ▢ 2 pounds chicken tenders
• ▢ 8 ounces baby carrots, sliced in half lengthwise
• ▢ 4 cups broccoli florets, sliced in half
• ▢ 2 cups snow peas
• ▢ 1 teaspoon sesame seeds, optional
• ▢ 1 1/2 cups Honey Garlic Sauce, recipe to follow

Honey Garlic Sauce

• ▢ 1/2 cup brown sugar, packed
• ▢ 4 teaspoons garlic minced
• ▢ 1 teaspoon fresh ginger, grated
• ▢ 1/2 teaspoon onion powder
• ▢ 1/4 cup soy sauce
• ▢ 4 tablespoons honey
• ▢ 2 cups water, set aside 1/2 cup for cornstarch mixture
• ▢ 3 tablespoon cornstarch

Instructions

 

• Preheat oven to 425 degrees F.
• Place the chicken tenders on a lined baking sheet and place the vegetables around them. Make sure to crowd the vegetables on the pan as they will shrink as they cook.
• Pour 3/4 – 1 cup of the honey garlic sauce over the sheet pan using tongs to lightly toss the ingredients in the sauce until they are coated.
• Place the pan in the oven and bake for 15 minutes or until the chicken is cooked through.
• Once it has finished baking remove the pan from the oven and add a bit more honey garlic sauce to the chicken and vegetables.
• Sprinkle with sesame seeds. (optional)
• Serve immediately.
• Honey Garlic Sauce
• In a medium saucepan combine brown sugar, garlic, ginger, onion powder, soy sauce, honey, and 1 1/2 cups of water. Cook over medium high heat until it comes to a boil, whisking constantly.
• In a small bowl combine cornstarch and the remaining 1/2 cup of water. Whisk them together and then slowly pour the cornstarch mixture into the sauce whisking constantly.
• Continue to cook for about 10 minutes or until sauce thickens to a point where it will coat the back of a spoon.
• Remove from heat and use immediately or let cool and then store in an airtight container in the refrigerator for up to 1 week.

Donna’s Notes

The amount of vegetables needed will vary depending on the size of your baking sheet. Vegetables shrink as they bake so make sure to pack your veggies onto the sheet pan (in a single layer) to make sure you have enough.

Nutrition

Serving: 1 | Calories: 538cal | Carbohydrates: 66g | Protein: 54g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1165mg | Sugar: 50g | Fiber: 6g | Calcium: 135mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.