Sheet Pan Honey Garlic Chicken and Veggies for Busy Weeknights
Some nights, you just want dinner to be simple without giving up on flavor. This Sheet Pan Honey Garlic Chicken and Veggies recipe checks every box. Tender chicken, broccoli, carrots, and bell peppers roast together in a sticky honey garlic sauce that’s sweet, savory, and packed with flavor. It’s a one-pan meal that’s perfect for busy weeknights and makes cleanup a breeze.
If you love easy sheet pan dinners, be sure to try these Sheet Pan Chicken Fajitas for another quick and flavorful meal.
How to Make Sheet Pan Honey Garlic Chicken and Veggies
Here are the ingredients you need to make this Honey Garlic Chicken and Veggies Sheet Pan dinner recipe, plus step by step instructions for how to make it.
Ingredients
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp black pepper
- 3 tbsp minced garlic
- 1 tbsp corn starch
- 1/3 cup honey
- 1/3 cup soy sauce
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1 inch slices
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 yellow bell pepper, cut into 1 inch pieces
Step by Step Instructions
1. Preheat the oven to 425°F. If you’d like faster cleanup, line a large sheet pan with parchment paper.
2. In a small bowl, whisk together the garlic powder, paprika, black pepper, minced garlic, cornstarch, honey, and soy sauce until the sauce is smooth and well combined.
3. Cut the broccoli into bite-sized florets and chop the yellow bell pepper into 1-inch pieces so the vegetables cook evenly.
4. Cut the chicken breasts into 1-inch strips or bite-sized pieces.
5. Add the chicken, broccoli, carrots, and bell pepper to a large mixing bowl. Pour the honey garlic sauce over the top and toss until everything is evenly coated.
6. Spread the chicken and veggies on the prepared sheet pan, then spoon any remaining sauce over the top.
7. Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the carrots are fork-tender.
8. Serve over steamed rice or noodles.
When you need a dinner that’s satisfying and made with everyday ingredients, this recipe is hard to beat. The honey garlic sauce ties everything together, and the oven does most of the work. Serve it with rice or noodles, or enjoy it just as it is for a meal you’ll want to make again.
More Sheet Pan Meals
- Sheet Pan Chicken Kabobs
- Sheet Pan Beef Tater Tot Nachos
- Sheet Pan Chicken Nachos
- Sheet Pan Tex Mex Quesadillas
- Sheet Pan Italian Chicken and Veggies
- Sheet Pan Pork Tenderloin with Potatoes
- Sheet Pan Pineapple Chicken
- Sheet Pan Chicken Stir Fry
Sheet Pan Honey Garlic Chicken and Veggies
Ingredients
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp black pepper
- 3 tbsp minced garlic
- 1 tbsp corn starch
- 1/3 cup honey
- 1/3 cup soy sauce
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1 inch slices
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 yellow bell pepper, cut into 1 inch pieces
Instructions
- Preheat the oven to 425°F. If you’d like faster cleanup, line a large sheet pan with parchment paper.
- In a small bowl, whisk together the garlic powder, paprika, black pepper, minced garlic, cornstarch, honey, and soy sauce until the sauce is smooth and well combined.
- Cut the broccoli into 1-2 inch bite-sized florets and chop the yellow bell pepper into 1-inch pieces so the vegetables cook evenly.
- Cut the chicken breasts into 1 inch strips or bite-sized pieces.
- Add the chicken, broccoli, carrots, and bell pepper to a large mixing bowl. Pour the honey garlic sauce over the top and toss until everything is evenly coated.
- Spread the chicken and veggies on the prepared sheet pan, then spoon any remaining sauce over the top.
- Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the carrots are fork-tender.
- Serve over steamed rice or noodles.
