An easy weeknight dinner bursting with sweet and savory flavor—and all made on one pan!
When the week gets busy and dinner needs to come together fast, sheet pan meals are my go-to. This Sheet Pan Honey Garlic Chicken and Veggies is one of my absolute favorites. It’s quick to prep, easy to clean up, and full of flavor thanks to the sticky-sweet honey garlic sauce. The tender chicken and sweet veggies are always a hit especially when I serve it over rice to soak up every last drop of that delicious glaze.
Whether it’s a school night or you just don’t want to spend hours in the kitchen, this dinner has your back.
Here’s what goes into this simple, flavorful recipe:
Boneless, skinless chicken breasts or thighs – cut into bite-sized pieces
Yellow onion
Baby Carrots
Bell pepper – any color!
Broccoli Florets
Olive oil, salt, and pepper – for the veggie roast
Corn Starch
Soy sauce
Minced garlic
Optional: red pepper flakes or sesame seeds for a little kick or garnish
Step 1: Preheat the oven to 375°F and line a large sheet pan with parchment paper or foil for easy cleanup.
Step 2: Prep your chicken and veggies. Cut everything into similar-sized pieces so they cook evenly.
Step 3: Make the honey garlic sauce. In a small bowl, whisk together corn starch, soy sauce, honey and minced garlic. (You can make extra for drizzling later!)
Step 4: Assemble. Spread the chicken and veggies on the pan in a single layer. Drizzle the honey garlic sauce over the chicken.
Step 5: Bake. Roast for about 15 minutes, then stir chicken and veggies. Cook another 10-15 minutes until chicken is cooked through and veggies are tender.
Step 6: Serve and enjoy! Great with rice, noodles, or on its own!
Swap the veggies: Try zucchini, snap peas, cauliflower, or sweet potatoes.
Add crunch: Sprinkle on sesame seeds or chopped peanuts before serving.
Meal prep it: Double the batch and enjoy leftovers for lunch.
Serve over rice, quinoa, or noodles—or wrap it all up in a tortilla for a fun twist!
A quick and easy weeknight dinner! This Sheet Pan Honey Garlic Chicken and Veggies recipe is full of sweet, savory flavor and made all on one pan—perfect for busy families.
1 1/2 lbs Chicken Breast or Thighs
1 Onion Chopped
Baby Carrots, 12 oz bag
Broccoli Florets (or one head of broccoli)
2 Cups Bell Peppers Chopped (red, yellow, green)
Big pinch of salt and pepper
2 Tablespoons Cornstarch
1/2 Cup Soy Sauce
1/4 Cup Honey
1 Tablespoon Minced Garlic
1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
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