Sheet Pan Honey Garlic Chicken

Why You’ll Love This Recipe

• Everything cooks on one pan or baking dish for easy cleanup
• Sticky honey garlic sauce with serious takeout-style flavor
• Easy enough for busy weeknights but still feels like a fun dinner
• The sauce turns glossy, sweet, savory, and perfect for spooning over rice
• Great for meal prep since the leftovers reheat really well
• Simple ingredients but big flavor payoff
• Family friendly and easy to customize with different veggies or proteins

Need more sheet pan ideas? I’ve got you! I think you’ll also love my sheet pan sticky Asian pork chops, sheet pan Cajun chicken and sweet potato bowls, sheet pan BBQ chicken thighs, and sheet pan cashew chicken! 

What You’ll Need

This sheet pan dinner keeps things simple with bite-sized chicken, red bell pepper, green onions, and a quick homemade honey garlic sauce.

The sauce comes together with soy sauce, honey, garlic, rice vinegar, and a little hoisin sauce for that sticky sweet savory flavor that tastes like takeout (but so much cheaper than ordering in!)

Everything bakes together on one pan before getting tossed in the glossy honey garlic glaze right at the end.

How To Make Sheet Pan Honey Garlic Chicken

Everything cooks on one sheet pan or baking dish, which keeps cleanup easy and makes this a great weeknight dinner option.

The chicken gets baked first until lightly golden before the peppers and green onions are added to the pan. While everything finishes cooking, the sticky honey garlic sauce gets whisked together on the side.

At the end, the sauce gets poured right over the hot chicken and vegetables and tossed until everything is coated in the glossy sweet savory glaze.

Recipe Notes & Tips

• Tossing the chicken with a little cornstarch before baking helps create slightly crispier edges that hold onto the sauce really well.
• If you’re serving this with rice or noodles, doubling the sauce is definitely worth it.
• Try not to overcook the bell peppers so they keep a little texture and don’t turn too soft.
• Cutting the chicken into evenly sized pieces helps everything cook more evenly on the sheet pan.
• For extra caramelized flavor, broil the chicken for the final couple of minutes before adding the sauce.
• Fresh garlic makes a big difference in the flavor of the sauce.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

This chicken also freezes well for up to 2 months, although the sauce may thicken a little more once thawed.

For reheating, warm everything gently in a skillet over medium heat or in the microwave. If the sauce feels too thick, just add a small splash of water to loosen it back up.

Swaps & Variations

Pork tenderloin or thin strips of beef work well instead of chicken if you want to switch up the protein.

You can swap the red bell pepper for yellow or green peppers, or use broccoli, snap peas, or carrots for a different veggie mix.

Maple syrup can be used instead of honey for a slightly different sweetness.

For extra heat, add sriracha, chili garlic sauce, or crushed red pepper flakes to the sauce.

Chicken thighs can also be used instead of chicken breast for a juicier version.

Serving Ideas

This honey garlic chicken is really good served over steamed rice, noodles, or fried rice with extra sauce spooned over the top.

For a lighter option, serve it with cauliflower rice.

It also works really well for meal prep since the chicken reheats nicely throughout the week. Portion it into containers with rice and veggies for easy lunches or quick dinners!

Sheet Pan Honey Garlic Chicken

An easy one-pan dinner with big flavor and minimal cleanup! This sheet pan honey garlic chicken serves up serious takeaway energy and is great for busy nights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 1 lb boneless skinless chicken breast or thighs cut into bite-sized chunks
• 1 tbsp vegetable oil
• Salt and pepper to taste
• 1 red bell pepper thinly sliced
• 3 green onions chopped (white and green parts separated)
• 4 garlic cloves minced
• ¼ cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp cornstarch mixed with 2 tsp water for thickening
• Sesame seeds for garnish (optional)

Instructions

 

• Preheat the oven to 400°F. Line a sheet pan with parchment paper or lightly grease a baking dish.
• Add the chicken pieces to a bowl. Drizzle with oil, season with salt and pepper, and toss to coat.
• Spread the chicken out evenly on the sheet pan or baking dish and bake for 10 minutes.
• Remove the pan from the oven and add the sliced bell pepper and the white parts of the green onions. Toss everything together and return to the oven for another 8–10 minutes, until the chicken is fully cooked.
• While the chicken finishes cooking, whisk together the garlic, soy sauce, honey, rice vinegar, hoisin sauce, and cornstarch slurry in a bowl.
• Pour the sauce over the hot chicken and peppers and toss until everything is coated in the sticky honey garlic glaze.
• Top with the green onion tops and sesame seeds if using, then serve warm with rice or noodles.

If you’ve tried this recipe, I’d appreciate it so much if you could leave a review and rating!