This sheet pan chicken dinner is only 25 minutes from start to finish and is something everyone in your family will love. Quick cooking chicken tenders, vegetables and a perfect sauce combine in the best way on a single sheet pan. This is such a great way to make a well-rounded meal in a snap.
I love meals that are a one-stop shop, all in one dinner, and if they come together quickly, that is all the better. Sheet pan meals are perfect for that, and this delicious recipe is inspired by my honey garlic chicken thighs. I love the addition of vegetables and how fast it is done. This is a winner for sure.
How to Make Honey Garlic Chicken and Veggies
Below is just a brief overview of how this honey garlic chicken recipe comes together. Scroll to the recipe card at the bottom of the post for the full recipe, including all ingredients and their measurements.
Prepare your Ingredients
Season the chicken on both sides with salt and pepper. Then add it, along with the cut-up vegetables, to your sheet pan.
Make the Honey Garlic Sauce
This honey garlic sauce for chicken adds such great flavor. Whisk together the ingredients for the sauce in a glass measuring cup.
Pour the Sauce Over the Chicken and Veggies and Bake
Pour half of the sauce over the chicken and veggies and toss to combine. Bake for eight minutes.
Finish Baking
Add the rest of the garlic, honey sauce, and bake until the chicken is fully cooked. Enjoy with rice or cauliflower rice.
Storing and Reheating Leftovers
Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat and enjoy with fresh or reheated rice.
If you make this Sheet Pan Chicken and Vegetables recipe or any of my other recipes, be sure to leave a comment and let me know how you enjoyed it!
Sheet Pan Honey Garlic Chicken and Vegetables
Ingredients
Chicken and Vegetables
- 2 pounds chicken tenders pat dry
- 4 cups broccoli florets (282 grams)
- 3 medium carrots peeled and cut into 1/4 inch thick slices
- 2 cups sugar snap peas (200 grams)
- 1/2 medium red onion cut into slices
- salt and pepper
Honey Garlic Sauce
- 3/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 6 garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a 21 x 15 inch rimmed baking sheet with parchment paper.
- Season the chicken on both sides with salt and pepper. Then add the chicken and the vegetables to the sheet pan.2 pounds chicken tenders, 4 cups broccoli florets, 3 medium carrots, 2 cups sugar snap peas, salt and pepper, 1/2 medium red onion
- In a small bowl or measuring cup, whisk together the honey, soy sauce, cornstarch, rice vinegar, minced garlic, and crushed red pepper flakes to make the sauce.3/4 cup honey, 2 tablespoons soy sauce, 2 tablespoons cornstarch, 1 tablespoon rice vinegar, 6 garlic cloves, 1/4 teaspoon crushed red pepper flakes
- Pour half the honey garlic sauce over the chicken and vegetables, trying to coat everything evenly. Toss to combine.
- Bake for 8 minutes, then add the remaining sauce to the chicken and vegetables and continue cooking until the chicken registers 165 degrees Fahrenheit with an instant read thermometer, about 12 to 15 minutes total. Top with scallions and sesame seeds if you wish, serve over rice, and enjoy!
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