One-Pan Honey Garlic Chicken and Veggies is the kind of weeknight dinner that earns a permanent spot in your rotation. Tender chicken, colorful vegetables, and a sweet sticky glaze all baked together on a single pan. I first made this on a hectic Tuesday evening, and my family scraped the pan clean.
This one-pan honey garlic chicken and veggies recipe is everything a busy home cook needs. The sauce is rich, garlicky, and just sweet enough to make the whole kitchen smell incredible. Best of all, dinner is on the table in under 45 minutes with barely any cleanup.
Ingredients for One-Pan Honey Garlic Chicken and Veggies
I always keep these pantry staples on hand because this dish comes together with almost no effort. The honey garlic sauce is the heart of this recipe, and once you taste it, you will want to put it on everything.
- 2 lbs chicken tenders I recommend tenders over breasts here; they cook faster and stay juicy
- 8 oz baby carrots (sliced in half lengthwise) My preference is baby carrots for their natural sweetness
- 4 cups broccoli florets (halved)
- 2 cups snow peas
- 1 tsp sesame seeds (optional, for garnish)
Honey Garlic Sauce:
- 1/2 cup packed brown sugar
- 4 tsp minced garlic In my experience, fresh minced garlic gives the sauce a much bolder depth
- 1 tsp fresh grated ginger
- 1/2 tsp onion powder
- 1/4 cup light soy sauce
- 4 tbsp honey
- 1 1/2 cups water (for sauce base)
- 1/2 cup water (for cornstarch slurry)
- 3 tbsp cornstarch I usually whisk this into cold water first to avoid any lumps
Step-by-Step Instructions
In my experience, making the sauce before anything else is the smartest move. It gives the sauce time to thicken properly and keeps the whole process smooth and stress-free.
Step 1: In a medium saucepan, whisk together the brown sugar, minced garlic, grated ginger, onion powder, soy sauce, honey, and 1 1/2 cups of water. Bring to a boil over medium-high heat, whisking often so nothing sticks to the bottom.
Step 2: In a small bowl, whisk the cornstarch into the remaining 1/2 cup cold water until fully dissolved. Slowly pour the cornstarch mixture into the boiling sauce while whisking continuously. This prevents lumps from forming.
Step 3: Reduce heat and simmer for about 10 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon. Remove from heat and set aside.
Step 4: Preheat your oven to 425 degrees F. Line a large sheet pan with parchment paper or foil for easy cleanup.
Step 5: Arrange the chicken tenders in a single layer on the sheet pan. Place the carrots, broccoli florets, and snow peas around the chicken. Do not worry about crowding since the vegetables shrink significantly as they roast.
Step 6: Pour 3/4 to 1 cup of the honey garlic sauce over everything. Use tongs to gently toss until the chicken and vegetables are evenly coated.
Step 7: Bake for 15 minutes or until the chicken reaches an internal temperature of 165 degrees F. Pull the pan out, brush or drizzle additional sauce over everything, sprinkle with sesame seeds if using, and serve right away.
What to Serve with One-Pan Honey Garlic Chicken and Veggies
The sticky, savory-sweet sauce on this dish pairs best with sides that soak up every drop. Here are some of the best options for a complete, satisfying meal.
Steamed White or Brown Rice: This is the classic go-to. Fluffy rice absorbs the honey garlic sauce beautifully and balances the bold flavors without competing with them.
Crispy Garlic Chicken Fried Rice: Take it a step further and serve this with our high-protein crispy garlic chicken fried rice for a fully Asian-inspired spread that feels like a restaurant night at home.
Chicken and Broccoli Bowls: If you love the broccoli in this dish, our grilled chicken and broccoli bowls with creamy garlic sauce make a perfect companion meal for meal prep days.
Cowboy Butter Bowtie Pasta with Broccoli: For a heartier dinner, serve alongside our cowboy butter lemon bowtie chicken with broccoli for a flavor-packed family feast.
Cauliflower Rice: A great low-carb swap that keeps things light while still soaking up the sauce. Our buffalo chicken cauliflower casserole fans especially love this pairing.
Lo Mein or Rice Noodles: The Asian-inspired sauce works wonderfully tossed with soft noodles. Try it with a side of pad see ew Thai stir-fried noodles for a full Asian-inspired dinner spread.
Simple Green Salad: A crisp salad with a light vinaigrette cuts through the richness of the glaze perfectly. Our big quick chicken salad works beautifully on the side.
Storage and Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce actually deepens in flavor overnight, making this one of those rare dishes that tastes just as good reheated the next day.
To reheat, warm everything in a skillet over medium heat with a small splash of water or chicken broth to loosen the sauce. I recommend skipping the microwave when possible since it can make the chicken tough and the vegetables soggy.
Pro tip: Make the honey garlic sauce up to one week ahead and keep it refrigerated. You can also chop your vegetables two days in advance to make this an even faster weeknight meal. If you enjoy this style of saucy baked chicken, you will also love our sticky baked chicken thighs and our baked honey mustard chicken for more easy sheet pan inspiration.
Frequently Asked Questions
Yes. Cut chicken breasts into 1-inch thick strips or cubes so they cook through in the same 15-minute bake time. Using a thermometer to confirm 165 degrees F is the safest way to check doneness.
For sure. Bell peppers, snap peas, zucchini, and green beans all work well. If you use a firmer vegetable like sweet potato or potato, slice them thin so they cook through in time. If you love roasted veggie meals, check out our high-protein sheet pan veggie bake for more ideas.
Yes. Simply swap the soy sauce for tamari or a certified gluten-free soy sauce. Everything else in the recipe is naturally gluten-free.
One-Pan Honey Garlic Chicken and Veggies
Ingredients
Equipment
Method
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In a medium saucepan, whisk together the brown sugar, minced garlic, grated ginger, onion powder, soy sauce, honey, and 1 1/2 cups of water. Bring to a boil over medium-high heat, whisking often.
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In a small bowl, whisk the cornstarch into the remaining 1/2 cup cold water until fully dissolved. Slowly pour into the boiling sauce while whisking continuously to prevent lumps.
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Reduce heat and simmer for about 10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside.
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Preheat your oven to 425 degrees F. Line a large sheet pan with parchment paper or foil.
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Arrange the chicken tenders on the sheet pan. Place the carrots, broccoli, and snow peas around the chicken. Crowding is fine as the vegetables shrink as they roast.
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Pour 3/4 to 1 cup of the honey garlic sauce over everything. Use tongs to gently toss until the chicken and vegetables are evenly coated.
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Bake for 15 minutes or until the chicken reaches an internal temperature of 165 degrees F.
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Brush or drizzle additional honey garlic sauce over the chicken and veggies. Sprinkle with sesame seeds if desired and serve immediately.
