These One Pan Honey Garlic Chicken Thighs combine sweet and savory ingredients for the perfect symphony of flavors. With tender chicken and high quality results, this elegant dish is easy to make in the comfort of your own kitchen.
Thanks to included veggies, this is a great all-in-one healthy dish that's perfect for an easy dinner. You'll love the honey garlic sauce paired with protein and your choice of vegetables!
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💚 About This Recipe
Sometimes on busy nights, I need an easy recipe that combines everything I need for a filling and healthy meal in one easy process. This dish combines garlic honey chicken thighs with roasted vegetables for a super tasty and quick dinner!
With a homemade sweet honey garlic sauce, tender juicy chicken thighs, and your choice of veggies, this recipe comes together all on one sheet pan for a super convenient meal any night of the week.
Just like my One Skillet Smothered Chicken Thighs, this is a low-prep dish that's great next time you need something quick with easy cleanup!
Love the honey-garlic combo? Check out these Honey Garlic Wings, perfect for an appetizer or for a main dish!
Another flavorful chicken dish is this black pepper chicken, a restaurant-style Panda Express copycat recipe. Yum!
🧂 Ingredients Needed
- seasonings - a combination of garlic salt, black pepper, paprika, and red pepper flakes is the perfect way to give your chicken a flavor base.
- minced garlic - I like to use jarred garlic for more streamlined prep, but you could use fresh garlic cloves as well.
- honey - provides some natural sweetness that contrasts perfectly with the savory flavors. If your honey has been in your pantry for a while and is no longer pourable, you can still use it - just read these tips on how to decrystallize honey.
- soy sauce - adds a nice rich umami flavor to the chicken and veggies. I like to use low sodium, but regular soy sauce is also great.
- chicken - use chicken thighs or chicken breasts, whatever you prefer.
- fresh vegetables - I recommend broccoli, bell peppers, and carrots as a starting point.
🔪 Instructions
- In a small bowl, combine sauce ingredients (honey and soy sauce with garlic salt, black pepper, paprika, and red pepper flakes).
- Arrange chicken on a parchment paper lined baking sheet.
- Chop vegetables and scatter them among the chicken thighs.
- Pour about ⅔ of the honey garlic sauce over the chicken and veggies, then toss until coated. Bake for 15 minutes, then add the remaining sauce.
❔ FAQs
Absolutely! As long as you're sure to cook the chicken all the way through, it's perfectly safe to cook all of these ingredients on the same sheet pan.
Chicken breasts are considered white meat and tend to be milder in flavor and more tender in texture. Thigh meat is dark meat that comes from the leg of the chicken, which means it gets more use, and is therefore a bit more fatty with more connective tissue. This leads to a more flavorful result, but also takes a bit more time to cook.
It isn't terribly spicy, but the red pepper flakes will give it some heat. You can adjust the amount of red pepper flakes depending on the level of spiciness your family prefers.
💭 Expert Tips and Tricks
- Try to allow as much space on the baking sheet as possible. Overcrowding can result in uneven cooking.
- To be safe, check to ensure the internal temperature of the chicken reaches 165 degrees F.
- Serve this over white rice, cauliflower rice, quinoa, or pasta to add some starch and create an even more filling meal.
- If you substitute boneless skinless chicken breasts for chicken thighs, be aware that they'll cook a bit faster. Start checking at around 10 minutes.
- Any extra vegetable pieces from prepping this dish can easily be put to use with root-to-stem cooking, which makes weeknight cooking more efficient and budget-friendly.
📌 Honey garlic sticky chicken is coated in a delicious sauce with complex flavor! All baked on the same sheet pan, this is a super delicious recipe that's great for a quick and hearty meal on busy weeknights.
💡 Substitutions and Variations
- Add other seasonings and herbs to the sauce like thyme, rosemary, oregano, or onion powder.
- For some additional sweetness, add a bit of maple syrup or brown sugar. If you want things a little tangy, a splash of balsamic vinegar is also a great addition.
- Use some olive oil or vegetable oil to the sauce for an extra crispy result.
- Other vegetables that work well in this dish include onions, zucchini (or any kind of squash), fresh green beans, asparagus, cauliflower, and red potatoes.
- Garnish with sesame seeds, green onions, or a sprinkle of fresh chopped parsley.
🥫 Storage and Reheating
Transfer cooled leftovers to an airtight container and store in the fridge for 3 to 4 days. To reheat, place on a sheet and cover with some foil, and heat in a 350 degree oven. You could also microwave in a pinch, though the vegetables might end up a bit soggy.
You can also freeze sheet pan honey garlic chicken for up to 3 months or so. Allow the leftovers to thaw in the fridge before reheating from frozen.
🍴 What To Serve With This Dish
Though this is a perfect all-in-one meal, you could pair it with a side dish to turn it into a certified feast! Serve Mashed Potatoes and Parsnips or a tasty Cornbread Casserole on the side, or serve your chicken over top Slow Cooker Quinoa (or make Instant Pot Quinoa if you need a quick result!)
✔️ More One Pan Recipes You'll Love
- Sheet Pan Chicken Thighs - If you love sheet pan meals, try another take on this recipe with a light, lemony finish.
- One Pot Broccoli Mac and Cheese - Combine classic and comforting mac and cheese with healthy broccoli for a perfect dinner!
- One Pot Meatball Stroganoff - This delicious dish pairs tasty meatballs with noodles and a creamy, luscious sauce.
- Sheet Pan Steak Dinner - The Whole Cook has you covered if you're in the mood for steak but not in the mood for complicated prep and cleanup!
Garlic Honey Chicken Thighs
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📋 Recipe Card
Easy Sheet Pan Honey Garlic Chicken Thighs With Veggies
Ingredients
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 3 tablespoons minced garlic
- 1 teaspoon red pepper flakes
- ½ cup honey
- ¼ cup soy sauce
- 2 pounds boneless skinless chicken thighs
- 12 ounces broccoli florets, cut into bite-sized pieces
- 8 ounces carrot chips
- 1 red bell pepper, cut into small strips
Instructions
- Preheat the oven to 425 degrees F.
- In a small bowl, mix the garlic salt, pepper, paprika, garlic, red pepper flakes, honey, and soy sauce.1 teaspoon garlic salt, 1 teaspoon black pepper, 2 teaspoons paprika, 3 tablespoons minced garlic, 1 teaspoon red pepper flakes, ½ cup honey, ¼ cup soy sauce
- If desired, line the baking sheet with parchment paper or a silicone liner. Place the chicken on the sheet (if the pieces are large, cut them in half).2 pounds boneless skinless chicken thighs
- Scatter the veggies on the baking sheet in between the chicken pieces. Drizzle about ⅔ of the honey mixture over the chicken and vegetables. Toss to coat all the pieces as much as possible.12 ounces broccoli florets, cut into bite-sized pieces, 8 ounces carrot chips, 1 red bell pepper, cut into small strips
- Bake for about 15 minutes, or until the chicken reaches 165 degrees F on an instant-read thermometer.
- Once everything is cooked through, drizzle the remaining honey garlic sauce over the top to serve, or make it available on the side for dipping.
Notes
Prep Tips:
- Use a large baking sheet so the chicken and vegetables have plenty of room. Crowding can cause everything to steam instead of browning nicely.
- Cut the broccoli, peppers, and carrots into similarly sized pieces so they cook at the same rate.
Variations:
- Substitute boneless, skinless chicken breasts for the thighs. Keep an eye on the cooking time, since breasts can dry out more easily.
- Switch up the vegetables based on what you have available or what's in season. Green beans, zucchini, Brussels sprouts, or cauliflower would all work well.
- Add thyme or rosemary to the honey garlic sauce if desired.
- Add a splash of balsamic vinegar to the sauce for a little tanginess.
- Adjust the red pepper flakes to make the sauce more or less spicy.
Serving Suggestions:
- Serve the chicken and vegetables over cooked rice or quinoa to turn the sheet pan meal into a complete dinner.
- A simple side salad makes an easy addition if you want a little more freshness with the meal.
- For a lower-carb option, serve the chicken and vegetables on their own or over cauliflower rice.
- Cut the chicken into bite-sized pieces and serve everything in bowls for an easy meal-prep-style dinner.
Storage:
- Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days.
- For the best texture, store any extra sauce separately if you have some left.
- Reheat leftovers in the microwave for convenience or in the oven or air fryer to help the vegetables retain some of their roasted texture.
- You can also freeze the cooked chicken and vegetables in a freezer-safe container, although the vegetables may be softer after thawing.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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Happy cooking!
Lily says
Delicious! quick to put together, great flavor! will be in the rotation 🙂
Kristin King says
Yay! So glad you like this recipe. Thanks for coming back to let me know! 🙂
Dana Sandonato says
This is such a lovely recipe and I love that it's done on one pan!
Ali says
I loved the honey garlic flavoring on this chicken! Such an easy dinner recipe and the kids loved it!
Beth says
This is one delicious recipe! The family loved that sweet and zesty combo of the sauce, and both the chicken and the veggies came out perfectly.