One-Pan Honey Garlic Chicken and Veggies
One-Pan Honey Garlic Chicken and Veggies is an easy chicken dinner recipe for busy weeknights. Broccoli, carrots, snow peas, and chicken are coated in a sweet honey garlic sauce and baked on a sheet pan for a one-pan chicken dinner you don’t want to miss!
Ingredients
- 2 pounds chicken tenders
- 8 ounces baby carrots sliced in half lengthwise
- 4 cups broccoli florets halved
- 2 cups snow peas
- 1 teaspoon sesame seeds optional
- 1 1/2 cups Honey Garlic Sauce (recipe below)
Honey Garlic Sauce
- 1/2 cup packed brown sugar
- 4 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon onion powder
- 1/4 cup soy sauce
- 4 tablespoons honey
- 2 cups water divided
- 3 tablespoons cornstarch
Instructions
- PREHEAT: the oven to 425°F. Line a large sheet pan with parchment paper or foil.
- ARRANGE: the chicken tenders on the sheet pan. Place the carrots, broccoli, and snow peas around the chicken. Crowding is fine because the vegetables shrink as they roast.
- COAT: with sauce. Pour ¾ to 1 cup Honey Garlic Sauce over the chicken and vegetables. Use tongs to lightly toss until everything is coated.
- BAKE: for 15 minutes or until the chicken is cooked through and reaches 165°F.
- BRUSH: or DRIZZLE more Honey Garlic Sauce over the chicken and veggies.
- SPRINKLE: with sesame seeds if desired. Serve immediately.
Honey Garlic Sauce
- HEAT: the sauce base. In a medium saucepan, whisk together ½ cup brown sugar, 4 teaspoons minced garlic, 1 teaspoon grated ginger, ½ teaspoon onion powder, ¼ cup soy sauce, 4 tablespoons honey, and 1 ½ cups water. Cook over medium high until it comes to a boil, whisking often.
- THICKEN: the sauce. In a small bowl, whisk 3 tablespoons cornstarch with the remaining ½ cup water. Slowly stream the cornstarch mixture into the saucepan while whisking.
- SIMMER: for about 10 minutes, until the sauce thickens enough to coat the back of a spoon.
- COOL: or USE immediately. Store cooled sauce in an airtight container in the refrigerator for up to 1 week.
Notes
Make Ahead: Prep the vegetables and sauce up to 2 days ahead.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Warm in a skillet over medium heat with a splash of water or stock to loosen the sauce.
Variation: Swap chicken tenders for thighs or breasts, adjusting bake time as needed.
Nutrition
Serving: 1 | Calories: 359cal | Carbohydrates: 44g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 777mg | Sugar: 34g | Fiber: 4g | Calcium: 90mg | Iron: 3mg