I like sweet chicken dishes, but sometimes they feel too sugary or flat. Sheet-Pan Honey Garlic Chicken is one of those recipes I always return to when I want something comforting, flavorful, and stress-free. It’s sweet, savory, sticky, and gently garlicky, all without being too heavy.  In this recipe, the sweetness from the honey is balanced with soy sauce and garlic, and that makes the flavor deeper and more satisfying. I also like that it’s baked in the oven, and that keeps it lighter while still feeling comforting and filling.

I have busy days where I don’t want to stand at the stove, so I use my oven and a single sheet pan. I use simple pantry ingredients like honey, garlic, and soy sauce because they are reliable and easy to find. I always line my pan with parchment paper to save time on cleanup and make cooking feel easier.

You can serve this chicken with steamed rice, some roasted vegetables, also with mashed potatoes or noodles. It pairs well with fresh salads, sautéed greens, or even simple bread. The extra sauce makes everything taste better.

It’s Perfect For:

• Busy weeknights – Easy steps and quick cleanup
• Family dinners – Friendly flavors everyone enjoys
• Meal prep days – Tastes even better the next day
• Casual gatherings – Simple but impressive
• Comfort food cravings – Warm, sweet, and satisfying

Ingredients

• 1½ lbs chicken thighs or chicken breasts (boneless or bone-in)
• 1/4 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar or rice vinegar
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon cornstarch (optional, for thicker sauce)
• 1 cup broccoli florets (optional side)
• 1 cup baby carrots or sliced bell peppers (optional side)
• Fresh parsley or green onions, for garnish

Kitchen Equipment You’ll Need

• Large sheet pan
• Parchment paper or foil
• Mixing bowl
• Whisk or spoon
• Measuring cups and spoons
• Tongs or spatula
• Knife and cutting board

How to Make Sheet-Pan Honey Garlic Chicken

Step 1

Preheat and prepare the pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup. Lightly grease the surface to prevent sticking and help the chicken brown evenly.

Step 2

Make the honey garlic sauce: In a medium bowl, whisk together the honey, soy sauce, olive oil, vinegar, minced garlic, smoked paprika, black pepper, and salt. Stir until the honey fully dissolves and the sauce looks smooth and glossy.
If you prefer a thicker sauce, whisk the cornstarch with one tablespoon of water and set aside for later.

Step 3

Prepare the chicken: Pat the chicken dry with paper towels. This helps the chicken roast instead of steam. Place the chicken pieces directly onto the prepared sheet pan, spacing them slightly apart so heat can circulate evenly.

Step 4

Add the vegetables (optional): Arrange broccoli, carrots, or bell peppers around the chicken. Drizzle them lightly with olive oil and sprinkle with a pinch of salt and pepper for extra flavor.

Step 5

Coat everything evenly: Pour the honey garlic sauce over the chicken, turning each piece to make sure it’s well coated. Use a spoon or brush to spread the sauce evenly over the vegetables as well.

Step 6

Bake the chicken: Place the sheet pan in the oven and bake for 20 minutes. Remove the pan, flip the chicken pieces, and spoon some sauce from the pan back over the top. This helps build flavor and creates a sticky glaze.

Step 7

Thicken the sauce (optional): If using cornstarch, stir it into the pan juices at this point and gently mix it around the chicken. Return the pan to the oven.

Step 8

Finish baking: Bake for another 15–20 minutes, or until the chicken is fully cooked, caramelized on the edges, and reaches an internal temperature of 165°F (74°C). The sauce should be thick, glossy, and lightly sticky.

Step 9

Rest and garnish: Remove the sheet pan from the oven and let the chicken rest for 5 minutes. Sprinkle with chopped parsley or green onions for freshness and color.

Helpful Tips for Sheet-Pan Honey Garlic Chicken

• Dry the chicken first
  Patting the chicken dry helps it roast properly.
  This improves color and texture.
  It also helps the sauce cling better.
• Do not overcrowd the pan
  Leave space between each piece of chicken.
  Air circulation helps even cooking.
  Crowding causes steaming instead of roasting.
• Flip halfway through cooking
  Turning the chicken helps both sides cook evenly.
  It also spreads the sauce more evenly.
  This improves flavor and appearance.
• Use fresh garlic when possible
  Fresh garlic gives stronger flavor.
  It smells and tastes better once baked.
  Garlic is the heart of this recipe.
• Always line the sheet pan
  Parchment or foil saves time cleaning.
  It prevents sticking and burning.
  Cooking feels more enjoyable this way.
• Watch the sauce near the end
  Honey can darken quickly.
  Check during the final minutes.
  Lower heat if it looks too dark.
• Let the chicken rest before serving
  Resting keeps the chicken juicy.
  The sauce thickens slightly as it cools.
  This makes serving cleaner and easier.

Optional Ingredients

• Red pepper flakes for gentle heat
• Fresh ginger for warmth
• Lemon juice for brightness
• Sesame oil for a nutty note
• Broccoli or green beans
• Bell peppers or carrots

How to Serve Sheet-Pan Honey Garlic Chicken

I like to serve Sheet-Pan Honey Garlic Chicken straight from the oven while the sauce is still warm and shiny. I usually arrange the chicken on a large plate and spoon the extra honey garlic sauce over the top. This keeps the chicken moist and makes the dish look inviting.

I often serve it with rice because the sauce soaks into the grains beautifully. On lighter days, I pair it with roasted vegetables or a fresh green salad. The sweet and savory flavors work well with simple sides.

I also enjoy serving this recipe family-style at the table. Everyone can take what they like and add extra sauce if they want. It feels cozy, relaxed, and perfect for sharing on quiet evenings at home.

Is Sheet-Pan Honey Garlic Chicken Healthy?

Sheet-Pan Honey Garlic Chicken can be a healthy choice when eaten in balance. The chicken is baked instead of fried, which lowers the fat content, and it provides protein that helps you feel full.

The honey adds sweetness, but it’s balanced with savory ingredients and used in moderation. When served with vegetables and whole grains, this dish fits nicely into a balanced lifestyle.

Variations and Substitutions

• Chicken breasts instead of thighs
  Use breasts for a leaner option.
  Watch the cooking time carefully.
  They cook faster and can dry out.
• Low-sodium soy sauce
  Reduces salt without losing flavor.
  Great for sensitive diets.
  Still tastes rich and savory.
• Spicy honey garlic chicken
  Add chili flakes or hot sauce.
  Start with a small amount.
  Adjust heat to your taste.
• Honey substitute
  Maple syrup or agave works well.
  Flavor changes slightly.
  Texture stays similar.
• Vegetarian version
  Use tofu or cauliflower instead.
  Adjust baking time.
  The sauce still shines.
• Ginger sesame twist
  Add ginger and sesame oil.
  Top with sesame seeds.
  Very aromatic and warm.
• Citrus honey garlic
  Add lemon or orange zest.
  Brightens the whole dish.
  Feels lighter and fresh.
• Extra caramelized finish
  Broil for 2–3 minutes at the end.
  Watch closely to prevent burning.
  Adds beautiful color.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to three days. Let the chicken cool before storing it. Keeping the sauce with the chicken prevents it from drying out.

To reheat, warm gently in the oven or on the stove. Add a small splash of water if the sauce is thick. Avoid high heat to keep the chicken tender.

Frequently Asked Questions About Sheet-Pan Honey Garlic Chicken

Can I prepare Sheet-Pan Honey Garlic Chicken ahead of time?
Yes, you can mix the sauce and marinate early.
Keep it covered in the fridge.
Bake fresh for best texture.

Can I use frozen chicken?
Thaw completely before cooking.
Frozen chicken releases too much liquid.
That can thin the sauce.

What vegetables cook best on the pan?
Broccoli, carrots, and bell peppers work well.
Cut them evenly.
Hard vegetables may need extra time.

How do I know the chicken is cooked?
It should reach 165°F inside.
Juices should run clear.
Outside will look golden.

Sheet-Pan Honey Garlic Chicken Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Sheet-Pan Honey Garlic Chicken is a recipe that makes me feel calm and confident in the kitchen. It’s simple, warm, and reliable, yet still feels special on the plate.

Ingredients

• 1½ lbs chicken thighs or chicken breasts (boneless or bone-in)

• 1/4 cup honey

• 3 tablespoons soy sauce

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar or rice vinegar

• 4 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon salt

• 1 teaspoon cornstarch (optional, for thicker sauce)

• 1 cup broccoli florets (optional side)

• 1 cup baby carrots or sliced bell peppers (optional side)

• Fresh parsley or green onions, for garnish

Directions

• Preheat and prepare the pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup. Lightly grease the surface to prevent sticking and help the chicken brown evenly.
• Make the honey garlic sauce: In a medium bowl, whisk together the honey, soy sauce, olive oil, vinegar, minced garlic, smoked paprika, black pepper, and salt. Stir until the honey fully dissolves and the sauce looks smooth and glossy.
• If you prefer a thicker sauce, whisk the cornstarch with one tablespoon of water and set aside for later.
• Prepare the chicken: Pat the chicken dry with paper towels. This helps the chicken roast instead of steam. Place the chicken pieces directly onto the prepared sheet pan, spacing them slightly apart so heat can circulate evenly.
• Add the vegetables (optional): Arrange broccoli, carrots, or bell peppers around the chicken. Drizzle them lightly with olive oil and sprinkle with a pinch of salt and pepper for extra flavor.
• Coat everything evenly: Pour the honey garlic sauce over the chicken, turning each piece to make sure it’s well coated. Use a spoon or brush to spread the sauce evenly over the vegetables as well.
• Bake the chicken: Place the sheet pan in the oven and bake for 20 minutes. Remove the pan, flip the chicken pieces, and spoon some sauce from the pan back over the top. This helps build flavor and creates a sticky glaze.
• Thicken the sauce (optional): If using cornstarch, stir it into the pan juices at this point and gently mix it around the chicken. Return the pan to the oven.
• Finish baking: Bake for another 15–20 minutes, or until the chicken is fully cooked, caramelized on the edges, and reaches an internal temperature of 165°F (74°C). The sauce should be thick, glossy, and lightly sticky.
• Rest and garnish: Remove the sheet pan from the oven and let the chicken rest for 5 minutes. Sprinkle with chopped parsley or green onions for freshness and color.