This Sheet Pan Honey Garlic Chicken Recipe is a lifesaver on busy weeknights! Grab some boneless skinless chicken thighs, whip up a simple homemade soy sauce glaze, and cook everything in the oven on a baking sheet for an effortless, hands-free meal that will be done in just 25 minutes with under 10 ingredients!
Like all of our favorite one pan dinner recipes, this post includes our favorite tools and hacks to make your food taste delicious with minimal effort and cleanup. Plus we've listed easy serving ideas, including rice and our favorite quick veggie side dishes.
When we published our Honey Mustard Sheet Pan Chicken Recipe, it was an instant success. Because what's not to like about fast, flavorful dinner recipes that require so little effort?
This sheet pan dinner is no different. After testing different sauces and cooking methods, this is my favorite way to get a quick Asian meal on the table that stays juicy and uses only a handful of dishes (which is a feat itself when making Asian food).
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Ingredients for honey garlic chicken
To make this recipe even faster, my top tip is to buy a bunch of chicken ahead of time (I go to Sam's Club and buy a tray or two), trim it all up, then freeze it in about 3lb increments. Then it's ready to thaw and cook when you are!
- Soy sauce: If you use regular, you probably won't need to add salt later. If you use less sodium, you will want to add salt to the sauce for flavor.
- Garlic: I often buy mine minced, but this is a great time to grate your own fresh garlic with a microplane for that authentic flavor.
- Honey: The recipe calls for regular, but you can use spicy honey to mix it up!
- Cornstarch: This will thicken the sauce significantly so that it actually sticks to the meat.
- White wine vinegar: You could substitute with rice wine vinegar or apple cider vinegar, but just know the flavor will be a little different.
- Onion powder: Easiest way to add extra flavor with no dicing.
- Kosher salt and pepper: Add these to taste as needed, being careful not to oversalt it.
- Boneless skinless chicken thighs: I find the easiest way to trim the excess fat off is with a pair of kitchen scissors.
Helpful kitchen tools
How to make sheet pan chicken with honey garlic sauce
Preheat the oven to 425 degrees Fahrenheit. There is no need to line your sheet pan with parchment or foil.
In a microwave safe bowl, mix the soy sauce and garlic. To soften the sharp flavor, cook the mixture in the microwave for 1½ - 2 minutes, stirring every 30-45 seconds.
Add all of the remaining sauce ingredients and whisk well. If you used low sodium soy sauce, you may need to add a bit more salt to taste.
Place the trimmed chicken in a pile in middle of a sheet pan (I like to use this extra large baking sheet). Pour ¼ cup of the sauce on top and mix thoroughly to coat the chicken.
Spread everything into an even layer. Then bake for 14-15 minutes, or until the meat registers 165F when tested with an instant-read thermometer.
Meanwhile, return the sauce to the microwave. Cook in 30 second increments, stirring well in between, until it is thickened into a brushable but sturdy sauce, about 1.5-2.5 minutes.
Once the thighs are cooked, brush them generously with sauce and serve over rice.
What to serve with sheet pan chicken
One pan chicken recipes can be served on their own or served with very simple sides. Here are some ideas to get you started.
- White rice, like jasmine or basmati rice
- Try brown rice for something healthier
- Roasted broccoli
- Roasted Brussels sprouts
- Simple green salad
- Asian slaw salad
- Fruit salad
Storage and reheating instructions
- Storage: Leftovers should be stored in an airtight container in the fridge for 3-4 days.
- Reheating: Reheat in the microwave for 1-2 minutes, or until warmed through. I like to sprinkle mine with a tiny bit of water first to help preserve the juiciness.
FAQ
Chicken thighs are the best choice for this recipe because they stay moist and tender when baked. The baking time and temperature would be different with chicken breasts, so we don't suggest substituting.
You can allow the meat to marinade in the sauce mixture for up to 24 hours first, but it is a completely optional step.
Since trimming the chicken is the most time consuming part of this recipe, the best way to prep ahead is to trim it and freeze it ready to go. Then you can thaw overnight in the fridge and cook as directed.
Tips and tricks
- Try using kitchen shears to trim the chicken thighs - I find it easier than a knife!
- If you use light soy sauce, add a little bit of salt to the glaze for flavor.
- If you are serving this over rice, start the rice in a saucepan or Instant pot first so that they are both ready at the same time.
- Wait to serve the chicken for about 5 minutes to allow it time to rest. This keeps it juicy!
More easy dinner recipes
Looking for other recipes like this? Try these:
- Baked Thin Chicken Breasts
- Chicken Pesto Orzo Recipe
- Skillet Apricot Chicken
- Italian Stuffed Pepper Casserole
- Pineapple Chicken Stir Fry Recipe
- Raspberry Barbecue Shredded Chicken Breast
- Maple Mustard Chicken Sheet Pan Recipe (with Sweet Potatoes)
- Baked Bone In Chicken Thighs
- Teriyaki Pork Tenderloin Stir Fry
- Grilled Honey Mustard Chicken
Recipe
Honey Garlic Sheet Pan Chicken Recipe
Equipment
- Kitchen shears for trimming chicken
Ingredients
- ¼ cup soy sauce
- 2 tablespoon garlic minced
- ½ cup honey
- 1½ tablespoon cornstarch
- 2 teaspoon white wine vinegar or cider vinegar
- ½ teaspoon onion powder
- Kosher salt and pepper if needed
- 2.5-3 lbs boneless skinless chicken thighs trimmed
Instructions
- Preheat the oven to 425F.
- In a microwave safe bowl, add the soy sauce and garlic. Cook in the microwave for 1 ½ - 2 minutes, stirring every 30-45 seconds.¼ cup soy sauce, 2 tablespoon garlic
- Add all of the remaining sauce ingredients and whisk well. Taste and add a little salt if needed (this depends on what soy sauce you used).½ cup honey, 1½ tablespoon cornstarch, 2 teaspoon white wine vinegar , ½ teaspoon onion powder, Kosher salt and pepper
- Place the chicken in a pile in middle of the sheet pan. Pour ¼ cup sauce on top and mix thoroughly to coat the chicken. Spread into an even layer. Bake for 14-15 minutes, or until reaches 165F.2.5-3 lbs boneless skinless chicken thighs
- Meanwhile, continue to cook the sauce in the microwave in 30 second increments, whisking well in between, until thickened into a brushable but sturdy sauce, about 1.5-2.5 minutes.
- Once chicken is done, remove and let rest for 5 minutes. Brush with sauce and serve over rice or with veggies.
Notes
- Try using kitchen shears to trim the chicken thighs - I find it easier than a knife!
- If you use light soy sauce, add a little bit of salt to the glaze for flavor.
- If you are serving this over rice, start the rice in a saucepan or Instant pot first so that they are both ready at the same time.
- Wait to serve the chicken for about 5 minutes to allow it time to rest. This keeps it juicy!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
phyllis Miller says
Tried tonight and got AAA's from the family.
Danielle says
So great to hear!
Nana says
You stated this is best with chicken thighs but in the recipe it states chicken breasts. Would you correct the particular chicken pieces and total wieight as well.
I like your website and my husband loves chicken thighs. Thanks
Misty says
Hi there, just corrected it to say thighs. I apologize for that typo. The total weight is correct. We do not list the number of pieces because the size fo individual chicken pieces varies quite a bit. If you have roughly the weight listed, you will be fine!
Heather says
Is it really two tablespoons of minced garlic? That seems like a lot.
Misty says
Hi Heather, yes we use quite a bit. You are welcome to use less if you'd like, but it will reduce the flavor. Enjoy!
Lee says
I love that my sink isn’t full of dirty dishes after this dinner!
Danielle says
That is the best! Thanks for your feedback!