One-Pan Honey Garlic Chicken

This One-Pan Honey Garlic Chicken is a lifesaver for busy weeknights. It’s packed with flavor, incredibly easy to prepare, and requires minimal cleanup. The chicken gets beautifully tender and caramelized in a delicious honey garlic sauce, while the roasted vegetables become perfectly crisp-tender on the same pan.


  • For the chicken:
    • 4 boneless, skinless chicken breasts (or thighs)
    • 1 tablespoon olive oil
    • Salt and freshly ground black pepper
  • For the honey garlic sauce:
    • 2 tablespoons honey
    • 2 tablespoons soy sauce
    • 1 tablespoon brown sugar
    • 1 tablespoon rice vinegar (or white vinegar)
    • 1 tablespoon Dijon mustard
    • 2 cloves garlic, minced
    • 1/2 teaspoon ground ginger

For the vegetables (optional):

  • 1 pound baby potatoes, halved or quartered
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 broccoli crown, cut into florets


  1. Preheat oven to 400°F (200°C). Lightly grease a rimmed baking sheet.
  2. Season the chicken: Pat the chicken breasts dry with paper towels. Season generously with salt and pepper.
  3. Prepare the vegetables (optional): If using vegetables, toss them with 1 tablespoon olive oil, salt, and pepper. Spread them out on one half of the prepared baking sheet.
  4. Sear the chicken: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, sear the chicken for 2-3 minutes per side, just to brown.
  5. Combine the sauce: In a small bowl, whisk together honey, soy sauce, brown sugar, rice vinegar, Dijon mustard, garlic, and ginger.
  6. Assemble the pan: Transfer the seared chicken to the prepared baking sheet, alongside the vegetables (if using). Pour the honey garlic sauce over the chicken, evenly coating it.
  7. Bake: Bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear. Baste the chicken with the pan juices halfway through baking for extra flavor.
  8. Garnish and serve: Once cooked, garnish the chicken with chopped fresh parsley or sesame seeds (optional). Serve immediately with roasted vegetables and rice or your favorite side dish.


  • For thicker sauce, whisk together 1 tablespoon cornstarch with 1 tablespoon water and add it to the sauce during the last few minutes of baking.
  • You can substitute chicken thighs for breasts. Adjust the cooking time slightly, as thighs take a few minutes longer to cook through.
  • Feel free to add other vegetables like carrots, broccoli florets, or asparagus to the pan.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This recipe offers a delicious and convenient meal solution. With its simple ingredients and minimal prep work, you can enjoy a flavorful and satisfying dinner any night of the week.

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