Sheet Pan Honey Garlic Chicken (An Easy Weeknight Dinner)

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This Sheet Pan Honey Garlic Chicken is an easy weeknight dinner made with juicy chicken, tender potatoes, and roasted broccoli tossed in a sweet and savory homemade honey garlic sauce. Everything cooks together on one pan for a simple, family-friendly meal with big flavor and hardly any cleanup!

overhead view of the sheet pan chicken on the sheet pan in the background and a white plate plated with the meal in the front and a plaid towel next to it

I am becoming a huge fan of sheet pan dinners. I honestly don’t know why I haven’t done more over the years. One-pan, quick, and the easiest clean-up. I am defiantly hooked. As we ease back into our busy season I am looking for meals that are nourishing but not a hassle to get on the table and this one checks those boxes and has so much flavor. Protein, veggie, and carbs make this a whole meal but the sauce makes it so delicious. This is one of those recipes you are going to want to have on hand for busy weeknights. You’ll thank me later!

Why You’ll Love This Sheet Pan Dinner

One-Pan. Do I need to say more. Easy clean-up makes for an even better dinner.
Easy meal prep. Would be great to portion out for a week of lunches.
Simple ingredients. Nothing crazy in this one. Just ingredients you probably already have in the kitchen.
Customizable. Easy to switch out your potatoes and veggies to make it your own.

Ingredients You’ll Need

a flat lay of the ingredients needed to make the recipe

Chicken Breast: The protein-packed base of this easy sheet pan dinner. Cut it into bite-sized pieces so it cooks quickly and evenly.
Baby Potatoes: Make this a hearty, complete meal.
Broccoli: Adds color, nutrients, and a delicious roasted flavor that pairs perfectly with the honey garlic sauce.
Olive Oil: Helps the potatoes and broccoli roast until golden and keeps everything from drying out.
Salt: Brings out all the flavors in the chicken and vegetables.
Garlic Powder: Adds an extra layer of garlic flavor and seasons the chicken and potatoes.
Black Pepper: Adds just a little warmth and balances the sweetness of the honey.

For the Honey Garlic Sauce
Honey: Adds natural sweetness and helps create that honey garlic coating.
Tamari (soy sauce): Adds salty, savory flavor that balances the sweetness of the honey.
Fresh Garlic: The star of the sauce! Fresh minced garlic gives it plenty of bold flavor.
Rice Vinegar: Adds a touch of acidity to balance the sweet and salty flavors.
Ground Ginger: Adds a subtle warmth of flavor to the honey garlic sauce.

How to Make Sheet Pan Honey Garlic Chicken

Please see the recipe card at the bottom of this post for the full recipe details.

Roast the potatoes: Preheat your oven to 425°F. Add the baby potatoes to a large sheet pan, toss with olive oil and seasonings, and roast for about 15 minutes to give them a head start.
Make the honey garlic sauce: While the potatoes cook, stir together the honey, tamari (soy sauce), minced garlic, rice vinegar, and ground ginger.
Add the chicken: Remove the sheet pan from the oven and add the chicken pieces. Season lightly, then toss the chicken with about half of the honey garlic sauce.
Bake again: Return the pan to the oven and cook for about 8 minutes.
Add the broccoli: Add the broccoli florets to the sheet pan, drizzle with olive oil, and toss everything with the remaining honey garlic sauce.
Finish roasting: Bake for another 10–15 minutes, or until the chicken reaches 165°F, the potatoes are fork-tender, and the broccoli is roasted around the edges.
Broil for extra flavor: For a stickier, caramelized finish, broil the sheet pan for 1–2 minutes before serving.

Recipe Tips

Cut the potatoes small: I cut the potatoes into small pieces so that they get nice and crispy and don’t take too long to cook.

Use a large sheet pan: Give everything plenty of room to roast. An overcrowded pan will steam the chicken and vegetables instead of giving you those golden edges.

Give the potatoes a head start: Don’t add everything at once! Roasting the potatoes first ensures they’re tender when the chicken is finished.

.Broil at the end: One or two minutes under the broiler helps the honey garlic sauce get sticky and caramelized. Keep a close eye on it since honey can burn quickly.

Swap in chicken thighs: Boneless, skinless chicken thighs are an easy substitute and stay extra juicy.

Make cleanup easy: Line your sheet pan with parchment paper before adding the ingredients.

How to Store and Reheat

To Store: Let the honey garlic chicken, broccoli, and potatoes cool completely, then transfer leftovers to an airtight container. Store in the refrigerator for up to 3–4 days.

To Reheat: For the best texture, reheat leftovers on a sheet pan at 375°F for 10–15 minutes, or until warmed through. For a quicker option, microwave individual portions in 30-second intervals until hot.

To Meal Prep: Divide the chicken, broccoli, and potatoes into individual airtight containers for an easy grab-and-go lunch or quick dinner throughout the week.

Up close of the honey garlic chicken plated on a white plate with a silver fork and the sheet pan with the rest of the meal in the background

Frequently Asked Questions

Yes! Boneless, skinless chicken thighs work great for this meal. Cut them into bite-sized pieces and cook until they reach an internal temperature of 165°F.

Baby gold or baby red potatoes are both great choices. Cut them into small, evenly sized pieces so they become tender and golden while the chicken cooks.

Fresh broccoli will give you the best roasted texture. You can use frozen broccoli in a pinch, but add it straight from frozen and expect it to release more moisture onto the sheet pan.

Use a large sheet pan and spread the ingredients into a single layer without overcrowding. Giving everything enough space allows the chicken, broccoli, and potatoes to roast instead of steam.

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