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up close of the sheet pan honey garlic chicken on a sheet pan with parchment paper and a plaid napkin next to it

Sheet Pan Honey Garlic Chicken

This easy Sheet Pan Honey Garlic Chicken combines juicy chicken, tender potatoes, and roasted broccoli in a sweet and savory homemade honey garlic sauce. Everything comes together on one sheet pan for a simple, family-friendly weeknight dinner with minimal cleanup.
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Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: sheet pan chicken dinner, Sheet Pan Honey Garlic Chicken
Servings: 4 Servings

Ingredients

Chicken, Broccoli & Potatoes

  • 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 pound baby potatoes quartered into small pieces
  • 4-5 cups broccoli florets
  • 2 tablespoons olive oil divided
  • ¾ teaspoon salt divided
  • ½ teaspoon garlic powder divided
  • ¼ teaspoon black pepper

Honey Garlic Sauce

  • ⅓ cup honey
  • ¼ cup tamari (or soy sauce)
  • 4 cloves garlic minced
  • 1 tablespoon rice vinegar
  • ½ teaspoon ground ginger

Instructions

  1. Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease it.
  2. Add the potatoes to the sheet pan. Toss with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon garlic powder, and black pepper. Spread into a single layer and roast for 15 minutes.
  3. While the potatoes roast, stir together the honey, tamari (or soy sauce), garlic, rice vinegar, and ground ginger in a small bowl.
  4. Remove the sheet pan from the oven. Add the chicken and season with the remaining ¼ teaspoon salt and ¼ teaspoon garlic powder. Pour half of the honey garlic sauce over the chicken and toss to coat.
  5. Return the sheet pan to the oven and bake for 8 minutes.
  6. Remove the pan from the oven and add the broccoli. Drizzle with the remaining 1 tablespoon olive oil. Pour the remaining honey garlic sauce over the chicken and vegetables and gently toss to coat.
  7. Bake for another 10–15 minutes, or until the potatoes are fork-tender, the broccoli is roasted, and the chicken reaches an internal temperature of 165°F.
  8. For a sticky, caramelized finish, broil for 1–2 minutes. Watch carefully to prevent the honey from burning. Serve warm.

Notes

  • Cut the potatoes into small, evenly sized pieces so they cook through completely.
  • Use a large sheet pan and avoid overcrowding so the ingredients roast rather than steam.
  • Boneless, skinless chicken thighs can be substituted for chicken breasts.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Reheat in a 375°F oven for 10–15 minutes for the best texture.