Q1: Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work wonderfully in this recipe. They tend to be juicier and more forgiving than breasts, but may require a few extra minutes in the oven to cook through.

Q2: How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the thickest part of the chicken reaches 165°F (74°C). Alternatively, slice into the thickest part—if it's white and the juices run clear, it's done.

Q3: Can I make this recipe ahead of time?

You can prep the sauce a day in advance and store it in the fridge. The chicken can also be seasoned and stored raw for up to 24 hours. For best texture, bake fresh.

Q4: What vegetables can I add to the sheet pan?

Try broccoli florets, bell peppers, carrots, or snap peas. Toss them in a little oil and add them during the last 10–12 minutes of baking to avoid overcooking.

Easy Honey Garlic Chicken Sheet Pan Dinner

Name: Easy Honey Garlic Chicken Sheet Pan Dinner
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts; 6 cloves garlic, thinly sliced; 1/3 cup honey; 1/4 cup soy sauce; 1 tablespoon seasoned rice vinegar; 1/4 cup all-purpose flour (optional, for dredging); 2 tablespoons butter, divided; 1 tablespoon olive oil; Kosher salt, to taste; Freshly cracked black pepper, to taste; Green onions, thinly sliced (optional garnish)

Description

This easy honey garlic chicken sheet pan dinner is perfect for beginners, combining juicy chicken breasts with a sweet-savory glaze made from pantry staples.

Ingredients

Scale

1 pound boneless, skinless chicken breasts
6 cloves garlic, thinly sliced
1/3 cup honey
1/4 cup soy sauce
1 tablespoon seasoned rice vinegar
1/4 cup all-purpose flour (optional, for dredging)
2 tablespoons butter, divided
1 tablespoon olive oil
Kosher salt, to taste
Freshly cracked black pepper, to taste
Green onions, thinly sliced (optional garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F and line a sheet pan with parchment paper or lightly grease it with oil.
Slice the chicken breasts in half horizontally to create thinner cutlets. Pat dry and season both sides with salt and pepper. Dredge in flour if desired.
In a small bowl, mix together honey, soy sauce, garlic, and rice vinegar to create the glaze.
Place chicken on the sheet pan and brush generously with the glaze, reserving some for later basting.
Bake for 15–18 minutes, flipping halfway and brushing with remaining glaze. Check that internal temperature reaches 165°F.
Broil for 2 minutes at the end for a caramelized finish, watching closely to avoid burning.
Garnish with green onions if using, and let rest for 2 minutes before serving.

Notes

Use chicken thighs for a juicier result, but add 3–5 minutes to cooking time.
To make gluten-free, use tamari instead of soy sauce and skip or replace the flour with cornstarch.
Add quick-cooking vegetables like broccoli or bell peppers to the pan during the last 10–12 minutes of baking.
Reheat leftovers with a splash of water to revive the glaze’s texture.
Prep the sauce a day ahead to save time on busy nights.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 280
Sugar: 12g
Sodium: 680mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 30g
Cholesterol: 85mg