Honey Garlic Chicken Sheet Pan Dinner
This Honey Garlic Chicken Sheet Pan Dinner is an easy sheet pan dinner that’s ready in under 45 minutes! This healthy dinner includes chicken thighs, veggies, cashews, and a sweet honey garlic marinade that has no refined sugar.
If you are looking for more Asian inspired dishes, check out some of my other favorites like Sweet Chili Baby Back Ribs, Sesame Ginger Salmon Bowls With Quinoa, Flank Steak Asian Lettuce Wraps, or Sweet Chili Chicken Soft Tacos.
A Quick Look At The Recipe
- Recipe Name: Honey Garlic Chicken Sheet Pan Dinner
- Ready In: 45 minutes
- Makes: 5 servings
- Main Ingredients: chicken thighs, broccoli, carrots, mushrooms
- Flavor Profile: nourishing veggies and savory-sweet notes
- Dietary Info: gluten free, no seed oils, eggless, dairy free
- Difficulty: Easy!
- Why You’ll Love It: easy sheet pan dinner
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Why You'll Love This Recipe
- One Pan: This Honey Garlic Chicken Sheet Pan Dinner only uses one pan and it all bakes in the oven! This means this recipe doesn’t make a big mess and there’s minimal clean up. That’s a huge bonus for me when I’m making dinner!
- 45 Minutes: This recipe is ready in 45 minutes, and 30 minutes of that is baking in the oven! So, it’s a really quick and organic chicken recipe that just requires chopping some veggies and mixing up a simple marinade.
- Healthy: No gluten, no dairy, or refined sugars! But this organic chicken dish has loads of flavor!
- Damn Delicious: This Honey Garlic Chicken Sheet Pan Dinner is damn delicious! I had to put this in here, as if you’re thinking it’s healthy because I mentioned healthy above, then you may be skeptical. But rest assured, this sheet pan dinner is insanely delicious while being gut healthy! This one is on constant repeat in our house.
I love this dinner because it's so quick and easy. One pan, dump, dress and bake! Plus, it's delicious every single time!
If you're looking for more easy dinner recipes, check out Healthy Sloppy Joe Bowls, 6 Ingredient Beef Fajitas Without Marinade, Chili Lime Ahi Fish Tacos, Mushroom Zucchini Baked Pasta, or Turkey Zucchini Red Pepper Skillet.
Ingredients
- Chicken: I use organic chicken thighs as these will give this dish more flavor as they have more fat. But, if you want to use chicken breasts, you can do that as well. I like the thighs as they don't dry out as easily with this baked chicken recipe.
- Avocado Oil: I use organic avocado oil, but you can also use EVOO or even sesame oil for flavor if you prefer.
- Cashews: These are optional, sometimes I add these in and sometimes I leave them out, it's delicious either way. You can also use almonds too.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- If you want an even leaner meal, then swap out the chicken thighs for chicken breasts. Just be sure to check to make sure chicken is done and don’t over bake. Breasts can try out easier than thighs, so you want to bake them just until cooked thoroughly.
- You can use soy sauce in place of coconut aminos if you want. They have a very similar flavor. But, I prefer coconut aminos.
- You can replace the veggies with any you like. Other options that would be great in this dish are bell peppers, zucchini, celery, red onion, white onion – whatever you like or have on hand will work!
- I use cashews in this dish as I love the flavor of the cashews with the honey and garlic. But almonds are also a great option and I’ve used them before too! You can also omit the nuts completely.
- You can swap out the avocado oil for extra virgin olive oil or coconut oil. If you want to add in sesame oil, then replace half the oil with sesame oil as you just want a small amount as sesame oil packs a lot of flavor!
- If you are planning to serve with rice, be sure to start the rice before you start the chicken that way it’s ready at the same time.
- If you like it spicy, you can replace the honey with Homemade Organic Hot Honey for a little kick!
How to Make Honey Garlic Chicken Sheet Pan Dinner
- Preheat the oven 400°F. Line a baking sheet with parchment paper. In a small microwave safe bowl, add the coconut aminos, avocado oil, honey, minced garlic, rice wine vinegar, and ground ginger. Microwave for 10 to 20 seconds, just enough to melt the honey so it combines into the sauce. Alternatively, you could do this in a small pot over the stovetop too.
- In a large bowl, add the chicken thighs, broccoli florets, mushrooms, carrots, and cashews (if using). Add the bottom half of the sliced green onions (the lighter green to white parts). Reserve the tops (the darker green parts) for garnish, into the bowl with the chicken.
- Add the sauce into the bowl with the chicken and veggies and toss to coat it completely.
- Transfer to the prepared baking sheet and spread evenly. Sprinkle with sesame seeds (optional).
- Bake for 30 minutes or until the internal temperature of the chicken is 165°F.
- Add more sesame seeds on top for serving and the reserved green onions. Serve with rice, cabbage, or seaweed.
Recipe FAQ's
Yes, absolutely! This recipe is super flexible, so feel free to use veggies that you have in your fridge. Other veggies that would be good in this recipe are cauliflower, zucchini, onion, or bell peppers! Just cut them into similar sized pieces so everything cooks evenly.
Yes, if you prefer chicken breasts you can use those instead. I like to use thighs when baking as thighs don't dry out as easily, but both will work!
Using chicken thighs or bone-in pieces will help prevent dry chicken. Since we're using chicken thighs here, they don't dry out as easily as a breast could if it's cooked longer. If you prefer extra juicy meat, avoid over-baking; cook until chicken reaches 165°F on a meat thermometer, (just opaque throughout) and let rest before serving.
Yes, since we're using coconut aminos, it is gluten free!
Yes — store cooked chicken and veggies in an airtight container in the fridge for up to 5 days. Reheat in the oven or an air fryer to maintain texture.
How to Serve Honey Garlic Chicken Sheet Pan Dinner
We usually serve this with white rice, purple cabbage, and seaweed. Delaney being from Maui, well, rice is like a second language to him. So, rice is always a must! If you're looking for more protein, try Easy Bone Broth Rice in place of plain rice! Or, make Chinese Five Spice Garlic French Fries as a side dish.
I like serving this with sweet chili sauce. And, if you like spicy then feel free to add siracha to this as well, Delaney always does! Try it with Sesame Ginger Brussels Sprouts or Chinese Five Spice Lettuce Cups With Pork as an appetizer!
More Easy Dinner Recipes
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Honey Garlic Chicken Sheet Pan Dinner
Equipment
- Mixing Bowl
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- ¼ cup coconut aminos
- 2 tablespoons avocado oil
- 2 tablespoons raw honey
- 2 tablespoons minced garlic
- 1 tablespoon rice wine vinegar
- 1 teaspoon ground ginger
- 1 ½ pounds boneless chicken thighs
- 3 cups broccoli florets
- 8 ounces Bella mushrooms (quartered)
- 1 cup carrots (sliced)
- ⅓ cup raw cashews
- 6 green onions (sliced small)
- sesame seeds (for topping)
Instructions
- Preheat the oven 400°F. Line a baking sheet with parchment paper.
- In a small microwave safe bowl, add the coconut aminos, avocado oil, honey, minced garlic, rice wine vinegar, and ground ginger. Microwave for 10 to 20 seconds, just enough to melt the honey so it combines into the sauce. Alternatively, you could do this in a small pot over the stovetop too.
- In a large bowl, add the chicken thighs, broccoli florets, mushrooms, carrots, and cashews.
- Add the bottom half of the sliced green onions (the lighter green to white parts). Reserve the tops (the darker green parts) for garnish, into the bowl with the chicken.
- Add the sauce into the bowl with the chicken and veggies and toss to coat it completely. Transfer to the prepared baking sheet and spread evenly. Sprinkle with sesame seeds (optional).
- Bake for 30 minutes or until the internal temperature of the chicken is 165°F.
- Add more sesame seeds on top for serving and the reserved green onions. Serve with rice, cabbage, or seaweed.
Notes
- If you are planning to serve with rice, be sure to start the rice before you start the chicken that way it’s ready at the same time.
- If you want an even leaner meal, then swap out the chicken thighs for chicken breasts. Just be sure to check to make sure chicken is done and don’t over bake. Breasts can try out easier than thighs, so you want to bake them just until cooked thoroughly.
- You can use soy sauce in place of coconut aminos if you want. They have a very similar flavor. But, I prefer coconut aminos.
- You can replace the veggies with any you like. Other options that would be great in this dish are bell peppers, zucchini, celery, red onion, white onion – whatever you like or have on hand will work!
- I use cashews in this dish as I love the flavor of the cashews with the honey and garlic. But almonds are also a great option and I’ve used them before too! You can also omit the nuts completely.
- You can swap out the avocado oil for extra virgin olive oil or coconut oil. If you want to add in sesame oil, then replace half the oil with sesame oil as you just want a small amount as sesame oil packs a lot of flavor!
- If you like it spicy, you can replace the honey with Homemade Organic Hot Honey for a little kick!
Nutrition
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This is on repeat in my kitchen!