One-Pan Honey Garlic Chicken and Veggies
One-Pan Honey Garlic Chicken and Veggies is an easy chicken dinner recipe for busy weeknights. Broccoli, carrots, snow peas, and chicken are coated in a sweet honey garlic sauce and baked on a sheet pan for a one-pan chicken dinner you don’t want to miss!
I make a lot of chicken dinner recipes for my family and this easy One-Pan Honey Garlic Chicken and Veggies is one of our favorites.
Honey garlic sauce coats the veggies and chicken and as it bakes the sauce caramelizes into this sticky, sweet, glaze that is absolutely amazing.
Personally, my favorite part is that chicken and vegetables for this One-Pan Honey Garlic Chicken and Veggies are baked together on a sheet pan.
That means less dishes for me to wash at the end of the night!
Hi, I’m Melinda from Home. Made. Interest. and I’m back to share with you an easy chicken dinner recipe that will make getting dinner on the table easy, and delicious!
Let’s talk about the veggie part of this one-pan recipe. Carrots and broccoli are perfect both firm vegetables that can stand up to roasting in a hot oven.
I used baby carrots to go with my honey garlic chicken because they are just a little sweeter.
I sliced them in half lengthwise so they would cook through within the 15 minutes it takes the chicken to bake.
The honey garlic sauce has soy sauce and ginger root in it giving it a bit of Asian flavor so I also added snow peas to the mix.
One-pan chicken dinner recipes should be easy and quick so I like to use chicken tenders rather than chicken breasts or thighs.
Chicken tenders are thin so they cook quickly in the oven and this One-Pan Honey Garlic Chicken and Veggies only takes 15 minutes in the oven!
If you’re looking for my easy one-pan dinners make sure you try our Sheet Pan Chicken Fajitas and Sheet Pan Lemon Chicken and Asparagus.
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.
Helpful Tips to make One-Pan Honey Garlic Chicken and Veggies:
- Make your honey garlic sauce ahead of time. The sauce has to be cooked in a saucepan until it thickens up a bit. If you make it ahead of time you can keep it in your refrigerator and just warm it up slightly before adding it to your chicken and veggies.
- Line your baking sheet! You can simple grease it if you like but if you line the baking sheet with parchment paper it makes clean-up so much faster!
- If you don’t want to use chicken tenders you can substitute chicken breasts, just cut your chicken breast into 1-inch thick strips, or cubes, so it cooks more quickly.
- I used some of my favorite veggies but you can use anything you like. Just remember the firmer the vegetable the longer it takes to cook in the oven so you will want to cut those veggies into thinner pieces so they will cook through in 15 minutes.
What you will need to make One-Pan Honey Garlic Chicken and Veggies:
- Sheet Pan – Behind every one-pan meal is a good sheet pan. This the one I use!
- Parchment paper – Line your sheet pan with parchment paper and save yourself some time on clean-up!
- Zester – This is my favorite tool for grating ginger root.
Enjoy!
With love from our simple kitchen to yours.
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!
Check out more of our favorite one-pot recipes:
One-Pot Cheesy Italian Pasta and Chicken
30-Minute Chicken and Dumplings
One Pot Cheesy Pasta and Sausage
One-Skillet Chicken Pot Pie
Bacon Beer Cheese Soup with Chicken
One-Pot Mexican Rice Casserole
30-Minute Chicken and Dumplings
One Pot Cheesy Pasta and Sausage
One-Skillet Chicken Pot Pie
Bacon Beer Cheese Soup with Chicken
One-Pot Mexican Rice Casserole
Honey Garlic Chicken, Chicken Dinner Recipe, One-Pan Chicken
One-Pot
American
Yield: 4
One-Pan Honey Garlic Chicken and Veggies
One-Pan Honey Garlic Chicken and Veggies is an easy chicken dinner recipe for busy weeknights. Broccoli, carrots, snow peas, and chicken are coated in a sweet honey garlic sauce and baked on a sheet pan for a one-pan chicken dinner you don’t want to miss!
prep time: 10 minscook time: 35 minstotal time: 45 mins
Ingredients
- 2 pounds Chicken Tenders
- 8 ounces Baby Carrots, sliced in half lengthwise
- 4 cups Broccoli Florets, sliced in half
- 2 cups Snow Peas
- 1 teaspoon Sesame Seeds , optional
- 1 1/2 cups Honey Garlic Sauce
Honey Garlic Sauce
- 1/2 cup Brown Sugar, packed
- 4 teaspoons Garlic minced
- 1 tsp Fresh Ginger, grated
- 1/2 teaspoon Onion Powder
- 1/4 cup Soy Sauce
- 4 tablespoons Honey
- 2 cups Water, set aside 1/2 cup for cornstarch mixture
- 3 tablespoon Cornstarch
Instructions
- Preheat oven to 425 degrees F.
- Place the chicken tenders on a lined baking sheet and place the vegetables around them. Make sure to crowd the vegetables on the pan as they will shrink as they cook.
- Pour 3/4 - 1 cup of the honey garlic sauce over the sheet pan using tongs to lightly toss the ingredients in the sauce until they are coated.
- Place the pan in the oven and bake for 15 minutes or until the chicken is cooked through.
- Once it has finished baking remove the pan from the oven and add a bit more honey garlic sauce to the chicken and vegetables.
- Sprinkle with sesame seeds. (optional)
- Serve immediately.
Honey Garlic Sauce
- In a medium saucepan combine brown sugar, garlic, ginger, onion powder, soy sauce, honey, and 1 1/2 cups of water. Cook over medium high heat until it comes to a boil, whisking constantly.
- In a small bowl combine cornstarch and the remaining 1/2 cup of water. Whisk them together and then slowly pour the cornstarch mixture into the sauce whisking constantly.
- Continue to cook for about 10 minutes or until sauce thickens to a point where it will coat the back of a spoon.
- Remove from heat and use immediately or let cool and then store in an airtight container in the refrigerator for up to 1 week.
COOK'S NOTE
- The amount of vegetables needed will vary depending on the size of your baking sheet. Vegetables shrink as they bake so make sure to pack your veggies onto the sheet pan (in a single layer) to make sure you have enough.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
0 komentar:
Post a Comment