Easy One Pan Honey Garlic Chicken

Easy One Pan Honey Garlic Chicken

This one pan chicken dinner and veggies recipe is smothered in a delicious honey garlic sauce and is such an easy recipe that the whole family will love! It's on the dinner table in 30 minutes, so perfect for busy nights.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6

Calories: 232

Ingredients Method Nutrition Notes

Ingredients

1 1/2 lbs Chicken Breast (Boneless, Skinless)
1 Onion (Chopped)
12 Oz Baby Carrots
3 1/2 Cups Broccoli Florets ((or one head of broccoli))
2 Cups Bell Pepper (Chopped)
Cracked Black Pepper (to taste)
1 1/3 Tbsp cornstarch (1/3 tbps = 1 tsp for reference :))
1/2 Cup soy sauce
1/4 Cup honey
2 Tsp garlic (Minced)

Method

Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Mix together the cornstarch and soy sauce until the cornstarch completely dissolves, and no lumps remain. Add the honey and garlic, mixing to combine.
Cut your chicken into 1-2 inch cubed pieces. You want them to be as close to the same size as possible. Season with pepper.
Chop your onion, broccoli, and bell peppers into desired size.
Add all the prepped veggies to the baking sheet along with the cut-up and seasoned chicken pieces, spreading everything evenly. Stir the sauce again to make sure the cornstarch hasn't settled to the bottom before pouring the sauce over the chicken and veggies.
Place the baking sheet in the oven and bake for 15 minutes, or until the chicken is no longer pink and the veggies are crisp-tender. Stir once during the cooking time to make sure everything is coated in sauce. Bake for another 10-12 minutes.
Serve immediately with your choice of side, we love to serve this with steamed rice!

Nutrition

Serving: 1gCalories: 232kcalCarbohydrates: 31gProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 58mgSodium: 2313mgPotassium: 350mgFiber: 5gSugar: 19gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

To ensure your chicken is perfectly cooked, aim for an internal temperature of 165°F; the chicken should be opaque and juices should run clear.
To prevent dryness, avoid overcooking by checking the chicken around the 25-minute mark; it should be just cooked through and the veggies should remain crisp-tender.
If you're short on time, use pre-chopped veggies or frozen broccoli to save on prep time without sacrificing flavor.
Store leftovers in an airtight container in the fridge for up to 4 days, and reheat in the oven at 350°F for about 10-15 minutes for best results.
For a twist, substitute chicken breasts with thighs for a juicier texture, or try using teriyaki sauce instead of soy sauce for a different flavor profile.

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