Sheet Pan Hot Honey Chicken is the east weeknight dinner you didn’t know you were missing, and once you make it, you’ll be hooked! Tender, juicy chicken bites and colorful veggies roast together on one pan, then get tossed in a sticky, fiery hot honey glaze that takes everything to the next level. It takes just 5 minutes of prep and comes together in under 30 minutes, start to finish!
Before I made this recipe, I wasn’t sure how my family would react to something with “hot” right in the name. My kids are not exactly daredevils when it comes to spice. But the combo of honey and hot sauce in this glaze is the perfect sweet heat balance. It’s not too spicy, with just enough kick to make it exciting!
This one comes together with just a few simple ingredients, too. Throw it on the sheet pan, whip up the glaze, and dinner will be on the table in no time!
Why I LOVE this recipe!
- One Pan, Minimal Cleanup – Everything cooks together on a single sheet pan, which means fewer dishes, less stress, and more time to actually enjoy dinner with your family.
- Sweet Heat the Whole Family Can Handle – The honey tames the heat from the hot sauce just enough so it isn’t too spice! And if someone loves extra heat, they can always drizzle on a little more.
- Ready in Under 30 Minutes – Just 5 minutes of prep and it’s in the oven. The glaze takes just a couple of minutes to whisk together while the chicken bakes!
- Incredibly Versatile – Serve it over rice for a full bowl, or pair it with your favorite sides. It works for dinner, meal prep, and beyond.
Recipe Notes
This Sheet Pan Hot Honey Chicken recipe is as simple as promised! Just one pan and a handful of pantry ingredients come together for a bold, family-friendly meal that feels anything but boring.
In this section I am going to go through a few tips and tricks I use for how to make hot honey chicken to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Boneless Skinless Chicken Breast or Thighs – Either works great here! Chicken breasts cook up leaner, while thighs are a bit juicier and more forgiving if you accidentally leave them in the oven an extra minute or two.
- Salt, Garlic Powder & Paprika – This simple trio seasons the chicken beautifully before it ever hits the oven. If you like it extra spicy, you can add a dash of cayenne pepper, too!
- Cornstarch – Used two ways in this recipe: a little on the chicken helps it crisp up and gives the sauce something to cling to, and a little in the glaze helps it thicken perfectly in the oven.
- Butter – Just a tablespoon, melted. It helps coat the chicken evenly and adds richness to the flavor. If you prefer, you can use extra-virgin olive oil.
- Broccoli Florets – Cut them small so they cook at the same pace as the chicken. Pre-cut bagged florets are a great shortcut!
- Red Bell Pepper – Adds sweetness and color. You can swap in any color bell pepper you love.
- Sweet Onion – Adds a mild, slightly caramelized sweetness as it roasts. Yellow onion also works.
- Honey – For that perfect hot honey glaze! Any variety works, but a good quality honey will really shine here.
- Hot Sauce – Use your go-to brand. Frank’s RedHot, Cholula, or Sriracha all work well. The heat level will vary by brand, so adjust to your family’s taste.
- Garlic Cloves – Fresh minced garlic is always best, if possible.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Garlic Hot Honey Chicken – Add an extra clove of minced garlic to the glaze and a pinch of red pepper flakes for a more garlicky, layered heat. Inspired by our Honey Chili Crisp Chicken Bites, it’s a fantastic twist.
- Different Vegetables – Swap or add snap peas, zucchini, brussel sprouts, sweet potatoes, asparagus, or mushrooms. Just make sure everything is cut into similar-sized pieces so it all cooks evenly.
- Mild Hot Honey Chicken – If anyone in your family is sensitive to spice, reduce the hot sauce to just 2 tablespoons and add an extra tablespoon of honey to keep it sweet and approachable for little ones.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make sheet pan hot honey chicken.
Preheat the oven to 425˚F. Cut the chicken into bite-sized pieces, about ¾-1 inch.
Season the chicken with salt, garlic, and paprika, then add the cornstarch and butter and mix until evenly coated in a large bowl.
Spread the chicken bites out evenly over the sheet pan in a single layer. Sprinkle the broccoli, red pepper and onion over the sheet pan. Bake for 10 minutes.
After 10 minutes in a hot 425˚F oven, remove the pan and pour the hot honey glaze over the top. Use a spatula to toss everything so it’s evenly coated, then return to the oven for another 5–7 minutes until the chicken hits 165˚F and the sauce is thick and sticky.
Recipe Tips
- Don’t skip the cornstarch on the chicken. It acts as a light coating that helps the chicken brown just slightly in the oven and gives the hot honey glaze something to really grab onto.
- Use a large baking sheet and spread things out. Crowding the pan traps steam, which means your chicken and veggies will end up soft instead caramelized. If needed, use two pans and keep the chicken and veggies in an even layer.
- Whisk the glaze while the chicken bakes. The glaze comes together in under 2 minutes, just be sure to whisk the cornstarch in well so there are no lumps before it goes on the pan.
- Always check the internal temperature. Every oven runs a little differently, so use an instant-read thermometer to make sure your chicken reaches 165˚F. This is the easiest way to guarantee perfectly cooked chicken!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use pre-cut veggies – Grab a bag of broccoli florets and pre-sliced bell pepper and onion from the produce section. Cuts your prep time in half!
- Buy store-bought hot honey – You can skip making the glaze from scratch and use a bottle of store-bought hot honey (like Mike’s Hot Honey) mixed with a little cornstarch to thicken it in the oven.
- Use parchment paper – To keep the clean up as easy as possible, always line your sheet pan with parchment paper!
- Make the glaze ahead – Whisk together the honey, hot sauce, cornstarch, and garlic and store it in a jar in the fridge for up to 3 days. When ready to cook, just pour it on!
Freezer Meal Instructions
Making this sheet pan hot honey chicken recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Season the chicken pieces with salt, garlic powder, and paprika. Toss with cornstarch and melted butter to coat.
- Place seasoned chicken, broccoli florets, red bell pepper, and onion into a large freezer-safe zip-top bag or airtight container.
- Whisk together the honey, hot sauce, cornstarch, and garlic and store separately in a small freezer-safe container or bag. Label both with the date and freeze for up to 6 months. When ready to cook, thaw both overnight in the refrigerator and bake as directed.
How to Freeze Hot Honey Chicken and Veggies After Cooking
- Allow the cooked chicken and veggies to cool completely to room temperature before freezing.
- Divide into meal-sized portions and place in airtight freezer-safe containers or zip-top bags, removing as much air as possible.
- Freeze for up to 1 month. To reheat, thaw in the refrigerator overnight and warm in the oven at 350˚F or in the microwave until heated through.
What to Serve with Sheet Pan Hot Honey Chicken
Since this protein based dinner has the bold, craveable flavors of hot honey and roasted veggies, it will pair well with many of your favorite simple side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Sheet Pan Hot Honey Chicken Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Hot Honey Chicken Bowls – Reheat the chicken and veggies and serve over fresh steamed rice. Add a drizzle of extra hot sauce, a handful of sliced green onions, and sesame seeds.
- Hot Honey Chicken Wraps – Pile the leftover chicken and veggies into a large flour tortilla with crunchy shredded cabbage, a drizzle of ranch dressing, and a squeeze of lime.
- Hot Honey Chicken Salad – Serve it warm or cold over crisp romaine with sliced red onion, shredded carrots, and your favorite dressing. A little ranch would be amazing here.
Recipe FAQ’s
What is hot honey chicken?
Hot honey chicken is a popular dish where chicken is coated or drizzled in a sweet and spicy glaze made from honey and hot sauce, like our fan-favorite Hot Honey Chicken Breast. This sheet pan version makes it even easier by roasting everything together on one pan with colorful veggies for a complete weeknight dinner!
When is the hot honey glaze applied?
The hot honey glaze is added halfway through baking, after the chicken and veggies have cooked for the first 10 minutes. This gives the chicken a head start so it cooks through evenly!
How spicy is the hot honey glaze?
The heat level really depends on the hot sauce you choose! Using a mild sauce will give you a gentle, approachable heat that most of the family can handle. If your crew loves spice, reach for something hotter!
Can I make this recipe ahead of time?
Yes! You can season the chicken and prep the veggies up to 24 hours in advance and store everything separately in the fridge. The glaze can also be whisked together ahead of time and stored in a jar for up to 3 days, just give it a good stir before pouring it on.
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
- Sheet Pan Orange Chicken
- Sheet Pan BBQ Chicken Bites with Buttered Corn
- Hot Honey Chicken Tenders
- Sheet Pan Ranch Chicken
Sheet Pan Hot Honey Chicken and Veggies
Ingredients
For the Sheet Pan
- 2 pounds boneless skinless chicken breast, or thighs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika, or cayenne for extra hot
- 2 tablespoons corn starch
- 1 tablespoon butter, melted
- 8 ounces broccoli florets, cut into small florets
- 1 red bell pepper, cut into bite-sized pieces
- 1/2 sweet onion, cut into bite-sized pieces
For the Hot Honey Glaze
- 1/3 cup honey
- 1/3 cup hot sauce
- 1 tablespoon cornstarch
- 2 garlic cloves, minced
Instructions
- Preheat the oven to 425˚F.
- Cut the chicken into bite-sized pieces, about ¾-1 inch. Season the chicken with salt, garlic, and paprika, then add the cornstarch and butter and mix until evenly coated.Spread the chicken bites out evenly over the sheet pan in a single layer.
- Sprinkle the broccoli, red pepper and onion over the sheet pan. Bake for 10 minutes.
- While the chicken and veggies are baking, whisk together the honey, hot sauce, cornstarch, and garlic. After 10 minutes, remove the sheet pan from the oven, pour the sauce over the chicken and veggies. Use a spatula to toss the chicken and veggies in the sauce and then return to the oven for 5-7 more minutes or until the chicken is cooked through (165˚F internal temp) and the sauce is thickened.
- Serve warm in bowls or over rice. Enjoy!
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