Sheet Pan Hot Honey Chicken and Veggies

Finished sheet pan hot honey chicken with veggies in the baking sheet.

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Sheet Pan Hot Honey Chicken and Veggies

Sheet Pan Hot Honey Chicken is the easy weeknight dinner you didn't know you were missing! Tender, juicy chicken bites and colorful veggies roast together on one pan, then get tossed in a sticky, sweet-and-spicy hot honey glaze. Just 5 minutes of prep and ready in under 30 minutes!

Prep Time10

Cook Time15

Total Time25

Servings: Servings

Calories: 440kcal

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!

Notes

Substitutions: Swap chicken breasts for thighs, add cayenne paprika for extra heat, or sub in any veggies your family loves like snap peas, zucchini, or mushrooms.

How to Store: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

How to Freeze: Freeze cooled leftovers in an airtight container for up to 1 month, or freeze the uncooked seasoned chicken and glaze separately for up to 6 months.

How to Reheat: Reheat in the oven at 350˚F for 10–12 minutes for best results, or microwave in 60-second bursts until warmed through.

How to Scale: This recipe doubles easily, just use two sheet pans and make sure not to overcrowd so everything roasts evenly.

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