Description
This quick and flavorful 20 Minute Honey Garlic Chicken recipe combines tender chicken with a sweet and spicy honey garlic sauce, baked alongside nutritious broccoli or asparagus for a complete meal. Perfect for busy weeknights, this dish is easy to prepare and bakes directly on a sheet pan, providing a delicious, healthy dinner with minimal cleanup.
Ingredients
Units
Scale
Chicken and Vegetables
- 2 pounds chicken breasts or thighs, cut into cubes
- 1 tablespoon garlic powder
- Black pepper to taste
- Chile flakes to taste
- 1/4 cup flour or gluten-free flour
- 4 tablespoons extra virgin olive oil, divided
- 3 cups broccoli florets or chopped asparagus
- Salt to taste
- Sesame seeds, for serving
Honey Garlic Sauce
- 1/3 cup tamari or soy sauce
- 2 tablespoons lemon juice
- 3 tablespoons honey
- 6 cloves garlic, grated
- 3-4 tablespoons chili paste (gochujang)
- 2 tablespoons chopped green onion
- 1 tablespoon toasted sesame oil
Instructions
- Preheat the Oven: Preheat the oven to 450° F (232° C). Line a baking sheet with parchment paper or lightly rub it with oil to prevent sticking.
- Prepare Chicken and Vegetables: On the prepared sheet pan, mix the cubed chicken with garlic powder, black pepper, and chile flakes. Sprinkle the flour over the chicken and toss to coat evenly. Add 2 tablespoons of olive oil and toss again to coat the chicken well. Arrange the chicken on one side of the sheet pan. On the other side, place the broccoli florets or chopped asparagus. Drizzle with the remaining 2 tablespoons olive oil, season with salt and pepper, and toss the vegetables gently to coat.
- Bake Chicken and Vegetables: Place the sheet pan in the preheated oven and bake for 10–15 minutes, until the chicken is cooked through and the vegetables are tender-crisp.
- Make Honey Garlic Sauce: While the chicken and vegetables bake, combine tamari or soy sauce, lemon juice, honey, grated garlic, chili paste (gochujang), chopped green onion, and toasted sesame oil in a bowl or glass jar. Stir or shake well to blend all flavors.
- Coat Chicken with Sauce and Finish Baking: Carefully remove the vegetables from the sheet pan, leaving the chicken in place. Pour the honey garlic sauce over the chicken and toss lightly to coat each piece. Return the sheet pan to the oven and bake for an additional 5 minutes, allowing the sauce to cook onto the chicken, becoming sticky and flavorful.
- Serve: Plate the honey garlic chicken with the roasted vegetables. Garnish with extra chopped green onions and toasted sesame seeds. This dish pairs beautifully with steamed rice but also works well as an appetizer or standalone entrée.
Notes
- Use gluten-free flour and tamari for a gluten-free version.
- Adjust the amount of chili flakes and chili paste according to your preferred spice level.
- Chicken thighs can be used instead of breasts for juicier meat.
- Feel free to swap broccoli with asparagus or other favorite vegetables.
- For extra crispiness, broil the chicken for 1–2 minutes after the final bake, watching carefully.
