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Easy, homemade crispy chicken tossed in a spicy-sweet honey garlic sauce. Serve this dish with asparagus, broccoli, or a combination of the two, cooked up right alongside the chicken. It’s the easiest sheet pan dinner. Add a side of rice for a main, or serve it on its own as an appetizer. This fun take-out-style dinner is great any night of the week!
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Some of my favorite types of dinners to create and share with my family are fun takeout-inspired dinners made at home. Well, tacos are probably my favorite, but takeout at home is a close second. My younger sister, Asher, adores any dish with a hit of soy sauce (I use tamari) and served over rice. Just like my mom, Asher adores rice.
I often make dishes like today’s recipe for them, but I love sharing new sauces and flavors! I always have fun creating these recipes.
I shared my recipe for chili ginger orange chicken just after the holidays. Since then, I’ve made it multiple times. The chili orange sauce is so delicious!
I felt like it was time to shake things up, so instead of the classic orange sauce, today I’m sharing a honey garlic sauce made with lemon! This sauce is so simple, but wow, the flavors really are delicious.
Honey, garlic, and lemon, all mixed with salty tamari – such an addicting sauce!
Ingredients
- Boneless Skinless Chicken breasts or thighs, cut into cubes
- Garlic powder
- Black pepper and Chile flakes
- Flour or gluten free flour
- Extra virgin olive oil
- Broccoli florets or chopped asparagus
- Sesame seeds
Honey Garlic Sauce
- Tamari or soy sauce
- Lemon juice
- Honey
- Garlic
- Chili paste
- Chopped green onion
- Toasted sesame oil
These are the details
Step 1: start with the chicken
I like to use cubed raw chicken—breasts or thighs, or a mix of the two. Toss the cubed chicken with garlic powder, black pepper, and chile flakes. I love to use Korean chile flakes. You can find them online, at Whole Foods, and in most major grocery stores in the Asian aisle.
Now add some flour. The flour allows the chicken to get crispy in the oven. It’s a small amount, so just a very light coating. It’s not a breaded chicken but it has just enough of a coating to ensure the sauce can stick nicely to the chicken.
Bake the chicken with a side of asparagus or broccoli. Depending on the size of your chicken pieces, this should take about 10 to 15 minutes to cook.
Step 2: the honey garlic sauce
This really is the heart of the recipe. The sauce brings all the flavor.
Mix the tamari (or soy sauce), with lemon juice and honey. The honey not only adds flavor but creates a sticky sauce that will adhere nicely to the chicken.
Then, fresh garlic, chili paste, green onions, and a drizzle of toasted sesame oil. If you don’t have toasted sesame, you can easily just omit it from the sauce. I do love the flavor, but it is not a must.
Like most of my Asian-inspired dishes, I love to use chili paste. More often than not I use gochujang, a Korean chili paste. This really provides that extra flavor. The Mother in Law’s brand is my favorite, I get the original flavor from Whole Foods or order on Amazon.
Step 3: toss the chicken and the sauce
Pour the sauce over the baked crispy chicken and cook the chicken in the sauce over medium-high heat. Stir with a wooden spoon. The coating soaks up all the sauce – yum!
Step 4: serve with rice
You can easily serve this as is, but we love this chicken best served over rice and topped with lots of toasted sesame seeds.
Why you’ll love this sheet pan chicken
- One pan, minimal mess, crispy chicken + sauce that clings.
- Flexible: broccoli, asparagus, or both.
- Weeknight-friendly and very “takeout-style” without deep frying.
Looking for other busy weeknight-night recipes? Try these!
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
One Skillet Cheesy Green Chile Chicken
Lastly, if you make this 30 Minute Honey Garlic Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Honey Garlic Chicken
Ingredients
- 2 pounds chicken breasts or thighs, cut into cubes
- 1 tablespoon garlic powder
- black pepper and chile flakes
- 1/4 cup flour or gluten-free flour
- 4 tablespoons extra virgin olive oil
- 3 cups broccoli florets or chopped asparagus
- 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, (gochjang) (gochujang)
- 2 tablespoons chopped green onion
- 1 tablespoon toasted sesame oil
Instructions
- 1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.2. On the sheet pan, mix the chicken, garlic powder, pepper, and chile flakes. Add the flour and toss again. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the broccoli/asparagus to the other side. Toss with olive oil, salt, and pepper. Bake for 10-15 minutes until the chicken is cooked through.3. Meanwhile, make the sauce. In a bowl or glass jar, combine all ingredients.4. Remove the vegetables from the sheet pan. Then pour the honey garlic sauce over the chicken and toss the chicken up in the sauce. Bake for another 5 minutes, until the sauce is baked onto the chicken.5. Serve the chicken, vegetables, and honey garlic sauce with green onions and toasted sesame seeds. I love this over rice, but it's also great as an appetizer too!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I loved this recipe. We will be making this again. https://www.loadcalculationshvac.com
Hey Andrew,
Happy Friday!! Thank you so much for trying this recipe and your comment, love to hear it was a winner!!
Just made this and it’s great, so easy and fast. I used 2 chicken breasts and substituted gluten free soya sauce and chickpea flour. I think this could also work well with tofu or cauliflower instead of chicken. Thanks for the recipe!
Thanks so much, Tracey!! So glad to hear you enjoyed this recipe, I appreciate you making it! Happy Friday! xx
This is delicious and so fast to whip up!! Everyone loved it!!!
Hey Cathy,
Fantastic!! I’m so glad to hear this recipe turned out well for you, thanks a bunch for making it:)
This is a good recipe but we could not taste any honey. I think it needs more.
Hey Erica,
Fantastic!! I’m so glad to hear this recipe turned out well for you, thanks a bunch for making it:) You could totally add more honey to your liking! xx
I think a step is missing. When you combine all the ingredients for the sauce, you need to heat it on the stove for 3 to 5 minutes for it to thicken. When I did that, it’s perfect! A thick, sticky sauce, just like your picture.
Thanks so much for sharing your feedback, Jill! So glad to hear this dish was enjoyed! xx
Such a tasty recipe! I was too lazy to use the oven so I used a skillet and it worked just as well! It was so quick and very easy to make. This will be added to my go to meal prep roster 🙂 🙂
Hey Zalma,
Fantastic!! I’m so glad to hear this recipe turned out well for you, thanks a bunch for making it:)
Tamari sauce is VERY salty. Use low sodium soy sauce and this recipe will come out great
Thanks so much for sharing, Kevin!!
I got worried as I started making this and reading the comments about it being bland. I don’t know WHAT those folks did, this was DELICIOUS. I followed the instructions exactly (but I used convection bake at 400) and the chicken cooked up beautifully, soaked up a bit of sauce beautifully, and tasted absolutely yummy. I did a bit less gochujang to keep the spice down for my kids and served it on a bed of brown rice and a big kale, cabbage, carrot, broccoli salad. So, so, so good. Thank you!
Hey there,
Happy Sunday!! Thank you so much for making this recipe and your comment, love to hear it was enjoyed:) x
In the recipe it says 1 tablespoon of garlic is the rest of that line also all 1 tablespoon including black pepper
Hi Chili,
I am so sorry, can you please clarify your question? For which step are you referring to? xx
The recipe says “black pepper and chile flakes,” but it does not provide a measurement. How much of each should be used?
Hey Chris,
It’s just to taste, so however much you like. I would start with a pinch. I hope you love this recipe! xx
Taste is quite honestly horrible. Chicken is serviceable because it’s chicken, but the sauce is just bad. Looks absolutely *nothing* like the photos. I should have guessed when it asked me to toss something already coated in flour in oil.
Save your time and your money.
I made no substitutes and used fresh ingredients.
You’re supposed to cook the chicken then coat it in the sauce and then cook again for a few minutes. The recipe is delicious if you follow the instructions.
Hmmm, this recipe didn’t really work out for me. Not enough room on a large sheet pan for both 2lbs of chicken and the broccoli. I don’t use as much flour as recommended as the chicken started to look a little gummy. The chicken didn’t get crispy enough so I had to improvise and finish this on the stove top.
Hi Lisa,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear it didn’t turn out for you. You could definitely spread everything out on 2 sheet pans next time:) xx
Amazing dish- we all loved it! I made two tiny changes, I didn’t have chili paste so I omitted it and I doubled the sauce and put it one the veggie – I used broccoli. I put both back in the oven to bake and served over rice. Delicious – this will go on repeat!
Hey Renee,
Yay! Love to hear this:) Thank you so much for making this recipe and your comment! Have the best day!!
I’m currently making this recipe and it already smells delicious!
Thanks so much, Ana! I hope it’s delish:) Have a great evening! xx
I made this and it was delicious! I added a bit of brown sugar because I wanted a bit more sweetness. I left out the paste because I didn’t have any. This recipe is a keeper:)
Hey Colleen,
Amazing! Love to hear this recipe was enjoyed, I appreciate you making it! xx
Disappointing flavors and a huge miss. Definitely would not make again. Looks nothing like the pictures on this blog and the flour/oil didn’t get even remotely crispy. I followed the recipe and instructions exactly.
Hi Brianna,
Thanks for trying this dish and sharing your feedback, so sorry to hear it was not enjoyed. If there is anything that I can help with, please let me know! xx
My picky 14 yr old son’s new favorite meal! The whole family loved it, such a great introduction to a mild spicy dish. We didn’t have honey so used maple syrup instead, omitted the chili flakes, and used spicy chili crisp instead of chili paste. This was amazing and will definitely be made again! Thank you for the recipe!
Hey LeAnn,
Love to hear this! So glad to hear your family enjoyed this dish, I appreciate you making it! xT