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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!
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
Servings: 4
Calories Per Serving: 585 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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!
This post was originally published on April 10, 2024
Well cooking instructions way wrong the proper way is gochujang hot n sweet paste it balances the saltiness of the soy I also added cornstarch to my flour and a little extra olive oil also your instructions do not mention anything about sauteing the sauce whereas for in your description you do mention sauteing the chicken that is already cooked in the sauce so pretty misleading there the sauce could do without the sesame oil also had to do 25 minutes in the oven
Great recipe! The chicken wasn’t very crispy when I took it out of the oven so I put it in the air fryer after and made extra sauce to put on top after. It came out amazing !
Hey Courtney,
Happy Friday! Thank you for trusting the recipe and circling back— I’m over the moon it worked!
Meh. It was okay. I had to do a lot of modifications to the recipe, mostly because I was afraid to dry out my chicken. I decided to air fry the chicken at 375 F for 10-12 minutes. That went great and the texture was great. I separated the veggies and put those in the broiler in the oven and seasoned them. I made the sauce. Now it’s the SAUCE that was weird. Rule of thumb with any Asian cuisine sauce, always have corn starch on hand. I used about 3 TSP to make slurry and heated the sauce up in a pan. It thickened great but OMG TOO MUCH SOY SAUCE. 1/3 cup of soy sauce was an overkill. I don’t even know what would have helped this. I added everything the sauce recipe required (minus making a slurry to thicken the sauce). I was able to kind of help it out the next day by adding more honey and more lemon juice. I loved the idea of this but the recipe was rough. I saw someone say “skill issue”. Incorrect. If you like a desert in your mouth then this would be your cup of tea. Again, not bad, just a forewarning if you’re not used to a salt bomb.
My husband and I liked this recipe! I had to substitute the paste for a similar sauce, so I had to use way less hot sauce. I also added freshly grated ginger to the chicken. It was very yummy and my husband said it tasted authentic! Thanks!
Hey Annelise,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
I have made this recipe three times because it looks amazing, but my sauce never thickens! I’m so frustrated with my cooking, lol. Any suggestions why this could happen?
Hi Jennifer,
Thanks so much for choosing to make this recipe! I would try adding a cornstarch slurry to your sauce to help it thicken!
Let me know if that works for you:)
This recipe was disappointing. The end result looked absolutely nothing like the picture above. The sauce was so thin, corn starch had to be added to thicken it a bit to stick to the chicken. The chicken was spongy. The spice would have been way too much had the entire amount been added to the sauce.
Hi Kait,
Thanks for trying this dish and sharing your feedback, very sorry to hear it was not enjoyed!
Skill issue