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30 Minute Honey Garlic Chicken, a new go-to sheet pan meal. 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.
It’s so delish!
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!
20 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
This was so good. I tossed my chicken in a bowl instead of on the sheet pan, just seemed easier to me. Not often that the whole family enjoys a new recipe. This will be a new regular for us.
Hey Emily,
Fantastic!! Love to hear this recipe was a winner, I appreciate you making it! xx
I didn’t add the spice bc we don’t like it spicy, but it was way too salty… would reduce the soy sauce, add more honey, and maybe put water or something. It was too much…
Hi Yui,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed!
We loved it! Thanks for this quick n easy dinner idea.
Yay!! Love to hear this, Kirstie! Thank you so much for making this recipe and your comment! Have a great weekend! xx
Delicious!! Could have been more Sauce. Three picky Teen/ Tween eaters thought it was yummy! Husband and I thought it was yummy. That does Not Happen often!!!
Hey Erika,
Happy Sunday!! I appreciate you giving this recipe a try and your feedback, so glad to hear it was enjoyed:)
Yum!! I did double the honey and Garlic for sauce..wanted more of a punch and it was delish!!
Hey Shirley,
Wonderful!! I appreciate you trying this recipe and your comment, love to hear it was a hit! xx
Definitely needs some big adjustments. Way too spicy, and I like spice. Drop half of the spice out.
After reading the previous comments, I cooked the sauce to thicken it up, but it was just way too salty, maybe less soy or reduced soy would help
Steps are also a bit out. Step 1 should be preheat oven and start cooking rice.
It could be good but needs some big adjustments.
Hi David,
Thanks so much for giving this dish a try and sharing your feedback. So sorry you didn’t love it! xx
It’s good, but a bit too salty and too spicy. Definitely need more honey. Also, the chicken was not crispy.
Thanks for sharing your feedback, PJ!
Watch the spice…I didn’t use the chili flakes and used 1.5 tbsp of gochuhang and it’s quite spicey, my husband and I could tolerate the spice but it was too much for my kids. Also I added 1 tbsp of cornstarch as recommended in a comment. Texture was good, sauce was nice and sticky. Also used reduced sodium soy sauce and found the saltiness to be just right. Would make again but adjust for hotness next time
Hey Suzanne,
Happy Sunday!! Thank you so much for trying this recipe, I love to hear it turned out well for you. Sorry about the spice! xx
wayyyyy too salty
Sorry to hear this, Anna!
Came out with too much liquid n the sauce
Hi Gina,
Sorry to hear this! Next time, you could add a cornstarch slurry to help thicken the sauce. Thanks for trying the recipe! xx
It was a really yummy and easy meal! I would recommend cooking the sauce on a pan to let it thicken and darken in color and flavor before adding it to the chicken.
Hi there,
Wonderful!! Thanks a bunch for making this recipe:) Love to hear it turned out nicely for you!🌺
So easy and delicious! The leftovers the next day were great. I made it even easier by using about 6 garlic cloves worth of garlic paste instead of garlic cloves. Still tasty!
Hey Elizabeth,
Happy Monday! I appreciate you trying this recipe and your comment, love to hear it was a winner!!
YUMMYYY!!! The broccoli was so crisp, flavorful and crisp from just a few simple ingredients. But the chicken, oh my gosh, the perfect amount of heat. I subbed for sriracha, but I absolutely loved this recipe !
Hi Dana,
Happy Sunday!💐💕 Love to hear this recipe was a hit, I appreciate you making it and your comment! xx
Hi, how much chili flakes and black pepper do I use?
Hi Elizabeth,
I just use a pinch of each:) I hope you love this dish, please let me know if you give it a try! xx
I don’t know what I did wrong but mine came out with watery sauce that wouldn’t cling to chicken at all. So the chicken was white. Suggestions???
Hi Deb,
So sorry to hear this! Next time, I would add a cornstarch slurry to your sauce or you could simmer your sauce first to allow it to thicken. I hope this helps! x
I’m sure I must have done something wrong!! I followed this recipe exactly and it was SO SO SO spicy HOT that we couldn’t eat it. My son loves spicy foods and he couldn’t bear it either!! It burned our mouths so badly!! It was the 3-4 tablespoons of chilli paste!! Omg!! Maybe you meant teaspoons??
I have made this a few different times. It is very good, but it definitely makes or breaks the recipe depending on what chili paste is used. I liked it best with Thai kitchen red curry paste over different chili pastes I’ve used. The chili paste seems to make the sauce too runny and it doesn’t coat the chicken nicely. Tastes good both ways, bit again, red curry paste was better. I always add mushrooms and onion to the broccoli as well. Will continue keeping this in my meal rotation!
Hey Myranda,
Happy Friday!🌺 I appreciate you making this recipe and your comment, so glad to hear it turned out nicely for you!
My husband loved this! To prevent access moisture I did cook the broccoli on a separate pan and I also reduced the sauce in a saucepan to thicken prior to adding to the chicken. This will be on our regular rotation.
Hey Julie,
Love to hear this recipe was a hit, thanks a lot for making it and your feedback! Have a great Thursday!
I’ve made this many times following the receipt exactly. I cook the broccoli separately and I use lots of parchment paper to ensure the sauce doesn’t leak everywhere but it always turns out perfectly. The family loves it.
Hey Marie,
Fantastic! So glad to hear this recipe always turns out well for you, thanks so much for making it so often! Happy Wednesday! xx