Name: Honey Ginger Chicken Sheet Pan Dinner
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 people
Ingredients: ½ cup soy sauce; 2 tablespoon honey; 1 tablespoon grated fresh ginger; 3 garlic cloves,; 1 teaspoon sesame oil; 4 boneless skinless chicken breasts; 3 medium potatoes,; 1 cup broccoli florets; 1 cup baby or chopped carrots; 1 cup Brussel sprouts; 1 tablespoon roasted sesame seeds; salt & pepper to taste.

Honey Ginger Chicken

This Honey Ginger Chicken Sheet Pan Dinner is a takeout alternative that’s almost as easy as dialing in for delivery! It’s also much cheaper, and healthier, too!

When Matt and I get a hankering for takeout, this simple recipe does the trick. If your family loves Asian-inspired meals too, this recipe will definitely be a crowd-pleaser.

And as you can probably guess, you only need one tray to bake everything, so cleanup is a breeze. Gotta love those Sheet Pan Dinners!

Ingredients For Honey Ginger Chicken Sheet Pan

Soy Sauce
Honey
Grated Fresh Ginger
Garlic Cloves
Sesame Oil
Boneless Skinless Chicken Breasts – Breasts can be substituted for thighs or bone-in breasts adding 10 minutes to the cook time.
Potatoes
Broccoli Florets
Baby or Chopped Carrots
Brussel Sprouts
Roasted Sesame Seeds
Salt and Pepper to taste

You can also use corn, snow peas, asparagus, bean sprouts, bamboo shoots, bok choy, or any other veggies you love! Sometimes I like skipping the potatoes and serving Ginger Chicken and veggies over rice or lo mein. Then, all you need are the chopsticks!

How To Make Honey Ginger Chicken

1. Preheat the oven.
2. Lay chicken breasts on a sheet pan and season them with salt and pepper.
3. Scatter vegetables around the chicken.
4. Pour the homemade glaze over the chicken and vegetables. Toss to coat.
5. Bake the chicken and vegetables in the oven until the chicken is fully cooked and the vegetables are tender-crisp.
6. Remove the sheet pan from the oven and sprinkle with sesame seeds over the entire pan. Serve and enjoy!

Wow! This was yummy! My husband said it was like five star dining and best meal he had in awhile…and we cook A LOT. I subbed coconut aminos for the soy sauce so it being sweeter I should have done half the amount of honey I think but maybe not. It was really good as is. We also did two sheet pans. Chicken and mini mini baby potatoes (saw in store..never saw these before. Literally size of a dime) in one pan with glaze. And other pan had all the veggies. This way everything roasted well. Oh, I doubled the sauce too because I used two sheet pans. I will make this again over brown rice like you suggested. Thank you! I will be browsing more recipes on your site!

– Tasha M.

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Chicken Tikka Masala – Rich, creamy, and loaded with bold spices!
Creamy Tuscan Chicken – Dinner hits the table in just 30 minutes!
Shredded Chicken Tacos – Filled with cheese, fresh veggies, and spices!
Chicken Soup Chicken Salad – The viral TikTok that’s easy-to-make!
Juicy Chicken 101 – Great for meal prepping!

Ingredients

4 people

Glaze:

½ cup soy sauce
2 tablespoon honey
1 tablespoon grated fresh ginger
3 garlic cloves, (finely chopped or pressed)
1 teaspoon sesame oil

Chicken:

4 boneless skinless chicken breasts
3 medium potatoes, (chopped into 1-inch cubes)
1 cup broccoli florets
1 cup baby or chopped carrots
1 cup Brussel sprouts
1 tablespoon roasted sesame seeds
salt & pepper to taste.

Steps

Glaze

Over medium heat, add all ingredients to a small saucepan. While whisking frequently, bring to a gentle boil and lower heat to simmer for 3-5 minutes or until sauce begins to thicken slightly.

Chicken

Meanwhile, preheat the oven to 375 degrees F.
Then, lay chicken breasts on a sheet pan and generously season with salt and pepper.
Scatter the vegetables around the chicken.
Pour the glaze over the chicken and vegetables using a spoon to gently toss vegetables in the sauce to ensure all are coated.
Bake in the oven for 35 minutes or until the chicken is cooked (internal temperature of 165 degrees F) and vegetables are tender-crisp. Gently toss vegetables halfway through cooking time.
Remove from oven and sprinkle sesame seeds over the entire pan before serving.

Notes

Recipe Variations:

Any vegetables can be substituted. Our favorites are green beans, cauliflower, and turnip.
If made without potato, can be served over rice.
If using smaller vegetables, brown chicken in a frying pan over medium-high heat for 2 minutes per side.
Breasts can be substituted for thighs or bone-in breasts adding 10 minutes to the cook time.

Nutrition

Calories326
Carbs37g
Protein33g
Fat5g
Saturated fat1g
Fiber6g
Sugar11g
Sodium1806mg

Estimates per serving, when a serving size is listed.

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