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Fresh Ingredients for Honey Garlic Chicken with Roasted Broccoli

Honey Garlic Chicken with Roasted Broccoli

This Honey Garlic Chicken with Roasted Broccoli is the perfect weeknight dinner solution—delicious, healthy, and incredibly easy to make. Tender, juicy chicken pieces are roasted to golden perfection alongside crispy, caramelized broccoli florets, then tossed in a luscious, sticky honey garlic sauce that’s pure magic. The sauce strikes the ideal balance between sweet honey and savory garlic, with a glossy finish that coats every bite. Best of all, everything cooks on a single sheet pan, meaning minimal cleanup and maximum flavor. Ready in just 40 minutes, this dish is healthier than takeout, faster than delivery, and so delicious that it’s sure to become a regular in your dinner rotation. Serve it over rice or enjoy it on its own for a satisfying, protein-packed meal.

 

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

For the Chicken:

  • 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

For the Honey Garlic Sauce:

  • ⅓ cup honey
  • ¼ cup low-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

For the Roasted Broccoli:

  • 1 large head broccoli, cut into florets
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 2 cloves garlic, thinly sliced (optional)
  • Lemon wedges, for serving

For Garnish:

  • Toasted sesame seeds
  • Sliced green onions
  • Crushed red pepper flakes (optional)

Instructions

  1. Preheat and prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly spray with cooking spray to prevent sticking.
  2. Prep the chicken: In a medium bowl, toss the bite-sized chicken pieces with 1 tablespoon of olive oil, salt, pepper, and garlic powder until evenly coated. Set aside.
  3. Prep the broccoli: Place the broccoli florets on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt, pepper, and garlic powder. Toss with your hands to ensure every floret is coated.
  4. Arrange on sheet pan: Spread the broccoli in an even layer on one half of the baking sheet. Arrange the seasoned chicken pieces in a single layer on the other half, making sure they aren’t touching to ensure even browning.
  5. Roast: Place the baking sheet in the preheated oven and roast for 15 minutes. Remove from the oven, flip the chicken pieces and stir the broccoli, then return to the oven for another 5-10 minutes. The chicken should be cooked through (internal temperature of 165°F) and the broccoli should be tender with crispy, caramelized edges.
  6. Make the sauce: While the chicken and broccoli roast, prepare the sauce. In a small saucepan, combine the honey, soy sauce, minced garlic, rice vinegar, sesame oil, and grated ginger (if using). Bring to a simmer over medium heat, stirring frequently. Let it cook for 2-3 minutes.
  7. Thicken the sauce: In a small bowl, whisk the cornstarch and cold water to create a slurry. Pour it into the simmering sauce and stir constantly for 1-2 minutes until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon. Remove from heat.
  8. Glaze the chicken: Transfer the roasted chicken pieces to a large bowl. Pour about half of the honey garlic sauce over the chicken and toss gently until every piece is generously coated. Reserve the remaining sauce for serving.
  9. Assemble and serve: Arrange the glazed chicken alongside the roasted broccoli on a serving platter or divide among individual plates. Drizzle with additional sauce, then sprinkle with toasted sesame seeds, sliced green onions, and crushed red pepper flakes if desired. Serve immediately with lemon wedges on the side.

Notes

  • Chicken Thighs vs. Breasts: Chicken thighs are more forgiving and stay juicier, while chicken breasts are leaner. Both work beautifully—just ensure they’re cut into uniform 1-inch pieces for even cooking.
  • Don’t Overcrowd: Give the chicken pieces space on the baking sheet. If they’re touching, they’ll steam instead of roast, resulting in pale, sad chicken.
  • Flip Halfway: Flipping the chicken and stirring the broccoli halfway through ensures even cooking and caramelization on all sides.
  • Glaze at the End: Toss the chicken in the sauce right before serving. If you glaze too early, the sauce will soak in and lose its sticky, glossy texture.
  • Make it Gluten-Free: Substitute soy sauce with tamari or coconut aminos. Cornstarch is naturally gluten-free.
  • Add More Veggies: Feel free to add bell peppers, snap peas, zucchini, or asparagus to the sheet pan. Add quicker-cooking vegetables halfway through roasting.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for best results.
  • Rice Pairing: Serve over steamed jasmine rice, brown rice, or quinoa to soak up that delicious extra sauce.

Find it online: https://juicymeatrecipes.com/honey-garlic-chicken-with-roasted-broccoli/