Description
Quick honey garlic chicken comes together in just 30 minutes, giving your dinner table a savory-sweet dish that’s foolproof enough for busy weeknights. Tender chicken coated in a glossy honey garlic sauce is something your family will actually request again and again.
Ingredients
Scale
Protein and Coating:
- 2 boneless, skinless chicken breasts or thighs
- 0.5 cups flour or gluten-free flour
- 1 tablespoon garlic powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon chile flakes
- 3 tablespoons extra virgin olive oil
Sauce:
- 0.25 cups honey
- 3 cloves garlic
- 3 tablespoons tamari or soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon chili paste
- 1 tablespoon toasted sesame oil
Vegetables and Garnish:
- 3 cups broccoli florets or chopped asparagus
- 2 tablespoons sesame seeds
- 2 tablespoons chopped green onion
Instructions
- Set your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Cut 1 pound of chicken into bite-sized pieces and coat them with 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and 1/4 teaspoon of chile flakes.
- Dust your seasoned chicken with 2 tablespoons of flour, making sure each piece gets a light, even coating.
- Spread the chicken across one side of your prepared baking sheet and place 3 cups of broccoli florets on the other side, tossing the vegetables with 1 tablespoon of olive oil, salt, and pepper.
- Slide the sheet into your 450°F oven for 12 minutes, checking that your chicken reaches an internal temperature of 165°F (74°C).
- While everything bakes, combine 3 tablespoons of honey, 3 tablespoons of tamari, 2 tablespoons of lemon juice, 3 minced garlic cloves, 1 tablespoon of chili paste, and 1 teaspoon of toasted sesame oil in a small bowl, stirring until smooth.
- Remove your baking sheet from the oven and push the vegetables to the side to make room for the sauce.
- Pour your honey garlic mixture over the 1 pound of cooked chicken pieces and toss everything together until well coated.
- Return the sheet to your 450°F oven for 5 more minutes so the sauce adheres properly to the chicken, reaching 165°F (74°C).
- Transfer your chicken and vegetables to a serving plate, top with 2 tablespoons of sesame seeds and 2 tablespoons of chopped green onions, then serve alongside rice.
Notes
- Cut your chicken into uniform bite-sized pieces so everything cooks evenly and finishes at the same time as your vegetables.
- Make the honey garlic sauce while the chicken and vegetables roast so the dish comes together quickly without any waiting around.
- If you’re cooking for a gluten-free diet, skip the flour coating entirely since the sauce will still coat and flavor the chicken beautifully on its own.
- Swap the vegetables based on what’s in your kitchen; green beans, bell peppers, or snap peas work just as well as broccoli or asparagus and take the same cooking time.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg