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This Honey Ginger Chicken Sheet Pan Dinner is an easy Asian-inspired dish made with a tangy homemade sauce. You only need one pan to make it, so cleanup is a breeze!
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5 from 2 votes

Honey Ginger Chicken Sheet Pan Dinner

This Honey Ginger Chicken Sheet Pan Dinner is an easy Asian-inspired dish made with a tangy homemade sauce. You only need one pan to make it, so cleanup is a breeze!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 326kcal

Ingredients

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.

Instructions

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.

Video

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

Calories: 326kcal | Carbohydrates: 37g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1806mg | Potassium: 1392mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4755IU | Vitamin C: 60.1mg | Calcium: 116mg | Iron: 7.4mg