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Simple, sticky sweet goodness in a simple and delicious chicken sheet pan dinner. This Honey Garlic Chicken Thigh Recipe is so easy to make, can be prepped in about 10 minutes, includes plenty of vegetables and with some minute rice, dinner will be ready in no time!
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I am the kind of cook that will do all things in the kitchen with the fewest dishes necessary. This sheet pan honey garlic chicken thigh dinner recipe is an easy, one pan meal that tastes so good!
Sticky sweet and baked with bell peppers, these chicken thighs are juicy, delicious and perfect over a bed of rice. A quick and simple dinner
If you are a big fan of chicken thighs, try these air fried parmesan crusted chicken thighs or take it another direction with these chicken thighs in a creamy mushroom sauce.
Why You Will Love These Baked Honey Garlic Chicken Thighs:
- They are so easy to make. Toss the honey garlic sauce together, toss the chicken thighs with the sauce, and then the chopped peppers. Arrange on a pan and bake. Heat up some minute rice and dinner is served!
- Easy to make ahead. I like to chop the veggies and then allow the chicken to sit and marinate all day in this honey garlic sauce. Then toss it all in the oven a bit before dinner. Makes for an even easier dinner time!
- A great meal prep option. Make this meal, portion out some rice, chicken and vegetables into single serve meals and then freeze or refrigerate for easy grab and go meals. Is suggest making some extra sauce and pouring it over top to help lock some moisture in and for the best reheated meal!
- Less dishes to do! A mixing bowl and a sheet pan--all you need to whip up these honey garlic chicken thighs. The less mess, the better, with any meal for sure!
Recipe Ingredients:
- chicken thighs: boneless, skinless chicken thighs for the quickest cooking. This allows for the chicken and peppers to cook up in about the same time. You could use bone in chicken thighs, but they will take longer to cook.
- bell peppers: green and red are what we use in this recipe. You could use orange or yellow as well.If you want to add more veggies, feel free to do so! Broccoli is great in this recipe. You can chop up some onion as well if desired.
- ketchup: the tomato base in this recipe comes from the ketchup--gives it a touch of tang and a familiar flavor. Plus, we always have some in the fridge so it's great to know I have it!
- honey: this adds the perfect sticky sweetness to these honey garlic chicken thighs. Use the honey you love the most, or whatever kind you have on hand!
- garlic: fresh garlic, freshly minced for the most flavor in this recipe
- soy sauce: low sodium if desired, that is generally what we have in the house. Tamari will work for gluten free and you could also do liquid aminos if that is your preference.
- butter: just a touch gives this sauce richness
- crushed red pepper: this is optional if you like a touch of spice. You can add more for a spicier dish.
- salt and pepper: you can adjust salt especially to your liking.
How To Make These Honey Garlic Chicken Thighs:
- Preheat the oven (unless you plan to marinate the chicken and cook later.) Whisk together the sauce ingredients. Adjust the amount of salt and crushed red paper as desired.
- Toss the chicken in the sauce. Transfer the chicken thighs to a sheet pan. You can line it with parchment if desired.
- Toss the sliced peppers in the remaining sauce.
- Arrange the peppers around the chicken thighs. You can arrange everything on a rack on top of the sheet pan if you would like as a bit of liquid will be released and the ingredients will cook in it. I usually just drain it off after cooking, but that can be another option as well!
- Bake for about 20-25 minutes or until the chicken reaches just under 165°F. Remove from the oven, allow to rest for about 5 minutes before serving.
Recipe Tips:
- Double the sauce if you want more for serving! If you want extra sauce when serving, double the sauce recipe and warm up the extra sauce just before serving. I suggest doing so if you are planning to have leftovers.
- Allow the chicken to rest before serving. This will allow you to have the juiciest chicken! About 5 minutes is all you need, but it will make a difference.
Storage Instructions:
Store your honey garlic chicken thighs for up to 5 days in an airtight container in the refrigerator. You can easily reheat in the microwave, in the oven, or even the air fryer.
To freeze, allow to cool completely and then freeze in a freezer safe container. This recipe will keep in the freezer for about to 3 months.
Other Simple Dinner Recipes:
- Parmesan Crusted Steak and Potato Sheet Pan Dinner
- Pesto Salmon Sheet Pan Dinner
- Baked Orange Chicken Sheet Pan Dinner
- Baked Cashew Chicken
- Sweet and Smoky Sheet Pan Chicken Fajitas
- Easy Chicken Stuffed Poblano Peppers
- 15 Minute Sheet Pan Steak and Broccoli
- Simple Ground Turkey Skillet Dinner
- Roasted Sweet Potato Sheet Pan Nachos
- Chicken with Mango Salsa
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Honey Garlic Chicken Thighs Sheet Pan Recipe
Simple, sticky sweet goodness in a simple and delicious chicken sheet pan dinner. This Honey Garlic Chicken Thigh Recipe is so easy to make, can be prepped in about 10 minutes, includes plenty of vegetables and with some minute rice, dinner will be ready in no time!
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Chinese
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Calories: 477kcal
Author: Lorie Yarro
Ingredients
- 6-8 chicken thighs, boneless and skinless about 1 ½ - 1 ¾
- 2 red bell peppers
- 2 green bell peppers
- ½ c ketchup
- ⅔ c honey
- 4 garlic cloves, minced
- ¼ c soy sauce tamari for gluten free
- 1 T melted butter
- ¼ teaspoon crushed red pepper optional, more for a kick
- ½ teaspoon cracked pepper
- ½ sea salt adjust as desired
- sesame seeds optional for garnish
Instructions
Preheat oven to 425°F.
In a medium bowl, whisk together ketchup, honey, garlic, soy sauce, pepper, butter and salt to taste. Place chicken thighs in the sauce and toss to coat. While chicken sits in sauce, remove stems and seeds from peppers and slice thinly.
Place chicken on a parchment lined or oiled baking pan. Toss peppers quickly in remaining sauce and spread them evenly around the chicken. If you have anymore sauce, spread it on chicken.
Bake for about 25 - 30 minutes or until chicken meets an internal temperature of 165°F.
When removing from oven, there will be some excess liquid. Carefully drain that into the sink if desired.
Serve on top of rice and enjoy! Top with sesame seeds if desired.
Notes
- Double the sauce if you want more for serving! If you want extra sauce when serving, double the sauce recipe and warm up the extra sauce just before serving. I suggest doing so if you are planning to have leftovers.
- Allow the chicken to rest before serving. This will allow you to have the juiciest chicken! About 5 minutes is all you need, but it will make a difference.
Sauce inspired by this recipe from The Busy Baker.
Nutrition
Calories: 477kcal | Carbohydrates: 63g | Protein: 36g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 169mg | Sodium: 1266mg | Potassium: 813mg | Fiber: 3g | Sugar: 57g | Vitamin A: 2367IU | Vitamin C: 126mg | Calcium: 42mg | Iron: 3mg
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Reader Interactions
Comments
Amie Fanta says
Wow what an easy recipe packed with amazing flavor! Will definitely be making this on repeat.Reply
Lorie says
Amie! Thank you so much. I am so glad you loved it. One of our favorites!!!
Reply
