Honey Garlic Sheet-Pan Chicken Thighs Recipe

Simple, sticky-sweet goodness in an easy one-pan chicken dinner. This Honey Garlic Chicken Thigh recipe can be prepped in about 10 minutes, includes plenty of vegetables, and is perfect served over rice for a quick weeknight meal.

I prefer recipes that keep the dishes to a minimum, and this honey garlic sheet pan chicken does just that. Juicy, sticky-sweet chicken thighs roast alongside bell peppers for a colorful, flavorful dinner that comes together with almost no fuss.

These boneless, skinless chicken thighs develop a great glaze as they bake and are delicious spooned over rice. The recipe is flexible—add extra vegetables like broccoli or onion if you’d like.

Why You Will Love These Baked Honey Garlic Chicken Thighs:

• Quick and simple. Whisk the sauce, toss the chicken and peppers, arrange on a sheet pan, and bake. Minute rice or steamed rice makes this a full meal in under 40 minutes.
• Make-ahead friendly. Chop the vegetables and marinate the chicken in the sauce for a few hours or all day to deepen the flavor, then bake just before serving.
• Great for meal prep. Portion cooked rice, chicken and vegetables into containers for easy lunches or dinners. Keep some extra warmed sauce to pour over servings to retain moisture when reheating.
• Minimal cleanup. Just a mixing bowl and a sheet pan—easy prep and easier cleanup.

Recipe Ingredients

• Chicken thighs: Boneless, skinless thighs cook quickly and match the peppers’ cook time. Bone-in thighs can be used but require longer baking.
• Bell peppers: Red and green are used here, but orange or yellow work too. Add broccoli or sliced onion if desired.
• Ketchup: Provides a tangy tomato base for the sauce.
• Honey: Gives the sauce its sticky sweetness—use your favorite honey.
• Garlic: Freshly minced for the best flavor.
• Soy sauce: Low-sodium works well; use tamari or liquid aminos for gluten-free options.
• Butter: A tablespoon adds richness.
• Crushed red pepper: Optional for a touch of heat.
• Salt and pepper: Adjust to taste; cracked pepper adds texture.
• Sesame seeds: Optional garnish.

How To Make These Honey Garlic Chicken Thighs

• Preheat the oven to 425°F.
• Whisk together ketchup, honey, minced garlic, soy sauce, melted butter, cracked pepper, salt, and crushed red pepper if using.
• Place the chicken thighs in the sauce and toss to coat. Let the chicken sit in the sauce while you slice and prep the peppers.
• Arrange the chicken on a parchment-lined or lightly oiled sheet pan. Toss the sliced peppers in any remaining sauce and spread them around the chicken.
• Bake for 20–30 minutes, until the chicken reaches an internal temperature of 165°F and the peppers are tender.
• After removing from the oven, allow the chicken to rest about 5 minutes. Drain any excess liquid from the pan if desired.
• Serve the chicken and peppers over rice and top with sesame seeds if you like.

Recipe Tips

• Double the sauce. If you want extra sauce for serving or leftovers, double the sauce quantities and warm the extra before serving.
• Let the chicken rest. A short 5-minute rest after baking keeps the meat juicy and improves texture.

Storage Instructions

Store cooked honey garlic chicken in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave, oven, or air fryer. To freeze, cool completely and place in a freezer-safe container for up to 3 months. Reheat gently and add a little extra sauce or a splash of water to prevent drying.

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• Simple Ground Turkey Skillet Dinner
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