We love a good sheet pan recipe because they’re two for one: a main dish AND a side dish. Plus, the one pan makes cleanup a breeze. This Sheet Pan Honey Lemon Chicken became a staple at our house when we were living off of quick dinners and we made it every week for two months straight.
The sweet, slightly tart chicken paired with roasted broccoli is a leaner protein with a green veggie and is filling without being heavy. It’s easily customizable, too, so you can swap out your veggies or adjust the sauce to get it just how you like it.
Why You’ll Love This Easy Sheet Pan Chicken recipe
- Main dish and side dish in one pan
- Lean protein plus a veggie, seasoned with all natural, simple ingredients
- Easy cleanup with just one line sheet pan
Key ingredient notes for Sheet Pan Honey Chicken
- Honey: You can use whatever honey you have on hand in this recipe. However, I would recommend using pure, raw honey. Because you have so few ingredients, using a higher quality honey will make a difference and is worth the extra $, in my opinion. It should be nice and thick and should say “pure, raw honey” on the label.
- Lemon: You’ll use the juice and zest to make this. You need ⅓ cup of juice. If you want a stronger lemon flavor, you can add more.
- Worcestershire sauce: we add this for a deeper, savory flavor. You can swap it out for soy sauce or coconut aminos if you’d like. It will change the flavor slightly, but will still give the sauce more flavor depth.
- Chicken breasts: we use chicken breasts here for a leaner, healthier protein. You can swap this out for other types of chicken (see notes in FAQ section).
- Broccoli: cut in bigger chunks, broccoli will roast up nicely in the honey sauce alongside the chicken. You can swap it out for broccolini or another type of veggie (see notes in FAQ section). Just make sure to monitor the vegetables to make sure they don’t overcook.
How to make Sheet Pan Honey Lemon Chicken
- Whisk together sauce. We keep the flavoring for this sheet pan chicken really simple with honey, lemon, Worcestershire sauce, garlic, salt, and pepper.
- Add to the pan. Use ⅔ of the sauce and brush or pour it over the chicken, then toss the remaining sauce with the broccoli. Arrange the broccoli around the chicken.
- Bake. This will take about 30 minutes, depending on the thickness of your chicken breasts. Please note, if you use another kind of chicken, you’ll need to adjust the cooking time to make sure it is cooked all the way through without getting dried out. The internal temperature for chicken should be 165° F. A meat thermometer is the best way to measure this (and to get the juiciest chicken possible).
- Serve. This recipe is a side dish and main dish in one. If you want a really filling dinner, you could also add a side of baked sweet potatoes or a side salad. See more suggestions below.
What to serve with Sheet Pan Honey Chicken
The broccoli is a good start for side dishes, but you can really round this out and make it a full meal. Adding in some homemade rolls (with a little honey butter!), mashed potatoes, or lemon rice pilaf. You can also pair it with a big, juicy fruit salad for a lighter, spring- or summer-coded dinner.
Sheet Pan Honey Lemon Chicken FAQs
Yes! We like using chicken breasts for a leaner option, but you can use chicken thighs or thicken tenders. You could also use drumsticks or wings, just make sure you adjust the time accordingly. And, as always, the internal temperature should reach 165° F before eating.
Of course. We like to use broccoli in this one because it pairs nicely with the lemon. However, you could use potatoes, peppers, asparagus, carrots or brussels sprouts. Make sure you watch the temperature and texture of the veggies so they are cooked to your preference.
Yes, this is a great recipe to use for meal prep with protein and veggies in one pan. Cook the recipe as directed, then let it cool and transfer to individual serving size containers. Depending on your dietary needs, adding a side of basmati rice or lemon rice pilaf (mentioned above) would be a good addition to your meal as well. Store in the fridge for up to 5 days and reheat in the microwave before eating.
The key to good, juicy chicken is making sure it just reaches 165° F without going too far over. Using a meat thermometer is the best way to do this. Keep in mind that this recipe calls for chicken breasts, which is a leaner cut. Using a different cut, like chicken thighs, will result in juicier chicken with a little less babysitting.
More Sheet Pan Recipes You’ll Love:
Sheet Pan Honey Lemon Chicken Recipe
Ingredients
- ½ cup honey
- 1 large lemon, zested and juiced (about ⅓ cup juice)
- 2 teaspoons Worcestershire sauce
- ½ teaspoon Garlic salt, plus more to taste
- Salt and pepper, to taste
- 4 6 ounce boneless, skinless chicken breasts
- 2 medium heads of broccoli, cut into florets
Instructions
- Preheat oven to 400℉.
- In a small bowl, mix together honey, juice and zest from one lemon, Worcestershire sauce, garlic salt, salt and pepper.
- Place chicken on a foil-lined or parchment-lined baking sheet. Use ⅔ of the honey mixture and brush it over the chicken.
- Next, in a bowl, toss the broccoli with the remaining honey mixture and arrange the broccoli around the chicken on the baking sheet. Season with additional garlic salt and pepper, if desired.
- Bake for 30 minutes, until the chicken is cooked through and reaches 165℉.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This recipe is not good. The chicken just cooks in its own juices and doesn’t get brown. The honey burns on the foil. There is almost no flavor in the chicken. I followed the recipe exactly. Definitely won’t make this again.