Easy Homemade Honey Garlic Chicken & Veggies — A Healthy, One-Pan Weeknight Winner

"I’ve never gotten so many compliments on something I’ve made! My girlfriends could not get enough. I’m sure I’ll be making this recipe quite often!" That’s exactly what I said after hosting a casual dinner night—this easy, healthy, homemade honey garlic chicken stole the show. It’s simple enough for a weeknight, pretty enough for a Sunday family meal, and comforting enough for holidays when you want something homey without fuss.

Warm, garlicky, slightly sweet, and full of crisp-tender veggies, this one-pan recipe is ideal for busy nights, potlucks, or when you want to impress friends without spending hours in the kitchen. Read on for the full ingredients, step-by-step directions, helpful swaps, storage tips, and why this dish is a small, tasty investment in your well-being.

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🧂 Ingredients:

• 1.5 lbs (700 g) boneless, skinless chicken thighs or breasts (thighs are juicier)
• 1/4 tsp kosher salt + more to taste
• 1/4 tsp black pepper
• 1 tbsp olive oil (or avocado oil)
• 3 cloves garlic, minced (or 1 1/2 tsp garlic paste)
• 1/4 cup low-sodium soy sauce or tamari (for gluten-free)
• 3 tbsp honey (or maple syrup for vegan)
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp Dijon mustard (optional, for depth)
• 1/2 cup low-sodium chicken broth or water
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• 1 medium red bell pepper, sliced into strips
• 1 medium zucchini, halved and sliced into half-moons
• 1 small red onion, sliced into wedges
• 1 cup snap peas or broccoli florets
• 2 green onions, thinly sliced (for garnish)
• 1 tbsp toasted sesame seeds (optional)
• Lemon wedges, for serving (optional)

For serving (optional):

• Steamed rice, quinoa, or cauliflower rice
• A big green salad or simple steamed greens

👩‍🍳 Directions:

1. Prep the chicken: Pat the chicken dry and season both sides with 1/4 tsp salt and 1/4 tsp pepper. Cut into 1–1.5-inch pieces if using breasts and you want bite-sized pieces.
2. Make the sauce: In a small bowl whisk together garlic, soy sauce/tamari, honey, vinegar, Dijon, and chicken broth. Set aside.
3. Heat the pan: Warm a large non-stick skillet or cast-iron pan over medium-high heat and add 1 tbsp olive oil. (Tip: a 12-inch skillet works great for this.)
4. Sear the chicken: Add chicken in a single layer (work in batches if needed). Cook 4–6 minutes per side for thighs (until golden and internal temp reaches 165°F / 74°C). For bite-sized pieces, cook 6–8 minutes total, stirring occasionally, until browned and cooked through. Remove chicken to a plate.
5. Sauté the veg: Lower heat to medium. Add onion and bell pepper to the pan and cook 3–4 minutes until just starting to soften. Add zucchini and snap peas and cook another 2–3 minutes — veggies should be crisp-tender.
6. Combine & simmer: Return chicken to the pan. Pour the sauce over and bring to a gentle simmer for 2 minutes.
7. Thicken the sauce: Stir the cornstarch slurry then add to the pan. Simmer 1–2 minutes until the sauce is glossy and thickened, coating the chicken and veggies. If it gets too thick, add a splash of water or broth.
8. Finish & garnish: Taste and adjust salt/pepper. Remove from heat and sprinkle with green onions and sesame seeds. Serve immediately over rice, quinoa, or cauliflower rice. Squeeze lemon over top if you like a bright finish.

Total active time: ~25–35 minutes. Simmer/thickening: ~3–4 minutes.

💡 Tips & Variations:

• Make it low-carb: Serve over cauliflower rice or spiralized zucchini noodles. Swap honey for a low-carb sweetener like a small amount of erythritol or monk fruit (adjust to taste).
• Go vegan: Replace chicken with extra-firm tofu or tempeh (press tofu first). Use maple syrup instead of honey and vegetable broth instead of chicken broth. Sear tofu until golden and follow the same sauce method.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce. Ensure cornstarch is trusted gluten-free or use arrowroot powder as the thickener.
• No corn starch? Mix 1 tbsp all-purpose flour with 2 tbsp cold water for a roux-style slurry (not gluten-free).
• Make-ahead: Marinate chicken in the sauce for up to 4 hours for deeper flavor. Keep veggies separate until cooking to avoid sogginess.
• Batch-cooking & storing: Refrigerate in an airtight container up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth. Freeze cooked chicken in sauce for up to 2 months; thaw overnight in the fridge before reheating.
• Serving ideas: Pile the chicken and veggies on warm naan for a quick wrap, spoon over a grain bowl with avocado and pickled red onion, or serve with a crisp green salad for a lighter meal.
• Equipment tip: A heavy skillet (cast iron or heavy stainless) gives the best sear. I love using my 12-inch skillet for one-pan dinners.

🩺 Health & Lifestyle Tie-in:
This dish is a winner for balanced nutrition: lean protein from chicken (or tofu), colorful vegetables for fiber and micronutrients, and a modest amount of healthy fat from olive oil. Making meals at home like this one helps control sodium and sugar, which supports heart health and long-term wellness. Small changes in daily eating habits can add up — and investing time in healthy homemade meals can even reduce future health costs (something to consider when thinking about health insurance and financial well-being).

SEO & money-saving tip: cooking high-impact, healthy meals at home frequently can lower your grocery-per-meal cost versus dining out — and that’s good for your wallet and your waistline.

❤️ Conclusion:
If you make this Easy Homemade Honey Garlic Chicken, tell me how it went — drop a comment, star it, or tag me on Instagram with a photo (I love seeing your versions!). It’s one of my go-to weeknight recipes now—easy, healthy, and always a crowd-pleaser. Enjoy, friend — and don’t forget to save this recipe for the next dinner party!

"I’ve never gotten so many compliments on something I’ve made! My girlfriends could not get enough. I’m sure I’ll be making this recipe quite often!"

Honey Garlic Chicken & Veggies

This easy, healthy honey garlic chicken dish is a one-pan recipe bursting with flavor and perfect for busy weeknights or impressing guests.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Healthy

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts Thighs are juicier.
• 1/4 tsp kosher salt Plus more to taste.
• 1/4 tsp black pepper
• 1 tbsp olive oil Or avocado oil.
• 3 cloves garlic, minced Or 1 1/2 tsp garlic paste.
• 1/4 cup low-sodium soy sauce or tamari For gluten-free.
• 3 tbsp honey Or maple syrup for vegan.
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp Dijon mustard Optional, for depth.
• 1/2 cup low-sodium chicken broth or water
• 1 tbsp cornstarch mixed with 2 tbsp cold water To make slurry.
• 1 medium red bell pepper, sliced into strips
• 1 medium zucchini, halved and sliced into half-moons
• 1 small red onion, sliced into wedges
• 1 cup snap peas or broccoli florets
• 2 green onions, thinly sliced For garnish
• 1 tbsp toasted sesame seeds Optional.
• Lemon wedges, for serving Optional.

Serving Suggestions

• Steamed rice, quinoa, or cauliflower rice
• A big green salad or simple steamed greens

Method

 

Preparation

1. Pat the chicken dry and season both sides with 1/4 tsp salt and 1/4 tsp pepper. Cut into 1–1.5-inch pieces if using breasts.

Sauce Preparation

1. In a small bowl, whisk together garlic, soy sauce/tamari, honey, vinegar, Dijon, and chicken broth. Set aside.

Cooking

1. Warm a large non-stick skillet or cast-iron pan over medium-high heat and add 1 tbsp olive oil.
2. Add chicken in a single layer (work in batches if needed). Cook 4–6 minutes per side for thighs until golden. For bite-sized pieces, cook 6–8 minutes total, stirring occasionally. Remove chicken to a plate.
3. Lower heat to medium. Add onion and bell pepper to the pan and cook for 3–4 minutes until just starting to soften.
4. Add zucchini and snap peas and cook another 2–3 minutes until veggies are crisp-tender.
5. Return chicken to the pan. Pour the sauce over and bring to a gentle simmer for 2 minutes.
6. Stir the cornstarch slurry then add to the pan. Simmer 1–2 minutes until the sauce is glossy and thickened. If it gets too thick, add a splash of water or broth.
7. Taste and adjust salt/pepper. Remove from heat and sprinkle with green onions and sesame seeds. Serve immediately.

Notes

Make it low-carb by serving over cauliflower rice or spiralized zucchini noodles. Go vegan by replacing chicken with tofu and using vegetable broth. Ensure all ingredients are gluten-free if needed. For deeper flavor, marinate the chicken for up to 4 hours before cooking. Store leftovers in an airtight container for up to 4 days.