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–+ servings
Green plate with rice and chicken and broccoli. Gold fork in the chicken.
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5 from 8 votes

Sheet Pan Honey Butter Chicken

Easy, scrumptious, Honey Butter Chicken made on one sheet pan. Coated in a buttery, honey sauce that is addicting. Ready in 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Course: dinner, Main Course
Cuisine: American
Diet: Low Fat
Servings: 4
Author: Bailey

Equipment

  • large sheet pan
  • sharp knives
  • sauce pan

Ingredients

  • 1 lb chicken breasts, boneless and skinless *see notes
  • ⅓ cup all purpose flour *see notes
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp olive oil
  • 2 cup broccoli florets
  • ½ cup yellow onion, sliced

Honey Butter Sauce

  • 4 Tbsp butter *see notes
  • ⅓ cup honey
  • 1⅓ Tbsp soy sauce

Instructions

  • Preheat the oven to 400º. Pat the chicken dry and cut it into 1 inch cubes in equal sizes to ensure even cooking. In a large bowl, add the flour and seasonings, whisk together (photo 1).
  • Toss the chicken in the flour mix well, be sure all the chicken is coated all over. Set aside (photo 2). Chop broccoli and onion in even sizes. Be sure the onion is in large cubes so it doesn't burn. Coat a cooking sheet with oil. Add the broccoli, chicken and onions (photo 3). Place in the oven for 16 minutes. 
  • While the chicken is cooking, melt butter in a sauce pan on low. Add the soy and honey set aside until chicken is done. Keep the oven on!
  • Pull the chicken from the oven, add the honey butter all over the sheet pan meal. Gently toss it. Pop it back into the oven for another 4-5 minutes or until the chicken is cooked all the way through and 165º internally (photo 4).
  • Serve the meal! You can serve as is, over a salad or over rice or grain of choice.

Notes

*boneless, skinless chicken thighs will also work. 
*use gluten free all purpose flour if needed
*plant based butter or ghee will also work.
*use tamari or coconut aminos if gluten free. 
Please note, nutritional info does NOT include rice, only the chicken with veggies and sauce. Please add 230 calories if using rice. 
Store leftovers in an airtight container in the fridge for up to 4 days or freeze up to 2 months. 

Nutrition

Serving: 1cup | Calories: 289kcal | Carbohydrates: 36g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 790mg | Potassium: 632mg | Fiber: 2g | Sugar: 25g | Vitamin A: 344IU | Vitamin C: 42mg | Calcium: 51mg | Iron: 2mg