Sheet Pan Honey Garlic Chicken and Cauliflower is a one-pan dinner featuring juicy chicken and roasted cauliflower tossed in a sweet and savory honey garlic glaze. It’s a quick, flavorful, and healthy meal with minimal cleanup.
Author:Laura
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Dish
Method:Sheet Pan / Roasted
Cuisine:Asian-Inspired
Diet:Low Calorie
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 medium head cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper, to taste
3 cloves garlic, minced
1/3 cup honey
1/4 cup soy sauce
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon cornstarch (optional)
1 tablespoon water (for cornstarch slurry)
Optional garnish: sliced green onions, sesame seeds, red pepper flakes
Instructions
Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
In a small bowl, whisk together honey, soy sauce, minced garlic, and vinegar. Set aside.
Toss chicken pieces with 1 tablespoon olive oil, salt, and pepper. In a separate bowl, toss cauliflower florets with remaining 1 tablespoon olive oil, salt, and pepper.
Arrange chicken and cauliflower on the prepared sheet pan in a single layer.
Drizzle or brush half of the honey garlic sauce over the chicken and cauliflower.
Bake for 20–25 minutes, flipping halfway, until chicken is cooked through (165°F internal temp) and cauliflower is golden and tender.
Optional: To thicken remaining sauce, heat it in a small saucepan and whisk in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water). Simmer until thickened.
Drizzle thickened sauce over the cooked chicken and cauliflower.
Garnish with green onions, sesame seeds, and red pepper flakes if desired. Serve hot.
Notes
Use tamari for a gluten-free version.
Ensure cauliflower is dry to help it roast instead of steam.
Double the recipe using two sheet pans to avoid overcrowding.
Marinate the chicken for extra flavor if time allows.