It is 6pm. You are tired. Dinner needs to happen fast.
This honey garlic chicken and cauliflower is your new best friend. It is a warm, golden meal that the whole family will love. It brings comfort to those busy fall evenings after school. You get a healthy meal without any stress tonight.
Why You’ll Love This Recipe
This recipe is a true one-pan wonder for your kitchen. You get tender chicken and caramelized cauliflower with almost no cleanup. It is perfect for busy fall weeknights when time is short. The sauce is simple but tastes like a restaurant meal.
The sweet glaze makes the veggies taste like a treat. Even picky eaters will ask for seconds of this cauliflower. You can have a healthy, balanced meal ready in 30 minutes. It uses simple pantry staples you likely already have at home.
Simple Method
Making this dish is as easy as tossing and baking. You simply whisk the sauce and pour it over your ingredients. There is no need for fancy equipment or expert skills. Even beginners can master this on the first try. Just spread it out and let the oven work.
Ingredients You’ll Need
These ingredients are fresh, simple, and easy to find at any grocery store.
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 large head cauliflower, cut into bite-sized florets
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Step-by-Step Directions
- Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
- In a small mixing bowl, whisk together the honey, soy sauce, minced garlic, olive oil, sesame oil, ginger, and black pepper.
- Place the chicken pieces and cauliflower florets on the prepared sheet pan.
- Reserve 2 tablespoons of the sauce for later; pour the remaining sauce over the chicken and cauliflower.
- Toss the ingredients until evenly coated and spread them out into a single layer across the pan.
- Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cauliflower is tender with caramelized edges.
- Remove from the oven, drizzle with the reserved sauce, and garnish with sesame seeds and sliced green onions.
Best Ways to Enjoy It
Serve this warm over a fluffy bed of white rice. You can also use quinoa or cauliflower rice for a lighter meal. Add a side of fresh cucumber salad for a cool crunch. Set the table and enjoy a stress-free family dinner tonight. It is a satisfying meal for everyone.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay delicious for up to four days. To keep the cauliflower tender, reheat it in the oven. A quick 10 minutes at 350°F does the trick perfectly. You can even prep the sauce the night before to save time.
Tips for Best Results
- Use a large sheet pan so ingredients are not crowded.
- Do not skip the step of reserving some sauce for the end.
- Cut chicken into even pieces for the best cooking results.
- Line your pan with parchment for the easiest cleanup ever.
- Add a pinch of red pepper flakes for a little kick.
- For back-to-school season, double the recipe for easy lunches.
- Pat the chicken dry before adding the sweet sauce.
Ways to Switch It Up
- Swap cauliflower for broccoli florets if your family prefers them.
- Use maple syrup instead of honey for a different sweetness.
- Add sliced bell peppers for more color and fresh crunch.
- Try it with shrimp for an even faster cooking time.
Common Questions
Can I use chicken breast instead?
Yes, you can certainly use chicken breast. Just watch the timer closely so it stays juicy. Thighs are more forgiving in the oven.
How do I make this gluten-free?
Simply use tamari or coconut aminos instead of soy sauce. The rest of the ingredients are naturally gluten-free. Always check your labels carefully.
Will my kids really eat the cauliflower?
The sweet honey garlic glaze is very kid-friendly. It masks the bitterness that some children dislike in veggies. It is a total dinner win.
I hope this easy dinner makes your busy weeknights feel a little lighter. There is nothing better than a healthy meal that everyone actually enjoys. Happy cooking!
— Lidia
Sheet Pan Honey Garlic Baked Chicken & Cauliflower
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 large head cauliflower, cut into bite-sized florets
- 1/3 cup hone y
- 1/4 cup low -sodium soy sauce
- 3 cloves garlic , minced
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1 tablespoon sesame seeds
- 2 green onions , thinly sliced
Instructions
- Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
- In a small mixing bowl, whisk together the honey, soy sauce, minced garlic, olive oil, sesame oil, ginger, and black pepper.
- Place the chicken pieces and cauliflower florets on the prepared sheet pan.
- Reserve 2 tablespoons of the sauce for later; pour the remaining sauce over the chicken and cauliflower.
- Toss the ingredients until evenly coated and spread them out into a single layer across the pan.
- Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cauliflower is tender with caramelized edges.
- Remove from the oven, drizzle with the reserved sauce, and garnish with sesame seeds and sliced green onions.
