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This easy Sheet Pan Lemon Honey Garlic Chicken introduces you to the art of simple gourmet cooking! Crafted with tender chicken, vibrant red bell peppers, and a harmonious blend of zesty, sweet, and savory flavors, this delicious sheet pan meal is the answer to your culinary dreams!
Easy Sheet Pan Lemon Honey Garlic Chicken perfect for busy weeknights!
If you’re on the hunt for a dinner option that’s not only hassle-free but also bursting with incredible flavor, look no further than this sheet pan lemon honey garlic chicken recipe! This dish features tender chicken and red bell pepper baked to perfection in a tasty blend of honey, garlic, lemon, and Mediterranean spices. It’s then garnished with a sprinkling of tangy feta cheese and fresh lemon wedges to add a little extra zesty kick!
And just like my garlic butter salmon sheet pan dinner, this dish is a breeze to make, easy on the wallet, and is a total taste sensation. With just a handful of everyday ingredients and a single sheet pan, you can whip up a restaurant-worthy meal that’ll have your family cheering for more. Sheet pan lemon honey garlic chicken is just the weeknight wonder you’ve been dreaming of to spice up your dinner routine!
Why You’ll Love This Lemon Honey Garlic Chicken
- Quick and Easy! Hectic schedules call for meals that are as effortless as they are satisfying. With minimal prep time and a simple cooking process, sheet pan lemon honey garlic chicken delivers on both fronts.
- Sweet Savory Chicken! Baked in an irresistible blend of honey, garlic, and zesty lemon and then topped with creamy feta cheese, every bite of this baked chicken is nothing short of delicious.
- Family Favorite! It’s kid-friendly, making it a breeze to please even the pickiest eaters. So, whether you’re serving it as a weeknight dinner or celebrating a special occasion, this dish is always a hit.
- Chicken: I used boneless skinless chicken breasts. But you could use sliced turkey breast or chicken thighs too.
- Red Bell Pepper: Adds a contrasting flavor and a pop of color. Feel free to use any color bell pepper you have on hand.
- Olive Oil: Select a good-quality extra virgin olive oil to infuse the dish with rich flavor.
- Honey: Provides a lovely layer of natural sweetness.
- Garlic: Fresh minced garlic cloves add a pungent, aromatic flavor that goes perfectly with the honey and lemon.
- Lemon: Grated lemon zest adds a touch of citrusy brightness to the marinade and lemon wedges serve as a garnish.
- Italian Seasoning: This herb blend typically includes a mix of dried basil, oregano, rosemary, and thyme. So you can easily create your own Italian seasoning if you don’t have this spice in your pantry.
- Salt: Enhances the natural flavors of all the ingredients, especially the chicken.
- Black Pepper: Adds a hint of spiciness and depth.
- Feta Cheese: This creamy and tangy cheese provides a nice contrast to the savory and sweet flavors of the chicken and peppers. If you’re not a fan of feta, try goat cheese or Parmesan.
This simple recipe serves as a wonderful reminder that tasty meals don’t have to be complicated! With fresh ingredients and a sheet pan, you can create a delicious dinner with very little effort!
Begin by preheating your oven to 400°F (200°C) so that it’s nice and hot when the assembled dish is ready to bake. Then line a baking sheet with parchment paper to prevent the chicken from sticking to the pan.
While the oven is preheating, whisk together the olive oil, honey, minced garlic, lemon juice, lemon zest, Italian seasoning, salt, and black pepper in a large bowl. Then add the chicken strips and sliced peppers to the bowl and toss them together with the mixture until fully coated.
Now, with your chicken and peppers thoroughly coated, lay them out on the prepared baking sheet. Then put the pan into the preheated oven and let the chicken bake for 20 to 25 minutes. When ready, the chicken should have reached an internal temperature of 165°F (75°C).
Once done, remove the chicken from the oven and allow it to rest for 5 minutes. Then sprinkle the crumbled feta cheese over the dish, garnish it with fresh lemon wedges, and serve your sheet pan lemon honey garlic chicken with a side of Greek rice or roasted potatoes if you like.
Frequently Asked Questions
What can I add to the recipe?
You can enhance the dish by using fresh herbs, adding spices like smoked paprika or red pepper flakes for a touch of heat, or even incorporating a splash of balsamic vinegar. It’s also easy to include vegetables such as broccoli, mushrooms, cherry tomatoes, or slices of onion. The recipe offers flexibility, so feel free to unleash your creativity.
What if I don’t have a sheet pan?
You can use a large roasting pan or casserole dish as an alternative. Just make sure that it’s big enough to place the chicken and peppers in a single layer for even cooking.
Can I make this dish ahead of time?
Yes! You can prepare the marinade mixture and chicken up to a day in advance. Then bake the dish when you’re ready.
- Slice the chicken uniformly. For even cooking, it’s important to try to cut all the chicken strips to approximately the same size.
- Use a big enough pan. Make sure your sheet pan has ample space for the chicken and peppers to spread out in a single layer. Overcrowding can lead to uneven cooking.
- Test for doneness. Use a meat thermometer to check that the chicken has reached an internal temperature of at least 165°F (75°C).
- Let the chicken rest. After cooking, allow the chicken to sit for a few minutes before serving. This helps the juices redistribute and keep the meat tender.
Store any leftover sheet pan lemon honey garlic chicken in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. When it’s time to reheat, simply warm the leftovers in the microwave for a few minutes on medium heat or pop them in the oven at 350°F (177°C) for about 10 minutes. If frozen, make sure to thaw it overnight in the fridge before reheating.
Discover More Sheet Pan Dinners
- Caprese Gnocchi Sheet Pan
- Ranch Pork Chops and Potatoes Sheet Pan Dinner
- Sheet Pan Steak Fajitas
- Baked Sausages with Apples Sheet Pan Dinner
- Mushroom Sausage Sheet Pan Gnocchi
- Italian Chicken Sheet Pan Dinner
- 4 chicken breasts (boneless and skinless cut into long strips)
- 1 large red bell pepper (cut into strips)
- 3 tablespoons olive oil
- 3 tablespoons honey
- 3 cloves garlic (minced)
- 1 tablespoon lemon zest
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 ounces feta cheese (crumbled)
- lemon wedges (for garnish)
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together olive oil, honey, minced garlic, lemon zest, Italian seasoning, salt, and black pepper until well combined.
- Add the chicken breasts and peppers to the bowl and toss everything well, making sure to coat everything evenly.
- Spread the chicken and veggies on the prepared baking sheet. Transfer the baking sheet to the oven and bake for 20-25 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- Once the chicken is done, remove the baking sheet from the oven and let it rest for 5 minutes.
- Sprinkle crumbled feta cheese over the top of the chicken and red bell peppers.
- Serve the chicken and red bell peppers with lemon wedges.
- Vegetable Variation: Feel free to add or substitute other vegetables like zucchini, cherry tomatoes, or asparagus, depending on preference or availability.
- Serving Suggestion: This dish pairs well with a light salad or a side of steamed rice or quinoa to absorb the delightful lemon honey garlic sauce.
- Feta Substitute: If you’re not a fan of feta, goat cheese or parmesan can be great alternatives, adding a creamy or sharp contrast to the sweet and tangy flavors respectively.
- Spice Level Adjustment: For those who enjoy a bit of heat, consider adding a sprinkle of red pepper flakes before baking.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.