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sheet pan lemon honey garlic chicken on a white serving platter.
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4.88 from 8 votes

Sheet Pan Lemon Honey Garlic Chicken

Sweet, sticky, zesty, and ready in under 40, this sheet pan lemon honey garlic chicken is a weeknight lifesaver. Juicy chicken strips roasted with red peppers in a garlicky honey-lemon glaze, finished with a salty hit of feta. One pan, big flavor, almost no cleanup.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Keyword: chicken breast recipe, lemon honey garlic chicken, sheet pan dinner
Servings: 4
Calories: 323kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

  1. Chicken strips cook faster and stay juicier. Just make sure they’re roughly the same size so everything roasts evenly.
  2. Don’t crowd the pan. Overlapping chicken = steaming, not roasting. Give everything space to caramelize.
  3. Use fresh lemon. The zest and juice make the whole thing sing, skip the bottled stuff.
  4. Add more veggies. Mushrooms, zucchini, red onion, whatever’s in the fridge works.
  5. Feta is not optional. OK, technically it is… but I love it so much I almost put it in bold. That salty finish? It makes the dish.

Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 17g | Protein: 27g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 586mg | Potassium: 541mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1388IU | Vitamin C: 57mg | Calcium: 94mg | Iron: 1mg
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