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Oven Fried Chicken with Honey Garlic Sauce is an easy sheet pan meal that you’ll fall in love with. Using a simple technique, you’ll be able to get the same crunchy and crispy chicken that tastes just as good as deep fried!
I wish a plate of this was in front of me again. It was gone too soon… Oven Fried Chicken with Broccoli + Honey Garlic Sauce (make it even better by pairing it with my Potato Salad)! Now this is the perfect meal for a fussy eater and even just for a regular family dinner!
Why This Recipe Works
You’ll love this oven fried chicken for many reasons! It’s not just healthier, but mess-free too! I’m so amazed at how incredibly crispy and crunchy it turns out every single time, despite being baked and not deep fried.
Another big plus is the fact that you can customize it too!
Ingredients
- Chicken: I used bone-in, skinless chicken thighs here. You can use a boneless cut too, if that’s what you prefer.
- Coating: For the coating, you’ll need some all purpose flour, milk and an egg.
- Breadcrumbs: Panko breadcrumbs are the perfect choice here for that ultra crispy and crunchy exterior.
- Honey garlic sauce: Soy sauce, rice wine vinegar, honey, garlic and cornstarch (mixed with water) come together to make this lip-smacking concoction.
- Broccoli: The perfect veggie to team up with the chicken.
- Seasonings: You’ll need garlic powder, salt, pepper and some paprika.
- Oil: Any neutral flavored oil should work.
- Parsley: To garnish.
Note: please see recipe card at the bottom for list of full ingredients and measurements
How To Make Oven Fried Chicken
Sheet pan and one pot meals are my absolute favorite, and such a savior on rushed days. When I’m craving for some pasta, I whip up my One Pot Chicken Fettuccine Alfredo or Creamy Mushroom Chicken Pasta, and when I just want to enjoy some simple flavors. I turn to my absolute favorite One Pot Italian Chicken and Rice.
A few days back, I was hit by a craving for some crunchy chicken, but I really didn’t want to spend all that time deep frying. And that’s when I whipped up this recipe.
- Season broccoli: preheating the oven at 390°F and lining a baking sheet with parchment paper.
Add the broccoli florets to a large bowl and toss with minced garlic, oil, salt and pepper. Use extra virgin olive oil if you can.
- Prep chicken: Season the chicken with salt and pepper. Set up a dredging station with three shallow bowls. First with flour, the second with the egg whisked with milk, paprika, salt and garlic powder and third with Panko breadcrumbs mixed with some vegetable oil.
- Coat chicken: Carefully dip each chicken thigh in the flour first, then in the egg mixture and then coat completely with the breadcrumbs. Place the chicken on the prepared baking sheet.
- Bake chicken and broccoli: Lightly spray the chicken with cooking spray. Bake for around 25 minutes and then arrange the broccoli around chicken. Bake again for around 20 minutes, flipping the broccoli midway
- Make honey garlic sauce: Combine the ingredients for the sauce (without cornstarch mixture) in a small saucepan and bring it to a simmer over medium heat. Turn down the heat, add cornstarch mixture and cook until it thick.
- Finish up and serve: Pair the chicken and broccoli with the sauce, garnish with chopped parsley and serve.
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Oven Fried Chicken
Ingredients
For The Broccoli:
- 2 broccoli heads washed and dried, cut into florets
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons garlic minced
- 1 pinch salt
- 1 pinch pepper
For The Chicken:
- 6 bone in skinless chicken thighs
- 1 pinch salt to season
- 1 pinch pepper to season
- 1/2 cup all-purpose flour
- 1 egg large
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 3/4 teaspoon salt or to taste
- 1 teaspoon paprika sweet or smoky
- 1 3/4 cups Panko breadcrumbs
- 1/3 cup vegetable oil
- 2 tablespoons fresh parsley chopped to serve
For The Honey Garlic Sauce:
- 1/2 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar or white or apple cider – optional
- 1 tablespoon garlic minced
- 2 teaspoons cornstarch cornstarch mixed with 2 tablespoons water
Instructions
- Preheat oven to 390°F (200°C). Line a baking sheet with baking / parchment paper or spray a nonstick tray with cooking oil spray; set aside.
- Add the broccoli to a bowl with the oil, garlic, salt and pepper, mix to combine. Set aside.
- Season chicken with salt and pepper. Set up a work station with 3 shallow bowls. To one bowl, add the flour and set aside. In the second bowl, whisk together eggs, milk, garlic powder, the 3/4 teaspoon of salt and paprika. In the third bowl, mix the Panko with the vegetable oil (I find it easier to use my hands).
- Working one by one, evenly coat the chicken in the flour, then dip into the egg mixture, then dredge in the Panko mixture, pressing to coat. Place onto prepared baking sheet and repeat with remaining chicken thighs.
- Lightly spray each chicken thigh over the top with cooking oil spray (this is optional, but I have found it to crisp the chicken even more). Bake for 25 minutes, remove from the oven and arrange the broccoli next to or around the chicken, and place back into the oven to cook for a further 20 minutes, or until the chicken is cooked through; the crust is crispy and golden brown, and the broccoli is tender-crisp (Note: flip the broccoli after around 10 minutes if you find the tops charring).
- While the chicken is in the oven, prepare the Honey Garlic Sauce: In a small saucepan, combine honey soy sauce, vinegar (if using) and garlic. Bring to a simmer over medium heat, and quickly reduce heat to low. Pour the prepared cornstarch mixture into the saucepan and stir through until sauce thickens (about 2 minutes). Set aside and allow to cool.
- Garnish chicken with parsley and serve immediately with the honey garlic sauce.
Notes
*I love the addition of vinegar in the sauce to cut throughout the sweetness of the honey, but have made it without and it’s sweeter but just as good too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just wondering how long for boneless thigh?
Hi Nat, the cooking time for boneless thighs would be quite similar, with just a slight difference—about 5 minutes less.
Thank-you! It was so yummy!
Great recipe. I had no panko so used Italian bread crumbs. My son raved about it for good reason. Thanks for a great recipe!
I’m delighted you loved it Sandra! Thanks for trying the recipe and sharing your feedback.