One Sheet Pan Honey Soy Chicken with Bok Choi

This One Sheet Pan Honey Soy Chicken Thighs with Baby Bok Choi is the perfect dinner for busy nights. With minimal prep and easy cleanup, this dish delivers bold, sweet-savory flavors with juicy chicken and tender, caramelized bok choi. Plus, it’s gluten-free, low-carb, and packed with protein, making it a nutritious and satisfying meal.

Why You’ll Love This Recipe

Quick & Easy

This meal requires just 10 minutes of prep and one sheet pan, making it perfect for weeknights.

Sweet & Savory Flavor

The honey-soy glaze creates a beautifully balanced taste—sweet, salty, umami, and slightly tangy.

Healthy & Nutritious

Bok choi adds a dose of vitamins A, C, and K, while chicken thighs provide protein and healthy fats.

One-Pan, Minimal Cleanup

Everything roasts together in a single pan, saving you from a sink full of dishes.

Ingredients & Substitutions

Ingredient List

• 5 lbs bone-in, skin-on chicken thighs (about 8-9 thighs)
• Salt and pepper, to taste
• ¾ cup honey (or maple syrup for a refined sugar-free option)
• ½ cup soy sauce (use tamari or coconut aminos for gluten-free)
• 4 tbsp peanut oil (or vegetable oil, avocado oil)
• 4 tbsp rice vinegar (or white wine vinegar)
• 1 tsp ground ginger (or 1 tbsp fresh grated ginger)
• 3 garlic cloves, minced
• 1 lemon, sliced (optional, for extra brightness)
• 2 baby bok choi, halved (or broccoli, asparagus, or green beans)
• 2 tbsp chopped green onions (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Notes on Quality

Using bone-in, skin-on chicken thighs enhances flavor and juiciness, but boneless thighs or chicken breasts can be substituted. Fresh baby bok choi provides a tender crunch, but other hearty vegetables like broccoli or asparagus also work well.

Possible Substitutions

• Gluten-free: Swap soy sauce for tamari or coconut aminos.
• Lower carb: Use a sugar-free honey alternative or reduce the honey.
• Different protein: Try salmon, tofu, or shrimp instead of chicken.

Step-by-Step Instructions

• Preheat oven to 425°F. Spray a large sheet pan with non-stick cooking spray or line it with foil.
• Season chicken thighs with salt and pepper and divide them into two large resealable plastic bags.
• In a small bowl, whisk together honey, soy sauce, oil, rice vinegar, ginger, and garlic until well combined.
• Reserve one-third of the marinade for later. Pour the remaining two-thirds into the bags with the chicken, seal, and shake until the thighs are well coated. Let them marinate for 15-30 minutes at room temperature or overnight in the refrigerator.
• Arrange the chicken thighs on the sheet pan along with lemon slices. Pour about ½ cup of water into the pan to prevent the chicken from drying out.

• Bake for 25 minutes. Meanwhile, brush the reserved marinade over the bok choi and season with salt and pepper.
• Remove the pan from the oven and arrange the bok choi around the chicken thighs in a single layer. Bake for an additional 8-10 minutes.
• For crispy skin, place the sheet pan under the broiler for 2 minutes, watching carefully to prevent burning.
• Drizzle the remaining marinade over the chicken and bok choi, then top with chopped green onions and sesame seeds. Serve hot and enjoy.

Expert Tips & Tricks

Best Practices

• Let the chicken marinate overnight for maximum flavor.
• Adding a little water to the pan keeps the chicken juicy and prevents burning.
• If using boneless chicken thighs, reduce cooking time by about 5 minutes.

Common Mistakes

• Overcrowding the pan can cause the chicken to steam instead of roast, reducing crispiness.
• Skipping the broiler step may result in less caramelization.

Time-Saving Tips

• Prep the marinade and chicken the night before for a quick weeknight meal.
• Use pre-minced garlic and pre-grated ginger to cut down on prep time.

Serving Suggestions

Pairings

This dish pairs well with jasmine rice, quinoa, or cauliflower rice for a low-carb option.

Presentation Ideas

Serve on a large platter, garnished with extra sesame seeds and green onions for a restaurant-style look.

Beverage Pairings

• A crisp white wine like Sauvignon Blanc complements the honey soy flavors.
• Green tea or sparkling water with lemon provides a refreshing non-alcoholic option.

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating Methods

• Oven: Reheat at 350°F for 10 minutes to keep the chicken crispy.
• Microwave: Heat in 30-second intervals until warmed through.
• Stovetop: Sauté leftovers in a skillet over medium heat for 5 minutes.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but reduce the cooking time to avoid drying out the chicken.

How do I make this recipe spicier?

Add 1 teaspoon of sriracha or red pepper flakes to the marinade for a spicy kick.

What other vegetables work well in this dish?

Try broccoli, asparagus, green beans, or bell peppers for variety.

Variations & Customizations

Dietary Adaptations

• Vegan option: Swap chicken for firm tofu or tempeh and use maple syrup instead of honey.
• Whole30: Replace honey with date syrup and use coconut aminos instead of soy sauce.

Flavor Twists

• Citrus boost: Add orange zest to the marinade for a fresh, citrusy flavor.
• Garlic lovers: Double the garlic for a bolder taste.

Seasonal/Holiday Versions

• For a fall-inspired version, add roasted butternut squash or Brussels sprouts.
• In the summer, grill the marinated chicken instead of baking it.

More Easy Sheet Pan Recipes

Looking for more simple and delicious meals? Try these:

• Creamy Chicken Marsala – A Perfect Valentine’s Day Dinner
• Sheet Pan Gnocchi – The Ultimate Easy 30-Minute Dinner
• Creamy Chicken Marsala – A Perfect Valentine’s Day Dinner

For more recipe inspiration, follow along on Pinterest: Cooking with Callie Recipes

Try this One Sheet Pan Honey Soy Chicken with Bok Choi for your next dinner, and let me know how it turns out in the comments. Happy cooking!

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