Super Easy 1 Pan Sweet and Sticky Chicken Recipe (+ Video)

This sticky chicken has the BEST sauce for baked chicken that you will ever taste! It’s quick & easy, only takes minutes to prepare, and will have your family eating more veggies just to soak up the extra sauce.

Have you ever licked your fingers at dinner because the sauce in your dish was so good? Ever scooped extra vegetables – especially the ones you don’t like – just because they were coated in that amazing sauce?

Folks, that’s this Sweet and Sticky Chicken recipe! This is the BEST sauce for baked chicken that you will ever taste! The combination of molasses and honey coats the chicken with a sweet and sticky sauce that you wish was slathered on almost everything, and thankfully, – it is!

This is a hearty and filling dinner that elicits purrs of “mmm’s,” kids asking if they can have more, and husbands rubbing their bellies in delight. Enjoy with a side of Easy Roasted Broccoli or Sauteed Green Beans.

I’m pretty sure the sauce alone will win you over, but just in case you need a few better reasons, it’s also:

• Hearty. This is a super simple dish that definitely pleases the “meat and potato” people!
• Frugal. Chicken drumsticks and thighs are super affordable, and so are potatoes. Use any type of potato you have, but sweet potatoes would be exceptionally good.
• Freezer-friendly. Make a double batch and freeze for another date on your meal plan.

STICKY CHICKEN INGREDIENTS

Don’t let the length of this ingredient list intimidate you – most of the ingredients for sticky chicken are pantry staples.

TIPS FOR STICKY CHICKEN MARINADE

Chicken Pieces

• I use bone-in chicken thighs or drumsticks for this sticky chicken marinade because they are the most affordable cuts of chicken, and they just taste good. If you have boneless skinless chicken breasts or thighs on hand, you can use that too. I’d cook the whole breasts over the vegetables, and then cube before serving.
• Adjust cooking time accordingly. Boneless chicken may take less time to cook than the vegetables, so you’d want to remove the chicken when it’s done and let the vegetables finish cooking.
• Chicken is done when it reaches an internal temperature of 165 degrees F, so check with an instant-read thermometer to avoid dry, overcooked meat.

Sticky Chicken Sauce

• Some people like to use Honey Garlic Sauce, light brown sugar, soy sauce, chili sauce, and sesame seeds for a sticky Asian glazed chicken, so you might like to try my Chinese 5-Spice Chicken for a similar flavor. But THIS sticky chicken glaze has a different and totally amazing flavor profile similar to southern sticky chicken! YUM!

Psst! Want to kick this up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a bag for just 1¢!! Just add a pinch before serving. (Get your penny bag of salt on this page.)

STICKY CHICKEN RECIPE INSTRUCTIONS

Step 1. Preheat the oven to 350 degrees. In an 8×8 oven-proof dish, layer the vegetables.

Step 2. Combine 2 Tbsp each of molasses, ketchup, honey, maple syrup, and all seasonings in a medium bowl. Place chicken in a separate bowl.

Step 3. Add about ¼ cup of liquid mixture to the chicken and stir to coat well. Place chicken and the sauce it was in on top of the vegetables. Place butter on top of the chicken.

Step 4. Bake for 25 minutes. Meanwhile, heat the remaining sauce in a saucepan and bring to a simmer. Combine cornstarch and water in a small bowl.

Step 5. Add cornstarch slurry to sauce and stirring constantly bring to a boil, then reduce to a simmer.

Step 6. Add this thickened sauce to the top of the chicken and continue to bake for another 20-25 minutes, or until the chicken is cooked through. You might need to remove the chicken so it doesn’t overcook, yet continue to roast the vegetables until they’re done.

Store leftovers in an airtight container.

Enjoy the sweet and sticky chicken!

IDEAS FOR SERVING STICKY CHICKEN

• Swap out the vegetables for other veggies like mushrooms, broccoli, zucchini, or squash!
• Garnish with sliced green onions, red pepper flakes, Hot Sauce, or Crispy Almonds.
• Serve over a bed of sauteed greens, Cauliflower Rice, Brown Rice, or Mashed Potatoes.
• This meal is easy to double and serve to a crowd. You can easily prep the meal earlier in the day and then cook it before serving it for a hands-off meal!
• Try a different protein. I haven’t tried it myself, but I’m guessing this recipe would be great with Pork Chops instead of chicken!

STICKY CHICKEN FAQS

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Watch How to Make Sweet and Sticky Chicken with Veggies

Sweet and Sticky Chicken

This sticky chicken has the BEST sauce for baked chicken that you will ever taste! It’s quick & easy, only takes minutes to prepare, and will have your family eating more veggies just to soak up the extra sauce.

• Author: Tiffany
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Meals
• Method: Baking
• Cuisine: American

Instructions

1. Preheat the oven to 350 degrees. In an 8×8 oven-proof dish, layer the vegetables.
2. Combine 2 Tbsp each of molasses, ketchup, honey, maple syrup, and all seasoning in a medium bowl. Place chicken in a separate bowl.
3. Add about ¼ cup of the liquid mixture to the chicken and stir to coat well. Place chicken and the sauce it was in on top of the vegetables. Place butter on top of the chicken.
4. Bake for 25 minutes. Meanwhile, heat the remaining sauce in a saucepan and bring to a simmer. Combine cornstarch and water in a small bowl.
5. Add cornstarch slurry to sauce and stirring constantly bring to a boil, then reduce to a simmer.
6. Add this thickened sauce to the top of the chicken and continue to bake for another 20-25 minutes, or until the chicken is cooked through. You might need to remove the chicken so it doesn’t overcook, yet continue to bake the vegetables until they’re done.
7. Enjoy the sweet and sticky chicken!

Notes

Chicken Pieces

• I use bone-in chicken thighs or drumsticks for this sticky chicken marinade because they are the most affordable cuts of chicken, and they just taste good. If you have boneless skinless chicken breasts or thighs on hand, you can use that too. I’d cook the whole breasts over the vegetables, and then cube before serving.
• Adjust cooking time accordingly. Boneless chicken may take less time to cook than the vegetables, so you’d want to remove the chicken when it’s done and let the vegetables finish cooking.
• Chicken is done when it reaches an internal temperature of 165 degrees F, so check with an instant-read thermometer to avoid dry, overcooked meat.