This simple and healthy sheet pan chicken bok choy recipe is a delicious dinner you can make in no time. It features a honey and garlic marinade and baby bok choy all oven roasted on a sheet pan for a quick, tasty and healthy dinner.
Craving more? Try my Coconut Milk Chicken Curry. Ready in about 30 minutes in one pan right on your stovetop!
Getting a nutritious dinner on the table can be tricky when you’re juggling a busy schedule. But never fear! This quick sheet pan chicken bok choy dinner idea comes together fast with minimal hands on time.
This is one of my favorite dinner recipes when I need something quick and delicious.
Why it works
So simple - get that restaurant taste with this easy dinner made with boneless, skinless chicken thighs that have been marinated in a garlic honey sauce.
Unique Asian inspired flavor - the addition of hoisin sauce gives this dish its unique and delicious umami flavor with a classic Chinese cabbage, bok choy.
Quick dinner for family - nothing beats getting a dinner on the table that not only tastes great, but is also nutritious. This meal delivers protein, vitamins and fiber, and great taste in a short amount of time.
Ingredients and substitutions
Scroll to see full printable recipe card at end of post.
Boneless skinless chicken thighs - chicken thighs are more flavorful than breasts, but you can use breasts if you prefer. Adjust cooking time if needed.
You can choose just about any cut of chicken. If you like bone-in and/or bone-in skin on, it’s perfectly fine. But keep in mind that bone-in pieces will take longer to cook. Try cooking the chicken for about 10 minutes first, then adding the vegetables.
Baby bok choy - the baby version is similar to regular bok choy, just smaller and more tender. If you can’t find the baby bok choy, you can use regular, but it should be cut into smaller pieces so it will cook through.
Napa cabbage is a great substitute and so is broccoli, Brussels sprouts or cauliflower.
Carrots - adds a touch of sweetness and color to this sheet pan chicken bok choy dish.
Honey - gives this dish its signature sweetness, but you can use maple syrup instead. Other substitutes for honey are: molasses (not backstrap), light or dark corn syrup, agave nectar, and brown sugar.
Garlic powder - use garlic powder or fresh, finely chopped or grated garlic. Use about 2 small cloves, or one large clove.
Hoisin sauce - this is one of my favorite sauces and I use it all the time in my cooking. You can use soy sauce instead, or even a store bought teriyaki sauce.
Chicken broth - add a nice savory note. Use another broth such as beef or vegetable broth, or just use water instead.
Green onions and sesame seeds - slice your green onions and lightly toast sesame seeds to add take this sheet pan chicken bok choy over the top!
How to make sheet pan chicken bok choy
Step One: In a small bowl, mixt the marinade ingredients together.
Step Two: Add chicken and vegetables to a larger bowl. Pour the marinade over the chicken and vegetables then place in the refrigerator for at least 30 minutes to one hour.
Step Three: Preheat the oven to 375 degrees F and place a rack at the top of the oven.
Step Four: Place chicken and vegetables on a sheet pan (discard remaining marinade). Bake on the top rack for 20 -25 minutes or until the chicken is cooked through (170 degrees F internal temperature).
How do I clean and prepare bok choy?
Bok choy can be a bit gritty, so it’s a good idea to rinse in between the leaves down into the stem with a strong stream of water. You can leave bok choy whole, or slice them in half lengthwise. This makes them easier to clean too.
Be sure chicken is cooked completely by using a meat thermometer to check for an internal temperature of 170 degrees F.
Keep in mind that chicken may continue to cook right after it comes out of the oven, so it’s probably safe to take it out at 165 degrees F.
If choosing bone-in pieces, they will take longer to cook.
Let chicken thighs rest on the sheet pan for 5 minutes or so before serving.
Chicken can be marinated for up to 8 hours, but the vegetables no more than an hour.
Perfect on its own as a lighter lunch or dinner or low carb meal. Opt for a keto approved sweetener in place of honey, or just omit.
I really like to eat this with some rice, like my instant pot basmati rice, Singapore rice, coconut jasmine rice, or even this instant pot Mexican rice. Also great with ramen noodles, pasta noodles, or other grains like quinoa or couscous.
Make it spicy by adding a teaspoon of sriracha or spicy harissa sauce to the marinade. (Use as much or as little according to your taste preference). You can also add some crushed red pepper or even some Tabasco.
Garnish with green onions, sesame seeds, cilantro and lime, if desired. A drizzle of sesame oil is also very tasty!
How to store leftovers
Keep leftover sheet pan chicken bok choy in the refrigerator for up to four days.
Freeze for up to three months. Thaw in the refrigerator overnight.
Reheat covered in the microwave at 50% power until just heated through.
You can reheat in the oven, covered in foil at 300 degrees F until heated through, about 20 minutes.
Overcooking will cause chicken to dry out and become tough, so keep an eye on it.
You can eat both the leaves and the stem.
Bok choy has a mild cabbage-like flavor. The dark green leaves are tender and the stalks are crunchy.
More Asian inspired recipe
If you’re craving more delicious dishes with a similar flavor profile try my ramen noodles with ground beef.
You might also like these teriyaki meatballs recipe.
Try my carrot cucumber salad as a light side dish.
Sheet Pan Chicken Bok Choy-Simple and Healthy
- 8 boneless, skinless chicken thighs
- 12 baby bok choy whole or cut in half
- 2 carrots sliced ½ inch thick
- 3 green onions sliced; for garnish
- 2 tablespoon toasted sesame seeds garnish if desired
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- ¼ cup honey
- ¼ cup chicken broth
- 3 tablespoon rice wine vinegar
- 1 tablespoon hoisin sauce
- In a small bowl, mix all the ingredients of the marinade.
- Add the chicken with the veggies to a large bowl, and pour the marinade over it.
- Place in the fridge for 1 hour.
- Preheat your oven to 375 ˚ F.
- Place the marinated chicken and veggies on the sheet pan in a single layer. Discard the rest of the marinade.
- Place the sheet pan on the top rack of the oven, and cook for 20 minutes.
- Remove from the oven, garnish with green onion and serve on rice if desired.
- Use a piece of parchment paper for an easy clean up.
- Chicken can be marinated for up to 8 hours, but the vegetables no more than an hour.
- Be sure chicken is cooked completely by using a thermometer to check for an internal temperature of 170 degrees F.
- Keep in mind that chicken may continue to cook right after it comes out of the oven, so it’s probably safe to take it out at 165 degrees F.
- If choosing bone-in pieces, they will take longer to cook.
- Let chicken thighs rest on the sheet pan for 5 minutes or so before serving.