Name: Sheet Pan Chicken with Broccoli
Ingredients: 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 4 cups broccoli florets; ¼ cup soy sauce; 2 tablespoons honey; 3 cloves garlic, minced; 1 tablespoon grated ginger; 1 tablespoon sesame oil; 2 tablespoons cornstarch; 2 tablespoons vegetable oil; 2 green onions, sliced (for garnish); 1 tablespoon sesame seeds (optional)

Crispy, caramelized chicken pieces and tender roasted broccoli all on one pan — this sheet pan chicken with broccoli is a weeknight dinner dream. It’s bursting with flavor, comes together in under an hour, and has that perfect balance of crunch, savory glaze, and roasted goodness that makes everyone ask for seconds.

Behind the Recipe

This recipe started out of pure necessity — a busy weeknight, a nearly empty fridge, and the desire for something healthy but still crave-worthy. I tossed together some chicken, broccoli, and pantry staples on a baking sheet, added a sweet-salty glaze, and crossed my fingers. One bite in, I knew it was a keeper. Since then, it’s become a regular in my rotation — one of those recipes that’s comforting, reliable, and ridiculously easy.

Recipe Origin or Trivia

Sheet pan dinners have exploded in popularity in recent years for a good reason — they simplify cooking and cleanup without compromising flavor. This version is inspired by classic Asian takeout flavors, especially those found in sesame chicken and garlic broccoli stir-fries, but skips the wok and uses the oven to get that crispy, caramelized finish. It’s a modern mashup of simplicity and flavor-forward cooking.

Why You’ll Love Sheet Pan Chicken with Broccoli

This recipe is built for busy people who still want real flavor.

Versatile: Serve with rice, noodles, or eat it straight off the tray.
Budget-Friendly: Uses affordable ingredients and stretches well for families.
Quick and Easy: Toss everything on a pan and let the oven do the work.
Customizable: Switch up the veggies, sauces, or protein to suit your mood.
Crowd-Pleasing: Crispy chicken and roasted broccoli — what’s not to love?
Make-Ahead Friendly: Prep everything in advance and roast when ready.
Great for Leftovers: Tastes even better the next day, especially in a wrap or rice bowl.

Chef’s Pro Tips for Perfect Results

Here’s how to take your sheet pan game to the next level:

Use Thighs for Juiciness: Boneless, skinless thighs stay tender and flavorful.
Preheat the Sheet Pan: For an extra crispy bottom, heat the pan while the oven preheats.
Cut Chicken Evenly: Uniform pieces cook at the same rate, preventing dryness.
Don’t Crowd the Pan: Spread out everything to allow roasting, not steaming.
Toss Broccoli in Oil Separately: It needs less sauce than the chicken, so coat lightly to avoid sogginess.

Kitchen Tools You’ll Need

This recipe is low-maintenance, but a few key tools make it shine:

Sheet Pan: A sturdy, rimmed baking sheet holds everything and roasts evenly.
Mixing Bowls: For tossing the chicken and broccoli in sauce.
Sharp Knife: To cut even chicken pieces and broccoli florets.
Tongs or Spatula: For flipping and serving.
Parchment Paper (optional): Makes cleanup easier and helps prevent sticking.

Ingredients in Sheet Pan Chicken with Broccoli

These ingredients bring big flavor with minimal effort.

Boneless, Skinless Chicken Thighs: 1½ pounds, cut into bite-sized pieces
Tender, flavorful, and perfect for roasting without drying out.
Broccoli Florets: 4 cups, cut into medium pieces
Adds texture, fiber, and a sweet roasted edge.
Soy Sauce: ¼ cup
Salty and rich, it’s the backbone of the marinade.
Honey: 2 tablespoons
Brings a touch of sweetness and helps everything caramelize beautifully.
Garlic: 3 cloves, minced
For that deep savory aroma and punch.
Ginger: 1 tablespoon, grated
Adds brightness and heat that balances the glaze.
Sesame Oil: 1 tablespoon
Gives the dish its signature nutty flavor.
Cornstarch: 2 tablespoons
Helps the chicken crisp up when roasting.
Vegetable Oil: 2 tablespoons
Keeps everything coated and helps with browning.
Green Onions: 2, sliced (for garnish)
Adds color and freshness to finish the dish.
Sesame Seeds: 1 tablespoon (optional)
Adds crunch and that classic takeout flair.

Ingredient Substitutions

Need to make a swap? No problem.

Chicken Thighs: Use chicken breasts or tofu for a leaner option.
Soy Sauce: Tamari or coconut aminos for gluten-free.
Honey: Maple syrup or brown sugar works well too.
Broccoli: Try cauliflower, green beans, or bell peppers.
Sesame Oil: Leave out if you’re avoiding sesame — olive oil works in a pinch.

Ingredient Spotlight

Chicken Thighs: With their higher fat content, thighs stay moist and flavorful even at high roasting temps.

Sesame Oil: Just a little goes a long way — it adds deep, toasty flavor that makes the whole dish taste restaurant-worthy.

Instructions for Making Sheet Pan Chicken with Broccoli

Once you see how easy this is, you’ll want to make it again and again.

1. Preheat Your Equipment:
Preheat oven to 425°F (220°C). If desired, place your sheet pan inside to heat up.

2. Combine Ingredients:
In a large bowl, toss the chicken with soy sauce, honey, garlic, ginger, sesame oil, cornstarch, and 1 tablespoon vegetable oil until coated.

3. Prepare Your Cooking Vessel:
Line the hot sheet pan with parchment or lightly grease it. Spread the marinated chicken in a single layer.

4. Assemble the Dish:
In a separate bowl, toss broccoli with the remaining tablespoon of oil and a small pinch of salt. Add broccoli to the sheet pan alongside the chicken.

5. Cook to Perfection:
Roast for 25–30 minutes, flipping halfway, until the chicken is golden and crispy and broccoli is caramelized.

6. Finishing Touches:
Sprinkle with green onions and sesame seeds if using. Let rest for a couple of minutes to absorb any juices.

7. Serve and Enjoy:
Serve over rice, noodles, or enjoy it straight from the pan with your favorite dipping sauce.

Texture & Flavor Secrets

This dish hits all the notes — crispy, juicy chicken with a sticky-sweet glaze, and broccoli that’s tender with little crispy bits on the edges. The soy-honey combo caramelizes beautifully in the oven, while the garlic and ginger perfume every bite with warmth and depth.

Cooking Tips & Tricks

Make this recipe a total win with these simple tips:

Pat chicken dry before tossing to avoid excess moisture.
Don’t skip the cornstarch — it’s the secret to that crispy crust.
Rotate the pan halfway through for even cooking.

What to Avoid

These common mistakes can make or break your sheet pan dinner:

Overcrowding the pan: Steams the chicken instead of crisping it.
Skipping the oil on broccoli: Results in dry or burnt florets.
Using cold ingredients straight from the fridge: Slows roasting and affects browning.

Nutrition Facts

Servings: 4
Calories per serving: 390

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can marinate the chicken and prep the broccoli up to a day ahead. Just store them separately in airtight containers. Leftovers keep well in the fridge for 3 days and reheat best in the oven or air fryer. This dish isn’t ideal for freezing due to the crispy coating, but it works if you don’t mind a softer texture.

How to Serve Sheet Pan Chicken with Broccoli

It’s delicious on its own, but even better served over steamed jasmine rice, noodles, or even quinoa. Add a drizzle of sriracha mayo or a squeeze of lime for extra zip. You can also wrap it in lettuce leaves for a fresh, crunchy twist.

Creative Leftover Transformations

Don’t let a single bite go to waste:

Chop leftovers and turn them into a rice bowl with a fried egg.
Toss into a wrap with avocado and greens.
Use as a stir-fry base with extra veggies and sauce.

Additional Tips

Make your life easier and your food tastier:

Double the marinade and save half for drizzling after baking.
Use parchment paper for easy cleanup.
Garnish just before serving to keep colors bright and flavors fresh.

Make It a Showstopper

For an eye-catching presentation, serve directly from the sheet pan with a sprinkle of sesame seeds and fresh scallions. Use a white or light-colored tray for contrast and place it on a wooden board or towel for a rustic look. A small bowl of extra sauce on the side adds a restaurant feel.

Variations to Try

Spicy Sriracha Chicken: Add sriracha to the marinade for heat.
Lemon Garlic Version: Swap honey for lemon juice and zest.
Teryaki Twist: Use teriyaki sauce instead of soy-honey glaze.
Tofu & Broccoli: Replace chicken with crispy tofu cubes.
Miso-Ginger Chicken: Add a tablespoon of miso paste to the sauce for umami depth.

FAQ’s

Q1: Can I use frozen broccoli?

A1: Yes, but thaw and pat dry first to avoid sogginess.

Q2: Can I use chicken breast instead of thighs?

A2: Absolutely. Just keep an eye on cook time to avoid drying out.

Q3: Is this recipe gluten-free?

A3: Use tamari or coconut aminos instead of soy sauce for a gluten-free version.

Q4: What if I don’t have sesame oil?

A4: Skip it or sub with olive oil. It won’t have the same depth, but it still works.

Q5: Can I add other vegetables?

A5: Yes! Bell peppers, mushrooms, carrots, or snap peas are great additions.

Q6: Can I meal prep this?

A6: Definitely. It stores well and reheats beautifully.

Q7: What can I serve this with?

A7: Rice, quinoa, noodles, or even a simple side salad.

Q8: How do I keep the chicken crispy after baking?

A8: Let it rest on the sheet pan for a few minutes before serving. Avoid covering it with foil.

Q9: Can I double the recipe?

A9: Yes, just use two sheet pans and rotate halfway for even cooking.

Q10: Does it work in the air fryer?

A10: Yes! Cook in batches at 400°F for 12–15 minutes, shaking halfway.

Conclusion

Sheet pan chicken with broccoli is the answer to those “what’s for dinner?” nights. It’s easy, flavorful, and packed with everything you need in one pan — tender chicken, crisp veggies, and a finger-licking glaze. Trust me, once you try it, you’ll be making it on repeat.