Description
This sheet pan chicken with broccoli is a flavor-packed, crispy, and healthy dinner made in under an hour. Juicy chicken bites and tender roasted broccoli are tossed in a sweet-savory garlic ginger glaze and roasted to golden perfection.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 425°F (220°C). Place a sheet pan inside to preheat if desired.
- In a large bowl, toss chicken with soy sauce, honey, garlic, ginger, sesame oil, cornstarch, and 1 tablespoon of vegetable oil.
- Line the hot pan with parchment or lightly grease it. Spread the chicken in a single layer.
- Toss broccoli with the remaining 1 tablespoon oil and a pinch of salt. Add to the pan with the chicken.
- Roast for 25–30 minutes, flipping halfway, until chicken is crispy and broccoli is caramelized.
- Garnish with green onions and sesame seeds if using. Let rest briefly before serving.
- Serve over rice, noodles, or enjoy on its own.
Notes
- Pat chicken dry before marinating for better crisping.
- Preheating the sheet pan helps achieve a crispy bottom.
- Don’t overcrowd the pan — use two if needed for larger batches.