The Best Sheet Pan Chicken and Broccoli – Quick and Easy!

This insanely easy but incredibly delicious recipe will become a fast family favorite! The Best Sheet pan chicken and broccoli has thinly sliced chicken breasts marinated in a slightly spicy, slightly sweet, garlicky mixture roasted on a bed of seasoned broccoli and spooned over rice for an awesome weeknight meal that comes together quickly and has plenty for leftovers! Or make this on a Sunday afternoon for an easy meal prep lunch for the week.

I am a HUGE fan of any dish that has broccoli in it. I always joke with my husband that I would choose a bowl of broccoli over a bowl of ice cream – it is just that good. Boiled, with butter, roasted, raw. And any time I am getting take out, especially from our favorite local Chinese spots, I am always opting for chicken and broccoli. This dish checks all the right boxes for me and even if you are not as crazy about broccoli as I am, I know you’ll fall in love with this recipe, too.

I am also All. About. Minimal. Dirty. Dishes. Who isn’t? Even with just two of us, the stacks of dishes, pots and pans to wash seems never ending… so the fact that this recipes uses the bare minimum and you can wash-as-you-go means it is a win-win for me.

This is the perfect combination of sweet and salty. With minimal prep and minimal dishes, this is a great meal for an easy week night dinner after a busy day, but feels special enough for a nice Saturday night meal or even a special occasion.

Marinate the chicken before going to work, or running afternoon errands, and you will come home to a very quick, but delicious, filling and wholesome meal.

Ingredients for The Best Sheet Pan Chicken and Broccoli

This ingredient list for the best sheet pan chicken and broccoli is comprised of a lot of simple items you probably already have. It is a breeze to throw together. Let it hang out for a few hours to allow the amazing flavors to marry together and really season the protein through.

Chicken Breasts – The co-star of the show. Make sure to trim the chicken of any fat and slice it thinly, then in to somewhat bite size pieces. I like to leave them a little larger in this recipe, but they are easily cut through with a fork with how tender the chicken is after baking.

Broccoli – The other co-star of the show, but variations are also possible! Mix in some cauliflower or mushrooms. There is room for adjustments in this dish if your family is craving a particular vegetable.

Soy Sauce – Make sure to select a low sodium option.

Beef Broth – Also select a low sodium option. Homemade is best, if you have it.

Hot Sauce – Sriracha has been everyone’s go-to condiment over the last few years, but if it isn’t your favorite, or you don’t have it on hand, your favorite hot sauce will be a good substitute.

Honey – I try to use raw local honey, but any you have on hand will work.

Sesame Oil – One of my favorite ingredients. The smell is divine.
Minced Garlic
Flaky Kosher Salt
Freshly Ground Black Pepper
Garlic Powder
Onion Powder

Cornstarch – This is optional in the marinade, but I would definitely add it before boiling the marinade on the stove top. This will allow the marinade to turn in to a thicker sauce that will stick to your chicken and vegetables and be the perfect consistency over rice.

How To Make Sheet Pan Chicken and Broccoli

This is recipe is wonderful to prep before work, or throw together when you get home and you just don’t know what to make.

The recipe has the versatility to be a planned meal that the whole family is looking forward to, or a throw together meal to make a long day end on a good note.

This is definitely a family favorite in our household. It’s a comforting dish – a no-frills, healthy, wholesome and satisfying meal. It has never disappointed us, our friends or our family. We make such a large quantity of it because it is so good the night of, but it is so good the next day. Perfect for leftovers or meal prep.

I promise you won’t find recipes that are much easier than this. It is better than take-out, cheaper and so satisfying.

Start By Creating Your Marinade. This is a 5 minute ordeal. Combine your soy sauce, beef broth, sriracha, minced garlic, honey and sesame oil together. Stir to combine and set aside.

Slice Your Chicken in to the bite-size pieces that you prefer. Once you have your desired size, place all of the chicken pieces in to the prepared marinade and stir to combine.

Place Marinating Chicken In To The Fridge. Allow the chicken to sit in this delicious mixture for at least 30 minutes, but up to overnight.

Next… Prep Your Broccoli… Or Go About Your Day. Leave the chicken to marinade in the fridge, covered, for a few hours while you go about your day. Or, if you’re getting ready to eat dinner, cut the heads of broccoli in to bite-size florets.

IF Ready To Cook… Preheat Your Oven to 375.

Spread Your Broccoli on a Baking Sheet. In an even layer, spread broccoli out on to a baking sheet. Drizzle with olive oil. Sprinkle kosher salt, freshly ground black pepper, garlic powder and onion powder over the broccoli. Toss well to combine the oil and seasonings.

Roast Broccoli for 10-15 minutes. It will need to roast longer once the chicken is added, so make sure to pull it out while it still has a bit of crunch to it.

Add The Chicken To The Sheet Pan – Spread the marinated chicken along top of the broccoli. Place back in the oven and roast for another 8-10 minutes. You want to cook the chicken through, but be careful of overcooking! You don’t want tough, chewy chicken.

While The Chicken is Cooking … Add the marinade to a small saucepan on the stovetop. Turn your heat to medium-high and allow the mixture to come to a boil. I know people are a little put off by anything that touches raw chicken – which, c’mon, I completely understand… salmonella and all – but as long as you boil this marinade for at least 10 minutes, stirring often, you’ll be good. Boiling allows the harmful bacteria to be killed off, thickening the marinade and making it safe to use as a sauce.

Once The Chicken Is Finished Cooking … Pull the sheet pan from the oven, transfer the chicken and broccoli to a large bowl and pour over some of the sauce. Use as much or as little as you prefer. Give it a stir to combine.

To Serve – Dish over a bowl of rice and top (optionally) with sliced green onions and a sprinkle of sesame seeds. If the heat of the sauce isn’t enough kick from you, sprinkle with crushed red pepper flakes.

Enjoy!

Leftovers keep well and create a greater depth of flavor overnight, making these perfect for meal prep lunches or leftovers the next day.

Tips & Variations

Mix Up Your Vegetables – Keep broccoli and add more vegetables for variety – cauliflower, green beans, sliced carrots, mushrooms. Or, eliminate the broccoli and use one vegetable in particular or a medley. This is such a versatile dish that you can easily switch up your vegetable choices

Eliminate Heat – If you are serving this to little children or picky eaters and don’t want such a kick of heat, reduce the amount of hot sauce or eliminate it completely. It will still be a flavorful sauce and absolutely delicious.

Roasting The Broccoli First is an added step and not necessary, but it really ensures that the broccoli will be cooked perfectly.

Store Leftovers in an airtight container for up to 5 days in the fridge.

Will you be trying The Best Sheet Pan Chicken and Broccoli? If you do, let me know how you enjoy it below!