Sheet Pan Honey Garlic Chicken and Broccoli
Sheet Pan Honey Garlic Chicken and Broccoli
Ingredients
For the Chicken and Broccoli
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 6 cups broccoli florets, from about 2 heads of broccoli
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Honey Garlic Sauce
- 1/4 cup honey
- 2 tablespoons soy sauce, low-sodium
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes, optional
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 green onions, sliced
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, and red pepper flakes (if using) until well combined. Set aside.
⏱️ 3 min
- 3
In a large bowl, combine the cubed chicken breasts and broccoli florets. Drizzle with olive oil, salt, and black pepper. Toss until the chicken and broccoli are evenly coated.
⏱️ 4 min
- 4
Spread the chicken and broccoli in a single layer on the prepared sheet pan. Ensure not to overcrowd the pan, as this can steam the vegetables instead of roasting them. If necessary, use two sheet pans.
⏱️ 2 min
- 5
Bake for 15 minutes. After 15 minutes, remove the sheet pan from the oven and carefully pour about half of the honey garlic sauce over the chicken and broccoli. Toss gently to coat.
⏱️ 15 min•🌡️ 400
- 6
Return the sheet pan to the oven and continue baking for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the broccoli is tender-crisp. The sauce should be slightly caramelized.
⏱️ 10 min•🌡️ 400
- 7
Remove the sheet pan from the oven. Drizzle with the remaining honey garlic sauce. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Honey Garlic Chicken and Broccoli
Ingredients
For the Chicken and Broccoli
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 6 cups broccoli florets, from about 2 heads of broccoli
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Honey Garlic Sauce
- 1/4 cup honey
- 2 tablespoons soy sauce, low-sodium
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes, optional
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 green onions, sliced
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, and red pepper flakes (if using) until well combined. Set aside.
⏱️ 3 min - 3
In a large bowl, combine the cubed chicken breasts and broccoli florets. Drizzle with olive oil, salt, and black pepper. Toss until the chicken and broccoli are evenly coated.
⏱️ 4 min - 4
Spread the chicken and broccoli in a single layer on the prepared sheet pan. Ensure not to overcrowd the pan, as this can steam the vegetables instead of roasting them. If necessary, use two sheet pans.
⏱️ 2 min - 5
Bake for 15 minutes. After 15 minutes, remove the sheet pan from the oven and carefully pour about half of the honey garlic sauce over the chicken and broccoli. Toss gently to coat.
⏱️ 15 min•🌡️ 400 - 6
Return the sheet pan to the oven and continue baking for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the broccoli is tender-crisp. The sauce should be slightly caramelized.
⏱️ 10 min•🌡️ 400 - 7
Remove the sheet pan from the oven. Drizzle with the remaining honey garlic sauce. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately.
⏱️ 1 min