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One-Pan Honey Garlic Chicken and Broccoli Dinner

Close-up of tender chicken and bright green broccoli florets coated in a savory brown sauce, highlighting the chicken and broccoli.
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Make this incredibly flavorful one-pan honey garlic chicken and broccoli for a quick weeknight dinner that minimizes cleanup. You get sticky, sweet, and savory tastes with tender chicken and crisp broccoli.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large head of broccoli, cut into florets
  • 2 tablespoons olive oil
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Cooked rice or noodles, for serving
  • Sesame seeds, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, minced garlic, sesame oil, and red pepper flakes (if using). This is your honey garlic sauce.
  3. Place the cubed chicken and broccoli florets on the prepared baking sheet. Drizzle with olive oil and toss to coat lightly.
  4. Pour half of the honey garlic sauce over the chicken and broccoli mixture on the pan. Toss everything directly on the sheet until evenly coated. Spread the chicken and broccoli into a single layer.
  5. Bake for 15 minutes.
  6. While the chicken and broccoli bake, pour the remaining half of the sauce into a small saucepan. Bring it to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens slightly, about 1 minute. Remove from heat.
  7. Remove the baking sheet from the oven. Drizzle the thickened sauce over the chicken and broccoli. Gently toss everything on the pan to coat with the thickened glaze.
  8. Return the pan to the oven and bake for another 5 to 8 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the broccoli is tender-crisp.
  9. Serve immediately over cooked rice or noodles. Garnish with sesame seeds.

Notes

  • For a low carb chicken broccoli dinner, skip the rice or noodles and serve this dish as is.
  • If you prefer a sheet pan chicken and broccoli recipe without the extra sauce step, you can mix all the sauce ingredients together and toss with the chicken and broccoli before the initial bake, but the glaze will be thinner.
  • If you use chicken thighs instead of breasts, adjust the cooking time slightly, as they may take a few minutes longer.

Nutrition

Find it online: https://savoryskies.com/quick-chicken-and-broccoli-dinner-2/