Make this Honey Garlic Sheet Pan Chicken and Broccoli in about 20 minutes from start to finish without using any pots.
Asian dinners seem to always be a family favorite. On Between Carpools, there’s the all-time popular Beef and Broccoli that works just as well with chicken. There’s the popular Crispy Beef that’s also a long time favorite or Mongolian Beef that looks so good. We turn to this Leftover Steak Stir-Fry again and again (great hack!).
For chicken, try this General Tso Chicken which also works in a Crock-Pot or here’s a 9×13 version. One of our favorite Pesach Chol Hamoed dinners is Rivky Kleiman’s Sesame-Less Chicken (the whole family loves it every year) or if you’re going to be out all day and want to come home to dinner, try these easy Crock-Pot Sesame Chicken Thighs.
There’s even more. This is a popular category.
But what if you’re simply in a rush? And you want that Asian chicken dinner to be ready to be enjoyed by all in about 20 minutes, start to finish?
With just one bowl, no pots, and minimal fuss, you can make this Sheet Pan Chicken and Broccoli in the oven.
Start by tossing your chicken with flour and spices. This is when you’ll want to use a mixing bowl. Line a sheet pan with parchment paper and brush with oil, then line it with broccoli and top with chicken. I use the “chopped” broccoli because I want it to be ready in the same amount of time as the chicken, even if I’m pulling the broccoli straight out of the freezer. Larger broccoli florets would take longer to cook. Drizzle with oil and bake at 425⁰F for 15 minutes.
After 15 minutes, your chicken should be fully cooked.
While the chicken is cooking, mix together the sauce ingredients. You can use the same bowl as before, and there’s no need to get a pot involved.
Drizzle the sauce on the chicken and toss to combine.
Raise the oven temperature to 450⁰F and bake for another 5 minutes.
Dinner is served! Of course, you already defrosted some Frozen Rice Packets that you had in the freezer. Sprinkle with sesame seeds and scallions and enjoy!
Honey Garlic Sheet Pan Chicken and Broccoli
Ingredients
- 1 ½ lbs skinless boneless chicken breast, cubed
- 4 tbsp oil, divided
- ¼ cup flour, or more if needed
- 1 tbsp garlic powder
- kosher salt, for sprinkling
- pinch black pepper
- 1 (24 oz) bag frozen mini or chopped broccoli
- sesame seeds and scallions, for finishing
Honey Garlic Sauce:
- ¼ – ½ cup soy sauce
- ⅓ cup honey
- 6 6 garlic cloves, crushed
- 1 tbsp hot sauce, optional
- 1 tbsp toasted sesame oil
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and brush with some of the oil.
- In a bowl, combine chicken with flour, garlic, salt and pepper.
- Spread broccoli on baking sheet and top with chicken. Drizzle remaining oil over the top.
- Bake for 15 minutes, until the chicken is fully cooked.
- Meanwhile prepare the sauce. In a bowl, combine all sauce ingredients.
- Once the chicken is cooked, remove baking sheet from the oven. Pour sauce over everything and mix. Raise oven temperature to 450°F and return baking sheet to the oven for 5 minutes.
- Serve over rice and sprinkle with sesame seeds and scallions.
Is this dry? It looks like the type of chicken to get somewhat hard and dry?