Description
Make this incredibly good weeknight chicken dinner fast. This one-pan honey garlic chicken and broccoli recipe delivers sticky, sweet, and savory flavor with simple cleanup.
Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch pieces
- 1 large head of broccoli, cut into florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 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 cornstarch mixed with 1 tablespoon cold water (slurry)
- Optional: Sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, toss the chicken pieces with olive oil, salt, and pepper. Spread the chicken in a single layer on one half of the prepared sheet pan.
- Toss the broccoli florets with a small drizzle of olive oil, salt, and pepper. Place the broccoli on the other half of the sheet pan.
- Bake for 15 minutes.
- While the chicken and broccoli bake, prepare the sauce. In a small saucepan, combine the soy sauce, honey, rice vinegar, ginger, and minced garlic. Bring the mixture to a simmer over medium heat.
- Whisk in the cornstarch slurry and cook for about 1 minute, stirring constantly, until the sauce thickens slightly. Remove from heat.
- Remove the sheet pan from the oven. Drizzle about half of the honey garlic sauce over the chicken and toss gently on the pan to coat.
- Return the pan to the oven and bake for another 5-7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
- Remove from the oven. Drizzle the remaining sauce over the chicken and broccoli. Toss everything together right on the pan.
- Serve immediately. Garnish with sesame seeds if desired. This is a perfect low carb chicken broccoli dinner when served as is.
Notes
- For a crispier result, you can broil the chicken and broccoli for the last 1-2 minutes, watching carefully to prevent burning.
- If you prefer a different cut, use chicken thighs instead of breasts; adjust cooking time as needed.
- This recipe is great for meal prep; store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking/Skillet
- Cuisine: American Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 18
- Sodium: 650
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 48
- Cholesterol: 135