Description
This Sheet Pan Garlic Butter Chicken and Broccoli is my go-to lazy dinner when I want something healthy and satisfying with almost no cleanup. Juicy chicken and crisp-tender broccoli roast together in a simple garlic butter coating for an easy one pan meal that fits busy weeknights.
Ingredients
1.5 lb boneless skinless chicken breasts or thighs, cut into 1 to 1.5 inch pieces
5 cups broccoli florets
3 tbsp butter, melted (swap olive oil for dairy-free)
1.5 tbsp olive oil
4 to 6 cloves garlic, minced
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/2 tsp paprika (optional)
Pinch of red pepper flakes (optional)
1 lemon, cut into wedges (optional)
2 tbsp grated Parmesan or chopped parsley (optional)
Instructions
1. Preheat oven to 425°F and line a large rimmed sheet pan with parchment if desired.
2. Pat chicken dry and place in a large bowl.
3. Add melted butter, olive oil, garlic, salt, pepper, and paprika to the bowl and toss to coat.
4. Add broccoli florets and toss again until everything is evenly coated.
5. Spread chicken and broccoli on the sheet pan in a single layer with space between broccoli pieces.
6. Roast for 15 minutes, then stir and spread back out.
7. Roast for 5 to 8 minutes more until chicken reaches 165°F and broccoli has browned edges.
8. Finish with a squeeze of lemon and optional Parmesan or parsley, then serve hot.
Notes
- Do not crowd the broccoli or it will steam instead of roasting.
- Chicken thighs stay extra juicy, chicken breasts cook a little faster, so check early.
- For extra browning, switch to broil for 1 to 2 minutes at the end and watch closely.
- For gluten free serving, pair with rice or quinoa.
- Allergens: dairy if you use butter or Parmesan.
- Prep Time: 10
- Cook Time: 23
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 140mg