Sheet Pan Chicken and Broccoli Dinner

Sheet pan chicken and broccoli dinner served. Photos by Keri White

Sheet pans dinners seem to be everywhere.

This one leans heavily on soy sauce for flavor, but if you dislike that or avoid sodium, any marinade or dressing can be swapped. I prefer to marinate chicken early in the day for maximum flavor, but if you are pressed and only have a few minutes, just douse the chicken in your flavor of choice while you prep the other ingredients.

Slicing the boneless breasts into thin pieces ensures even cooking that jives with the broccoli — thicker or bone-in pieces require more time in the oven, and that results in shriveled veggies.

Serves 4

For the chicken:
1¼ pounds boneless chicken breasts or thighs, each cut horizontally into 3 thin pieces
2 tablespoons soy sauce
1 teaspoon sesame oil
3 cloves garlic, crushed
1 splash white wine or vinegar

For the broccoli:
1 head broccoli, cut in florets
2 tablespoons soy sauce
Hot sauce to taste
Sprinkle of sesame oil
Sprinkle of rice vinegar

Mix the chicken with the marinade ingredients; be sure to coat all pieces evenly. Refrigerate it for up to 8 hours.

When ready to cook, heat your oven to 375 degrees F, and line a large, rimmed baking tray with parchment paper.

Remove the chicken from the marinade, and place it on a prepared sheet in a single layer with a bit of space between each piece. This should take up about half of the sheet. Place the broccoli florets in a single layer on the sheet. Sprinkle everything evenly with soy, hot sauce, sesame oil and rice vinegar.

Roast the pan in the oven for about 35 minutes until done.


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