Sheet Pan Garlic Butter Chicken and Broccoli
A one-pan wonder that turns simple ingredients into a cozy, weeknight-friendly meal. Juicy chicken, tender-crisp broccoli, and a rich garlic butter sauce bake together on a single sheet pan for easy prep, effortless cleanup, and maximum flavor. This recipe keeps the steps straightforward, the ingredients budget-friendly, and the results impressively delicious—perfect for busy days when you still want something comforting and satisfying.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 4 cups broccoli florets
- 3 tablespoons butter, melted
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- salt
- black pepper
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or a silicone mat for easy cleanup.
- In a large bowl, toss the chicken pieces with 1 tablespoon olive oil, paprika, salt, pepper, and half of the minced garlic. Set aside so the flavors can mingle.
- In another bowl, toss broccoli florets with 1 tablespoon olive oil, a pinch of salt, and a little pepper. This keeps the broccoli from steaming and helps it roast nicely.
- Arrange the chicken pieces on one side of the sheet pan and the broccoli on the other. Drizzle the melted butter over the chicken and broccoli, then scatter the remaining minced garlic on top.
- Roast in the preheated oven for about 15 minutes, then give everything a good stir. Return to the oven and roast for another 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender-crisp.
- Drizzle with lemon juice, top with parmesan if using, and finish with a light sprinkle of crushed red pepper flakes for a touch of heat. Serve hot and enjoy.