Sheet Pan Garlic Ginger Chicken and Broccoli My Family Is Literally Obsessed With

This easy sheet pan garlic ginger chicken and broccoli recipe is a sweet and savory one-pan dinner ready in 35 minutes. Juicy chicken, crispy broccoli, and a homemade teriyaki-style garlic ginger sauce all roast together on a single sheet pan, making it one of the best quick weeknight dinners you can make.

Why You Will Love This Sheet Pan Chicken and Broccoli

I have a very simple but fantastic meal for you to try. We are making Sheet Pan Garlic Ginger Chicken and Broccoli! Let me tell you, it completely lives up to the hype.

This is a meal where you take the chicken, cut it up, and put a homemade sauce over the top of it. Then you take a head of fresh broccoli and some red pepper, and you put the sauce over that, too. The sauce is kind of like a sweet and savory teriyaki-type sauce, and it is so good.

• Cleanup is an absolute breeze: Everything roasts right together on one pan.
• Completely customizable: Don’t have whole fresh ginger or garlic? Use the minced stuff from a jar or paste from a tube! Don’t have Medjool dates? Use honey!
• Foolproof for busy nights: It is seriously easy and perfect for busy weeknights when you just want a hearty, happy family around the dinner table.

If you love easy one-pan dinners like this one, you will also want to check out this One Pan Garlic Lemon Salmon and Veggies — same minimal cleanup, totally different flavor, and absolutely incredible!

What You Will Need

Special Equipment

• Large rimmed baking sheet
• Non-stick aluminum foil (for easy cleanup)
• Small saucepan
• Blender (only necessary if using Medjool dates)

For the Garlic Ginger Sauce

• 3/4 cup low-sodium soy sauce
• 1/2 cup water
• 1/4 cup white vinegar
• 1/4 cup olive oil
• 1 tablespoon ginger paste (or a 2-inch knob of fresh ginger, peeled)
• 4 cloves minced garlic
• 1/4 cup honey (or 4 pitted Medjool dates, or 1/4 cup brown sugar)

Sauce Yield Tip: This sauce recipe makes about 1 3/4 cups total, which gives you enough to marinate the chicken, drizzle the veggies, and still have plenty left to simmer and pour over at the end.

For the Chicken and Veggies

• 1 lb boneless, skinless chicken breasts or thighs, diced or cut into strips
• 1 head fresh broccoli, washed and chopped into bite-sized florets (about 5 cups)
• 1 red bell pepper, washed and sliced into strips
• Cooked white rice (for serving)

Let’s Get Cooking!

Step 1: First Things First… Let’s Prep!

Preheat your oven to 425 degrees F (218 degrees C). Line a large rimmed baking sheet with non-stick aluminum foil and I highly recommend using the non-stick foil to make cleanup even easier!

Grab your head of broccoli, wash it, and chop it into bite-sized pieces. Wash the red pepper and cut it into strips. For the chicken, take your one pound of boneless, skinless chicken breast or thighs and cut them into strips or dice them into chunks.

Step 2: The Ultimate Garlic Ginger Sauce

Here is what you need for the sauce: the low-sodium soy sauce, water, white vinegar, olive oil, ginger, garlic, and something sweet. I use one tablespoon of ginger paste and jarred minced garlic to keep it simple.

Sweetener Tip: If you are using the 4 Medjool dates for sweetness, place all the sauce ingredients into a blender and blend on high until completely smooth. The dates act as a whole-food sweetener and natural thickener! But if you don’t have a blender or dates, go ahead and use 1/4 cup of honey or sugar and just whisk it together in a bowl and it turns out just fine!

Love this teriyaki-style sauce? You will be obsessed with our Quick Teriyaki Chicken Rice Bowl — it uses a very similar sauce and comes together in no time!

Step 3: Putting It All on the Pan

Place your diced chicken on one half of the prepared baking sheet. Place the chopped broccoli and red pepper strips on the other half.

Crucial Tip: Do not crowd the pan! Make sure the vegetables are spread out in a single layer so they roast instead of steaming. If your pan is a bit small, use two separate baking sheets.

Step 4: Sauce It Up

Pour about 1/2 cup of the sauce over the chicken.

Pro tip: You can also let the chicken marinate in this 1/2 cup of sauce in the refrigerator for up to 30 minutes beforehand to soak up even more flavor! Always marinate in the fridge, never at room temperature.

Then, drizzle just 2 to 3 tablespoons of the sauce over the broccoli and peppers. Avoid dumping too much watery sauce on the broccoli before it bakes so it doesn’t get soggy; just a drizzle will do! Reserve the rest of the sauce.

Step 5: Into the Oven It Goes!

Pop your pan into the 425-degree oven. Bake for 15 to 30 minutes, checking for doneness starting at the 15-minute mark.

Timing Guide:

• Thin strips of chicken: done in about 15 to 18 minutes
• Thick chunks of chicken: may need 25 to 30 minutes

Food Safety: Always check that the chicken has reached an internal temperature of 165 degrees F (74 degrees C) using a meat thermometer before serving. Do not rely on color alone.

Step 6: Simmer the Glaze

While the chicken and vegetables are roasting, pour your remaining leftover sauce into a small saucepan over medium-low heat. Let it simmer to warm through.

Want a thick, sticky glaze? Whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering saucepan. Let it bubble for about 1 minute and it will thicken up beautifully! This works especially well if you used honey instead of dates.

Side note: Because I usually use honey instead of blending up whole dates, the sauce doesn’t naturally thicken much on the stove, but it will still be incredibly flavorful!

Step 7: Time to serve!

Make some plain white rice to go with this dish. To serve it up, put the rice on the bottom, pile on the fresh-out-of-the-oven chicken and vegetables, and pour that warm sauce right over the top.

Definitely grab a hold of this recipe and make it. I can guarantee that you and your family are going to love it just as much as we love it here. Have a wonderful day!

And if you are already thinking about what to make tomorrow night, our Kimchi Fried Rice is another Asian-inspired rice dinner the whole family will devour — ready in under 20 minutes and absolutely packed with flavor!

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Sheet Pan Garlic Ginger Chicken and Broccoli

Recipe by Sana ReiCourse: Main CourseCuisine: Asian-Inspired, AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

350

kcal

Total time

35

minutes

A ridiculously easy, Pinterest-famous sheet pan dinner with a sweet and savory teriyaki-style sauce that the whole family will obsess over.

Ingredients

• Equipment Needed

• Large rimmed baking sheet

• Non-stick aluminum foil

• Small saucepan

• Blender (optional, if using dates)

• Ingredients

• 1 lb (450g) boneless, skinless chicken breasts or thighs (diced or cut into strips)

• 1 head broccoli (about 5 cups or 350g, chopped into florets)

• 1 medium red bell pepper (sliced into strips)

• 3/4 cup (180ml) low-sodium soy sauce

• 1/2 cup (120ml) water

• 1/4 cup (60ml) white vinegar

• 1/4 cup (60ml) olive oil

• 1 tbsp ginger paste (or 2-inch fresh ginger knob)

• 4 cloves garlic, minced

• 1/4 cup (85g) honey (or 4 Medjool dates)

• Cooked rice for serving

Directions

• Preheat oven to 425 degrees F (218 degrees C) and line a large rimmed baking sheet with non-stick foil.
• Prepare the sauce: Whisk the soy sauce, water, white vinegar, olive oil, ginger paste, minced garlic, and honey together in a bowl. (If using whole dates and fresh ginger, blend all sauce ingredients in a blender until smooth.)
• Place the diced chicken on one side of the baking sheet and the chopped broccoli and red pepper on the other side.
• Pour 1/2 cup of the sauce over the chicken. Drizzle 2 to 3 tablespoons of sauce over the vegetables. Set the remaining sauce aside.
• Bake for 15 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the vegetables are tender-crisp.
• While baking, pour the remaining sauce into a small saucepan. Simmer over medium-low heat until warmed through. For a thick glaze, whisk in 1 tablespoon of cornstarch mixed with 1 tablespoon cold water and let it bubble for 1 minute.
• Serve the chicken and veggies over cooked rice and pour the warmed sauce over the top.

Notes

• Storage: This is a fantastic meal prep recipe! Store leftovers in an airtight container in the fridge within 2 hours of cooking and eat within 3 to 4 days. Reheat in the microwave with a damp paper towel draped over the top so the chicken doesn’t dry out.
• Gluten-Free Swap: Naturally gluten-free if you swap the soy sauce for tamari or coconut aminos!
• Pro Tip for Thick Sauce: If you use blended dates, the natural fiber will thicken the sauce beautifully on the stove. If you use honey, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water, stir it into the simmering saucepan, and let it bubble for 1 minute until perfectly thick!
• Flavor Hack: If you have the time, let your chicken marinate in that 1/2 cup of sauce in the refrigerator for 30 minutes before putting it on the pan.