Sheet Pan Chicken and Broccoli
Ingredients
- ½ cup low sodium soy sauce
see note below
- ½ cup apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 cloves garlic
minced
- ½ teaspoon Italian seasoning
- 2 pounds boneless
skinless chicken thighs
- 6 cups broccoli florets
Directions
- 1
Whisk together the soy sauce, apple cider vinegar, olive oil, Dijon mustard, maple syrup, garlic, and Italian seasoning in a bowl. Transfer about ½ cup of the marinade to a measuring cup.
- 2
Add the chicken thighs to the bowl, and let them marinate for at least 30 minutes or up to overnight.
- 3
Preheat the oven to 400°F.
- 4
Place the chicken thighs on a sheet pan and roast for 15 minutes.
- 5
Remove the sheet pan from the oven, and add the broccoli onto the pan. Drizzle a couple tablespoons of the reserved marinade over the chicken and broccoli. Give the broccoli a gentle toss. Then, return the pan to the oven to cook for another 15 minutes, or until the broccoli is browned and crispy and the chicken registers 175°F internally. If you’d like to brown the chicken thighs a bit more, remove the broccoli from the pan and place the chicken under the broiler for 3 minutes.
- 6
Drizzle any remaining marinade over the chicken and broccoli before serving.
Sheet Pan Chicken and Broccoli
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About this Recipe
Craving a delicious, fuss-free weeknight dinner that practically cooks itself? This Sheet Pan Chicken and Broccoli recipe delivers tender chicken and perfectly roasted broccoli bathed in an irresistible sweet and savory marinade.
The magic of this recipe lies in its simplicity and the power of a deeply flavorful marinade. Allowing the boneless, skinless chicken thighs to soak up a vibrant blend of low sodium soy sauce, apple cider vinegar, Dijon mustard, and maple syrup ensures every bite is incredibly juicy and packed with a sweet and savory punch. Cooking everything on a single sheet pan means minimal cleanup, making it a true weeknight hero.
You can expect a plate full of perfectly balanced flavors. The chicken thighs emerge from the oven beautifully caramelized and fork-tender, infused with that delightful sweet and savory essence from the marinade and Italian seasoning. Alongside, the six cups of fresh broccoli florets roast to a tender-crisp perfection, absorbing some of the marinade's goodness without becoming mushy. This dish is hearty yet feels fresh, offering a satisfying meal that's both comforting and vibrant.
This versatile sheet pan meal is easy to adapt to your pantry. For a different flavor profile, consider adding a pinch of red pepper flakes to the marinade for a subtle kick. While chicken thighs offer unparalleled juiciness, boneless, skinless chicken breast could also be used, though you might adjust cooking time slightly. Feel free to swap broccoli for other quick-roasting vegetables like bell peppers or asparagus if you wish.
This Sheet Pan Chicken and Broccoli makes a complete and satisfying meal on its own. It's ideal for busy weeknights when you need a wholesome dinner without much fuss. Serve it as is, or alongside a simple bowl of steamed rice or quinoa to soak up any extra sauce.