Why make this recipe

One-Pan Honey Garlic Chicken and Broccoli Dinner is a quick and easy dish that brings a burst of flavor to your table. It’s perfect for busy weeknights when you want a delicious meal without spending hours in the kitchen. This recipe is not just tasty; it’s also healthy, featuring chicken and broccoli packed with protein and nutrients. Plus, it’s made in one pan, which means less cleanup for you!

How to make One-Pan Honey Garlic Chicken and Broccoli Dinner

Ingredients:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 large head of broccoli, cut into florets
2 tablespoons olive oil
1/4 cup low-sodium soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Cooked rice or noodles, for serving
Sesame seeds, for garnish

Directions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, minced garlic, sesame oil, and red pepper flakes (if using). This is your honey garlic sauce.
Place the cubed chicken and broccoli florets on the prepared baking sheet. Drizzle with olive oil and toss to coat lightly.
Pour half of the honey garlic sauce over the chicken and broccoli mixture on the pan. Toss everything directly on the sheet until evenly coated. Spread the chicken and broccoli into a single layer.
Bake for 15 minutes.
While the chicken and broccoli bake, pour the remaining half of the sauce into a small saucepan. Bring it to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens slightly, about 1 minute. Remove from heat.
Remove the baking sheet from the oven. Drizzle the thickened sauce over the chicken and broccoli. Gently toss everything on the pan to coat with the thickened glaze.
Return the pan to the oven and bake for another 5 to 8 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the broccoli is tender-crisp.
Serve immediately over cooked rice or noodles. Garnish with sesame seeds.

How to serve One-Pan Honey Garlic Chicken and Broccoli Dinner

Serve this dish hot over a bed of cooked rice or noodles. The honey garlic sauce makes everything taste fantastic! You can also add extra sesame seeds on top for a nice crunch and garnish.

How to store One-Pan Honey Garlic Chicken and Broccoli Dinner

If you have leftovers, store them in an airtight container in the fridge. It will last for about 3 to 4 days. To reheat, simply warm it in the microwave or on the stove until heated through.

Tips to make One-Pan Honey Garlic Chicken and Broccoli Dinner

Make sure to cut the chicken into even-sized pieces for even cooking.
If you prefer your broccoli softer, you can cook it for a few extra minutes.
Feel free to use other vegetables like bell peppers or snap peas for variety.

Variation

You can substitute the chicken with tofu for a vegetarian option. The sauce works really well with different proteins or veggies!

FAQs

1. Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli. Just add a few extra minutes to the baking time to ensure it heats through.

2. What if I don’t have rice vinegar?
You can use apple cider vinegar or white vinegar as a substitute.

3. Is this dish spicy?
The dish is not spicy unless you add the red pepper flakes. You can leave them out if you prefer a milder flavor.

One-Pan Honey Garlic Chicken and Broccoli Dinner

Author: pedro
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

A quick and easy dish that brings a burst of flavor to your table, perfect for busy weeknights with minimal cleanup.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 large head of broccoli, cut into florets
2 tablespoons olive oil
1/4 cup low-sodium soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Cooked rice or noodles, for serving
Sesame seeds, for garnish

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, minced garlic, sesame oil, and red pepper flakes (if using). This is your honey garlic sauce.
Place the cubed chicken and broccoli florets on the prepared baking sheet. Drizzle with olive oil and toss to coat lightly.
Pour half of the honey garlic sauce over the chicken and broccoli mixture on the pan. Toss everything directly on the sheet until evenly coated. Spread the chicken and broccoli into a single layer.
Bake for 15 minutes.
While the chicken and broccoli bake, pour the remaining half of the sauce into a small saucepan. Bring it to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens slightly, about 1 minute. Remove from heat.
Remove the baking sheet from the oven. Drizzle the thickened sauce over the chicken and broccoli. Gently toss everything on the pan to coat with the thickened glaze.
Return the pan to the oven and bake for another 5 to 8 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the broccoli is tender-crisp.
Serve immediately over cooked rice or noodles. Garnish with sesame seeds.

Notes

Make sure to cut the chicken into even-sized pieces for even cooking. If you prefer your broccoli softer, you can cook it for a few extra minutes. Feel free to use other vegetables like bell peppers or snap peas for variety.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Asian