Easy Sheet Pan Garlic Chicken and Broccoli

This easy sheet pan garlic chicken and broccoli is a quickly prepared throw-together meal that is absolutely delicious. It makes a great meal for busy weeknights, and it's got all the healthy basics. If you're low on time to prep dinner, this might be your new go-to.

This recipe was inspired by my other sheet pan Chicken and Veggies. The flavors in this are super bold. If you're a big fan of garlic like us, stick with the recipe. If you aren't sure, use a little less garlic. For those of you that don't like your food touching, the sauce will actually stick to your chicken without running all over everything else. I like to serve this over rice. You could also serve it over some pasta.

Make this sheet pan garlic chicken and broccoli work for you. Use what vegetables you have and what you need to use up. It will still be delicious.

Equipment

• Knife
• Cutting Board
• Half- Sheet Pan
• Parchment Paper
• Spatula for serving
• Fork or Whisk
• Small mixing bowl

Ingredients

• 1 lb Chicken, diced
• 1 zucchini, quartered and sliced
• 2 Cups Broccoli, chopped into bite size pieces
• 1 sweet onion, diced
• avocado spray or olive oil spray
• 2 tablespoon garlic, fresh minced
• 4 oz butter (½ stick)
• ⅓ Cup grated parmesean plus more for sprinkling on veggies
• 2 tablespoon Honey
• salt + pepper to taste
• Serve over Rice or Pasta

Instructions

1. Gather everything you need. Preheat your oven to 425℉
2. Cut your chicken into bite size pieces. Mince your garlic.
3. If you are making rice to serve this over, get that started. (Unless you're using instant rice then wait awhile)
4. Make your sauce. Melt the butter in your dish and then add in the garlic, grated parmesan, honey, and a little salt + pepper
5. Spread the chicken out over about ⅓ of your pan and coat with the sauce to let it sit while you prepare everything else.
6. Wash, quarter, and slice your zucchini. Peel and dice your onion. Chop your broccoli into bite size pieces. Add all of your veggies to the sheet pan. Spray vegetables with olive oil or avocado. Sprinkle a little Lawry's garlic salt and grated parmesan over them.
7. Bake for about 35 minutes or until chicken is fully cooked and vegetables are tender and starting to brown a little bit. Serve over rice or pasta.

Notes

If you're a big fan of garlic like us, stick with the recipe. If you aren't sure, use a little less garlic. Like I always say, make the recipe work for you! You can use whatever vegetables you have on hand. Yellow Squash and cauliflower would be great options. Green beans would be delicious, too.

Other Recipe Inspiration

Dinner Recipes:

Get my favorite large stainless pan here! I use this multiple times every week. This link is an affiliate link where I make a small commission on qualifying purchases at no extra cost to you. Thank you for your support!

If you loved this recipe, I would appreciate a 5 star rating. Thank you for being one of my taste testers!

📖Recipe

Easy Sheet Pan Garlic Chicken and Broccoli

This easy sheet pan garlic chicken and broccoli is a quickly prepared throw-together meal that is absolutely delicious. It makes a great meal for busy weeknights, and it’s got all the healthy basics. If you’re low on time to prep dinner, this might be your new go-to.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 1244 kcal

Equipment

• knife
• cutting board
• half sheet pan
• parchment paper
• spatula for serving
• fork or whisk for the sauce
• Mixing Bowl small- for the sauce

Ingredients

  

1x2x3x

• 1 lb Chicken diced
• 1 zucchini quartered and sliced
• 2 Cups Broccoli chopped into bite size pieces
• 1 sweet onion diced
• avocado spray or olive oil spray
• 2 tablespoon garlic fresh minced
• 4 tablespoon butter ½ stick
• ⅓ Cup grated parmesan plus more for sprinkling on veggies
• 2 tablespoon Honey
• salt + pepper to taste

Instructions

 

• Gather everything you need. Preheat your oven to 425℉
• Cut your chicken into bite size pieces. Mince your garlic.
• If you are making rice to serve this over, get that started. (Unless you’re using instant rice then wait awhile)
• Make your sauce. Melt the butter in your dish and then add in the garlic, grated parmesan, honey, and a little salt + pepper
• Spread the chicken out over about ⅓ of your pan and coat with the sauce to let it sit while you prepare everything else.
• Wash, quarter, and slice your zucchini. Peel and dice your onion. Chop your broccoli into bite size pieces. Add all of your veggies to the sheet pan. Spray vegetables with olive oil or avocado. Sprinkle a little Lawry’s garlic salt and grated parmesan over them.
• Bake for about 35 minutes or until chicken is fully cooked and vegetables are tender and starting to brown a little bit. Serve over rice or pasta.

Notes

If you’re a big fan of garlic like us, stick with about 2 tablespoon for the sauce. If you aren’t sure, use a little less garlic.

Like I always say, make the recipe work for you! You can use whatever vegetables you have on hand. Yellow Squash and cauliflower would be great options. Green beans would be delicious, too.

Nutrition

Calories: 1244kcalCarbohydrates: 22gProtein: 5gFat: 127gSaturated Fat: 42gPolyunsaturated Fat: 24gMonounsaturated Fat: 54gTrans Fat: 0.5gCholesterol: 134mgSodium: 262mgPotassium: 406mgFiber: 2gSugar: 15gVitamin A: 795IUVitamin C: 53mgCalcium: 130mgIron: 1mg

Keyword chicken broccoli and rice, chicken dinner, easy dinner, sheet pan dinner, zucchini

Tried this recipe?Let us know how it was!