Sheet Pan Sesame Chicken and Broccoli

Imagine the savory aroma of Sheet Pan Sesame Chicken and Broccoli filling your kitchen as the sticky, sweet glaze caramelizes to perfection in your oven. This Asian-inspired one-pan wonder combines tender chicken pieces and crisp broccoli florets, all coated in a mouthwatering sesame sauce that creates the perfect balance of flavors. Whether you’re looking for a quick weeknight dinner solution or meal prep magic, this Sheet Pan Sesame Chicken and Broccoli recipe delivers restaurant-quality taste with minimal cleanup. You’ll learn how to create this delicious meal with simple ingredients, efficient techniques, and plenty of room for customization to suit your taste preferences.

Why You’ll Love This Recipe

This Sheet Pan Sesame Chicken and Broccoli recipe is about to become your new weeknight hero for several compelling reasons. First, the convenience factor is unbeatable—everything cooks together on one pan, meaning minimal cleanup and maximum efficiency. The contrasting textures create an irresistible eating experience: juicy, tender chicken pieces alongside perfectly crisp-tender broccoli florets that maintain their vibrant green color.

The sesame sauce delivers that perfect balance of sweet, savory, and umami flavors that coat every bite. The chicken develops a beautiful caramelized exterior while staying moist inside, and the broccoli edges become slightly charred, enhancing their natural sweetness. This sheet pan dinner also offers remarkable versatility—it pairs beautifully with rice, noodles, or cauliflower rice for a complete meal.

What truly sets this sesame chicken sheet pan dinner apart is how it transforms a typically deep-fried takeout favorite into a healthier, just-as-delicious homemade version that your family will request again and again. The recipe scales easily for meal prep or feeding a crowd, making it as practical as it is delicious.

Ingredients

For this delicious Sheet Pan Sesame Chicken and Broccoli, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 6 cups (about 340g) fresh broccoli florets
• 3 tablespoons (45ml) neutral oil (such as avocado or vegetable)
• 2 tablespoons (30ml) soy sauce (or tamari for gluten-free option)
• 3 tablespoons (45ml) honey
• 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) sesame oil
• 3 garlic cloves, minced (about 1 tablespoon)
• 1 tablespoon (15g) fresh ginger, grated
• 2 tablespoons (18g) cornstarch
• 2 tablespoons (30ml) water
• 2 tablespoons (18g) sesame seeds, plus more for garnish
• 3 green onions, thinly sliced for garnish
• Salt and pepper to taste

The chicken thighs provide juicy, tender meat that stands up well to the high heat of the oven, while fresh broccoli offers the perfect textural contrast. The combination of soy sauce, honey, and sesame oil creates that signature Asian-inspired flavor profile that makes this dish so craveable.

Pro Tips

Choose the Right Sheet Pan: For perfect Sheet Pan Sesame Chicken and Broccoli, select a large, rimmed baking sheet (18×13 inches) to ensure all ingredients have enough space. Overcrowding leads to steaming instead of caramelization, which means less flavor development and poor texture. If needed, use two pans and rotate them halfway through cooking.

Perfect Timing Is Everything: The key to this recipe’s success is proper timing. Start by roasting the chicken for 10 minutes before adding the broccoli. This ensures the chicken gets a head start on cooking while preventing the broccoli from becoming mushy. When done correctly, you’ll have juicy chicken and crisp-tender broccoli that’s bright green with lightly charred edges.

Sauce Mastery: The sesame sauce makes this dish exceptional. Whisk your cornstarch slurry thoroughly before adding it to the other sauce ingredients to prevent lumps. For maximum flavor, reserve about a quarter of the sauce for tossing with the finished dish. This two-stage sauce application creates layers of flavor—first as a marinade/roasting medium, then as a fresh final glaze that brightens all the flavors and creates that sticky, restaurant-quality finish.

Instructions

Step 1: Preheat and Prepare

Start by positioning your oven rack in the center and preheating to 425°F (220°C). Line your large rimmed baking sheet with parchment paper or foil for easier cleanup. Pat your chicken pieces dry with paper towels—this crucial step promotes better browning and caramelization. Place the chicken in a large bowl and season with salt and pepper.

Step 2: Create the Sesame Sauce

In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. In a small separate bowl, make a cornstarch slurry by mixing the cornstarch and water until smooth. Add this slurry to your sauce mixture and whisk until fully incorporated. This will help thicken your sauce beautifully when baked. Reserve about ¼ cup of this sauce for later use.

Step 3: Prepare the Chicken

Pour about two-thirds of the remaining sauce over your seasoned chicken pieces and toss thoroughly to coat each piece evenly. Let this sit for about 10 minutes while you prepare the broccoli. This brief marination time allows the flavors to begin penetrating the meat.

Step 4: Start Roasting the Chicken

Arrange the marinated chicken pieces in a single layer on your prepared baking sheet, leaving space between pieces. Drizzle with 2 tablespoons of oil and sprinkle with 1 tablespoon of sesame seeds. Place in the preheated oven and roast for 10 minutes.

Step 5: Prepare and Add the Broccoli

While the chicken begins cooking, toss your broccoli florets with the remaining tablespoon of oil and a pinch of salt in a bowl. After the chicken has cooked for 10 minutes, remove the baking sheet from the oven. Add the broccoli to the pan, arranging it between and around the chicken pieces. Drizzle the remaining sauce (except for your reserved portion) over the broccoli and sprinkle with the remaining tablespoon of sesame seeds.

Step 6: Complete the Roasting

Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F/74°C) and the broccoli is tender-crisp with slightly charred edges. For even cooking, rotate the pan halfway through this final cooking period.

Step 7: Finish and Serve

Remove the sheet pan from the oven and drizzle the reserved sauce over the hot chicken and broccoli. Toss gently to coat everything in the fresh sauce. Garnish with sliced green onions and additional sesame seeds. Serve your Sheet Pan Sesame Chicken and Broccoli immediately over rice, noodles, or your preferred base for a complete meal.

Variations

Spicy Sesame Chicken and Broccoli: Transform this Sheet Pan Sesame Chicken and Broccoli with a heat kick by adding 1-2 tablespoons of sriracha or 1 teaspoon of red pepper flakes to the sauce mixture. For even more dimension, include thinly sliced fresh jalapeños or a tablespoon of gochujang (Korean chili paste) to create a more complex spice profile that perfectly complements the sweet and savory base flavors.

Veggie-Loaded Version: Expand beyond broccoli by adding colorful vegetables like sliced red bell peppers, snap peas, carrots, or mushrooms. Add quick-cooking vegetables like bell peppers during the last 10 minutes of cooking, while dense vegetables like carrots should go in with the chicken. This creates a nutrient-dense rainbow meal that’s as beautiful as it is delicious, perfect for using up vegetables in your crisper drawer.

Honey-Orange Sesame Chicken: Create a citrus twist by replacing half the honey with orange juice and adding 1 tablespoon of orange zest to the sauce. This bright, tangy variation cuts through the richness of the sesame oil and creates a more complex, aromatic dish that’s reminiscent of orange chicken but with all the convenience of the sheet pan cooking method.

Storage and Serving

This Sheet Pan Sesame Chicken and Broccoli stores beautifully, making it perfect for meal prep. Once cooled, transfer leftovers to airtight containers and refrigerate for up to 4 days. The flavors actually develop nicely overnight, making day-two lunches something to look forward to. For freezing, separate the chicken and broccoli components for best results, and store for up to 3 months. Thaw overnight in the refrigerator before reheating.

For serving, this versatile dish pairs wonderfully with steamed jasmine or brown rice, which soaks up the delicious sesame sauce. For a lower-carb option, serve over cauliflower rice or alongside a simple cucumber salad dressed with rice vinegar. Another excellent serving option is to wrap portions in lettuce leaves for Asian-inspired wraps with added crunch and freshness.

For an elevated presentation when entertaining, transfer the finished dish to a large serving platter, drizzle with additional sauce, and garnish generously with toasted sesame seeds, sliced green onions, and thin strips of nori or sheets of roasted seaweed for umami depth.

FAQs

Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well, but they cook faster and can dry out more easily. Cut them into 1-inch pieces and reduce the initial cooking time to 7-8 minutes before adding the broccoli to prevent overcooking.

How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (74°C) and show no pink when cut into. If you don’t have a thermometer, cut into a larger piece—the juices should run clear, not pink.

Can I make this recipe ahead of time?
You can prepare the sauce and cut the chicken and broccoli up to 24 hours ahead. Store separately in the refrigerator until ready to cook. The complete dish reheats well in a 350°F (175°C) oven for 10-15 minutes.

Why is my sauce not thickening?
The cornstarch needs heat to activate its thickening properties. If your sauce seems thin after cooking, you can transfer it to a small saucepan, bring to a simmer, and cook for 1-2 minutes until thickened.

Is there a substitute for cornstarch?
Arrowroot powder works as a 1:1 replacement. Alternatively, you can use 2 tablespoons of all-purpose flour, though the sauce won’t be as glossy and you’ll need to cook it slightly longer.

Conclusion

This Sheet Pan Sesame Chicken and Broccoli is comfort food at its finest — convenient, flavorful, and satisfying without the usual takeout guilt. It’s the kind of dish that solves the eternal weeknight dinner dilemma, delivering a restaurant-quality meal with minimal effort and cleanup. Whether you’re feeding a hungry family or meal prepping for a busy week ahead, this recipe strikes that perfect balance of healthy and crave-worthy that keeps everyone happy. Make this Sheet Pan Sesame Chicken and Broccoli once, and watch how quickly it becomes a regular in your dinner rotation!

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