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Sheet Pan Honey Garlic Chicken with Broccoli and Rice
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Oven

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 4 cups broccoli florets
  • 3 cups cooked white rice
  • 1/4 cup honey
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon sesame seeds

Instructions
 

  • Preheat the oven to 425 degrees and line a large sheet pan with parchment paper.
  • In a bowl, stir together the honey, minced garlic, soy sauce, olive oil, salt, and pepper until smooth.
  • Place the chicken thighs on the sheet pan and brush them with half the honey garlic sauce.
  • Add the broccoli florets around the chicken and drizzle the remaining sauce over the broccoli.
  • Bake for 20 to 25 minutes until the chicken reaches 165 degrees and the broccoli edges begin to brown.
  • Remove the pan from the oven and let the chicken rest for 3 minutes before slicing.
  • Divide the cooked rice among four plates, top with sliced chicken and broccoli, and sprinkle with sesame seeds.

Notes

Slice the chicken against the grain before serving so the pieces soak up more sauce. If the broccoli finishes before the chicken, remove it early and return it to the pan for the last few minutes to keep it from overcooking. Leftovers store well in the fridge for two days and reheat best in a skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Sheet Pan, Mixing Bowl, Oven