Sheet pan BBQ chicken and broccoli
Smoky chicken bites brushed with sticky barbecue sauce and roasted next to crispy-edged broccoli, all on one pan.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.41 a serving
- 390 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ lb chicken breasts, cut into 1½-inch pieces
- 4 cups broccoli, cut into florets
- ½ red onion, cut into wedges
- ½ cup bbq sauce, divided
From your pantry
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp salt, divided
- ¼ tsp black pepper
- 3 tbsp olive oil, divided
Each serving has about 390 calories, 41 g protein, 23 g carbs and 15 g fat, and costs about $2.41 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No broccoli? Frozen broccoli works.
- No red onions? White onions or yellow onions work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the chicken in a bowl with the smoked paprika, garlic powder, ½ teaspoon of salt, the pepper and 1 tablespoon of oil. Wash your hands and board.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the broccoli and onion on the with the rest of the oil and salt, then add the chicken and spread everything into one layer.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
12 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 12 min
Brush the chicken with half the BBQ sauce and 8 to 10 minutes more, until sticky and the biggest piece reads 165°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 9 min
Dolly’s tip: Sauce goes on late because the sugar in it burns if it roasts the whole time.Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Brush the rest of the sauce over the chicken and serve straight from the pan.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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One-pan dinners ›High-protein dinners ›What to make with chicken and broccoli ›