The Sheet Pan Sesame Chicken and Broccoli is the kind of recipe your weeknights deserve. It’s easy to pull together, uses a single pan, and still delivers a comforting, homey flavor. The sesame glaze ties the chicken and broccoli together without needing a heavy sauce, so you get savory, slightly sweet notes in every bite. If you’re looking for a dinner that feels special but isn’t complicated, this is a solid choice.

To keep it simple, I like to have a few staples ready: a bag of broccoli florets, boneless chicken thighs, and a bottle of soy sauce. The magic happens in the glaze—garlic, ginger, honey, and rice vinegar join forces for a balanced taste that isn’t cloying or overpowering. It’s the kind of dish that makes you think, I can do this again next week, and it won’t taste like the same-old thing I made last time.

Ingredients for this Sheet Pan Sesame Chicken and Broccoli

Here’s what you’ll need. The quantities assume four servings, but you can scale up or down easily.

1 lb boneless skinless chicken thighs, cut into bite-sized pieces
2 cups broccoli florets
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
1 tablespoon water
Sesame seeds, for garnish
Salt and pepper to taste

Instructions

Let’s walk through the steps calmly. This is a forgiving recipe, so you can adjust a little depending on what you have on hand.

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment for easy cleanup.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger to make the glaze.
In a separate bowl, toss the chicken pieces with a pinch of salt and pepper and the cornstarch until lightly coated. This helps the sauce cling to the chicken.
Spread the chicken pieces on the sheet pan in a single layer. Drizzle with a teaspoon of sesame oil and bake for about 8–10 minutes.
Meanwhile, toss the broccoli with a little oil and a pinch of salt. After the chicken has started cooking, scatter the broccoli on the pan beside the chicken.
Pour the glaze over the chicken and broccoli. Return to the oven and bake for another 6–10 minutes, until the chicken is cooked through and the broccoli is tender-crisp.
In a small cup, whisk the remaining cornstarch with water to make a slurry. If the pan juices are thin, stir the slurry into the pan and bake for 1–2 minutes more to thicken.
Remove the sheet pan from the oven. Give everything a gentle toss to coat in the glossy glaze. Sprinkle with sesame seeds and serve hot.

Cook and Prep Times

Here’s a quick snapshot so you can plan your evening seamlessly.

Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: 30–35 minutes

Nutritional information

Each serving of this Sheet Pan Sesame Chicken and Broccoli is designed to be balanced and satisfying. The following values are approximate and can vary slightly depending on exact brands and portion sizes.

Calories: 320 per serving
Protein: about 25 g
Carbohydrates: about 20 g
Fat: about 12 g

Frequently asked questions

Is this dish gluten-free?

Yes, it can be gluten-free if you use tamari or a gluten-free soy sauce. Check labels to make sure your ingredients don’t contain gluten. If you’re concerned about cross-contamination, rinse the pan and utensils before reusing.

Can I substitute the broccoli with another vegetable?

Absolutely. If you don’t have broccoli, try green beans, snap peas, or sliced bell peppers. They’ll all take on that same sweet-savory glaze nicely. Just keep an eye on cooking time so the veggies don’t overcook.

How can I make this dish spicier?

For a little kick, add a pinch of red pepper flakes to the glaze or a small squirt of sriracha. If you’re not a heat person, skip the spice and let the sesame flavor shine through.