Quick Sheet Pan Garlic Pepper Chicken Tenders and Broccoli

When a busy weeknight calls for a dinner that comes together fast without sacrificing flavor, this sheet pan garlic pepper chicken tenders and broccoli is the answer. With just a handful of pantry staples—chicken, broccoli, garlic powder, black pepper, and butter—you can have a complete meal on the table in about half an hour.

The oven does the work while you handle the rest of your evening. The chicken stays juicy and tender, the broccoli roasts until crisp-tipped, and the garlic-pepper butter ties it all together.

This recipe takes the classic combination of roasted chicken and vegetables and simplifies it to its essence: chicken tenders and broccoli florets seasoned with garlic powder and coarsely ground black pepper, then drizzled with melted butter and baked on a single sheet pan.

The high heat of the oven caramelizes the natural sugars in the broccoli and locks in the moisture of the chicken, resulting in a dinner that is both satisfying and easy to clean up. Perfect for a quick weeknight meal, this dish requires minimal prep and delivers maximum flavor with just five ingredients.

Ingredients

Why this recipe works

The secret to this recipe's success lies in the sheet pan method. By roasting everything on one pan, the chicken and broccoli cook in their own juices, creating a flavorful environment that keeps the chicken moist and the broccoli tender-crisp.

The high oven temperature—400°F—ensures that the broccoli gets beautifully golden at the tips while the chicken cooks through evenly without drying out. The butter acts as a flavor carrier, helping the garlic and pepper cling to every bite.

Another reason this method works so well is the simplicity of the seasoning. Garlic powder and black pepper are pantry staples that pair perfectly with chicken and roasted vegetables. The butter adds richness and helps the seasonings melt into the food, creating a glossy, savory coating. Because the ingredients are spread in a single layer, they roast rather than steam, which intensifies their natural flavors and gives the broccoli that irresistible caramelized edge.

Notes and substitutions

Chicken tenders are the lean, boneless strips from the breast, and they cook quickly and evenly, making them ideal for this sheet pan dinner. If you have chicken breasts, you can slice them into strips of similar thickness. Broccoli florets should be cut into uniform pieces so they cook at the same rate; the stems can be included if they are peeled and sliced thinly. Use fresh broccoli for the best texture, as frozen will release too much water and steam instead of roast.

Garlic powder is preferred over fresh garlic here because it disperses evenly and doesn't burn at high heat. Coarsely ground black pepper adds a pleasant bite; adjust the amount to taste. Unsalted butter allows you to control the salt level, but salted butter works if you reduce added salt elsewhere.

If you want a dairy-free version, substitute olive oil or avocado oil for the butter—the result will be slightly different but still delicious. A sheet pan with a rim is essential to catch any juices.

• chicken tenders: Boneless, skinless chicken breasts cut into strips
• broccoli florets: Broccolini or cauliflower florets
• garlic powder: 1 clove fresh garlic, minced (add with butter)
• unsalted butter: Olive oil or avocado oil for a dairy-free option

Equipment

• Sheet pan
• Parchment paper
• Small bowl
• Pastry brush or spoon
• Metal spatula