Quick Sheet Pan Garlic Pepper Chicken Tenders and Broccoli Tips, FAQ & printable recipe

Tips for success

For the best results, use a heavy-duty sheet pan that conducts heat evenly and won't warp at high temperatures. Parchment paper is your friend—it prevents sticking and makes cleanup a breeze.

If you don't have parchment, you can grease the pan lightly with oil or cooking spray. To ensure even cooking, cut the broccoli florets into similar sizes, and if the chicken tenders are uneven in thickness, pound them lightly with a meat mallet or rolling pin.

Feel free to customize the seasoning to your taste. Add a pinch of red pepper flakes for heat, or a squeeze of lemon juice after roasting for brightness. You can also swap the broccoli for other quick-cooking vegetables like asparagus, green beans, or bell peppers.

Just keep in mind that different vegetables have different cook times, so adjust accordingly. For a complete meal, serve with rice, quinoa, or crusty bread to soak up the buttery juices.

Variations

• Lemon Herb: Add the zest of one lemon and a teaspoon of dried thyme or rosemary along with the garlic powder. After roasting, squeeze fresh lemon juice over the top for a bright, citrusy finish.
• Spicy Kick: Sprinkle 1/2 teaspoon of cayenne pepper or red pepper flakes with the black pepper for a spicy version. Serve with a cooling yogurt or ranch dip.
• Cheesy Topping: In the last 5 minutes of roasting, sprinkle 1/2 cup of shredded Parmesan or cheddar cheese over the chicken and broccoli. Continue baking until the cheese melts and turns golden.
• Balsamic Glaze: After roasting, drizzle the dish with a tablespoon of balsamic glaze for a sweet and tangy twist. The glaze complements the garlic and pepper nicely.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until steaming.

Freezer

Freeze cooked chicken and broccoli in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10–12 minutes, or microwave in 30-second bursts until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and broccoli on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through. You can also microwave individual portions, but the broccoli may lose its crispness. If you have extra butter sauce, store it separately and drizzle over the reheated dish.

You can prepare the ingredients ahead of time: wash and cut the broccoli and store it in a sealed container in the refrigerator for up to 2 days. Pat the chicken tenders dry and keep them in a covered dish in the fridge.

When ready to cook, simply arrange everything on the sheet pan, season, and bake. If you want to assemble the entire pan ahead, do so no more than a few hours in advance and keep it chilled until you're ready to put it in the oven.

Serving ideas

Serve this sheet pan chicken and broccoli straight from the pan for a casual dinner, or transfer to a platter for a more polished presentation. The dish pairs well with a simple green salad, roasted potatoes, or a side of rice. A sprinkle of fresh herbs, such as parsley or chives, adds a pop of color and freshness if you have them on hand. For a heartier meal, serve with warm crusty bread to mop up the buttery garlic sauce.

This recipe is also great for meal prep: divide the cooked chicken and broccoli into containers with a side of grains for easy lunches throughout the week. The flavors hold up well and can be reheated in the microwave or eaten cold in salads.

If you're feeding a crowd, you can easily double the recipe and use two sheet pans, placing them on separate racks and rotating halfway through baking. Just make sure the chicken reaches 165°F (74°C) before serving.

Frequently asked questions

Recipe card

Quick Sheet Pan Garlic Pepper Chicken Tenders and Broccoli

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 1 1/2 lb chicken tenders
• 4 cups broccoli florets
• 2 tsp garlic powder
• 1 tsp coarsely ground black pepper
• 1/4 cup unsalted butter, melted

Instructions

1. Heat the oven to 400°F (200°C). Line a sheet pan with parchment paper. Arrange the chicken tenders and broccoli florets in a single layer on the prepared pan, tucking any larger florets between the chicken so everything cooks evenly. Sprinkle the garlic powder and coarsely ground black pepper over the chicken and broccoli.
2. Pour the melted butter evenly over the chicken and broccoli. Use a spoon or pastry brush to lightly coat the tops if needed, but avoid stirring too much—you want the seasoning to stay on the surface.
3. Place the sheet pan in the oven and roast for 18–22 minutes, until the chicken is opaque, no longer pink in the center, and the broccoli is golden at the tips. The chicken should reach an internal temperature of 165°F (74°C) when checked with an instant-read thermometer.
4. Remove the pan from the oven and let it rest for 2 minutes. Using a metal spatula, lift the chicken and broccoli onto plates or a serving platter. Serve immediately.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

12 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.