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Sheet-Pan Garlic Butter Chicken & Broccoli

Okay, real talk—if you’re anything like me, you love a dinner that’s both ridiculously simple and insanely satisfying. This Sheet-Pan Garlic Butter Chicken & Broccoli is exactly that kind of meal. Imagine tender, juicy chicken thighs slathered in a buttery garlic sauce, roasting alongside crisp-tender broccoli that caramelizes just right on the edges. The whole kitchen fills with an aroma that’s honestly hard to resist. Plus, it all cooks on one pan, meaning less cleanup and more time to kick back after dinner. Trust me, once you try this, it’ll become your go-to weeknight hero!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
4 cups broccoli florets (about 1 large head or 12 ounces)
4 tbsp unsalted butter, melted
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
Salt and freshly ground black pepper, to taste
1 tbsp olive oil
1 tsp lemon zest (optional, but so good!)

How I Make It

Step 1:

First, preheat your oven to 425°F. While it heats, pat the chicken thighs dry with paper towels—this step is key to getting that crispy skin everyone loves. Then, in a small bowl, mix the melted butter, minced garlic, smoked paprika, Italian seasoning, salt, and pepper.

Step 2:

Place the chicken skin-side up on a large baking sheet. Drizzle the butter-garlic mixture all over the chicken, making sure to get under the skin if you can (hello, flavor infusion!). Toss the broccoli florets with the olive oil, a pinch of salt, and some pepper, then scatter them around the chicken.

Step 3:

Pop the pan in the oven and roast for about 25–30 minutes. Around the 15-minute mark, give the broccoli a quick stir or shake to help it cook evenly and develop those tasty, slightly charred edges. The chicken is done when the juices run clear and the internal temperature hits 165°F.

Step 4:

If you want extra crisp skin, switch your oven to broil for 2-3 minutes at the end—just keep a close eye on it so it doesn’t burn!

Step 5:

Once out of the oven, sprinkle the chicken and broccoli with lemon zest for a fresh pop of brightness that cuts through the buttery goodness perfectly.

Step 6:

Serve hot, grab your fork, and savor every garlicky, buttery, roasted bite.

Variations & Tips

Swap broccoli for asparagus or green beans depending on what’s in season.
For a spicy kick, add a pinch of red pepper flakes to the garlic butter.
Use boneless chicken thighs if you want faster cooking time—check after 20 minutes.
Don’t crowd the pan! Give your broccoli space to roast instead of steam.
If you’re short on time, skip the lemon zest but definitely don’t skip the garlic butter combo.

How I Like to Serve It

This dish is fabulous with a side of fluffy rice or buttery mashed potatoes to soak up all the garlicky goodness. On cooler nights, I pair it with warm, crusty bread for sopping up those pan juices. For a lighter touch, toss in a simple mixed green salad with a lemon vinaigrette to balance the richness.

Notes

Leftovers keep well covered in the fridge for up to 3 days. Reheat gently in the oven or air fryer to keep the skin crispy.
If you can’t find bone-in chicken thighs, boneless skin-on thighs or breasts work fine; adjust cooking time accordingly.

Closing: This recipe hits all the right notes—easy cleanup, bold flavors, and that perfect balance of crispy, tender, and garlicky every single time.