Sweet but with a peppery kick, this Sheet Pan Black Pepper Soy Chicken with Broccoli is a family favourite! This sheet pan chicken recipe is freezer friendly and meal prep friendly!
Inspired by Korean Fried Chicken
We’ve been trying to get H more involved in cooking when it comes to weekends since I’m usually cooking M-F for work. Recently, we tackled Korean fried chicken and we were making the sweet garlic soy sauce when H accidentally misread the ingredient amounts and we ended up with this pepper-y soy sauce.
My first reaction when he told me what happened was to just toss it and start over. But then we tasted it and it was amazing! The ground black pepper really adds a kick to the sauce without having to add hot sauce. So since we can’t have Korean Fried Chicken everyday, I’ve adapted the glaze for this sheet pan chicken thighs.
Made with pantry staples and done in 30 minutes, you’re going to want to try this sheet pan meal tonight!
What You’ll Need
For the chicken thighs:
- soy sauce — I recommend low sodium soy sauce
- brown sugar
- garlic powder
- coarse black pepper
- chicken thighs — I use boneless skinless thighs
For everything else:
- broccoli
- olive oil
- pepper — I use tricolour peppercorn for this so the flavour is slightly different than the black pepper from the chicken thighs. But that’s up to you if you want to spend the extra money on the different peppercorns.
You’ll also need a sheet pan, tin foil, and cooking spray.
How To Make This Chicken Sheet Pan Meal
- The night before or 20 minutes before you’re ready to cook, combine the soy sauce, honey, garlic powder, and coarse black pepper and marinade the chicken thighs in it.
- Heat oven to 425F.
- On a tin foil lined sheet pan, lightly grease it and place the chicken thighs on one side with the marinade and the broccoli tossed in olive oil and pepper on the other.
- Bake together for 20 to 25 minutes, flipping the chicken thighs and giving the broccoli a quick stir as well on the 10 minute and 20 minute mark.
- Serve when ready.
Recipe Variations
- broccoli can be swapped for cauliflower, halved baby potatoes, zucchini, etc
- chicken thighs can be swapped for chicken breasts
Tips and Notes
- This chicken sheet pan meal can be doubled or tripled.
- Chicken thighs are done when they’ve reached an internal temperature of 165F/74C. I use an instant read meat thermometer to check.
- I like tinfoil for this to make clean up easier. Feel free to just use your sheet pan greased or with parchment paper if you prefer.
Make Ahead Tips
- How to prep this for the freezer: place the marinade and chicken in a large freezer friendly ziploc bag, to prep this meal ahead of time. Freeze for up to 3 months. When ready, thaw overnight in the fridge before baking. You can also freeze the broccoli with the chicken if you don’t mind them marinated together.
- Meal prep: store the cooked meal in an airtight container for up to 4 days in the fridge.
Sheet Pan Black Pepper Soy Chicken with Broccoli
Ingredients
For the chicken thighs
- 4 tbsp soy sauce, low sodium
- 4 tbsp brown sugar
- ½ tbsp garlic powder
- 1 tsp coarse black pepper
- 8 boneless skinless chicken thighs
For everything else
- 1 crown broccoli, cut into florets
- 1-2 tbsp olive oil
- pepper, to taste
Equipment
Instructions
- The night before or 20 minutes before you’re ready to cook, combine the soy sauce, honey, garlic powder, and coarse black pepper and marinade the chicken thighs in it.
- Heat oven to 425F.
- On a tin foil lined sheet pan, lightly grease it and place the chicken thighs on one side with the marinade and the broccoli tossed in olive oil and pepper on the other.
- Bake together for 20-25 minutes, flipping the chicken thighs and giving the broccoli a quick stir as well on the 10 minute and 20 minute mark.
- Serve when ready.
Nutrition
More Meal Prep Recipe You’ll Love
- Honey Garlic Chicken Breast Meal Prep
- Lemon Honey Basil Chicken
- Spicy Cashew Chicken and Vegetables
- How to Roast Frozen Vegetables
- Stir Fry Tofu with Vegetables
- Chicken Teriyaki Meatballs with Broccoli and Carrots
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