Sheet Pan Salt and Vinegar Chicken and Broccoli – 🍗🥦🙌 If you like salt and vinegar potato chips, you’ll LOVE this EASY chicken recipe with the same flavor profile that’s ready in 15 minutes! Juicy chicken, crisp-tender broccoli, and a PERFECT salt and vinegary tang!
Table of Contents
- Salt and Vinegar Chicken and Broccoli
- Ingredients In Sheet Pan Salt and Vinegar Chicken
- How To Make Easy 15-Minute Sheet Pan Chicken and Broccoli
- Tip
- What to Serve with Salt and Vinegar Chicken and Broccoli
- Storage:
- Recipe FAQs
- Sheet Pan Salt and Vinegar Chicken and Broccoli Recipe
- Related Sheet Pan Recipes
Salt and Vinegar Chicken and Broccoli
In a word, there’s plenty of vinegary punch in this dish. If you like salt and vinegar chips, or pickles, or vinegar in general, you’re going to love this dish.
The vinegar mixture clings into the broccoli florets, which are like little sponges, just ready to absorb it.
The chicken is tender and juicy, and this recipe is made on one sheet pan making cleanup a breeze.
Best yet is that the recipe is ready in 15 minutes, making it a perfect option for busy weeknights or even family gatherings and Super Bowl parties!
Ingredients In Sheet Pan Salt and Vinegar Chicken
- Boneless skinless chicken breasts – I prefer lean chicken breasts, but you can use boneless skinless chicken thighs if preferred. Or, you could probably turn this into a wing recipe using bone-in or boneless chicken wings
- Broccoli florets
- Olive oil
- Kosher salt
- Freshly ground black pepper, to taste
- Apple cider vinegar
- Dried dill
- Garlic powder
- Granulated sugar, optional
- Parmesan cheese, optional
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Easy 15-Minute Sheet Pan Chicken and Broccoli
This recipe is a game-changer on busy days. Here’s an overview of how it all comes together:
- Combine bite-sized pieces of raw chicken with broccoli florets, drizzle them with olive oil, and season generously with salt and pepper.
- Arrange in a single layer on a baking sheet, and roast for about 8 minutes or until the broccoli starts to become tender.
- In the meantime, whisk olive oil, apple cider vinegar, dried dill, garlic powder, and a pinch of sugar in a bowl.
- Drizzle the marinade mixture over the chicken and broccoli, and continue to roast until the chicken is golden brown and cooks through. For a crispy exterior, feel free to turn on the broiler for just a few minutes.
- Rest for about 5 minutes, and dig in!
Tip
For those of us who prefer their broccoli to be more crisp than tender, then I recommend not to add it in the beginning with the chicken, and simply add it midway through. This ensures you surely will have plenty of crunch in your broccoli.
If you are going to add the broccoli from the beginning as I indicate in the directions, make sure the pieces are sufficiently large bite-sized pieces, like a big mouthful to be exact. If the pieces are cut too small, they’ll be likely to burn because this is a very hot 475F degree oven.
What to Serve with Salt and Vinegar Chicken and Broccoli
Storage:
This recipe is best served right away. However, if you have leftovers or want to prep in advance, you can transfer the chicken and broccoli to an airtight container. It will stay fresh in the refrigerator for up to 5 days or in the freezer for up to 4 months.
Just note that the broccoli will become a bit softer once thawed and reheated. It will still be tasty just not as crisp!
Recipe FAQs
I have only tried this recipe with apple cider vinegar but possibly regular white vinegar (distilled white vinegar) may work for the vinegar sauce, although the flavor could be sharper overall.
I don’t recommend rice vinegar, malt vinegar, or a milder vinegar along those lines because I don’t think they’d give you enough pop of vinegar flavor.
However, a red wine vinegar could work nicely. Although it’s not as common for people to keep it on hand.
Yes, if you don’t have broccoli on hand the recipe would work wonderfully well with Brussels sprouts. Those layers and folds would soak up the vinegar mixture so well. Mmmm!
Cauliflower or large chunks of zucchini could also be good alternatives. However, I haven’t personally tested those and you’d want to cook the cauliflower for the full 15 minutes, and the zucchini probably only for half the baking time.
Roasting large red onion wedges along with the chicken and broccoli, similar to my sheet pan roasted sweet potatoes and chicken, would be a nice touch.
Garnishing with Parmesan cheese is optional but delicious and highly recommended. Who can resist Parmesan cheese! For a lighter twist sprinkling minced green onions over would create a flavorful garnish.
You’ll know your dish is done when the chicken is no longer pink, the juices run clean, and the internal temperature reaches 165F when measured with a meat thermometer.
Sheet Pan Salt and Vinegar Chicken and Broccoli
Equipment
- 1 Half-Sheet Pan
Ingredients
- 1.75 to 2 pounds boneless skinless chicken breast, diced into bite-sized pieces
- 4 cups broccoli florets, diced into large-ish bite-sized pieces
- 6 tablespoons olive oil, divided
- kosher salt and freshly ground black pepper, to taste
- 3 tablespoons apple cider vinegar
- 1 heaping teaspoon dried dill
- ¾ teaspoon garlic powder
- ½ teaspoon granulated sugar, optional and to taste
- freshly grated Parmesan cheese, optional for garnishing
Instructions
- Preheat oven to 475F (use convection if you have it), line a half-sheet pan with aluminum foil for easier cleanup if desired, add the chicken, broccoli (see Note 1 below about really crisp broccoli), evenly drizzle with 3 tablespoons olive oil, and season generously with salt and pepper, and toss with your hands to evenly coat, and roast for 8 minutes.
- While chicken and broccoli roasts, to a small bowl, add the remaining 3 tablespoons olive oil, apple cider vinegar, dill, garlic, optional sugar, and stir to combine.
- After 8 minutes, remove the sheet pan from the oven, flip the chicken and broccoli to ensure even cooking, and evenly spoon the vinegar mixture over the top.
- Return pan to the oven and roast for an additional 7 minutes, or until chicken is cooked through and broccoli is crisp-tender. This is a very hot oven and because all ovens, climate, pans, and the exact size of the pieces of food are going to vary, so will the exact cooking time. Watch your food and not the clock when determining if it’s done. Don’t overcook because the chicken will dry out and the broccoli will burn.
- Optionally garnish with Parmesan and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting the texture of the broccoli will change and become softer.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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All of these recipes look fantastic. I’m going to have fun doing a Sheet Pan cooking week. Thanks so much.
Wonderful and hope you enjoy!