Sheet Pan Salt and Vinegar Chicken and Broccoli – If you like salt and vinegar 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!!
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, juicy, and this recipe is made on one sheet pan making cleanup a breeze.
Best yet is that recipe is ready in 15 minutes, making it a perfect option for busy weeknights.
Ingredients In Sheet Pan Salt and Vinegar Chicken
- Boneless skinless chicken breasts
- 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
How To Make Easy 15-Minute Sheet Pan Chicken and Broccoli
Simply add bite-sized pieces of raw chicken breast along with broccoli florets, drizzle with olive oil, season generously with kosher salt and freshly ground black pepper, and roast for 8 minutes.
While the food is roasting, mix together a bit more olive oil with apple cider vinegar, dried dill, garlic powder, and a pinch of sugar.
Drizzle that mixture over the chicken and broccoli, roast for another 7 minutes, and get ready to dig in.
I am telling you this is such a super fast and ridiculously easy sheet pan meal that’s also loaded with flavor galore.
What Kind Of Vinegar To Use?
I have only tried this recipe with apple cider vinegar but possibly regular white vinegar may work, although the flavor could be sharper overall.
I don’t recommend rice vinegar or a more mild 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.
Variations and Substitutions For Salt and Vinegar Chicken
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 in this post, would be a nice touch.
Furthermore, garnishing with Parmesan cheese is optional but delicious. Who can resist Parmesan cheese!
For a healthier twist sprinkling minced green onions over would create a flavorful garnish.
Tips and Tricks For The Best Salt and Vinegar Chicken
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.
This is a great recipe to use if you have a convection oven. Roasting chicken and vegetables is the perfect opportunity to use it. You paid extra for that convection feature, remember? May as well put it to use!
The food is roasting in 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. In situations like this, I always advise watching your food and not the clock when determining if it’s done. Don’t overcook it because the chicken will dry out and the broccoli will burn.
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Sheet Pan Salt and Vinegar Chicken and Broccoli
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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