Sheet Pan Honey Butter Chicken with Broccoli

Hello! Welcome to Sunday Supper on Djalali Cooks. Today’s recipe is a modified version of Honey Butter Chicken Skewers by Ann Taylor Pittman. It’s featured in a “Korean Meets Souther Barbecue” spread in a recent publication of Southern Living Magazine. It’s been pretty rainy here in Athens lately, so I have modified this recipe to be an easy sheet pan dinner. Let’s get right to this Korean-inspired recipe: Sheet Pan Honey Butter Chicken with Broccoli.

Honey Butter Sauce

First we start with a simple sauce of honey, butter, rice vinegar, soy sauce, garlic and salt. Over medium heat, melt the butter and add the garlic. Cook stirring occasionally for about 2 minutes. Preheat the oven to 400 degrees.

Then add the honey, soy sauce and rice vinegar. Reduce the heat to medium-low and bring to a boil, let simmer, while stirring occasionally for about 3 minutes until the sauce thickens slightly. Remove from heat and set aside.

Just as I would if I were going to skewer the chicken thighs, I cut the chicken thighs into into 2-inch cubes. The original recipe calls for 3 pounds of chicken thighs, but I have about 1.5 pounds. Place the chicken pieces in a medium sized bowl. Pour 2 tablespoons of soy sauce on the chicken pieces and stir to coat the chicken in soy sauce. Set aside.

Since this is a sheet pan dinner, I am adding broccoli. Carrots or cauliflower would be good choices too. Additionally, I have one red onion, cut into thin wedges. I will serve steamed rice alongside this Sheet Pan Honey Butter Chicken with Broccoli. So I got that going before I assembled the sheet pan dinner.

Assembling the Sheet Pan Dinner

Pour all but 1/3 cup (or so) of the honey butter sauce on the chicken pieces. Set the 1/3 cup of sauce aside for now. Toss the chicken pieces in the sauce to coat and set aside.

Spread the broccoli florets and the onion pieces evenly over the sheet pan. Drizzle with a little Sesame oil and sprinkle with a couple pinches of Kosher salt.

Drizzle the reserved 1/3 cup of honey butter sauce over the broccoli and the onions. Then place the chicken pieces on top of the veggies.

Place the sheet pan on the center rack in the preheated oven and bake for 20 minutes. in the meanwhile, let’s make a Kimchi slaw.

Kimchi-Sesame Slaw

This recipe is also by Ann Taylor Pittman, from the same feature in Southern Living. We really love kimchi, but if you’re nervous about trying it, this recipe is a great introduction to it.

Thinly slice half of a red onion and rinse the slices in cold water for several seconds, then pat the slices dry. In a large mixing bowl, whisk together mayonnaise, lime juice, sesame oil, grated ginger, brown sugar, salt and pepper. Add the onion slices and 8 cups of thinly sliced Napa cabbage. Then add the 1/2 cup of chopped kimchi.

Mix the slaw with your hands to ensure the dressing evenly coats all of the cabbage and the chopped kimchi is fully mixed in. Add the chopped cilantro and give it another good mix.

Sheet Pan Honey Butter Chicken with Broccoli

By now the sheet pan dinner should be ready. When it comes out of the oven, use a large spatula to stir everything together with the caramelized sauce.

Serve over rice and with a side of the kimchi slaw.

This sheet pan dinner reminds me of a stir fry in a lot of ways, it has a sweet and savory flavor, similar to teriyaki chicken. Even though I didn’t grill this dish, the chicken pieces developed beautiful caramelization and color. The broccoli also developed good color; it is tender, yet it retained its crunch. The kimchi slaw is so flavorful and refreshing; it’s definitely my new go-to slaw!

Thank you all for joining me today for Sunday Supper! Looking for another sheet pan dinner for Sunday Supper? Try Sheet Pan Tandoori Chicken – it’s fantastic! Remember, there’s still time to send me your images of any Djalali Cooks recipe you create at home for a Reader’s Favorites post to come in October. Email your images to me at kelly@djalalicooks.com, or DM your picture to my Instagram account.

Print Recipe

Sheet Pan Honey Butter Chicken with Broccoli

(1 votes, average: 5.00 out of 5)

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Dinner, Main Course – Korean-Inspired

By Adapted from Ann Taylor Pittman – Serves: 2-4

Prep Time: 30 Minutes – Cooking Time: 20 Minutes – Total Time: ~50 Minutes

Honey Butter Chicken is sweet and savory; as a sheet pan dinner this recipe is simple and quick. Serve with a kimchi slaw for a Korean-inspired supper.

Ingredients

• Honey Butter Sauce
• 1/2 cup Unsalted Butter
• 2 Large Garlic Cloves, pressed or grated
• 1/3 cup Honey
• 1 tsp. Kosher Salt
• 1 tsp. Rice Vinegar
• 2 tbsp. Soy Sauce
• Sheet Pan Honey Butter Chicken
• 1.5 lbs. Boneless, Skinless Chicken Thighs, cut into 2-inch pieces
• 2 tbsp. Soy Sauce
• 1 Red Onion, sliced into thin wedges
• 1 Head of Broccoli, cut into florets
• Drizzle of Toasted Sesame Oil
• 2 Pinches Kosher Salt
• Kimchi Slaw
• 1/2 Red Onion, thinly sliced
• 3 tbsp. Mayonnaise
• 2 tbsp. Fresh Lime Juice
• 2 tbsp. Toasted Sesame Oil
• 1 tbsp. Packed Light Brown Sugar
• 1 tsp. Grated Fresh Ginger
• 1/2 tsp. Kosher Salt
• 1/2 tsp. Black Pepper
• 9 cups Thinly Sliced Napa Cabbage
• 1/2 cup Chopped Kimchi
• 1/3 cup Chopped Cilantro

Instructions

1

Preheat oven to 400 degrees.

Honey Butter Sauce

2

Over medium heat, melt the butter and add the garlic. Cook stirring occasionally for about 2 minutes.

3

Add the honey, soy sauce and rice vinegar. Reduce the heat to medium-low and bring to a boil, let simmer, while stirring occasionally for about 3 minutes until the sauce thickens slightly. Remove from heat and set aside.

Sheet Pan Honey Butter Chicken

4

Place the chicken pieces in a medium sized bowl. Pour 2 tablespoons of soy sauce on the chicken pieces and stir to coat the chicken in soy sauce. Set aside.

5

Pour all but 1/3 cup (or so) of the butter honey sauce on the chicken pieces. Set the 1/3 cup of sauce aside for now. Toss the chicken pieces in the sauce to coat and set aside.

6

Spread the broccoli florets and the onion pieces evenly over the sheet pan. Drizzle with a little Sesame oil and sprinkle with a couple pinches of Kosher salt.

7

Drizzle the reserved 1/3 cup of honey butter sauce over the broccoli and the onions. Then place the chicken pieces on top of the veggies.

8

Bake for 20 minutes. You can temp the chicken pieces if you want, the internal temperature should read 165-170 degrees.

Kimchi Slaw

9

Rinse the onion slices in cold water for several seconds, then pat the slices dry.

10

In a large mixing bowl, whisk together mayonnaise, lime juice, sesame oil, grated ginger, brown sugar, salt and pepper.

11

Add the onion slices and 8 cups of thinly sliced Napa cabbage.

12

Then add the 1/2 cup of chopped kimchi.

13

Mix the slaw with your hands to evenly coat the Napa cabbage in the dressing and distribute the kimchi.

14

Add the chopped cilantro and mix again.