Peanut Butter Chicken and Broccoli Sheet Pan Dinner
Yield: 4 servings
  • 1 tbsp dark brown sugar
  • ¼ cup + 2 tbsp creamy peanut butter
  • ¾ tsp toasted sesame oil
  • 1 tbsp + ½ tsp soy sauce
  • 1 tbsp rice vinegar
  • ¼ cup warm water
  • juice from half of a lime
  • 1 pound broccoli, chopped into medium-sized chunks (about 1x3 inches)
  • 4-6 thin-cut boneless, skinless chicken breasts or cutlets (1-1.5 lbs total)
  • cooked rice (like Veetee Instant Rice)
  • Extra lime wedges (for serving)
  1. Heat the oven to the highest setting and line a large baking sheet with aluminum foil.
  2. In a large bowl, stir together the brown sugar, peanut butter, sesame oil, soy sauce, rice vinegar, warm water and lime juice. Taste it and add more of whatever you want to get the sauce the way you like it.
  3. Take ¼ cup of the peanut sauce out of the bowl and set it aside. You'll use that later.
  4. Add your chicken and broccoli to the large bowl of peanut sauce (the original bowl). Toss everything to coat.
  5. Arrange the chicken and broccoli on your foil-lined sheet pan. Spread everything out in a single layer.
  6. Turn your oven to broil and place the sheet pan under the broiler. Broil everything for 5 minutes. Pull the sheet pan out and flip your chicken over. Broil for another 5-7 minutes until the chicken is cooked through and browned, and your broccoli is nicely charred.
  7. Serve the chicken and broccoli with the cooked rice and lime wedges. Drizzle with your leftover peanut sauce and squeeze some extra lime juice on top, if desired.
adapted from Sheet Pan Suppers
Recipe by Cake Over Steak at