recipe

This quick and easy one-pan meal stars barbecue sauce–covered chicken breasts and yummy roasted (not steamed!) broccoli.

safety
  • Uses the oven
difficulty
  • Beginner
time
  • 35 minutes
yield
  • Serves 4

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Gather Cooking Equipment

Measuring spoons
Liquid measuring cup
Rimmed baking sheet
Aluminum foil
Paper towels
Pastry brush
Large bowl
Instant-read thermometer
Oven mitts
Cooling rack

Prepare Ingredients

Vegetable oil spray
4 (6- to 8-ounce)
boneless, skinless chicken breasts
¼ teaspoon plus ⅛ teaspoon
salt, measured separately
¼ cup
barbecue sauce
1 pound
broccoli florets (6 cups)
2 tablespoons
extra-virgin olive oil
1
 
Vegetable oil spray

HEAT AND GREASE: Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with aluminum foil. Spray lightly with vegetable oil spray.

 
2
 
4 (6- to 8-ounce)
boneless, skinless chicken breasts
¼ teaspoon
salt
¼ cup
barbecue sauce

SEASON CHICKEN: Use paper towels to pat chicken dry. Place chicken in center of baking sheet. Sprinkle chicken evenly with ¼ teaspoon salt. Brush chicken evenly with barbecue sauce.

 
3
 
1 pound
broccoli florets (6 cups)
2 tablespoons
extra-virgin olive oil
⅛ teaspoon
salt

PREP BROCCOLI: Place broccoli in bowl. Break any large florets into small pieces. Add oil and remaining ⅛ teaspoon salt and toss with your hands until broccoli is coated with oil. Arrange broccoli around chicken on baking sheet.

 
4
 

BAKE: Bake until chicken registers 165 degrees, 12 to 14 minutes. Place baking sheet on cooling rack.