Sheet Pan Chicken Cutlets

Name: Sheet Pan Chicken Cutlets
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 large chicken breasts (skinless, boneless); 1/4 cup orange juice; 1 teaspoon honey; 1 teaspoon ginger; 2 teaspoons extra virgin olive oil (divided); 1 1/2 teaspoons sea salt (divided); 1 1/2 teaspoons ground black pepper (divided); 2 cups broccoli; 1 medium orange (sliced)

If you're looking for an easy, delicious, tasty recipe for dinner tonight, look no further than this recipe for Sheet Pan Chicken Cutlets.

Made with an orange, honey and ginger marinade, this recipe is ready in 45 minutes or less! The broccoli is roasted right alongside the chicken for minimal prep time and easy clean up.

Get ready to transform your weeknight dinner routine with this quick and flavorful recipe.

Check out all the other Chicken Cutlet Recipes to help you get dinner on the table every night!

Sheet Pan Chicken Cutlets with broccoli and orange slices

Some days, the last thing you need to worry about is preparing dinner! Not to mention, cleaning up after preparing a meal with multiple pots, pans and dishes.

There's where the beauty of a sheet pan meal comes in! Everything is baked on one pan, so you know cleanup is going to be easy.

With sheet pan dinners, you simply toss all the ingredients onto one tray, pop it in the oven and bake. A delicious and nutritious meal is ready fast!

Looking for more Family Favorite Chicken Recipes? Try my Oven Baked Chicken Cutlets No Breading, or Monterey Chicken Pasta Recipe.

Table of Contents

How do I know when my chicken is done?
Helpful Kitchen Tools
Main Ingredients Needed
Substitutions and Variations
Step-by-Step Instructions
Expert Tip
Baking Instructions
Quick Tip
LOVE this recipe? SAVE it for Later!
Make it a Meal
Storing, Freezing, Thawing and Reheating Tips
Recipe FAQ's
More Recipes to Love
📖 Recipe Card
💬 Comments

How do I know when my chicken is done?

The best way to tell if chicken has reached a safe temperature to eat is by using a meat thermometer. In the thickest part of the chicken, check to see if the temperature is at least 165°F.
If you don't have a meat thermometer, you can make a small slice in the thickest part of the chicken to see if the meat is still pink. If it has any pink, then it's not ready, but if it is white through out, then it's ready to eat.

juicy chicken cutlets in a sheet pan with lemon and broccoli

Helpful Kitchen Tools

Non-Stick Baking SheetPan and Cookie Baking Tray, Heavy Duty Glass Mixing Bowl with Lids Set of 3 6-cup (cooked) One Touch Rice Cooker Extra Thin Flexible Cutting Boards

Main Ingredients Needed

Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!

Ingredients to make sheet pan chicken cutlets recipe

Substitutions and Variations

No broccoli? Try roasting whole green beans with the chicken.

Boneless, skinless chicken thighs would be a flavorful alternative.

If you only have bone-in chicken breasts on hand, maybe try my Sheet Pan Chicken Breast recipe!

Another easy sheet pan recipe One Pan Chicken and Potatoes.

Or you might enjoy recipe for One Pan Maple Dijon Chicken.

Step-by-Step Instructions

Step 1: Cut the chicken breasts in half to create thin cutlets. Combine orange juice, honey, ginger, olive oil, salt, and pepper to make the marinade. Allow the chicken to marinate for 15 minutes.

Expert Tip

Find out how to slice chicken breasts in my post How to Make Thin Chicken Cutlets.

Step 2: Toss the broccoli with oil, salt, and pepper.

chicken cutlets, broccoli, and orange slices on a sheet pan before baking

Step 3: Add the chicken breasts to the sheet pan. Add the orange slices to the chicken and broccoli.

Baking Instructions

Step 4: Bake in a 350° F oven for 25 minutes. When the chicken is cooked to an internal temperature of 165° F, remove and garnish with sesame seeds and chili flakes.

Quick Tip

Allow the chicken to rest a few minutes before cutting so the juices have a chance to redistribute through the meat, and not all over your cutting board.

White bowl filled with sheet pan chicken cutlets and broccoli over rice

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Sliced chicken cutlet, broccoli, and orange sliced served over rice in a white bowl.

Make it a Meal

Serve the chicken and broccoli over rice for a delicious and filling meal! Or you could serve it with flour tortillas like my Sheet Pan Chicken Fajitas recipe.

Storing, Freezing, Thawing and Reheating Tips

Refrigerator: Allow the chicken to cool before transferring to the refrigerator. Store in an airtight container for 3 to 4 days.

Freezer: You can freeze leftover chicken and vegetables for up to 4 months in an airtight container or freezer bag.

Thawing: Place in the refrigerator overnight and reheat using the steps listed above below.

Reheat in Oven: Wrap the chicken in foil and baking at 350° F for about 10 minutes until the internal temperature reaches 165° F.

Reheat in Microwave: Cover the chicken with a damp paper towel and heat for one minute, flip and continue cooking in 30 second intervals until it reaches 165° F.

Recipe FAQ's

To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!

How do I ensure that the chicken is cooked through and not dry?

Prevent dry chicken by using a marinade and ensuring even-sized pieces, which helps them cook at the same rate. An instant-read thermometer is your best friend! Cook until the chicken reaches 165°F, then tent with foil to keep it juicy.

Can I use parchment paper to line the sheet pan?

Using parchment paper can help prevent the chicken and vegetables from sticking to the sheet pan and make for easier clean-up. However, keep in mind that using parchment paper may impact the crisping and browning of the chicken and broccoli.

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📖 Recipe Card

Sheet Pan Chicken with Broccoli and Sliced Oranges

Lois