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!
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.
Helpful Kitchen Tools
Non-Stick Baking SheetPan and Cookie Baking Tray, Heavy Duty
Glass Mixing Bowl with Lids Set of 36-cup (cooked) One Touch Rice CookerExtra 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!
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.
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.
LOVE this recipe? SAVE it for Later!
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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!
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.
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 Cutlets
Ingredients
Method
- Preheat the oven to 350°F.
- Cut chicken in half, lengthwise.
- Prepare the marinade by combining the orange juice, honey, ginger, 1 teaspoon olive oil, 1 teaspoon salt, and 1 teaspoon pepper in either a bowl or ziplock plastic bag.
- Add the chicken breasts and marinate for 15 minutes.
- Add the broccoli to the sheet pan and toss with 1 teaspoon oil, ½ teaspoon salt, and ½ teaspoon pepper.
- Arrange chicken on the sheet pan with the sliced oranges.
- Bake in the oven for 25 minutes.
- Remove. Garnish with sesame seeds and chili flakes.
Esmé Slabbert says
Pinned this most delicious chicken dish.
Thank you from your SSPS Team for sharing your various links with us at #265 SSPS Linky.
Lois says
Thank you!
Laura @ Our Grand Lives says
Can't wait to add this recipe to my weekly rotation... easy and delicious! Thanks!
Lois says
Thank you for visiting. Hope you enjoy the recipe!
Lyndsey says
Great idea! This looks amazing! Im adding this to my dinner list.
Lois says
I hope you enjoy the recipe!