Description
This Sheet Pan Gochujang Chicken recipe features tender, thinly pounded chicken breasts coated in a spicy-sweet gochujang sauce, roasted alongside crisp-tender broccolini. Served over a crispy pan-fried arborio rice cake, this vibrant Korean-inspired dish is packed with flavor and texture, perfect for an impressive yet simple weeknight dinner or entertaining guests.
Ingredients
Rice
- 1 cup dry arborio rice
- 2 teaspoons sesame seeds, plus more for serving
Chicken & Vegetables
- 2 boneless skinless chicken breasts (8 ounces each)
- Kosher salt and black pepper, to taste
- 1 pound broccolini, trimmed
- 4 teaspoons grapeseed oil, divided
- Nonstick spray
Sauce & Garnishes
- 1 recipe Gochujang sauce (spicy Korean chili paste sauce)
- 2 tablespoons toasted sesame oil
- 3 scallions (green parts only), cut into 1-inch pieces
Instructions
- Cook the rice. Bring 3 cups of water to a boil in a medium saucepan. Stir in the arborio rice, return to a boil, then cover and reduce heat to low. Simmer for 16–20 minutes or until the rice is tender. Fluff with a fork and stir in 2 teaspoons sesame seeds. Transfer the rice to a sheet pan and chill in the refrigerator while you prepare the rest.
- Preheat the oven. Set the oven to 450ºF (232ºC) and place racks in the top and bottom thirds. Place a baking sheet on the bottom rack to preheat along with the oven.
- Prepare the chicken. Halve each chicken breast horizontally to create two thin cutlets. Cover with plastic wrap and pound with a meat tenderizer to an even ¼-inch thickness. Pat dry and season lightly with kosher salt.
- Toss the broccolini. In a bowl, toss the broccolini with 2 teaspoons of grapeseed oil and season with salt and pepper.
- Arrange and coat. Carefully remove the hot baking sheet from the oven and coat it with nonstick spray. Arrange the chicken on one half and broccolini on the other half in a single layer. Spoon 1 tablespoon of gochujang sauce over each piece of chicken and brush to coat evenly.
- Roast initial side. Place the sheet pan on the bottom rack and roast the chicken and broccolini for 6 minutes.
- Flip and finish roasting. Remove the pan, flip the chicken pieces, then spoon and brush another tablespoon of gochujang sauce over each. Return the pan to the bottom rack and roast for 4 more minutes. Move the pan to the top rack, switch the oven to broil, and broil for 2 minutes until the chicken reaches an internal temperature of 165ºF (73ºC) and the broccolini starts to char.
- Make the crispy rice cake. While the chicken roasts, heat a large (10-inch) nonstick skillet over medium-high heat for 3 minutes. Add the remaining 2 teaspoons of grapeseed oil until shimmering. Add the chilled rice in an even layer, patting into a compact cake. Cook undisturbed for 5–7 minutes until the bottom is golden brown. Gently flip the rice cake (it may break slightly) and cook for an additional 5 minutes until crisp and golden on the other side.
- Serve. Plate the crispy rice and top with the roasted chicken and broccolini. Spoon any pan juices over the chicken, then drizzle with toasted sesame oil. Garnish with scallions and additional sesame seeds. Serve remaining gochujang sauce on the side for extra heat and flavor.
Notes
- You can prepare the arborio rice a day ahead and refrigerate to save time.
- Adjust the amount of gochujang sauce brushed on the chicken for your preferred spice level.
- Use a meat thermometer to ensure chicken is fully cooked for safety and juiciness.
- Grapeseed oil is preferred for its high smoke point, but you can substitute with other neutral oils like canola or vegetable oil.
- For a gluten-free version, ensure your gochujang sauce is gluten-free or substitute with a gluten-free chili paste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Korean-inspired