Sheet Pan Frango Grelhado
Brazilian grilled chicken with rice, mushrooms, and steamed veg—all on one sheet pan. Garlicky, buttery, and ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 625
- Protein
- 48g
Ingredients
- 2 large (about 8 oz each) chicken breasts, boneless skinless
- 4 cloves garlic, minced
- 3 tbsp butter, divided
- 1 cup white rice, uncooked
- 2 cups chicken broth
- 8 oz cremini mushrooms, halved
- 2 cups broccoli florets
- ½ whole lemon, juiced
Instructions
- 1
Pat chicken dry with paper towels. Season both sides generously with salt and pepper.
- 2
Heat 1 tbsp butter in a large skillet over medium-high until foaming. Sear chicken 4 minutes per side until golden.
- 3
Transfer chicken to a sheet pan. Spread rice and mushrooms around the chicken, then nestle broccoli florets on top.
- 4
Toss garlic and remaining 2 tbsp butter together, then dot over the rice and vegetables.
- 5
Pour chicken broth over the rice (it should barely cover). Cover pan tightly with foil and roast at 400°F for 15 minutes.
- 6
Remove foil, drizzle lemon juice over chicken, and serve hot straight from the pan.
Tools you’ll need
- large skillet (12-inch)
- sheet pan (13x18-inch)
- aluminum foil
- paper towels
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