One Pan Parmesan-Crusted Chicken with Broccoli
This simple Parmesan-Crusted Baked Chicken Breast is made on a sheet pan with broccoli, for a one pan dish that is so quick, and the best part, easy clean up!
I’m so excited to share this recipe with you from my friend Robyn’s Cookbook (affiliate link) Add A Pinch; Easier, Faster, Fresher Southern Classics not just because the recipes all look delicious, but also because her book was photographed by the photographer who also shot my latest book and is filled with southern classics like Weeknight Chicken Pot Pie, Strawberry Shortcake, Oven Fried Green Tomato Caprese, just to name a few.
This chicken dish was so tasty, I don’t typically like chicken breasts, but I loved them in this dish! You can halve the recipe as I did here to feed 3.
Believe it or not, chicken recipes are my most searched recipes on my site. I am not surprised because we eat chicken a few times a week. You can see all my other healthy Chicken Recipe here. Let me know which your favorites are!
One Pan Parmesan-Crusted Chicken with Broccoli
Ingredients
- 2 tablespoons olive oil
- 6 7-ounce boneless, skinless chicken breasts
- 12 ounces fresh or frozen broccoli florets
- 1 teaspoon Kosher Salt
- 1/4 tsp garlic powder
- 2 garlic cloves, minced
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 425°F. Grease a rimmed baking sheet with 1 tablespoon of the olive oil.
- Arrange the chicken breasts in the center of the prepared baking sheet. Arrange the broccoli around the chicken.
- Drizzle the broccoli with the remaining 1 tablespoon olive oil and sprinkle everything with salt and garlic powder.
- Bake until the chicken breasts are cooked through and a thermometer inserted in the thickest part registers 160°F, 25 to 30 minutes.
- In a small bowl, combine the garlic, Parmesan, and parsley.
- Top each chicken breast with some of the mixture. Broil until the cheese is melted and the broccoli is deeply browned, 3 minutes.
- Remove the pan from the oven, tent with foil, and let rest for 5 minutes. Serve warm.
Notes
- Let the cooked dish cool completely.
- Portion it into freezer containers and freeze for up to 3 months.
- To serve, thaw in the refrigerator overnight.
- Reheat in a 325°F oven until warmed through 20 minutes.
This was so good! Even the kids gobbled it up. I substituted some of the broccoli for cauliflower, simply because I didn’t have enough broccoli.
Delicious! I used fresh broccoli and it was a bit burnt / crispy but we love it that way. I suspect frozen broccoli would turn out more like the picture.
The photo looks like you used a deeper lip baking dish vs a baking sheet. I want to try this recipe tonight and just wondering if you recommend a casserole dish over a baking sheet. ex: 13 x 9 pyrex
I love your recipes and have your cookbooks. Would you explain why you use the kosher salt and garlic powder vs garlic salt. I have all three and I would go for the garlic salt just because it is in one jar. BUT if there is a reason to use the other I will change my process! Thanks
Do you use 2 pans tp make this? Recipe says 6 chicken breast but only 3 are pictured
Depends in the size of your pan.
I will be using thin sliced chicken breasts, should I adjust the cooking time?
Yes, it will be less cooking time.
I made this last night and it was so good!! It is so simple but has so much flavor! Will definitely make this again!
I had planned on making something entirely different tonight and had my chicken and frozen broccoli ready to go in a baking dish for a different recipe, but didn’t have one of the ingredients I needed. Skinnytaste to the rescue! This dish was SO simple, but incredibly delicious. It worked great with frozen broccoli — no need to thaw it in advance. Thanks for sharing!
Can you substitute cauliflorwer for the brocolli Or other veges?
Sure!
Delicious
LOVED this, as well as your Chicken & Broccoli stir fry! thank you for all the WW-friendly recipes! They are all great, and so easy!
Quick, simple and flavorful!
can the chicken be halved or do I use a whole bread?
The broccoli burned. Maybe I needed to crowd everything in the pan more? I halved the recipe and yused a sheet pan, so I probably should have used a smaller pan or casserole dish. It still tasted really good, but burnt.
I made this last night and replaced brussel sprouts since that was the fresh veggie on hand. I also spooned a little Trader Joe’s marinara sauce on top of the chicken prior to to the parm/garlic mixture. It was juicy and scrumptious! Thanks for another winner, Gina! I still share your website with all my friends and colleagues.
Hugs,
Susan
This one was super easy to make and put together. Great when you are in a pinch. Chicken came out a little dry for my taste though. Next time I might consider adding some broth to the bottom of the pan to keep more moist. Good recipe to have on hand though as ingredients are minimal and it’s a cinch to make. Thanks!
This came out perfectly! Moist and delicious. (I also bought your Fast and Slow book! Love it!)
Is the chicken breast thin cut breast or a regular size chicken breast?
Hubby and I LOVE this recipe. We make it all the time. I could eat an entire head of roasted broccoli!
Going to try this tonight I love baked chicken. Do you have any good recipes for chicken cooked in an electric pressure cooker similar to this?
So easy and delicious! My new Monday go-to! I hate flat leaf parsley so added basil and a handful of breadcrumbs. Love!!
I just made it was very delicious my husband loved it i will be using it again thanks for sharing
I made this tonight and served it with brown rice and a salad. Everyone liked it!
Made this tonight for dinner, and it was not only very easy to make, but incredibly delicious! I would highly recommend this recipe.
I’ve been noticing the chicken from the supermarket has been rubbery lately. I think they freeze it then thaw it to sell it and it changes the consistency of the meat. They also add water to it. Different cooking methods remedy it but maybe this method isn’t best for that kind of chicken. If you bought more expensive organic, free range, fresh chicken, I think that would help but who can afford to do that a few times a week?
Hi Gina,
Love your recipes…definitely my go-to for meals! You mentioned the seasoning was garlic powder, salt and pepper, but there doesn’t seem to be pepper listed anywhere in the recipe. Can you please tell me how much?
To taste 🙂
I made this last night and the chicken was very chewy. What did I do wrong?
Would this be fine to make the night before and reheat the next day
Personally I think it’s best the same day.
Could any vegetables be used instead of broccoli??
hi gina
Do you just put raw broccoli in the pan to cook? or did you steam it a little first?
Raw.
This was delicious and so easy! I added a tablespoon of Dijon to the cheese and parsley and sprinkled lemon on the whole thing when done. My husband loved it. Definitely will make again.
I am surprised because your recipes usually work out perfectly for me, however, this time I wonder if I did something wrong. I followed the cooking instructions to a T including the thermometer temp and resting after cooking with the foil tent. The chicken was terribly rubbery. I loved all the flavors though and I’m wondering if I would try it in two pans, first searing the chicken in a cast iron pan and finishing with the parm crust in the oven. Worth a second try for sure!!
Sure, that would of course work.
I currently only have chicken cutlets… I want to make this tonight, but what would the cook time be?
They might me too thin.
We already had some leftover chicken, so I roasted some broccoli topped with this recipe’s topping for the chicken. Best roast brocc ever!!!
I love most of your recipes but I ended up with overcooked broccoli (easily remedied by adding later) and the chicken was essentially garlic salted baked chicken breast. I’ll try other seasoning.
This could not have been any easier! I love that it’s made on one sheet pan, too! Even my somewhat picky husband approved! Thanks for always posting delicious (and healthy) recipes. You are my go-to for inspiration each week!
I’m not one to usually comment on these even though you are my main source for recipes. I’m actually a huge super fan but we’ll get back to the review. This was AMAZING! (No surprise there)the Parmesan made a perfect crust on the chicken, and it was perfectly juicy. So happy I checked what you were making this week on instagram. You’re my dinner time hero, Gina!!
Love your name!!! 🙂
My broccoli was way overdone. Are you supposed to cook with chicken the entire time? Thanks! We use so many of your recipes!
Yes, but if you want it cooked less, add the chicken first for 5 minutes?
Next time I make this I’ll try chicken tenders instead of chicken breasts since they will likely cook at the same rate as the broccoli. When I cooked this the first time, my broccoli was cooked in 15 min. Adding chicken first and then broccoli kind of defeats the convenience of the one pan idea.
Hi Gina! If using breast cutlets (store was all out of full breasts today!), how long would you cook for? Will the broccoli cook enough? Thanks!
These will cook fast, I might roll them as I do my rollatini so they cook the same time.
Please send me email every day. They quit coming. What happened?
You quit sending me my email every day. Why? Here is my email address. [email protected] I miss them every day. Don’t know what happened.
Sorry not sure what happened, I just added you back
This was very easy to make and absolutely delicious s
Anytime you make dinner and your 7 year old son hums at the dinner table and keeps commenting on how good dinner is, you know it’s a winner.
Bonus: when your kids eat broccoli without sticking their tongue out ?
Thanks, Gina, I think I’ll be adding this to my rotation!!
🙂
Wow!! Can’t wait to make this. Looks heathy and easy, tnx for your recepes.
I do something similar, but I add a bit of marinara sauce to the top before adding cheese and broiling. I find it’s a healthy alternative when I’m craving the comfort of chicken parm. Plus I love that I can get a protein and vegetable cook while only getting one pan dirty. 🙂
Love the “Freezer Friendly” add!! Need more of those. 🙂 Thanks!
Love your recipes but sadly I have to cut way down on the sodium which does detract somewhat from the outcome. Broccoli is a fave at our house so I will be trying this for sure.
How do you cook this if you use frozen broccoli?
I never use frozen, so I am not sure.
I plan on halving the recipe as well. Did that change the cooking time?
Same cook time
Should the cooking time be adjusted if you halve the recipe?
same cook time
I’m not usually a fan of baked chicken breasts because they tend to get dried out in the oven. How do they do in this recipe? It doesn’t seem like there is a lot of sauce or anything. Would chicken thighs work as well?
These were juicy but sure, thighs would be yummy!
Made this recipe tonight. It was delish and it’s a keeper!
Thanks Dawn! Glad you enjoyed it!
Gina,
Thank you SO much for sharing this recipe! I just appreciate you so much for doing this and for your sweet words in the cookbook itself – you have been just wonderful!!!
I see all the questions about the Stone House Seasoning and I appreciate that so many readers are going ahead to make this recipe and that you included those ingredients for them! It’s a pantry item in the cookbook that I keep made ahead and in my kitchen ALL the time for so many of the recipes in the cookbook!
I hope you enjoy the rest of the recipes in the cookbook, Gina, as much as my family does!
Again, I just want to say a huge thanks to you my friend! Hugs to you!!!
Robyn xo
Yum!!
Is the 6 chicken breasts a typo? I only see 3 in the image or did you cut the recipe in half?
I made half as mentioned above
Thank you!! Kudos to your friend – the cookbook looks gorgeous 🙂 Thank you for the freezer-friendly instructions; sometimes you have those days that you have no time to really cook.
Thanks again!
What is Stone House Dressing? It isn’t listed in the ingredients list.
Thank you!????
Thank you!????
As I always say, I love your recipes and use them quite often. Can you please share the stone house seasoning recipe? I googled it, checked under Robyn Stone, but cannot find it. I would like to make this tomorrow since I have all the ingredients, except what may be in the seasoning mix. Thanks!
It’s the salt, garlic powder and pepper.
Yes, curious about that as well!
Hi Gina – what is Stone House seasoning?
Sorry, I just fixed. It’s the salt, garlic powder and black pepper.
T
hanks!
What is the stone house seasoning?
Exactly my question!
This sounds yum! You mention Stone House seasoning in the directions but I don’t see it in the ingredients list. Is this a specific seasoning blend?
Thanks!
Sorry I just fixed the recipe