One Pan Parmesan-Crusted Chicken with Broccoli

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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!

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!

One Pan Parmesan-Crusted Chicken with Broccoli is so easy and tasty – and the best part, made all on one sheet pan which means 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.

One Pan Parmesan-Crusted Chicken with Broccoli is so easy and tasty – and the best part, made all on one sheet pan which means easy clean up!

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.

One Pan Parmesan-Crusted Chicken with Broccoli is so easy and tasty – and the best part, made all on one sheet pan which means easy clean up!

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 is so easy and tasty – and the best part, made all on one sheet pan which means easy clean up!
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4.62 from 18 votes
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One Pan Parmesan-Crusted Chicken with Broccoli

334 Cals 51 Protein 4 Carbs 12.5 Fats
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: American
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!

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

Freezer Friendly
  1. Let the cooked dish cool completely.
  2. Portion it into freezer containers and freeze for up to 3 months.
  3. To serve, thaw in the refrigerator overnight.
  4. Reheat in a 325°F oven until warmed through 20 minutes.

Nutrition

Serving: 1chicken breast w/ broccoli, Calories: 334kcal, Carbohydrates: 4g, Protein: 51g, Fat: 12.5g, Saturated Fat: 3.5g, Cholesterol: 152mg, Sodium: 448mg, Fiber: 2g, Sugar: 0.1g
WW Points Plus: 8
Keywords: baked chicken breast, sheet pan chicken and broccoli, sheet pan dinner

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97 comments

  1. This recipe is a keeper! Not only is it delicious, simple, and nutritious, these are ingredients that I’ve always got on hand. I baked my chicken for the full 30 minutes and it wasn’t dry at all. 

  2. My very picky daughter loves this dish! She loves the simple seasoning. I love how quickly it all comes together. I use frozen broccoli and it tastes just as good. This is a meal we eat regularly in our house. 

  3. Nothing special.  Be careful not to overcook chicken.
    The garlic is practically raw when you eat it, and has that raw garlic taste… 
    I won’t make again. 
    This is first skinnytaste recipe that I haven’t loved.  

  4. Chicken was a tiny bit dry, but the flavor was great!

  5. I was looking forward to fixing this one pan meal for my family-granddaughter has to eat gluten free so this recipe was a winner. I used Olive Oil PAM on my sheet pan, sprayed it on the broccoli & chicken instead of using the 2 T olive oil. I sprinkled Montreal Chicken spices on the chicken & broccoli before I roasted it, too. I had 7 boneless breasts so added just a bit more cheese, minced garlic, but went light on the parsley (grandkids don’t want to eat green stuff), I also used 2 T light mayo to make a paste to spread on the chicken. I know-probably more points but it worked well. MDH & adult son ate the chicken with marinara sauce spooned on top of the chicken & loved it! The chicken was very tasty and enjoyed by all. But….tenting the whole pan made the broccoli disappointing. We like our roasted broccoli crispy so after being tented it was not. Next time I’ll probably use 2 separate pans so I won’t tent the broccoli.

  6. Thank you! I had a head of broccoli from our local farm and made this dinner. I thought it was too easy to be delicious, but delicious it was. My son even LOVED the broccoli and wished there was more. This will be added to our regular rotation.

  7. absolutely loved this dish – best chicken breast recipe I ever made, and so simple. I loved the way the chicken was cooked so thoroughly but not at all dry. Next time I will use way more broccoli, I was surprised how much it shrank.

  8. This recipe was great! I’m a terrible chicken cook, but this turned out great and will be a staple for me now.