One Pan Parmesan-Crusted Chicken with Broccoli
A simple one-pan meal featuring oven-baked chicken breasts topped with a garlic-Parmesan-parsley crust and roasted broccoli.
Equipment
- Rimmed Baking Sheet
- Small Bowl
- Measuring Spoons
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
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 teaspoon garlic powder
- 2 cloves garlic minced
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 425°F and lightly grease a rimmed baking sheet with 1 tablespoon of the olive oil.
- Place the chicken breasts in the center of the prepared baking sheet in a single layer.
- Arrange the broccoli florets around the chicken on the baking sheet.
- Drizzle the remaining 1 tablespoon of olive oil over the broccoli and chicken, then season everything evenly with the kosher salt and garlic powder.
- Bake until the chicken is cooked through and a thermometer inserted into the thickest part reads 160°F, about 25 to 30 minutes.
- While the chicken bakes, stir together the minced garlic, grated Parmesan, and chopped parsley in a small bowl.
- Remove the pan from the oven and evenly top each chicken breast with the garlic-Parmesan-parsley mixture.
- Set the oven to broil and broil the pan until the cheese is melted and the broccoli is deeply browned, about 3 minutes—watch closely to prevent burning.
- Remove the pan, tent the chicken loosely with foil, and let rest for 5 minutes before serving.
Notes
- Let the cooked dish cool completely before freezing.
- Portion into freezer-safe containers for storage up to 3 months.
- Thaw overnight in the refrigerator before reheating.
- Reheat in a 325°F oven until warmed through, about 20 minutes.