Description
This easy Sheet Pan Chicken and Broccoli is a quick one-pan dinner made with tender seasoned chicken, roasted broccoli, garlic, Parmesan cheese, and a squeeze of fresh lemon. Ready in about 40 minutes with just 15 minutes of prep, it’s a simple family dinner that’s perfect for busy weeknights with easy cleanup.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
5 cups broccoli florets
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
- Place the chicken pieces on one side of the sheet pan. Drizzle with 2 tablespoons of olive oil and sprinkle with garlic, paprika, Italian seasoning, salt, pepper, onion powder, and crushed red pepper flakes. Toss until evenly coated.
- Roast the chicken for 10 minutes.
- While the chicken cooks, toss the broccoli florets with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
- Remove the sheet pan from the oven and add the broccoli around the chicken. Stir everything together to distribute the seasonings.
- Return the pan to the oven and bake for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender with lightly browned edges.
- Sprinkle the chicken and broccoli with Parmesan cheese and drizzle with lemon juice before serving. Serve warm with rice, pasta, or crusty bread if desired.
Notes
Store leftover chicken and broccoli in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through, or microwave individual portions until hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
