Sheet Pan Chicken and Broccoli
Sheet pan chicken and broccoli is so easy and packs tons of garlic parmesan flavor. With only minimal prep and almost no clean up, you can pop this in the oven and have a hot dinner ready with no stress.
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Sheet pan chicken and broccoli is a dinner born of necessity.
The necessity of feeding picky children and the ability to do so quickly.
Without making a ton of mess because there’s already an unholy amount of LEGO spread over my kitchen table and adding dish duty to that situation just feels… rude.
But the beauty of sheet pan dinners is they are pretty much as easy prep and clean up as they come.
We’re talking about 5 minutes of prep and less time than that to wash the tray after you’re done.
And you can go lots of different ways with your seasonings and flavor profile here.
We’ve gone with garlic, Italian seasoning, and Parmesan cheese but feel free to switch it out however you like.
Ingredients and Kitchen Supplies
Here’s what you need to make delicious sheet pan chicken and broccoli:
- Chicken Breasts – Boneless, skinless chicken breasts cut into smaller, roughly 1 inch pieces. You could also start with chicken tenders and just cut them into smaller strips. Trim off the extra fat. And if you are using frozen chicken make sure you thaw it first.
- Broccoli– I’m a big fan of shortcuts and one of those is using a bag of precut broccoli florets. If you do this, just go through the bag and cut off any big stems and break a part any bigger pieces. You can also use a whole broccoli and just cut it into crowns or florets.
- Olive Oil – Use to coat the chicken and broccoli.
- Parm Cheese – Parm cheese helps to give the chicken and broccoli slightly crispier outsides once they bake fully.
- Seasonings – A combination of Italian seasoning mix, garlic powder, salt, and pepper.
- Garlic – For added flavor, we use crushed or diced garlic and mix it in with the broccoli and chicken.
You do not need any fancy equipment for sheet pan chicken and broccoli, but you should pull out:
How to Make Sheet Pan Chicken and Broccoli
1. Prepare the broccoli and chicken.
Before doing anything, preheat your oven to 425 F.
Line a large sheet pan with aluminum foil and spray the foil with nonstick spray.
Wash your broccoli and cut it into individual crowns.
Cut larger crowns into halves or quarters.
Then cut the chicken breast into roughly 1 inch pieces.
Put the chicken and broccoli together in a large bowl.
Pour in the olive oil and add in the crushed or diced garlic, seasonings, and parmesan cheese.
Toss the chicken and broccoli with the seasonings using tongs or a spoon until well coated.
2. Spread out the chicken and broccoli and bake.
Spread your chicken and broccoli over the sheet pan, leaving a bit of room between each piece.
Bake the sheet pan chicken and broccoli for 22 minutes or until the chicken has fully cooked through.
Remove from the oven, serve, and enjoy!
Serving
You can serve sheet pan chicken and broccoli as is or with:
You can also serve with a side of rolls or bread.
You can also add more veggies with roasted brussel sprouts.
Storing
To store, let the chicken and broccoli to cool to room temperature and put it in an air tight container in the fridge.
It will keep for about 3 days in the fridge.
To reheat, you could also spread it back out on a baking sheet and bake at 300 until it’s warmed through.
Tips and Tricks
- If you use frozen chicken, thaw it first before using. This helps the cook times and for the flavors to come together on the chicken and broccoli.
- If you can help it, don’t use frozen broccoli. It will get mushy.
- We spray the cookie sheet with non-stick spray, but you could skip this if using a non-stick pan or if you want to use oil instead.
- For a little extra flavor, you can serve this with fresh lemon wedges or a drizzle of balsamic vinegar.
- Measure the garlic with your heart. Think of these garlic measurements as a jumping off point. I’d add a whole head of it because I love garlic, but you can add less if that’s more your jam.
Other Sheet Pan Recipes
Looking for other sheet pan recipes? Try these:
- Roasted Potatoes with Broccoli
- Sheet Pan Chicken Fajita Recipe
- Roasted Broccoli and Carrots
- Sheet Pan Gnocchi (Vegetarian Baked Gnocchi)
- Easy Sheet Pan Steak Fajitas
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Ingredients
- 2 chicken breasts
- 12 ounces broccoli florets
- 4 tablespoons olive oil
- 4 cloves garlic pressed
- 1 tablespoon Italian seasoning
- 1/2 tablespoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup Parmesan cheese grated
Instructions
- Preheat the oven to 425 and line a sheet pan with foil and spray it with nonstick spray.
- Trim the excess fat off the chicken and cut the breasts into roughly inch sized pieces.
- Cut the broccoli into roughly equal sized pieces and remove the big pieces of stems.
- Add the chicken pieces and cut broccoli to a large bowl. Add the olive oil, seasonings, and cheese. Toss to coat.
- Spread the chicken and broccoli evenly out onto the prepared sheet pan. Bake the chicken and broccoli for 20-22 minutes at 425 or until the chicken is lightly golden.
- Serve and enjoy!
