This Sheet Pan Garlic and Parmesan Chicken and Broccoli meal is destined to be a new weeknight family favorite. Crowd-pleasing flavors, 30-minute cook time and easy cleanup make it a winner.
Sheet Pan Garlic and Parmesan Chicken and Broccoli
Pretty sure our family ate dinner at the kitchen table a grand total of 3 times in the final three weeks of 2018. Between holiday craziness and a general weeknight cooking rut, we ended up giving ourselves a much-needed break from meal planning. Now that we’re a few weeks into the new year, I’ve been brushing off my sheet pans, firing up my Instant Pot and getting back into the weeknight meal routine. Starting with this so-simple-I-can’t-believe-I-didn’t-think-of-it-sooner Sheet Pan Garlic and Parmesan Chicken and Broccoli.
This Sheet Pan Garlic and Parmesan Chicken and Broccoli dinner is destined to be a new family favorite at our house and yours too– and chances are, you probably have all the ingredients in your kitchen right now: Boneless, skinless chicken breasts, tossed on a pan with diced potatoes and broccoli (and any other veggies your family likes) and drizzled in an addictive garlic parmesan butter sauce. Roast it up and watch it disappear.
This Sauce is Boss
Repeat after me: Garlic Parmesan Butter Sauce. This stuff would taste good on a boot. And while its not exactly low-cal, I’ve made this slightly better-for-you by reducing the melted butter and blending it with heart-healthy olive oil. Add three cloves of garlic and a generous handful of parmesan cheese and drizzle, drizzle, drizzle.
Between the Sheets
Notice that I never call these dinners “one-pan meals,” because they’re not! My secret for getting perfectly crispy potatoes, juicy chicken and golden, roasted veggies? Use TWO pans, not one. Using two pans avoids crowding and ensures even browning. It also gives you more control since you can put items that need more cook time in the oven first to get a head start on browning (hey potatoes), then add a second pan with quick cooking ingredients later on.
Btw, if you’ve ever wondered what kind of sheet pans to use, I highly recommend these pans from Amazon. Unlike puny, flimsy cookie sheets that tend to warp at high temperatures, these babies are just like the commercial-grade sheet pans we used in culinary school. They are work horses (and priced well too).
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New Star Foodservice Aluminum Half Sheet Pans
Served with lemon wedges, garlic bread and a side salad, this is truly one meal that everyone can agree upon– even if it does require two pans. 😉
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Sheet Pan Garlic and Parmesan Chicken and Broccoli
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Roasting
- Cuisine: Sheet Pan Meal
Description
This Sheet Pan Garlic and Parmesan Chicken and Broccoli meal combines boneless, skinless chicken breasts, diced potatoes and broccoli, roasted in a delicious garlic parmesan butter sauce. Crowd-pleasing flavors, 30-minute cook time and easy cleanup make it a winner.
Ingredients
- 3 tablespoon butter, melted
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 1 teaspoon fresh thyme, minced
- 2 teaspoons each salt & pepper
- 1.5 pounds yellow potatoes, diced
- 1 medium red onion, peeled and diced
- 4 boneless, skinless chicken breasts
- 4 cups broccoli florets (or a mix of other fresh vegetables)
- Garnishes: 2 tablespoons fresh parsley, 1 lemon, cut into wedges (optional)
Instructions
- Preheat oven to 425 degrees F. Line two half-sheet size rimmed baking sheets what parchment paper and set aside.
- In a small bowl, combine butter, olive oil, garlic, parmesan, thyme and 1 teaspoon each salt and pepper and whisk to combine. Set aside.
- Spread potatoes and onions on one baking sheet and drizzle with about one third of the sauce mixture. Toss until potatoes and onions are evenly coated then place sheet pan in preheated oven and bake for 10 minutes.
- Meanwhile, sprinkle chicken breasts with remaining teaspoon of salt and pepper and arrange on the center of the second baking sheet. Arrange broccoli florets around chicken breasts and drizzle remaining butter mixture evenly over all.
- After ten minutes, toss potatoes on baking sheet and return pan to oven on the lower rack. Add second pan with chicken and broccoli on the top rack. Continue roasting for an additional 15-20 minutes, or until chicken breasts reach an internal temperature of 165 degrees F and vegetables are golden.
- Remove pans from oven and allow chicken breasts to rest for 8 minutes before slicing. Season with additional salt and pepper to taste and garnish with fresh parsley and a squirt of lemon juice if desired. Serve immediately.
Notes
Spreading the ingredients between two sheet pans allows for more even browning and gives you more control over cook time.
Keywords: Sheet Pan Meal, One Pan Meal, Chicken Breasts, Broccoli, Weeknight Meals
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