Dinner
One Pan Parmesan-Crusted Chicken with Broccoli
Parmesan clings to juicy chicken breasts in a golden crust that snaps under the fork, while broccoli florets soften and pick up smoky edges. Garlic and parsley scent the whole pan, turning every forkful savory and satisfying.
- Total
- 40 min
- Prep
- 5 min
- Cook
- 35 min
- Serves
- 6
Nutrition per Serving
- Calories
- 334
- Protein
- 51g
- Carbs
- 4g
- Fat
- 13g
- Fiber
- 2g
- Sugar
- 0g
- Sodium
- 448mg
Ingredients
- 2 tbsp olive oil
- 6 7-ounce boneless, skinless chicken breasts
- 12 oz fresh or frozen broccoli florets
- 1 tsp 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.