This simple Parmesan-Crusted Baked Chicken Breast is made on a sheet pan with broccoli, for a one pan dish that is so quick, and the best part, easy clean up!

This easy Parmesan-crusted baked chicken breast is roasted on a single sheet pan alongside broccoli for a fast, flavorful one-pan dinner with minimal cleanup.

One Pan Parmesan-Crusted Chicken with Broccoli

I’m excited to share this recipe adapted from a friend’s cookbook, Add A Pinch: Easier, Faster, Fresher Southern Classics. The book is full of comforting Southern recipes that are updated for weekday cooking — and this chicken dish is a perfect example. The breasts come out juicy with a bright Parmesan-herb topping, and the broccoli roasts until tender and caramelized. I don’t usually prefer chicken breasts, but I loved them here. I often halve the recipe to feed three people, but the full version serves six.

At a Glance

Prep: 5 mins | Cook: 30 mins | Total: 35 mins

Yield: 6 servings — Serving size: 1 chicken breast with broccoli

This one-pan meal is quick to prepare and easy to customize. It’s freezer-friendly and makes a great option for busy weeknights or meal prep.

Ingredients

2 tablespoons olive oil, divided
6 boneless, skinless chicken breasts (about 7 ounces each)
12 ounces fresh or frozen broccoli florets
1 teaspoon kosher salt
1/4 teaspoon garlic powder
2 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley

Instructions

Preheat the oven to 425°F (220°C). Lightly grease a rimmed baking sheet with 1 tablespoon of the olive oil.
Arrange the chicken breasts in the center of the prepared baking sheet. Spread the broccoli florets around the chicken so the pan remains in a single layer as much as possible.
Drizzle the broccoli with the remaining 1 tablespoon olive oil, then sprinkle the chicken and broccoli evenly with the kosher salt and garlic powder.
Bake in the preheated oven until the chicken is cooked through and a thermometer inserted into the thickest part reads 160°F (71°C), about 25–30 minutes depending on thickness.
While the chicken roasts, combine the minced garlic, grated Parmesan, and chopped parsley in a small bowl.
When the chicken is done, remove the pan from the oven and evenly top each breast with the Parmesan-parsley mixture. Move the pan under the broiler and broil just until the cheese melts and develops light browning and the broccoli becomes deeply browned in spots, about 2–3 minutes—watch carefully to prevent burning.
Remove the pan, tent loosely with foil, and let the chicken rest for 5 minutes before serving so juices redistribute. Serve warm.

Notes

Freezer-Friendly Instructions:

Allow the cooked dish to cool completely before freezing.
Portion into airtight freezer containers and freeze for up to 3 months.
To serve, thaw overnight in the refrigerator.
Reheat in a 325°F (163°C) oven until warmed through, about 20 minutes.

Nutrition (per serving)

Tips & Variations

For even cooking, choose chicken breasts of similar size or pound them lightly to an even thickness.
Swap broccoli for green beans, asparagus, or Brussels sprouts if you prefer—adjust roasting time as needed depending on vegetable choice.
If you like more browning, finish under the broiler for a minute or two, watching closely to avoid burning the Parmesan.
To add extra flavor, brush the chicken with a little lemon juice or Dijon mustard before sprinkling the Parmesan mixture on top.

Make It Your Own

This recipe is ideal for busy nights when you want something wholesome and flavorful without a lot of fuss. It’s quick to prepare, easy to scale up or down, and the baked Parmesan topping gives the chicken a crisp, savory finish. If you try it, please share how you adapted it or any tweaks you made—your feedback helps improve and inspire others.