Sheet-Pan Garlic Parmesan Chicken Broccoli
Garlic-Parmesan crusted chicken breasts with roasted broccoli on one pan—crowd-pleasing healthy USA sheet-pan dinner ready for meal prep boxes. Bake chicken to 165°F and finish under a brief broil for golden cheese.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, pounded to even thickness
- 5 cups broccoli florets
- 3 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1/2 cup grated Parmesan
- 1/3 cup whole-wheat panko or almond flour
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Lemon wedges for serving
- Optional: cooked pasta or rice for bowls
🔧Kitchen Tools Needed
- Rimmed sheet pan
- Parchment
- Meat mallet or rolling pin
- Thermometer
- Meal-prep containers
📝Instructions
- 1
Preheat oven to 400°F. Line a sheet pan with parchment. Toss broccoli with 1 tablespoon oil, salt, and pepper; spread on half the pan.
- 2
Mix Parmesan, panko/almond flour, garlic, Italian seasoning, remaining salt and pepper, and 2 tablespoons oil into a paste-like topping.
- 3
Pat chicken dry; place on the pan; press topping onto each breast.
- 4
Bake 20–25 minutes until chicken reaches 165°F and broccoli is tender. Optional: broil 1–2 minutes to brown the Parmesan—watch closely.
- 5
Rest 5 minutes; squeeze lemon over top. Serve with rice/pasta or portion for prep.
- 6
Cool, refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 415
🏷️Recipe Tags
❓Frequently Asked Questions
Almond flour instead of panko?
Yes—for lower carb and gluten-free; it browns faster under broil.
Uneven breasts?
Pound to 3/4-inch thickness so all pieces hit 165°F together.
More veggies?
Add cherry tomatoes in the last 10 minutes.
Food safety?
Chicken to 165°F; chill leftovers within 2 hours; reheat to 165°F.
