Sheet Pan Garlic Parmesan Chicken Broccoli and Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
589 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Garlic Parmesan Chicken Broccoli and Potatoes
Description
Sheet Pan Garlic Parmesan Chicken Broccoli and Potatoes combines four boneless, skinless chicken breasts with quartered red baby potatoes and broccoli florets, all roasted on a single baking sheet. The chicken is seasoned with lemon zest, lemon juice, salt, and lemon pepper. Meanwhile, the vegetables are tossed with melted butter, olive oil, minced garlic, grated Parmesan cheese, and seasonings before they are spread around the chicken. Baking at 375°F results in tender chicken reaching a safe internal temperature, and vegetables cooked until fork-tender with a slight golden edge.
The lemon zest garnish adds a fresh aromatic finish, balancing the richness from butter and Parmesan. The garlic provides depth, while the Parmesan contributes a savory umami layer. The potatoes offer a soft, creamy texture complementing the tender broccoli and juicy chicken breasts. Serving this as a one-pan meal reduces cleanup and is practical for weeknight dinners.
Notes mention the option to add an extra spoonful of Parmesan on the chicken breasts and briefly broil the pan to achieve a browned, cheesy crust on the chicken, enhancing texture and flavor.
Ingredients
- 4 chicken breast boneless skinless
- 1 medium lemon zested and juiced
- 1 teaspoon salt divided
- 1 teaspoon lemon pepper
- 1 pound potato quartered, red, baby
- 2 cups broccoli florets
- 3 tablespoons butter melted
- 3 tablespoons olive oil
- 5 teaspoons garlic about 5 cloves, minced
- 1/2 cup Parmesan Cheese freshly grated
- 1/4 teaspoon black pepper
- 1 teaspoon parsley optional garnish, chopped, fresh
Instructions
- Preheat oven to 375 degrees Fahrenheit, and lightly grease a 13x18-inch baking sheet.
- Lay 4 boneless skinless chicken breasts out onto the baking sheet evenly spaced apart. Zest 1 medium lemon and set the zest aside. Then drizzle the juice from the lemon over the chicken breasts. Season with 1/2 teaspoon salt and 1 teaspoon lemon pepper.
- In a large mixing bowl, combine your quartered potatoes and 2 cups broccoli florets. Melt 3 tablespoons butter and pour it over the vegetables along with 3 tablespoons olive oil, 5 teaspoons minced garlic, 1/2 cup freshly grated Parmesan cheese, 1/2 teaspoon salt, and 11/4 teaspoon black pepper. Toss until evenly coated.
- Spread potatoes and broccoli out into an even layer on the sheet pan, surrounding the chicken.
- Bake in the preheated oven for 35 to 40 minutes, until chicken reaches an internal temperature of 165℉ and the potatoes and broccoli are fork tender.
- Remove the pan from the oven. Garnish with lemon zest and 1 teaspoon chopped fresh parsley (optional).
Notes
- Adding up to 1 tablespoon of grated Parmesan on the chicken breasts before broiling can create a lightly browned cheesy crust.
- Broil the pan for 2 to 3 minutes to achieve this browning but watch carefully to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 589kcal | 29% |
| Carbohydrates | 25g | 8% |
| Protein | 56g | 112% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 178mg | 59% |
| Sodium | 1146mg | 48% |
| Potassium | 1563mg | 33% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 68.6mg | 76% |
| Calcium | 199mg | 20% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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