Amazing Sheet Pan Baked Chicken and Broccoli 1

If you’re anything like me, the thought of complex dinners after a long day just sends shivers down your spine. Seriously, who wants to tackle a sink full of pots and pans? That’s why I was so thrilled when I perfected my formula for a true weeknight lifesaver: Sheet Pan Baked Chicken and Broccoli. This recipe is pure magic because it delivers that incredible, flavorful, satisfying meal while keeping cleanup down to just one sheet of foil. Wow! I first discovered this miracle during my crazy days as a sports nutritionist.

I was juggling client meal plans and coaching, and frankly, I needed food that wouldn’t compromise my health goals but wouldn’t stress me out either. One night, I just threw chicken thighs and broccoli on a pan with some oil and my go-to spices. The aroma alone convinced me! Since then, sheet pan dinners have been my staple, letting me eat clean without the cleanup hassle. I’m Mark Williams—The Keto Performance Chef—and trust me, this simple approach works for everyone seeking quick, nutritious meals.

Why You Will Love This Sheet Pan Baked Chicken and Broccoli

When a recipe promises big flavor with almost zero work, you have to pay attention. This dinner is exactly one of those recipes! It’s completely changed how I approach weeknights, and I just know it will click for you too. Here are the biggest reasons why this sheet pan dinner is going straight into your rotation:

• It’s lightning fast! With only about 10 minutes of prep time, you’re looking at a full, balanced meal on the table in under 35 minutes total. You can’t beat that speed.
• Cleanup is practically nonexistent. We’re talking a single baking sheet lined with foil. Seriously, just toss the foil and you’re done. That’s my favorite part about one-pan cooking techniques.
• It’s seriously healthy. You control every ingredient, making it perfect for sticking to your nutrition goals, whether you are watching carbs or just trying to eat cleaner all week long.
• The texture contrast is amazing. The chicken gets tender under that creamy topping while the potatoes and broccoli get perfectly roasted edges. It never tastes boring!
• It’s fantastic for planning ahead. This chicken and broccoli setup is perfect for easy meal prep. Cook a double batch on Sunday, and you have lunches sorted for days.
• It’s versatile! If you hate broccoli (I don’t know why you would, but just in case!), you can switch out veggies without changing the core timing too much.

Essential Ingredients for Sheet Pan Baked Chicken and Broccoli

Listen, the beauty of the sheet pan dinner is that it doesn’t require a mile-long grocery list. We’re keeping this super tight, focusing on robust flavors that roast beautifully together. Because everything cooks at once, you need to make sure your cuts are consistent so nothing burns while something else is still raw. Trust me on the chicken part!

For the main components, we need something hearty for the base. I use baby golden potatoes, and this is important: you absolutely must cut them down into small, bite-sized pieces. If they’re too big, they’ll still be hard when the chicken is done. The broccoli florets should be about the same size as those potato chunks so they roast evenly.

The chicken breasts are the star, but they need a little help staying juicy. You’ll want to pound those chicken breasts to an even thickness. This stops the thin end from drying out while the thick end finishes cooking. It’s a simple trick that makes a huge difference in the final product.

Here are the basics you’ll coat everything in before we get to the creamy magic:

• Broccoli florets: 3 cups
• Baby golden potatoes: 1 lb, cut into small pieces
• Chicken breasts: 1.5 lb, pounded to even thickness
• Olive oil: 3 tsp
• Garlic powder: 1/2 tsp
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp

For the Sauce Topping

This topping is what takes this from a basic roast to a truly comforting, creamy, and savory sheet pan baked chicken and broccoli masterpiece. It’s so simple, but it adds so much richness!

Don’t overthink this part; just get a small dish and mix these until they are just combined. That sharp, salty Parmesan cheese melts beautifully into the soup base, and fresh parsley brightens everything up.

• Cream of Chicken Soup: 10 oz
• Parmesan cheese: 1/4 cup, shredded
• Parsley: 1 tbsp, freshly chopped
• Garlic: 2 tsp, minced

Step-by-Step Guide to Making Sheet Pan Baked Chicken and Broccoli

Okay, deep breath. We are now moving into the fun part! This recipe is designed to be so streamlined that you’ll barely break a sweat. Remember, since we are cooking everything together on one pan, arrangement and seasoning are key to making this Sheet Pan Baked Chicken and Broccoli truly excellent. Don’t skip prepping those ingredients ahead of time; it makes the assembly phase totally relaxing!

Preparing the Pan and Seasoning the Sheet Pan Baked Chicken and Broccoli

First things first, crank that oven up to 425 degrees F! It needs to be nice and hot when everything goes in. Line your trusty baking sheet with foil—this is what saves your sanity later. Spray that foil lightly with cooking spray. Now, toss your veggies and chicken onto the pan. I like to give the broccoli one side, the potatoes the other, and the chicken right in the middle. Drizzle everything—yes, everything—with that olive oil and sprinkle on your salt, pepper, and garlic powder. Make sure things aren’t too crowded.

If you pile everything up, you end up steaming your food instead of roasting it, and we want those lovely roasted edges! Give everything some breathing room to work its magic in the hot oven air.

Creating the Creamy Topping for Your Sheet Pan Baked Chicken and Broccoli

While the pan is waiting to go in, whip up that cheesy topping. Just grab that small dish we talked about and stir together the Cream of Chicken Soup, shredded Parmesan, minced garlic, and fresh parsley. It’ll look pretty thick, and that’s exactly what you want. This mixture is going to create this amazing, savory crust on the chicken as it bakes.

Take your time applying this mixture only over the chicken breasts. Don’t smother the potatoes or the broccoli, because we want those parts to roast up nicely instead of just simmering in the creamy sauce. A nice, even layer on the chicken is all it takes!

Baking Time and Final Checks for Perfect Sheet Pan Baked Chicken and Broccoli

Into the oven it goes! Set your timer for about 22 to 25 minutes. This range works perfectly for those evenly pounded chicken breasts. The most crucial step for food safety is checking the internal temperature. Stick a thermometer into the thickest part of the chicken; you are looking for 165 degrees F.

If you want a little color on that creamy top—say, a nice golden-brown crust—you can carefully flip on the top broiler for just a minute or two at the very end. Watch it closely; broilers work fast! Once it hits temp, pull the pan out. Give the chicken about 5 minutes to rest right there on the pan before you slice or serve it. That resting time keeps all those juices locked right where they belong!

Tips for the Best Sheet Pan Baked Chicken and Broccoli Results

Wow, I wish someone had given me these pro pointers when I first started cooking this way! Getting that perfect roast instead of a soggy mess really comes down to two main things: surface area and preparation. My number one piece of advice, which I mentioned before, is pounding your chicken breasts evenly. If you have one end that’s half an inch thick and another that’s an inch and a half, one side is going to be dry and sad while the other side finishes up. Invest two minutes in pounding them flat!

Second, avoid crowding the pan at all costs. This is a baking sheet, not a slow cooker! You want that hot oven air circulating around every single piece—the potatoes, the broccoli, and the chicken. If things are stacked on top of each other, steam gets trapped, and suddenly your perfectly seasoned broccoli is mushy, not crispy. For great results every time, check out my guide on ultimate temperatures and tips for sheet pan cooking. It really helps!

Ingredient Notes and Substitutions for Sheet Pan Baked Chicken and Broccoli

One of the best things about relying on a simple, healthy oven meal like this is how forgiving it is! You don’t have to run to the store if you’re missing one tiny thing. That’s the beauty of simple roasted chicken and broccoli, right? It’s hardy and happy to absorb whatever flavors you throw its way.

Let’s talk about the vegetables first, because they are often the first thing people want to swap out. In the recipe notes, it specifically says you can totally substitute the broccoli if you need to. If you’re not a huge fan, or maybe you just ran out, go for it! Brussels sprouts are amazing roasted up alongside the potatoes. Green beans work beautifully, too, though they might cook up a tiny bit faster, so keep an eye on them.

Asparagus is another fantastic choice, but because asparagus stalks are usually pretty thin, throw them on the pan about 5 or 7 minutes *after* the potatoes and chicken have started baking. We don’t want them turning to mush while waiting for those potatoes to soften up! Carrots or even sliced radishes can be used instead of potatoes if you want something slightly different, though you might need to give them an extra 5 minutes of bake time since they are denser.

Now, for the topping: Cream of Chicken Soup is the classic base here to get that creamy texture. If you are specifically trying to keep this lower carb or are avoiding processed soups for any reason, you can absolutely make a quick roux using butter and heavy cream, seasoning it heavily with that Parmesan, parsley, and minced garlic. It won’t have the exact same gooey consistency, but the flavor profile will be delicious and you’ll still get that amazing topping on your chicken and broccoli.

And remember my tip about the chicken? If you prefer using chicken thighs—which stay super moist—just know they might take an extra 3 or 4 minutes in the oven to hit that safe 165 degrees internally. But honestly, using thighs on a sheet pan dinner is almost foolproof!

Storage and Reheating Instructions for Sheet Pan Baked Chicken and Broccoli

Okay, let’s talk about the best part of making a spectacular Sheet Pan Baked Chicken and Broccoli: the leftovers! If you nailed that recipe for your weeknight meal, chances are you have a little bit left over, and that’s fantastic news for your next day’s lunch. That’s what I love about designing meals this way—it’s built for easy meal prep!

The first thing you need to do when you’re done eating is let everything cool down to room temperature pretty quickly. You don’t want to leave it on the counter for hours, especially with that creamy soup topping involved. Once it’s cool, transfer your leftover chicken and broccoli into the fridge. I always use a good airtight container—the kind with a snapping lid works best. This keeps everything from drying out or absorbing fridge smells.

In the fridge, this healthy oven meal usually lasts about three, maybe four days. After that, the texture starts to change, which is normal for roasted veggies, so try to get to it before then!

Reheating for Perfect Texture

Now, how do you bring this back to life without making it rubbery? This depends on how much time you have, honestly. If you’re in a rush, the microwave is certainly tempting. Just put a portion on a microwave-safe plate, cover it loosely with a paper towel to trap a bit of steam, and heat it in short 45-second bursts until it’s piping hot all the way through.

But, if you have an extra 10 minutes, I seriously recommend using the oven or a toaster oven. This method does a much better job of reviving the roasted quality of the potatoes and broccoli. Just spread the leftovers out on a small piece of foil or a small plate, maybe sprinkle a tiny drop of water over the broccoli if it looks dry, and pop it into a 350-degree oven for about 10 minutes. It tastes so much closer to fresh-off-the-pan that way. See? Easy meal prep done right!

Frequently Asked Questions About This Sheet Pan Dinner

When you start working with sheet pan dinners, sometimes those little questions pop up once you’re actually assembling everything. That’s totally normal! I’ve gotten a ton of questions since posting this Sheet Pan Baked Chicken and Broccoli recipe, so let’s address the most common ones right here so you can breeze through tomorrow night’s dinner. These tips will help you keep this a consistently delicious, healthy oven meal!

Can I use chicken thighs instead of breasts in this Sheet Pan Baked Chicken and Broccoli?

Oh, absolutely you can! I often suggest chicken thighs because, let’s be honest, they are much more forgiving than breasts; they tend to stay moister which everyone loves in their chicken and broccoli. The trade-off is the cooking time. Since thighs have a bit more fat and are sometimes unevenly shaped to begin with, they may need a little extra time in that hot oven. Keep that thermometer handy; you are still shooting for 165 degrees F, but don’t be surprised if it takes an extra 3 to 5 minutes past the recommended time on the main recipe card.

Is this Sheet Pan Baked Chicken and Broccoli suitable for meal prepping?

Yes, yes, and yes! This is one of the main reasons I developed this particular sheet pan dinner alongside my weeknight strategies. Because we are roasting both the potatoes and the broccoli, they hold up really well in the fridge, much better than something like pasta or delicate greens. This dish is perfect for easy meal prep. Just portion it out into airtight containers right after it has cooled down, and you’ve got four healthy meals ready to grab later in the week. It reheats surprisingly well!

How can I make this a lower-sodium healthy oven meal?

That’s a great question, especially for those of us monitoring sodium intake. Almost all the sodium in this recipe comes from two places: the initial salt you add and, more significantly, the can of Cream of Chicken Soup in the topping. To make this a lower-sodium healthy oven meal, my recommendation is to look for a low-sodium version of Cream of Chicken Soup. If you can’t find a good substitute, ditch the soup entirely and use half a cup of plain Greek yogurt mixed with a splash of chicken broth, plus extra Parmesan and garlic for flavor!

Also, don’t forget to cut back on the added salt you sprinkle over the chicken and veggies. Taste the dish before seasoning the main components, and rely more heavily on fresh herbs like parsley or even a squeeze of fresh lemon juice right before serving to boost flavor without relying on the salt shaker. It keeps that fantastic chicken and broccoli flavor front and center!

Want more super quick ideas like this? Check out my favorite dinner ideas that take under 20 minutes to put together!

Serving Suggestions for Your Sheet Pan Baked Chicken and Broccoli

Part of mastering the sheet pan dinner is realizing that sometimes, the best companion for your main dish is something that requires zero cooking whatsoever! Since we are focusing on making this Sheet Pan Baked Chicken and Broccoli as easy as possible—one pan, one cleanup—we shouldn’t complicate serving it up, right? This meal is already wonderfully balanced with protein from the chicken, complex carbs from the potatoes, and fiber from the broccoli, so you barely need anything else!

For a truly speedy meal, I often just serve exactly what came off that pan. If you want to stretch the meal a little further, or if you just need a splash of something fresh and bright to cut through that creamy topping, a simple side salad is the answer. Think light vinaigrettes—nothing heavy that makes you work harder later. A handful of crisp romaine tossed with some sliced cucumber and a squeeze of fresh lemon juice is perfect.

If you are tracking macros but still want a little something extra on the side—maybe you skipped tracking the potatoes specifically—a small scoop of pre-cooked brown rice or even cauliflower rice is easy to warm up separately in the microwave. That way, you aren’t dirtying another pot or pan for cooking!

But hey, sometimes you just want a flavorful dollop on the side, and for that, I always keep ingredients handy for my Lime & Cilantro Guacamole. It adds healthy fats and a burst of vibrant flavor that pairs surprisingly well with the savory creaminess of the topping. You can find the recipe for that quick version here: Guacamole with Lime and Cilantro. It takes five minutes and feels fancy, even though you still used only one actual cooking vessel for the main course!

Estimated Nutritional Breakdown for Sheet Pan Baked Chicken and Broccoli

Look, when you’re eating clean like we aim to do, knowing what you’re putting into your body is just as important as knowing how easy it is to make! Since this Sheet Pan Baked Chicken and Broccoli is hitting all those marks—flavorful, healthy, one pan—let’s do a quick rundown of the numbers. I pulled these estimates straight from my batch calculation for the recipe above, which serves 4 people.

Remember, these are just estimates, right? Your exact fat or sodium content might shift a tiny bit depending on the brand of Cream of Chicken soup you grab or exactly how much oil you drizzle on. But this gives you a fantastic baseline for tracking your meals, especially when you are doing some serious easy meal prep!

Per serving (based on 4 servings):

• Calories: 423
• Protein: 44g (That’s solid fuel for the day!)
• Fat: 13g
• Carbohydrates: 31g

You can see that it’s a really solid balance of protein and carbs to keep you full and energized. The fat content is also reasonable considering we are using olive oil and a slightly creamy topping. If you are watching your sodium, check the FAQs because I gave some great tips on how to swap out ingredients to lower that number significantly without sacrificing flavor!