Sheet Pan Baked Chicken and Broccoli: 1 Dish!

Oh, hello there! If your weeknights feel like a frantic sprint between work, errands, and convincing everyone to eat something vaguely healthy, then I totally get it. When I first came back from my culinary journey in Italy, all I wanted was that beautiful, balanced simplicity in my own kitchen, but time just wasn’t on my side. That’s why discovering the magic of the Sheet Pan Baked Chicken and Broccoli felt like winning the dinner lottery! It takes that rustic, flavor-forward approach—using what you have and keeping the dishes minimal—and delivers a hearty, nutritious meal in under 40 minutes. This recipe is truly proof that you don’t need complicated techniques to have a satisfying, wholesome dinner. I’m Isabella Moore, your International Keto Cuisine Explorer, and I promise this meal captures real flavor without sacrificing your nutrition goals.

Why This Sheet Pan Baked Chicken and Broccoli Is Your New Weeknight Favorite

Listen, weeknights are hectic enough without having three pots simmering and a sink full of dishes waiting for you. That’s why I’m obsessed with this Sheet Pan Baked Chicken and Broccoli. It ticks every single box for me: it’s fast, it’s packed with good stuff, and honestly, cleaning up is the easiest part of the whole process. My favorite part is putting everything on one single pan and then just walking away to relax instead of hovering over the stove!

• Minimal Cleanup: We’re talking about one sheet pan lined with foil! It’s honestly revolutionary for busy nights.
• Flavor Delivery: Because everything roasts together, the flavors of the oil, garlic, and that creamy topping really meld beautifully.
• Perfect Portioning: This recipe is scaled nicely for four people, which makes it great for family dinners or fantastic for easy meal prep later.

We were focusing heavily on finding ultimate dinner ideas that didn’t require sauces made from scratch, and this one delivered perfectly.

Quick Dinner Ideas for Busy Schedules

If you don’t have a lot of time, you need recipes that respect that. The prep time on this is barely 10 minutes, which is mostly just chopping those potatoes up. With only 25 minutes in the oven, you are looking at a complete dinner on the table in about 35 minutes total. That’s the beauty of true quick dinner ideas—they fit right into the chaos without stressing you out. You actually have time to sit down and enjoy it!

Achieving a Healthy Oven Meal with One Pan Cooking Techniques

For those of us who watch what we eat, finding a genuinely healthy oven meal that doesn’t taste boring is a perpetual quest. By roasting everything—the chicken, the broccoli, the potatoes—you use way less added oil than if you were pan-frying. This one-pan cooking technique ensures maximum flavor infusion while keeping everything perfectly balanced. It’s simple cooking executed brilliantly, proving that your Sheet Pan Baked Chicken and Broccoli is one of the best healthy recipes you’ll try all year.

Essential Ingredients for Sheet Pan Baked Chicken and Broccoli

Okay, let’s talk groceries! The reason this Sheet Pan Baked Chicken and Broccoli is so incredibly simple is that the ingredient list is short and sweet. We aren’t making a fussy sauce from scratch here, nope! But, you do need to pay attention to the little details, like how you prep your meat and veggies, because that’s what locks in the flavor during that quick roasting time. I put together a list of everything you need, broken down so you don’t miss a thing at the store. If you’re looking for some other quick ideas, check out my guide to 5-ingredient dinner ideas—it’s built on this super straightforward philosophy!

For the Main Ingredients

These are the stars of the show! Feel free to swap the broccoli, but the chicken and potatoes are what give this dish its wonderful texture.

• You’ll want about 3 cups of fresh Broccoli florets. Don’t cut them too small, or they’ll burn before the potatoes are done!
• Grab 1 lb of Baby golden potatoes. I stress cutting these into small pieces—we want them fork-tender, not rock-solid when dinner is served!
• For the meat, you need 1.5 lbs of Chicken breasts. The trick here, which I’ll talk more about later, is pounding them to an even thickness. This is crucial so they all finish cooking at the exact same time!

For the Seasoning and Creamy Topping

This is where the flavor really explodes! We are keeping the basic seasoning simple so that creamy layer can shine.

• 3 tsp of good quality Olive oil to help everything get a little crisp.
• For seasoning, we use 1/2 tsp of Garlic powder, 1/2 tsp of Salt, and 1/4 tsp of Black pepper. Simple, effective!
• Now for the topper: Grab a 10 oz can of Cream of Chicken Soup. Yes, canned soup! It adds moisture and binds everything beautifully.
• We need 1/4 cup of Parmesan cheese, shredded. Make sure it is actually shredded, not the powdery shaker stuff if you can help it.
• Finish that topping off with 1 tbsp of Parsley, freshly chopped, and 2 tsp of Garlic, minced. That fresh parsley really brightens up the heavy creaminess of the soup.

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

This is where the magic happens, and spoiler alert: it’s ridiculously easy. When I started experimenting with these meals after my time abroad, I realized that timing is everything on a single pan. We need to make sure those dense potatoes cook through the same time the chicken hits 165 degrees. Luckily, if you follow these few steps for your Sheet Pan Baked Chicken and Broccoli, you’ll get that perfect combination of crispy edges and succulent meat every time. For more foolproof guidance, you can check out my tips on how to make dinner ideas foolproof!

Preparation and Oven Setup

First things first, let’s get that oven happy! You need to preheat it to a solid 425 degrees F. Don’t try to rush this step; we need that heat immediately. Next, grab your standard baking sheet—the bigger, the better, trust me. Line it completely with foil and then give it a good squirt of non-stick spray. This foil lining is non-negotiable for me; it saves you scrubbing baked-on soup residue later, which is always worth the extra second.

Assembling and Seasoning the Chicken and Broccoli

Now we create little zones on the pan. Put your cubed potatoes on one end, the chicken breasts right in the middle, and the broccoli florets on the other side. The key here is spacing! Don’t let anything overlap too much, or the steam will turn this into a soggy mess instead of a roasted winner. Drizzle everything—the chicken, the potatoes, and the chicken and broccoli—with the 3 teaspoons of olive oil. Then, sprinkle generously with the garlic powder, salt, and pepper. Spread it all out nice and evenly so every piece gets seasoned.

Creating and Applying the Creamy Sauce

While your pan is waiting to go in, whip up the topping. Take a small dish—no need to dirty a big bowl—and dump in the cream of chicken soup. Stir in the shredded Parmesan cheese, the minced garlic, and the freshly chopped parsley. Mix it until it’s just combined. Seriously, don’t overmix this! Once it’s smooth enough, take a spatula and carefully spread this creamy blanket right over the top of those chicken breasts sitting center stage on your sheet pan. You want that sauce sticking right to the chicken for that perfect baked finish. You can find an amazing example of a similar creamy bake over at I Wash You Dry if you need a visual.

Baking Times and Finishing Touches

Into the hot oven they go! Set your timer for 22 minutes to start. We’re looking for that chicken to hit an internal temperature of 165 degrees F to be safe. Around the 22-to-25-minute mark, pull it out and check! If your chicken looks mostly done but you want a gorgeous, slightly browned crust on that creamy topping, switch the oven to the broiler for just a minute—watch it like a hawk, though, because it burns fast! Once it’s done, pull the pan out and let the whole thing rest right there on the counter for about 5 minutes before you slice and serve. That resting time lets all those juices settle back into the chicken.

Expert Tips for Your Sheet Pan Baked Chicken and Broccoli

I love sharing what I’ve learned over the years, especially when it comes to making sure a simple dish like this Sheet Pan Baked Chicken and Broccoli turns out flawlessly every single time. Cooking on a sheet pan is fantastic for convenience, but you have to be smart about moisture and heat control so you don’t end up with mushy veggies or dry meat. These little tweaks really elevate the flavor and texture, making it taste like you spent way more time on it than you actually did!

Ingredient Notes and Substitutions for Your Sheet Pan Dinner

Remember that little note I left in the ingredients list? It’s true—you can absolutely change up the vegetables in this sheet pan dinner! If broccoli isn’t your favorite, don’t sweat it. Brussels sprouts are amazing tossed with that same oil and seasoning, but they might need about 5 minutes more cooking time than the broccoli, so toss them on the pan a bit earlier if they are large.

Green beans are another winner, or even some chopped carrots! Just try to keep the size consistent whatever you choose. As for the meat, I usually stick to chicken breasts because they are lean and cook fast, but if you were using chicken thighs—which are way more forgiving, by the way—you might need an extra 5 minutes in the oven, or they might brown up a bit faster under that creamy topping. Always trust your thermometer over the clock!

Ensuring Juicy Chicken Every Time

Listen, nobody wants chewy, sad chicken breast. This is where my Italian inspiration comes back—it’s all about treating your proteins right before they hit the heat. The key to keeping our chicken juicy in this recipe is making sure it has an even thickness across the whole piece. If one end is super thick and the other is thin, the thin end will dry out while you wait for the thick end to cook through.

I always place the chicken breast between two sheets of plastic wrap (or even inside a zip-top bag) and gently pound the thickest part with a rolling pin or the flat side of a meat mallet until it’s uniform, maybe about 3/4 inch thick throughout. If you’re feeling nervous, just invest in an instant-read thermometer—it’s the secret weapon of every good cook! Pull that chicken when it hits 165°F, let it rest, and I guarantee you’ll have an incredibly juicy result, even in a high-heat roast. Speaking of juicy results, you should check out my thoughts on getting crispy outside and juicy inside meals consistently.

Storage and Easy Meal Prep for Chicken and Broccoli

One of the major reasons I love this Sheet Pan Baked Chicken and Broccoli recipe so much, besides the speed, is how well it travels into the next day. Seriously, having ready-made, healthy food waiting for you is the cornerstone of successful meal planning. This recipe is fantastic for easy meal prep because the vegetables and the savory sauce hold up beautifully, even after a few days in the fridge. You aren’t going to believe how comforting this meal is when you just need to grab something fast!

Storing Leftovers Safely

When you’re done eating, cool down any remaining portions quickly. Don’t leave cooked food sitting on the counter for hours! Once cool, scoop the pieces of chicken, potatoes, and broccoli into small, individual airtight containers. I use glass ones because they reheat much more evenly than plastic, if you have them. If you separate the creamy chicken sauce from the vegetables a little bit, that can sometimes help the broccoli stay slightly firmer, but honestly, for weeknight meals, just sealing it up tight and popping it in the fridge is the move.

You can expect this savory chicken and broccoli mix to stay good and safe to eat for about 3 to 4 days in your refrigerator if stored correctly. That gives you plenty of buffer time for lunch later in the week!

Reheating Tips for Best Texture

Now, here is where a lot of sheet pan meals lose their shine—reheating! If you just toss this in the microwave, the broccoli will get soggy and the chicken might get tough. We want to maintain that roasted goodness, remember? If you have time, the absolute best way is to spread the leftovers out thinly on a clean baking sheet (yes, another one, but cleanup is still easy!) and reheat it in a 350-degree oven for about 8 to 10 minutes.

This gentle re-roasting warms everything through and helps wick away any excess moisture that developed overnight, bringing back a little bit of that roast flavor. If you are really pressed for time, a quick zap in the microwave is okay, but try to put a paper towel underneath the portion to absorb steam. For more great planning inspiration, take a look at my guide on Thanksgiving green beans meal prep—similar strategy, better organization!

Frequently Asked Questions About This Healthy Oven Meal

I always get questions after people try a new favorite, especially when we’re trying to make sure our meals stay wonderfully healthy but still taste amazing. Since we’re aiming for a delicious way to eat, I wanted to tackle a few things I hear a lot about this healthy oven meal. I hope these little tips answer your questions so you can enjoy the recipe without any second-guessing!

Can I make this Sheet Pan Baked Chicken and Broccoli Keto-Friendly?

That is such a great question, especially since many of you are sticking close to keto principles! The main thing you need to watch out for here is the Cream of Chicken Soup. Honestly, some canned versions are sneaky and load up on starches or sugars as thickeners. If you are super strict keto, I’d recommend skipping the soup completely. Instead, try binding your toppings with heavy cream mixed with a little cream cheese and extra Parmesan. It gives you that creamy texture without the potential hidden carbs. You might need a touch more seasoning, but it’s totally doable to keep this a low-carb winner!

What is the best way to cut the baby potatoes for even cooking?

Potatoes are dense, right? They take longer to cook than the chicken or the broccoli, so we have to help them out a bit. Since I insist on pounding the chicken breasts to about a 3/4-inch uniform thickness, you need to cut your baby potatoes to match that density. Aim for pieces that are roughly the same thickness as the chicken, or maybe just a tiny bit smaller. If your potato chunks are huge, they will still be hard when the chicken is already perfectly done. Also, make absolutely sure they get a good coating of that olive oil; fat helps them roast instead of just steaming!

Do I have to use foil on the baking sheet?

Ah, the great foil debate! Look, if you want the easiest cleanup ever—to salvage every last bit of that leftover cheesy topping—then yes, foil is your best friend for this sheet pan dinner. You just toss the foil and you’re done!

However, if you are someone who craves that intense Maillard reaction crispiness on the bottom of your potatoes or your chicken, then skipping the foil and using high-quality parchment paper might be better. Parchment will still let you lift most things off easily, but the direct contact with the hot metal gives you a little crunch that foil can sometimes inhibit. It’s a trade-off between five minutes of scrubbing vs. one minute of slightly less crispy potatoes. For me, especially when using that saucy topping, I always lean towards foil for peace of mind. If you’re looking for more quick dinners, I wrote about dinner ideas in 20 minutes that cover similar speedy techniques!

Estimated Nutritional Data for Sheet Pan Baked Chicken and Broccoli

I know many of you are tracking macros closely, just like I do when I’m exploring new flavor profiles while trying to keep things balanced. Because this Sheet Pan Baked Chicken and Broccoli is so customizable—you might use a different brand of soup or a slightly larger chicken breast—these numbers are definitely estimates! But they give you a fantastic ballpark idea of just how wholesome this meal really is. We’re seeing great protein to keep you full, and plenty of vitamins from all that gorgeous broccoli.

For a standard serving size based on this recipe, here is what you can generally expect. If you really want to dive deep into dialing in your macros for great results, I always review my personal findings in my post about my real keto diet meal plan.

• Calories: approximately 423
• Protein: a whopping 44 grams! That’s fantastic for muscle maintenance.
• Fat: around 13 grams.
• Carbohydrates: about 31 grams. (Remember, if you are extra strict Keto, you’ll want to swap that soup!)
• Fiber: 4 grams.

You can also see rich amounts of potassium and Vitamin C. But please, take these figures as a helpful guide! If you use light cream of chicken soup or skip any added oil, your final totals for fat and calories will shift slightly. Cook with love, and adjust based on what works for your specific meal plan!

Share Your Sheet Pan Dinner Success

And just like that, you’ve conquered another busy weeknight with a meal that tastes gourmet but was ridiculously easy to pull off! I truly hope this Sheet Pan Baked Chicken and Broccoli becomes a staple in your home just like it is in mine. That feeling of pulling a perfectly roasted meal out of the oven without having to scrub a mountain of pots? That, my friends, is what cooking should feel like!

I absolutely live for hearing how my recipes turn out in your kitchens. Did you try swapping the potatoes for sweet potatoes? Did the fresh parsley make a bigger difference than you thought it would? Don’t keep those delicious secrets to yourself!

Please, take a moment to hop down to the comments section below and leave a rating for the recipe. If you snapped a picture of your perfectly caramelized chicken and vibrant green broccoli, tag me on social media! It genuinely makes my day to see your culinary triumphs. You can browse all my other favorite quick meals over at my main recipes page. Keep exploring those simple, flavorful meals!