Baked Chicken With Broccoli


Baked Chicken With Broccoli is really delicious and filling, I love the taste of this meal. Every time I make this dish for my family, everyone loves it and makes me cook it again. I don’t mind cooking it over and over again because it’s very easy to make.

Baked Chicken With Broccoli is a classic Chinese dish greatly liked by kids and adults. If you love chicken and broccoli, you have to try this recipe, it’s out of this world!

Cheesy Chicken Broccoli Bake

We can’t get enough of this cheesy rice bake stuffed with chicken, broccoli, and cheddar. The brilliance of this dish isn’t just the flavor combo—it’s the fact that you’re making it all in one pan… one pan, people! We’re talkin’ weeknight dinner GOLD.

Can I make it without heavy cream?

You certainly can, but it will be a very different dish. If you’re looking to lighten it up, feel free to use whole milk instead. If dairy doesn’t sit well with you, replace the cream with another cup of chicken broth. (And obviously, omit the cheddar!)

Can I use regular bread crumbs instead of panko?

We always prefer to use panko, because it is much more light and crisp than classic breadcrumbs. In a pinch, classic bread crumbs (or homemade breadcrumbs!) work just fine.

Can I use brown rice instead of white rice?

Yep! Just add an extra 1/2 cup chicken broth, and keep a little extra on the side to add in case the skillet is looking dry.

Can I customize the recipe?

Absolutely! One of our favorite twists is adding a couple strips of cooked, crumbled bacon. Want to make a simpler addition? Finish the casserole with some finely sliced scallions or chives! 

How do I store leftovers and how long will it keep?

Cover the baking dish or transfer or it to an airtight container and store in the fridge; leftovers should last for 3 to 4 days.

Made it? Let us know how it went in the comment section below!







1 tbsp. 

extra-virgin olive oil

1 c. 

small yellow onion, chopped

cloves garlic, minced

1 lb. 

boneless, skinless chicken breasts, cut into 1-inch pieces

Kosher salt

Freshly ground black pepper

1 c. 

white rice

2 1/2 c. 

low-sodium chicken broth, divided

1 c. 

heavy cream

2 c. 

broccoli florets

1 c. 

shredded cheddar

1/4 c. 

panko bread crumbs


  1. In a large oven-safe skillet over medium-high heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add chicken and season with salt and pepper. Cook, stirring occasionally, until golden, about 6 minutes more.
  2. Stir in rice, heavy cream, and 1 cup of the broth. Bring to a simmer and cook until rice is tender, about 15 minutes. Add remaining 1 1/2 cups broth, broccoli, and cheddar cheese and cook until broccoli is tender and cheese is melty, about 10 minutes. 
  3. Heat broiler. Sprinkle chicken mixture with bread crumbs and season with salt and pepper. Broil until golden and crispy, about 2 minutes.

One Pan Baked Chicken and Broccoli

This one pan baked chicken and broccoli is made with either chicken breasts or thighs. Juicy chicken, squash and broccoli all in one bite!

Overhead shot of one pan baked chicken and broccoli with squash pieces and a spoon in the pan

Asimple and healthy meal made with either chicken breasts or thighs, you’ll get juicy chicken, savory squash and crunchy broccoli all in one bite! This one pan baked chicken and broccoli is the perfect quick and easy weeknight meal with only 10 minutes of hands on prep time.

Cooking Times for Baked Chicken With Broccoli

To avoid overcooked and mushy broccoli, we have a simple method for keeping this a one pan meal. Here’s what you’ll do:

  • Get the chicken and squash going in the oven first.
  • Prep the broccoli and toss it with some simple seasonings.
  • With 10-20 minutes of cook time left (see recipe notes), add the broccoli to the sheet pan and place it back in the oven.

An Easy Sauce for Juicy Baked Chicken

We always try to keep it simple, so for this one pan chicken dinner we opted for a 4-ingredient sauce that’s easy to make and adds loads of flavor. Just mix up:

  • Melted ghee – For some rich, buttery flavor (you can sub regular butter or another cooking oil if desired).
  • Coconut aminos – This salty-sweet type syrup will coat the chicken and keep it extra juicy.
  • Chili powder – It’s not just for chili!
  • Smoked paprika – Adds a little layer of smoky flavor to the chicken.

Simply mix the ingredients together and brush the sauce on both sides of the chicken before baking. You’ll be amazed by the flavor this simple sauce adds.

Your Turn to Make This Easy and Healthy Sheet Pan Dinner

Plan to make this quick and easy weeknight dinner soon, it’s sure to be a hit with the whole family! Leave a comment and rating below to let us know how it goes.

One Pan Baked Chicken and Broccoli





This one pan baked chicken and broccoli is made with either chicken breasts or thighs. Juicy chicken, squash and broccoli all in one bite!


  • 1 tbsp avocado oil
  • 2 tbsp butter or ghee, melted, (or sub avocado or olive oil for dairy-free)
  • 2 tbsp coconut aminos
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 medium butternut squash, seeds removed and cut into small cubes, (about 6 cups of cubed squash)
  • 4 boneless skinless chicken thighs, (or breasts, see recipe notes)
  • 4 cups broccoli, ends removed and cut into florets
  •  Salt and pepper


  • Sheet pan


  • Preheat oven to 400 degrees fahrenheit and line a sheet pan with parchment paper for easy clean up.
  • Chop up butternut squash into small cubes and spread out on baking pan. Drizzle with 1 tbsp oil and season with salt and pepper.
  • In a small bowl, whisk together ghee, coconut aminos, chili powder and smoked paprika. Set aside.
  • Move the squash cubes around on your baking pan to make room for the chicken pieces. Place chicken in a single layer on baking sheet, and brush each chicken piece with the sauce mixture. Flip chicken over and brush the other side with sauce.
  • Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165° Fahrenheit, about 30-40 minutes depending on the size of chicken pieces. See recipe notes.
  • While the chicken is cooking, prepare broccoli by cutting it into small florets and placing in a bowl. Drizzle with 1 tbsp oil and season with salt and pepper or any other desired seasoning blend.
  • When the chicken has 15 minutes left to go (see recipe notes), take the pan out of the oven and add in the broccoli directly on top of the chicken and squash. Return to oven to cook for the final 15 minutes. See recipe notes.
  • Remove from the oven and serve immediately.


  • If you substitute chicken breasts in this recipe, you will need to increase the overall cooking time by 5-15 minutes depending on the size of breasts you’re using. We recommend using a meat thermometer to ensure the chicken is cooked to an internal temperature of 165° Fahrenheit.
  • Cooking the broccoli for 15 minutes at 400° will result in crisp-tender broccoli. It will be cooked but still have some crunch. If you prefer your broccoli to be cooked to a softer state, add it in with 20-25 minutes of cook time left.

One Pan Baked Lemon Parmesan Chicken and Broccoli

Healthy tender lemon chicken with crispy roasted broccoli is baked in one pan and ready in under 20 minutes! 

20 Minute One Pan Lemon Parmesan Chicken and Broccoli

Quick and easy meals are the only type of recipes in my dinner rotation this summer. We are prepping for the summer heat, a vacation, and lots of outdoor fun, so cooking is the last thing I want to worry about!

You know how much I love healthy dishes that are also quick and delicious and this one pan baked lemon chicken and broccoli is just that. The entire dinner is baked in just one pan and is sooooo good! plus, it bakes in just 20 minutes, so that’s a huge plus!

The chicken is dipped in a lemon, butter mixture and then coated with panko breadcrumbs and parmesan. On the side I like to add broccoli because they cook at the same rate but asparagus, zucchini, or green beans will also work.

20 Minute One Pan Lemon Parmesan Chicken and Broccoli

20 Minute One Pan Lemon Parmesan Chicken and Broccoli

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4



  • 1 lb boneless skinless chicken breasts or tenders about 4 breasts
  • 1/2 cup Italian-style bread crumbs
  • 1/4 cup parmesan cheese
  • Juice and Zest of 1 lemon
  • 1 lemon sliced
  • 1/2 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • 2 tablespoons melted butter or oil
  • 2 cups broccoli florets
  • cooking spray or oil for drizzling


  • Preheat oven to 400F. Line a baking sheet with foil or grease with oil; set aside.
  • Cut chicken breasts in halves then into long tenders about 2 inch wide.
  • Combine the panko breadcrumbs and parmesan cheese in shallow bowl and set aside. Combine the lemon juice and zest, butter, garlic powder, and italian seasoning in another bowl.
  • Dip chicken tenders one at a time in the lemon butter mixture then into the breadcrumbs and line tenders on the baking sheet. Repeat until all tenders are coated. Top chicken with fresh lemon slices and drizzle with remaining lemon butter mixture (if any)
  • Add broccoli to the pan. Spray chicken and broccoli with cooking spray or drizzle with a tablespoon of oil. Lightly sprinkle broccoli with parmesan cheese.
  • Bake 20 minutes or until chicken is golden and tender and broccoli is crispy.

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