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One-Pan Parmesan Crusted Chicken With Broccoli

Like every other family I know, our afternoons are filled with activities—homework, Scouts, youth group, and the like. It seems like every day there is something on the schedule that requires us to be away from home into the evening. Those nights, I count on recipes like this one, where I can toss everything onto a baking sheet, throw it in the oven, and be at the table eating in no time.

Total Time:


  • 2 tbsp. olive oil
  • 6 (7-ounce) boneless, skinless chicken breasts
  • 12 oz. fresh or frozen broccoli florets
  • 1 tsp. Stone House Seasoning
  • 2 garlic cloves, minced
  • 1/2 c. freshly grated Parmesan cheese
  • 1/4 c. chopped fresh parsley
Stone House Seasoning
  • 1/4 c. kosher salt
  • 2 tbsp. Freshly ground black pepper
  • 2 tbsp. granulated garlic or 1 teaspoon garlic powder


  1. Make the Stone House seasoning: In a small bowl, combine the salt, pepper, and granulated garlic. The blend will keep in an airtight container for at least 1 year. Use with beef, poultry, pork, and vegetables.
  2. Preheat the oven to 425°F.
    Grease a rimmed baking sheet with 1 tablespoon of the olive oil.
  3. Arrange the chicken breasts in the center of the prepared
    baking sheet. Arrange the broccoli around the chicken. Drizzle the broccoli
    with the remaining 1 tablespoon olive oil and sprinkle everything with the
    Stone House seasoning.
  4. Bake until the chicken breasts are cooked through
    and a thermometer inserted in the thickest part registers 160°F, 25 to 30
  5. In a small bowl, combine the garlic, Parmesan, and
    parsley. Top each chicken breast with some of the mixture. Broil until the cheese
    is melted and the broccoli is deeply browned, 3 minutes. Remove the pan from
    the oven, tent with foil, and let rest for 5 minutes. Serve warm.