This easy Sheet Pan Parmesan Crusted Chicken Dinner recipe is quick and easy to toss together for a meal the whole family will love.

I absolutely love one dish meals, especially sheet pan dinners. I love that everything cooks on one pan for an easy recipe and super easy cleanup! And this Parmesan Crusted Chicken Dinner with broccoli has been on rotation in my house for years!

I shared it in my cookbook and it is easily one of the recipes I’ve received the most emails from cookbook readers about how much they love it, too. I think you will love this original recipe, along with the substitution ideas that I provide. So many possibilities.

Why You’ll Love This Recipe

• Easy one dish meal – Everything cooks on one sheet pan for a delicious meal and easy cleanup!
• Incredible flavor – The Parmesan crusted on the chicken gives it incredible flavor and the few minutes of broiling adds a deeper flavor to the broccoli.
• Versatile recipe – While we love the original recipe as written, I love how versatile it is with the substitutions I provide. Don’t have broccoli on hand? Use green beans or add in potatoes! ♡

How to Make Sheet Pan Parmesan Crusted Chicken Dinner Recipe

For this easy recipe, you’ll need six basic ingredients. I’ve also included substitutions and additions you may enjoy.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

• Chicken breasts – you’ll need 4 boneless, skinless chicken breasts for this recipe.
• Broccoli florets – use fresh or frozen (and thawed) broccoli florets. If you prefer another vegetable, I’ve included options below.
• Olive oil – everything is drizzled with olive oil for flavor and browning as it cooks in the oven.
• Stone House Seasoning – everything is sprinkled with my go-to house seasoning blend made of the perfect ratio of salt, pepper, and garlic.
• Parmesan cheese – Parmesan cheese gives so much flavor to the chicken. It is fabulous! I prefer to use fresh grated Parmesan cheese as it melts evenly.
• Parsley – fresh parsley is chopped and mixed with the Parmesan cheese for the topping on the chicken. It adds so much freshness and great color to the chicken.

Substitutions and Additions

• Green Beans are a great substitution for broccoli if you prefer. Use 1 pound of fresh green beans without a change in cooking time.
• Potatoes make a delicious addition. Simply quarter 1 1/2 to 2 pounds of red potatoes and add to the sheet pan first and bake for 15 minutes before adding the chicken and your vegetable. If adding potatoes, this will increase your cooking time to an hour.

Step-by-Step Instructions

Arrange the chicken and broccoli on the sheet pan. Sprinkle all with Stone House Seasoning.

Bake until the chicken is cooked through and a thermometer inserted into the thickest part registers 160º F, about 25 minutes.

Add the Parmesan and parsley to the top of the chicken and broil for 3 minutes for the cheese to melt and the broccoli to deepen in color. Remove from the oven, tent with foil and allow to rest for 5 minutes.

Storage Tips

To make ahead. This recipe makes a wonderful meal prep recipe! Bake as instructed and then allow to cool. Store into an airtight container or portion into individual servings in airtight containers and store in the refrigerator for up to 5 days.

To freeze. Allow to cool completely. Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight, reheat and serve.