Preheat the oven to 425º F. Grease a rimmed baking sheet with 1 tablespoon of olive oil.
Arrange the chicken breasts in the center of the baking sheet. Arrange the broccoli around the chicken.
Drizzle the broccoli with the remaining tablespoon of olive oil and sprinkle everythign with the Stone House Seasoning.
Bake until the chicken breasts are cooked through and a thermometer inserted in the thickest part of the chicken registeres 160º F, about 25 to 30 minutes.
In a small bowl, combine the Parmesan and parsley.
Top each chicken breast with some of the Parmesan mixture. Broil until the cheese is melted and the broccoli is deeply browned, about 3 minutes.
Remove the pan from the oven, tent with foil, and let rest for 5 minutes. Serve warm.
Notes
This recipe is from the Add a Pinch Cookbook, published 2017.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.