Sheet pan chicken and broccoli with bell peppers and Parmesan cheese makes for an easy, hands-off healthy dinner! Serve alone for a low-carb meal or pair with steamed rice or a baked potato.
I can’t believe tomorrow is December 1.
I mean, I can. I’ve got Christmas decorations pulled down, we’re setting up our tree, the kids are talking Christmas and Santa non-stop and we’ve got my in-laws coming for the first of two visits this weekend.
So it does feel like Christmas. But still…
One of my rules amid all the holiday craziness is to keep things as simple as possible as much as possible.
That means really easy dinners as often as I can manage it.
And on a random weeknight that means hello to my dear friend, sheet pan dinners.
I’ve made you a couple sheet pan dinners before… my salmon, potatoes and asparagus sheet pan dinner and my one-pan roasted chicken and vegetables.
I even have a round-up of 10 easy, delicious and healthy sheet pan chicken dinners. They are my jam.
I love that you can load up one or two sheet pans, throw them in the oven and dinner is set. Frees me up for the million other things happening at that time of day.
Today’s recipe is sheet pan chicken with broccoli and red peppers and a good dose of Parmesan cheese.
It adds flavor and a gorgeous crust to the chicken breasts.
That Parmesan and paprika is an easy topping, yes, but a very flavorful and effective one. And I always have those ingredients on hand, so it feels like a win.
OK, let's get cooking.
Now, I’ve got some notes and tips coming up below on how to make sheet pan chicken and broccoli. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Chicken: I use boneless, skinless chicken breasts. You could swap in chicken thighs if you prefer - or use a mix of the two - just be sure to adjust the bake time if needed to cook them through completely in the oven.
- Onion: You can skip the onion if you prefer. I love the flavor it adds and I actually love eating roasted onions with the other veggies, but I know it’s not everyone’s thing.
- Pepper: I used a red bell pepper here for flavor and sweetness, but you could use another color if you prefer.
- Parmesan: I sprinkle the Parmesan on the veggies at the end, so it just melts, but you could add it before roasting if you want it to get more crusted on.
To note, this recipe is low-carb and gluten-free as is.
However, you could certainly serve it with steamed perfect brown rice or a quick 10-minute microwave baked potato if you want a heartier meal.
Some crusty bread would go great with this, too. Maybe with some olive oil for dipping? Yum.
You could also put cut up Yukon or red potatoes on another pan and roast them in the oven at the same time as the sheet pan chicken and broccoli.
Or if you'd like some more low-carb inspiration, check out these easy low carb dinner ideas (plus recipes)!
Last thing, let's talk about what to do with any leftovers.
Storage Tips:
- Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days.
- I recommend you slice the chicken before reheating so it heats more quickly and without drying out.
- Use extra chicken on a salad or in a wrap, or make a grain bowl with the extra chicken and veggies.
Here’s to simple and easy dinners and to keeping things calm and sane during the holidays. Or trying at least.
Enjoy!
XO,
Kathryn
P.S. Did you make this? Leave me a comment below or tag me on Instagram - I love seeing what you make!
Sheet Pan Chicken and Broccoli with Bell Peppers
Ingredients
For the chicken:
- 4 (6 oz.) boneless, skinless chicken breasts
- 1 teaspoon extra virgin olive oil
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ cup grated Parmesan cheese
For the veggies:
- 1 medium head of broccoli, cut into florets
- 1 large red bell pepper, chopped
- ½ medium onion, sliced
- 2 teaspoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 400.
- Prepare the chicken: Rub chicken breasts with olive oil and season with paprika, salt, black pepper and garlic powder.
- Place the chicken on a large rimmed baking sheet (line with parchment paper for easy clean up) and top each chicken breast with 1 tablespoon of grated Parmesan cheese.
- Next, combine the broccoli, peppers and onion in a large bowl. Add the olive oil and spices and toss to get everything well coated.
- Spread the vegetables in a single layer on the baking sheet around the chicken (or use a separate baking sheet if it’s too crowded).
- Roast at 400 for 30 minutes, or until the chicken is cooked through.
- Sprinkle the vegetables with the remaining ¼ cup Parmesan cheese and serve hot.
Tara | Treble in the Kitchen
I can't believe tomorrow is December 1 either!! My decorations are all up, but we have ZERO snow here in Denver…!! That being said, I'm with ya on the idea of keeping meals simple during the holiday season. In my book, this allows for more wiggle room, spontaneity and treats 🙂
Kathryn
Yes for extra wiggle room 😉
Dontay Lesser
Can I use bone-in chicken thighs instead of chicken breast.Chicken breast is expensive
Kathryn Doherty
Yes, that should be fine! Just check to make sure they cook all the way through. The bone-in ones might take longer.
Dontay Lesser
That’s no problem 😉.Thank you
sharon childers
should i use aluminum foil or parchment paper to keel everything from sticking
Cheyanne @ No Spoon Necessary
Your children are so stinkin' cute, Kathryn! I can totally see why seeing them smile while jumping in piles of leaves makes your heart happy! <3 I absolutely adore sheet pan dinners, especially this time of year with all the craziness! Lord knows we all need some sanity saving sheet pan dinners! LOVE this one! And I do love that it's festively Christmas colored!! So fun! AND so delicious! And and aaannnd SO EASY! Yahoo! Cheers, dear! xo
Kathryn
Sheet pan suppers are sanity savers indeed! 😊 XO
Liz
Oh my goodness! This was awesome! So so so simple to make and we all enjoyed it. It will definitely go into our rotation, but the kids have asked for extra broccoli and more seasoning on the chicken next time. A giant cookie sheet was empty in about 10 minutes. So happy I said “hey siri, show me a recipe for chicken breasts, broccoli, and bell peppers.”
Kathryn Doherty
Oh that's wonderful!! And love that the kids want more broccoli - total win! Thank you so much for sharing!
Luci's Morsels
Oh two of my favorite vegies, broccoli and bell peppers! This looks so delicious! Definitely going to try this tonight! xo
Luci’s Morsels | fashion. food. frivolity.
Kathryn
Excellent, I hope you do Luci! It's a great go-to recipe!
Jennifer
I fixed this tonight & Wow was it a success!!! Already been asked to fix again Soon!!! Quick, easy, & delicious!!!! Sent a picture to my daughter of completed meal & my son-in-law thought we were at a Restaurant!!
Kathryn
Oh yay! Thanks so much for letting me know it was a hit Jennifer - I'm so happy to hear it! 😊
Christine Tousignant
Just stopped by to thank you for sharing this recipe with us. I made it tonight and it was delicious - my husband loved it!!!! It is a bit hit in my household and you can be sure that I'll be making this again.
Have a lovely week!!
Sincerely,
Christine
Kathryn
Aww, thanks so much for sharing Christine! I'm so glad to hear you enjoyed it! Have a wonderful week! 😊
Cathy
Just discovered your website today from Texanerin’s post on Facebook. We tried this tonight and it was fantastic! The chicken was so moist and juicy and the veggies came out perfect. Such great flavours. Will definitely be making this lots of times. So easy cleanup too! Bonus!
I can’t wait to try lots of your other recipes too. So many good ones.
Kathryn
I'm so happy you found me Cathy! And so glad you loved this chicken dinner - sheet pan meals are so great for busy nights! 😊
Denise King
Trying to find a way to use up a bell pepper, I ran across your recipe. Oh my! One of the easiest meals to make, but so good. We added some shredded mozzarella right before it was finished (on the chicken).
Kathryn
I'm so happy to hear you enjoyed it Denise! Thanks so much for sharing! (And I love the idea to add some mozzarella - yum!)
Bethany
Fantastic! Thanks for sharing. Will add into our favs
Beverly Toews
How about freezing left over portions?
Kathryn
Hi Beverly! You certainly can freeze the leftovers, but I find that leftover cooked veggies can sometimes turn soft after freezing and reheating. And in some cases, get a bit mushy, so just be aware of that. The chicken should be fine. But you could always reheat and make it all into a stir fry or something where the veggies are generally really soft anyway. Hope that helps!
Missy
Good, not amazing. I made this tonight and followed the recipe exactly. The chicken was very tender but overall it was bland, which was disappointing after reading the reviews. Very easy and quick to make, but I was hoping for more flavor.
Kathryn
Hi Missy, I'm sorry to hear you didn't love this; I know that can be disappointing come dinnertime. The recipe is meant to be pretty simple but we love the flavor that turns out. You could try pairing it with a sauce for serving if you want to amp it up a bit (pesto, a sun-dried tomato vinaigrette or even just Ranch would work here). Hope that helps!
sharon childers
Im wondering if i should use aluminum foil or parchment paper to keep everything from sticking
Kathryn Doherty
Either will work! I've used both at different times for sheet pan meals.
Ten
The New Year’s resolution in my house was that I would take over cooking once a week, so I’ve been compiling easy, tasty-sounding recipes to try. This one was tonight’s attempt and it was a hit! Simple, delicious, and pretty to look at. 😊 My only tweaks were to use a mix of regular and smoked paprika, and to reduce the salt by half—with all the other flavors going on, we didn’t miss it.
Kathryn Doherty
That sounds like a great plan and I'm so happy this was a hit! Thanks so much for sharing!
Jen
How do you keep the broccoli from overcooking while the meat cooks? Or are the times equivalent enough that the broccoli doesn't get mushy with that much time in the oven? Thanks!
Kathryn Doherty
The times are made to be equivalent so that the chicken cooks through and the broccoli roasts and becomes tender in the same amount of time. The broccoli will get a little browned and crispy from the roasting as well, not at all mushy or overdone. (Do be sure you do regular sized florets, not teeny tiny pieces.) Hope that helps!
Adam
I made it tonight and it was excellent! I make sheet pan chx often and was looking for a little change from my usual staples. I did double most of the spices (except salt, parm adds some more anyway) used 1/2 smoked and 1/2 regular paprika, and added 1/2 tsp ground mustard (I like a heavy seasoning). I used a bit of a heavy hand on the parm to completely coat the top of the chx before putting in the oven. 30 min later, everything was perfect and the chx had a great parm crust. Thanks for helping me add a new easy dinner to my menu!
Kathryn Doherty
I'm so happy you loved it Adam, thanks for sharing! And yay for a heavy seasoning! : )