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. 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! Onion: You can skip the onion if you prefer. Pepper: I used a red bell pepper here, 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. Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 5 days. I recommend you slice the chicken before reheating so it warms through more quickly and evenly, without drying out. You can use the leftover chicken on a salad or in a wrap, or use the chicken and veggies in a grain bowl.
