Sheet Pan Lemon Chicken with Parmesan Roasted Broccoli

This is one of the easiest dinners you can make and you'll love this easy clean up! You get tender, bright lemony chicken breasts, and flavorful parmesan coated broccoli. A dinner the whole family will love!

Prep Time 15

Cook Time 18

Total Time 48

Servings 4

Calories 470kcal

Ingredients

4 (6 oz) boneless skinless chicken breasts
3 Tbsp olive oil
3 Tbsp fresh lemon juice
2 cloves garlic, (minced)
1 tsp Italian seasoning
Salt and freshly ground black pepper
2 tsp minced fresh parsley and lemon slices, (for garnish (optional))
1 1/4 lbs broccoli crowns, (chopped into bite size florets (about 5 cups florets))
2 Tbsp olive oil
1 clove garlic (minced)
2 Tbsp grated parmesan ((the fine powdered stuff))

Instructions

Pound thicker portion of chicken breast with the flat side of a meat mallet to even out their thickness. Add chicken to a gallon size resealable gallon bag.
In a small bowl whisk together 3 Tbsp oil, lemon juice, garlic, Italian seasoning and season with 1 1/4 tsp salt and 3/4 tsp pepper.
Pour marinade over chicken, seal bag while removing excess air. Rub marinade around the chicken after sealing bag. Transfer to refrigerator and let rest at least 15 minutes (or up to 4 hours).
During those 15 minutes preheat oven to 425 degrees. Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray.
Place broccoli on baking sheet, toss with 2 Tbsp olive oil and the garlic and season with salt. Spread into an even layer covering about 2/3 of the baking sheet (as pictured).
Remove chicken from marinade in bag and transfer to the remaining space on the baking sheet in a single layer (I spooned the garlic from the marinade over the chicken as well).
Roast in preheated oven until each chicken breast registers 165 degrees in center and broccoli is tender and nicely browned in spots, about 16 - 22 minutes.
Remove from oven and sprinkle broccoli with parmesan then sprinkle chicken with parsley if desired and garnish with lemon slices. Season chicken with more salt to taste as desired. Serve warm.

Notes

Pound the thicker parts of the chicken breasts to ensure they cook evenly; this helps prevent the thinner parts from drying out while the thicker sections reach the proper doneness.
To achieve perfectly roasted broccoli, ensure it's spread out in a single layer on the sheet pan; overcrowding can lead to steaming rather than roasting.
If you're short on time, marinating the chicken for just 15 minutes will still impart great flavor, but for maximum taste, aim for 1-4 hours in the refrigerator.
For a crispier finish, broil the chicken and broccoli for the last 2-3 minutes of cooking, watching closely to avoid burning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; for reheating, use the oven at 350°F for about 10-15 minutes to maintain texture.