baked chicken and broccoli recipe

Written ByEmma Smyth Updated on
baked chicken and broccoli recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best baked chicken and broccoli recipe

I’ve made this baked chicken and broccoli recipe so many times I could probably do it in my sleep, but I still get excited every time I pull it out of the oven. There’s something about the way the chicken stays juicy while the broccoli soaks up all those garlic and lemon flavors that just makes it feel like a hug on a plate. My kids will actually eat their vegetables without complaining when this is on the table, which is a win in my book. It’s one of those meals that works just as well for a quick weeknight dinner as it does for a casual Sunday lunch with friends. What I love most about this recipe is how simple it is without sacrificing flavor. You just toss everything together, pop it in the oven, and let it do its thing while you handle the rest of your life. Plus, it’s packed with protein and fiber, so I don’t feel guilty about serving it often. My husband always says it’s his favorite “no-fuss” meal, and honestly, I agree. It’s healthy, filling, and never fails to satisfy, which is exactly what I look for in a go-to recipe.
Baked Chicken and Broccoli with Garlic Butter

Baked Chicken and Broccoli with Garlic Butter

4.6 from 1418 votes

A simple and flavorful one-pan meal featuring tender chicken thighs and crisp-tender broccoli, all tossed in a rich garlic butter sauce. Perfect for a quick weeknight dinner with minimal cleanup.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken and Broccoli
  • 4 boneless, skinless chicken thighs (about 1.5 lbs)
  • 4 cups broccoli florets (fresh or frozen)
  • 3 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp dried thyme
  • 1 tbsp lemon juice
Optional Garnish
  • Fresh parsley, chopped
  • Red pepper flakes (for heat)
  • Grated Parmesan cheese

👨‍🍳Directions

  1. 1 Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. 2 In a small bowl, mix the melted butter, minced garlic, olive oil, lemon juice, salt, black pepper, paprika, and thyme until well combined.
  3. 3 Place the chicken thighs and broccoli florets on the prepared baking sheet. Drizzle the garlic butter mixture evenly over the chicken and broccoli, then toss the broccoli to coat.
  4. 4 Arrange the chicken thighs in a single layer, ensuring they are not crowded. Spread the broccoli around the chicken in an even layer.
  5. 5 Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender and slightly crispy at the edges.
  6. 6 Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped parsley, red pepper flakes, or grated Parmesan if desired. Serve warm.

🔧Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper or aluminum foil
  • Measuring spoons
  • Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 125mg🧂Sodium: 650mg🌾Total Carbs: 8g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 32g

📝Notes

Tips: For extra crispy broccoli, broil for 2-3 minutes at the end of baking. You can substitute chicken breasts if preferred, but adjust cooking time as they may dry out faster. Leftovers keep well in the fridge for up to 3 days.

Watch Video Of How Baked Chicken and Broccoli with Garlic Butter Works

This baked chicken and broccoli recipe is a reliable go-to for any meal because it’s simple, healthy, and always turns out well. It’s filling enough for a weeknight dinner but still feels special enough for company, making it perfect for family gatherings. Plus, it’s easy to scale up or down depending on how many people you’re feeding, so you never have to stress about leftovers or running out.

❓ Frequently Asked Questions About Baked Chicken and Broccoli with Garlic Butter

1. Can I use frozen broccoli for this baked chicken and broccoli recipe?

Yes, you can use frozen broccoli, but it’s best to thaw and drain it first to avoid excess moisture. Pat it dry with a paper towel before tossing it with oil and seasonings to ensure it roasts properly instead of steaming.

2. How do I prevent the chicken from drying out while baking?

To keep the chicken juicy, avoid overcooking it—use a meat thermometer to check for an internal temperature of 165°F (74°C). Brining the chicken in saltwater for 30 minutes before baking or marinating it in olive oil, lemon juice, and herbs can also help retain moisture.

3. Can I substitute chicken thighs for chicken breasts in this recipe?

Absolutely! Chicken thighs are more forgiving and stay juicier during baking. Since they cook faster than breasts, reduce the baking time by 5–10 minutes and check for doneness at 165°F (74°C). The skin will also crisp up nicely if left on.

4. What seasonings work best for baked chicken and broccoli?

A simple mix of garlic powder, paprika, salt, and black pepper is classic, but you can customize it. Try Italian seasoning, lemon-pepper, Cajun spice, or a honey-mustard glaze for variety. Toss the broccoli with the same seasonings or add a sprinkle of Parmesan for extra flavor.

5. How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, use the oven or air fryer at 350°F (175°C) for 10–15 minutes to maintain crispiness. Microwaving works for quick reheating but may soften the broccoli. Avoid overcooking to prevent dryness.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

Similar Posts