Why You’ll Love This Recipe
Chicken with Potatoes and Broccoli is the kind of dependable, wholesome dinner that brings comfort and convenience together in one pan. Tender chicken, golden roasted potatoes, and crisp-tender broccoli cook simultaneously, allowing the flavors to blend beautifully while keeping preparation simple. This dish is both practical and nourishing, ideal for busy evenings when you want something satisfying without much effort. I once prepared it using a small splash of almond milk mixed with olive oil instead of butter when seasoning the vegetables, and the result still produced a delicate richness that worked surprisingly well. With straightforward ingredients and a balanced combination of protein, vegetables, and starch, this recipe fits almost any household. It also adapts easily to different seasonings and cooking styles, making it a versatile favorite you can return to throughout the week. The one-pan method saves time, minimizes dishes, and delivers dependable, flavorful results.
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Chicken with Potatoes & Broccoli: A Complete One-Pan Family Dinner
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
An easy, wholesome sheet-pan style meal featuring seasoned chicken, tender roasted potatoes, and crisp broccoli for a complete balanced dinner.
Ingredients
- 1 lb chicken breast or thighs, cut into medium pieces
- 2 cups baby potatoes, halved
- 3 cups broccoli florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the potatoes with 1 tbsp olive oil, half the garlic powder, half the paprika, half the Italian seasoning, and a pinch of salt and pepper. Spread on the baking sheet and bake for 15 minutes.
- Season the chicken with remaining garlic powder, paprika, Italian seasoning, salt, and pepper. Add 1 tbsp olive oil and toss to coat.
- Remove potatoes from the oven, add the chicken and broccoli to the sheet, and mix lightly.
- Return to the oven and bake another 20–25 minutes, or until chicken is fully cooked and potatoes are tender.
- Drizzle with lemon juice, sprinkle with parsley, and serve warm.
Notes
- Add grated Parmesan during the last 5 minutes of baking for extra flavor.
- Use sweet potatoes for a healthier or sweeter twist.
- Cut potatoes small so everything cooks evenly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked / Sheet Pan
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken thighs
Chicken thighs stay juicy during roasting and develop excellent flavor, making them ideal for this one-pan meal.
Potatoes
Potatoes provide hearty structure and roast into golden, tender pieces that pair perfectly with the chicken.
Broccoli florets
Broccoli adds freshness and texture, becoming crisp-tender when roasted beside the chicken.
Olive oil
Olive oil ensures the chicken and vegetables roast evenly and enhances the seasoning.
Garlic
Garlic infuses the pan with warm, aromatic depth that complements both potatoes and chicken.
Paprika
Paprika adds mild warmth and appealing color to the entire dish.
Italian seasoning
This blend brings balance and herbaceous notes that unify the chicken and vegetables.
Salt and black pepper
Essential for seasoning and elevating the natural flavors of every component.
Directions
Preheat your oven to 425°F. Begin by patting the chicken thighs dry with paper towels, which helps the skin or exterior brown properly during roasting. Season the chicken generously with salt, black pepper, paprika, and Italian seasoning. Drizzle olive oil over the chicken and rub the seasonings evenly across the surface.
Cut the potatoes into evenly sized pieces to ensure consistent cooking. Place them in a large bowl and toss with olive oil, minced garlic, salt, and black pepper. Spread the potatoes onto a large baking sheet or roasting pan. Arrange the seasoned chicken thighs on top or nestled among the potatoes.
Roast the chicken and potatoes for about twenty-five minutes. During this time, the chicken will release juices that help flavor the potatoes. After twenty-five minutes, remove the pan from the oven and scatter the broccoli florets around the chicken. Drizzle lightly with olive oil and season with salt and pepper. Return the pan to the oven for an additional fifteen minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.
Allow the dish to rest for a few minutes before serving to help the juices redistribute, enhancing both tenderness and flavor.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timSilicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Serves 4
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven until warmed through to help restore crispness, or use the microwave in short intervals for quicker reheating. The dish can also be portioned into meal prep containers. Freezing is possible, though the broccoli may soften slightly upon thawing, while the chicken and potatoes hold their texture reasonably well.
Variations and Customizations
Lemon-Herb Chicken Dinner
Add fresh lemon juice and zest before roasting for a bright, refreshing finish.
Garlic-Parmesan Version
Toss the potatoes and broccoli in grated Parmesan and garlic for richer flavor.
Spicy Roasted Chicken Pan
Include crushed red pepper flakes or cayenne for subtle heat.
Honey-Mustard Glaze
Brush the chicken with a simple honey-mustard mixture during the last ten minutes of roasting.
Smoky Paprika Blend
Use smoked paprika instead of regular for a deeper, more robust flavor profile.
Chicken Breast Option
Substitute thighs with breasts, adjusting the cooking time to avoid overcooking.
Sheet-Pan Creamy Finish
Stir a spoonful of Greek yogurt or sour cream into the broccoli after roasting for added creaminess.
Vegetable-Loaded Variation
Add carrots, onions, or zucchini for a more colorful and nutrient-rich pan.
Mediterranean Style
Season with oregano, garlic, and a drizzle of olive oil, then add olives before serving.
Cheddar Broccoli Twist
Sprinkle shredded cheddar over the broccoli during the final five minutes of roasting.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but reduce the cooking time slightly to prevent them from drying out.
Should I peel the potatoes?
Peeling is optional; both peeled and unpeeled potatoes work well.
Can I use frozen broccoli?
Yes, add it during the final roasting stage, though it may brown less.
How do I ensure crispy potatoes?
Cut them evenly and avoid overcrowding the pan.
Can I prepare the ingredients ahead of time?
Yes, season the chicken and chop the vegetables earlier in the day, refrigerating until ready to roast.
What other seasonings work well?
Cajun seasoning, rosemary, thyme, or lemon pepper are excellent alternatives.
Can I cook this at a lower temperature?
You can, but roasting at 425°F helps achieve the best browning.
How do I keep the broccoli from overcooking?
Add it later in the roasting process, as directed.
Can I substitute olive oil?
Yes, use avocado oil or vegetable oil as alternatives.
What sides pair well with this dish?
Rice, crusty bread, or a fresh green salad complement it nicely.
Conclusion
Chicken with Potatoes and Broccoli is a simple, nourishing one-pan recipe that delivers consistent flavor with minimal preparation. The combination of tender chicken, roasted vegetables, and balanced seasoning offers a complete meal suitable for weeknights, gatherings, or meal prep. Its customizable nature allows you to adjust seasonings and ingredients easily while maintaining a dependable cooking method. Whether you enjoy it as written or tailor it to your household’s preferences, this dish offers satisfying warmth and reliable convenience every time.
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