Cheesy chicken and broccoli in a pan.

One-Pan Chicken and Broccoli with Cheese Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


This one-pan chicken recipe has ever-healthy broccoli topped with crunchy cheddar bread crumbs. You get to indulge and feel good about it at the same time!


Units Scale
  • 8 skinless chicken thighs*
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. dried thyme
  • 1 and 1/2 pound head of broccoli
  • 1/2 cup panko breadcrumbs
  • 1 cup shredded Cheddar cheese
  • 2 Tbsp. olive oil


  1. Preheat oven to 350°F.
  2. Lightly oil a large skillet or rimmed baking dish. Arrange the chicken thighs in the skillet in a single layer.
  3. Sprinkle with salt, pepper, and thyme.
  4. Break the florets off of the broccoli. If you’d like, peel and chop the stalks to include them also (learn how here). Arrange broccoli around chicken pieces.
  5. In a medium bowl toss together the bread crumbs, Cheddar, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon coarse pepper.
  6. Arrange bread crumb mixture over the broccoli in the pan. It’s ok if some gets on the chicken but concentrate on the broccoli.
  7. Bake until chicken is cooked through to 165°F on an instant-read thermometer, 40-50 minutes.

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*You can use either boneless or bone-in chicken thighs with this. The recipe originally called for bone-in but I have since tested it with both and they both work.