Herb-Crusted Baked Chicken with Roasted Broccoli

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Tender chicken breasts coated in fresh herbs and baked with crisp-tender broccoli for a simple, satisfying keto dinner. This American chicken recipe (low-carb, high-protein), ready in about 40 minutes, pairs chicken breasts, olive oil, and dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 boneless chicken breasts, skinless (about 1.5 lbs)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 2 cups florets broccoli
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels, then rub with 1 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Arrange chicken breasts on a parchment-lined baking sheet. Toss broccoli florets with remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper, then scatter around chicken.
3. Step 3: Bake for 22-25 minutes until chicken reaches 165°F internally and broccoli edges are golden brown, rotating pan halfway through.
4. Step 4: Let rest for 5 minutes before serving with pan juices.