Chicken Broccoli Bake

Chicken Broccoli Bake | Our Paleo Life

I used to make this dish all the time in my per-paleo life. It was my go-to dish to bring to new moms, sick families, or anyone in need. It is quick, easy, delicious, and filling. But because it contained red potatoes, I sort of dismissed it as non-paleo and forgot about it. I know, stupid.

So I decided to breath new life into a past favorite and will no doubt be making this super simple dish a lit more often in the future. I added broccoli, something that was never included in the original, but I’m sure I will sub cauliflower at times, because that stuff is just freaking delicious. I’m sure Brussel sprouts in place of broccoli would be awesome as well.

PS: Yes, I know the picture is bad, I was dealing with crappy lighting and hungry kids, so you get what you get and you don’t pitch a fit.



Chicken Broccoli Bake
Prep time
Cook time
Total time
Serves: 4-6
  • 2 heads Broccoli, cut into florets
  • 1 large Sweet Potato, peeled and cut into bite-size cubes
  • 6 Chicken Thighs (I prefer mine boneless, skinless)
  • ½ cup Extra Virgin Olive Oil
  • 1-1/2 tsp Garlic Powder
  • ½ tsp Oregano
  • Sea Salt, to taste
  • Fresh Ground Black Pepper, to taste
  1. Preheat oven to 375F.
  2. Place chicken, broccolli, and sweet potato cubes in a 9×13 glas baking dish.
  3. Drizzle olive oil over them and stir to evenly coat.
  4. Spread out the chicken evenly in the dish and spread the veggies around and on top of the chicken evenly.
  5. Sprinkle the garlic powder, oregano, salt, and pepper on top.
  6. Bake in preheated oven for 45 minutes, uncovered.
  7. Remove from oven and let chicken rest a few minutes before serving to keep the juices inside.


21 Comments on “Chicken Broccoli Bake

  1. Chicken Broccoli Bake | Simply Norma

    1. Kendra

      Was the broccoli fresh? I’ve never really had issues with it burning, but I have noticed that when I roast veggies, if my broccoli isn’t too fresh, that it dries up and gets way too crispy and dark. Other than that, I’m not sure.

  2. Lori

    This was FANTASTIC! I had thawed some chicken breasts and was wondering what to do with them. I was looking for something simple and quick and ran across this recipe. I was counting on liking it but I wasn’t prepared to love it like I do! The breasts were a little dry so I probably wouldn’t use them again unless I brine them first. Using thighs like you do will be perfect. Thanks!

  3. Brenna

    Tried this last night! I used only 4 chicken thighs and so I reduced the amount of olive oil to 1/3 cup. It took longer to cook and I had to bump up the temp. It did seem awfully oily after but tasted really good~ just think I will reduce the oil next time around. Thank you for the recipe!

  4. Sarah

    I made this tonight for my husband and I … we are on day 4 of the Whole 30 and I was honestly under whelmed looking at it in the oven…. I’m just so hungry and not entirely sure this journey will be worth it! But I was SO pleasantly surprised by this simple recipe. I used carrots instead of sweet potatoes, which was good but I will DEFINITELY be making it again and will use sweet potatoes. I juiced half a lemon on top too which gave it a nice zing!

  5. Chel

    Trying this tonight, however for Whole30 your not supposed to cook with olive oil. Will have to use something else…

    1. Kendra

      I have never heard that olive oil is not Whole30 compliant. I believe it is also on their shopping list (I can’t get their site to load right now to double check though). Canola oil, on the other hand, is definitely a no-no.

  6. Two of the easiest homemade meals ever |

  7. Steve

    Yeah it was good. I went off the recipe a bit (sweet potatoes plus carrots, dark and white meat chicken because I had breasts on hand) but the basics of this are sound.

  8. Adrienne

    I have to admit, I wasn’t expecting much from this recipe but boy, was I wrong! It was really nice to get a good, filling meal from such simple ingredients, and it be paleo.

    Thank you!

  9. Alison

    Love this recipe! As a busy mom, it’s great to have these go-to healthy meals for when I forget to plan dinner! I linked to you in my blog:
    Thanks for this recipe!

  10. Suzanne P

    I just made this tonight and it smells awesome. I am a little upset that after 45 minutes the meat is still raw inside :(

      1. Suzanne P

        No, fresh chicken. Not sure what happened. it took an additional 20 minutes or so. I did leave the skin on though, so I am guessing that had something to do with it. But it was delicious!!! Will definitely be making this again, maybe trying skinless next time!

      2. Linda

        I wonder if you used boneless or with the bone still in? Bone in will take much longer. Cooking tonight! Excited by all the wonderful reviews! Thanks

  11. Karen Bauer-Adams

    Hi Kendra, I just stumbled across this Recipe & can hardly wait to try it. I just wanted to share with you a Recipe I just got from a friend of mine on Facebook. She uses Fresh, Boneless, skinless Chicken Breast, Hanover Frozen Petite Brussel Sprouts, & cubed Red Skin Potatoes. For the Seasoning, she used a Bourbon Molasses rub blended Seasoning & just sprinkled over the entire dish. And she uses Olive Oil to start with & this not only helps to “grease the pan”, but it’s low in fat & is healthier than using Canola or Vegetable Oil. It takes anywhere from 30-45 min depending on how big your chicken breasts are…And you can always cut them to smaller pieces, which can reduce the cooking time. It’s a delicious Recipe & just wanted to share with you as this one is similar. Thanks for sharing Your Recipe with us! Sincerely, Karen

  12. Megan

    Had this yummy recipe tonight! It’s quick, simple, and delicious- perfect for someone who is on the Whole 30, but needs a break from laboring away in the kitchen! :) My boyfriend even went back for seconds! Thanks!

  13. Tried & True Tuesday: One Pan Chicken with Broccoli and Sweet Potato | The McAdam's Adventures

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