Crispy Parmesan Broccoli & Chicken (Print Version)

Roasted chicken and broccoli with golden Parmesan-panko topping. Quick, easy, and delicious weeknight dinner.

# Components:

→ Vegetables

01 - 1 lb broccoli florets, cut into bite-size pieces

→ Chicken

02 - 4 boneless, skinless chicken breasts, 5–6 oz each

→ Topping

03 - 1/2 cup panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 2 tablespoons olive oil
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ For Serving

10 - Lemon wedges, optional
11 - Fresh parsley, chopped, optional

# Directions:

01 - Preheat oven to 425°F. Line a large baking tray with parchment paper.
02 - Arrange broccoli florets and chicken breasts on the prepared tray in a single layer with space between pieces.
03 - In a medium bowl, combine panko breadcrumbs, grated Parmesan, olive oil, garlic powder, Italian herbs, salt, and pepper. Mix until evenly coated and crumbly.
04 - Sprinkle half of the Parmesan-panko mixture over the broccoli and the remaining half over the chicken breasts. Gently press the topping onto each piece to help it adhere.
05 - Roast in the preheated oven for 22–25 minutes, until the chicken reaches an internal temperature of 165°F and the panko topping is golden brown and crisp.
06 - If the topping needs more crisping, broil for 1–2 minutes, watching closely to prevent burning.
07 - Remove from oven and let rest for 2–3 minutes. Serve hot, garnished with fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks on one tray, so cleanup is a breeze and you're not juggling multiple pans.
  • The Parmesan and panko crust turns everyday chicken and broccoli into something that feels special enough for guests.
  • It's flexible, you can swap vegetables or add spices without rewriting the whole plan.
  • High protein and satisfying without feeling heavy or complicated.
02 -
  • If your chicken breasts are thick and uneven, pound them to an even thickness or slice them in half horizontally so they cook at the same rate as the broccoli.
  • Don't skip the parchment paper, it prevents sticking and makes cleanup almost instant.
  • Press the topping onto the chicken firmly, loose crumbs will blow around in the oven and burn on the tray instead of crisping on the meat.
03 -
  • Use a meat thermometer to check doneness, guessing by time alone can leave you with dry chicken or undercooked centers.
  • If you want even more flavor, toss the broccoli in a tiny bit of olive oil and salt before adding the topping so it caramelizes better.
  • Double the panko mixture and keep the extra in the freezer, then you can make this again in even less time next week.
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