Crispy Parmesan Broccoli & Chicken Trays (Printer-Friendly)

Tender chicken and broccoli roasted with golden Parmesan-panko crust on a single tray for effortless satisfying dinner.

# What You Need:

→ Vegetables

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

→ Chicken

02 - 4 boneless, skinless chicken breasts, approximately 5-6 ounces 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

# How to Cook:

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, or until the chicken reaches an internal temperature of 165°F and the panko topping is golden brown and crisp.
06 - If the topping needs additional crisping, broil for 1-2 minutes, watching closely to prevent burning.
07 - Remove from the oven and let rest for 2-3 minutes.
08 - Serve hot, garnished with fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • It's genuinely a one-tray dinner, which means your cleanup is laughably simple.
  • The panko-Parmesan topping gets so crispy and savory that even people who claim they don't love broccoli will reach for seconds.
  • High protein without feeling heavy, and it's ready before you know it.
02 -
  • Uneven chicken breast thickness is a silent saboteur—if one side is thicker, it'll cook slower, so consider gently flattening them to about the same thickness before roasting.
  • Forgot to pat the chicken dry? You'll notice the moisture creates steam and the topping won't crisp up the same way; it's the difference between crispy and soggy, and it matters.
03 -
  • If your panko isn't turning golden by the twenty-minute mark, your oven might run cool—bump it up five degrees next time and trust a meat thermometer over timing.
  • Freshly grated Parmesan is non-negotiable; the pre-shredded stuff contains cellulose and won't melt and brown the same way, and it shows.
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