Crispy Parmesan Broccoli Chicken Trays (Printer-Friendly)

Tender chicken and roasted broccoli topped with a golden Parmesan-panko crust. Ready in 40 minutes on one tray.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 5.3 oz each
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried Italian herbs
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper

→ Broccoli

07 - 2 medium heads broccoli, cut into florets, approximately 28 oz total
08 - 1 1/2 tablespoons olive oil
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper

→ Parmesan-Panko Crust

11 - 1 cup panko breadcrumbs
12 - 3/4 cup freshly grated Parmesan cheese
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon fresh parsley, finely chopped, optional
15 - Zest of 1 lemon, optional

# How to Cook:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, melted butter, fresh parsley, and lemon zest if using. Mix until well incorporated and set aside.
03 - Place chicken breasts on one side of the prepared baking sheet. Drizzle with 2 tablespoons olive oil and rub evenly with garlic powder, dried Italian herbs, salt, and black pepper.
04 - On the other side of the baking sheet, toss broccoli florets with 1 1/2 tablespoons olive oil, salt, and pepper. Spread in a single layer.
05 - Sprinkle the Parmesan-panko mixture generously over both the chicken breasts and broccoli florets, pressing lightly to ensure it adheres properly.
06 - Roast for 23 to 25 minutes, or until chicken reaches an internal temperature of 165°F and the topping is golden and crisp.
07 - If desired, broil for an additional 1 to 2 minutes for enhanced crunch on the topping.
08 - Allow the tray to rest for 3 minutes before serving.

# Expert Advice:

01 -
  • One tray means one cleanup, and honestly, that alone makes weeknight cooking feel manageable.
  • The chicken stays tender while the broccoli gets those crispy, caramelized edges that make vegetables actually exciting.
  • That Parmesan-panko crust shatters when you bite into it—it's the kind of texture that makes people ask for seconds.
02 -
  • Don't skip the parchment paper—roasting at this high heat means things stick fast, and parchment is the difference between easy cleanup and frustration.
  • If your broccoli florets are noticeably larger than others, they might need an extra minute or two, so don't be afraid to check them at the 20-minute mark.
03 -
  • Pat your chicken breasts dry with paper towels before seasoning—moisture is the enemy of that golden crust, and drier surfaces brown faster.
  • If your oven runs cool, don't hesitate to bump the temperature up by 10 degrees; every oven is different, and you want that top genuinely golden, not pale.
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