Crispy Parmesan Broccoli & Chicken (Printable Version)

Roasted chicken and broccoli with golden Parmesan-panko crust. One tray, 40 minutes, pure deliciousness.

# What You'll Need:

→ Vegetables

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

→ Chicken

02 - 4 boneless, skinless chicken breasts, approximately 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

→ Garnish

10 - Lemon wedges
11 - Fresh parsley, chopped

# Steps to Follow:

01 - Preheat oven to 425°F. Line a large baking tray with parchment paper.
02 - Arrange broccoli florets and chicken breasts on prepared tray in a single layer with space between each piece.
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 - Divide breadcrumb mixture in half. Sprinkle one portion evenly over broccoli and remaining portion over chicken breasts. Gently press topping onto each piece to ensure adhesion.
05 - Roast in preheated oven for 22-25 minutes until chicken reaches internal temperature of 165°F and panko topping is golden brown and crisp.
06 - If additional crisping is desired, broil for 1-2 minutes, watching carefully 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.

# Additional Tips::

01 -
  • Everything roasts together on one tray, so cleanup is as easy as crumpling parchment paper.
  • The golden Parmesan crust makes plain chicken and broccoli taste like something you'd order at a bistro.
  • It's flexible enough to throw in whatever vegetables are lurking in your crisper drawer.
  • High protein and ready in 40 minutes means you can skip the drive-through guilt.
02 -
  • If your chicken breasts are thick, pound them to an even thickness or slice them horizontally so they cook at the same rate as the broccoli.
  • Don't skip the parchment paper, it prevents sticking and makes cleanup a five-second job.
  • Press the topping onto the chicken and broccoli with your hands, a light sprinkle will blow off or fall through the florets.
03 -
  • Toss the broccoli in a tiny bit of olive oil before topping if you want extra caramelized edges.
  • Save any leftover panko mixture in the freezer and use it to top casseroles, pasta bakes, or even scrambled eggs.
  • If you marinate the chicken in lemon juice and olive oil for 30 minutes beforehand, the meat stays even juicier and picks up a subtle brightness.
Go Back