Crispy Parmesan Broccoli & Chicken (Print View)

Golden crusted chicken and broccoli baked together until crispy and tender.

# What You’ll Need:

→ Vegetables

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

→ Chicken

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

→ Topping

03 - ½ cup panko breadcrumbs
04 - ½ cup grated Parmesan cheese
05 - 2 tablespoons olive oil
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried Italian herbs
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ For Serving

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

# Method:

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 ensure adhesion.
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 additional crisping is needed, 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, which means fewer dishes and less cleanup—a win I never take for granted.
  • The panko-Parmesan crust creates this addictive crunch that contrasts beautifully with tender chicken and sweet roasted broccoli.
  • It's genuinely high in protein and feels indulgent enough that nobody misses the heavy sides.
02 -
  • Pat your chicken dry before it hits the tray—moisture is the enemy of browning and crispy toppings.
  • Don't skip pressing the panko mixture onto the chicken; it makes the difference between a coating that clings and one that slides off.
  • If your chicken breasts are especially thick, pound them gently to ½-inch thickness so they cook through in the time the broccoli needs.
03 -
  • For deeper flavor, marinate your chicken in lemon juice and olive oil for 30 minutes before building the tray—the acid tenderizes and adds complexity.
  • If you have a meat thermometer, use it; knowing your chicken hits 74°C (165°F) means you'll never serve it dry or underdone again.
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