Crispy Parmesan Broccoli Chicken Trays (Print View)

One-pan chicken and broccoli with crispy Parmesan topping

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 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 (about 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
15 - Zest of 1 lemon

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a small bowl, combine panko, Parmesan, melted butter, parsley, and lemon zest. Set aside.
03 - Place chicken breasts on one side of the prepared tray. Drizzle with 2 tablespoons olive oil and rub with garlic powder, Italian herbs, salt, and pepper.
04 - On the other side of the tray, 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 chicken breasts and broccoli, pressing lightly to adhere.
06 - Roast for 23 to 25 minutes 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 extra crunch.
08 - Let rest for 3 minutes before serving.

# Expert Advice:

01 -
  • Everything finishes in 40 minutes flat, which means actual free time before dinner hits the table.
  • The Parmesan-panko crust is where the magic happens—crispy on the outside, tender inside, and it makes both the chicken and broccoli taste like you fussed way more than you did.
  • One tray means one cleanup, and honestly, that alone makes weeknight cooking feel less like a chore.
02 -
  • If your chicken breasts are much thicker than an inch, they won't cook through in time for the crust to get golden—pound them gently or slice them horizontally before seasoning.
  • Freshly grated Parmesan is non-negotiable here; the pre-grated kind won't crisp up the same way and can leave you with a gritty, unpleasant texture.
  • Don't crowd the broccoli florets—they need space around them to roast and crisp up; overcrowding turns them steamed and soft.
03 -
  • Pound your chicken to an even thickness before seasoning—this is the single biggest factor in whether everything finishes at the same time.
  • Use a meat thermometer; it takes the guesswork out and ensures the chicken is cooked through without being overdone.
  • Make extra crust mixture and freeze it in portions; thawing it lets you throw together this meal even faster on future nights.
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