Crispy Parmesan Broccoli Chicken Trays (Print Version)

Golden-crusted chicken and roasted broccoli on one sheet pan for easy cleanup.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 5.3 ounces 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 ounces total
08 - 1.5 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

# Directions:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a small bowl, combine panko breadcrumbs, Parmesan cheese, melted butter, parsley, and lemon zest. Set aside.
03 - Place chicken breasts on one side of the prepared baking sheet. Drizzle with 2 tablespoons olive oil and rub with garlic powder, Italian herbs, salt, and pepper.
04 - On the other side of the baking sheet, toss broccoli florets with 1.5 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, pressing lightly to ensure it adheres.
06 - Roast for 23 to 25 minutes, until the 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 crunchiness.
08 - Let rest for 3 minutes before serving.

# Expert Tips:

01 -
  • Everything cooks on one tray, which means minimal cleanup and maximum time to breathe while dinner happens in the oven.
  • The Parmesan-panko crust gets golden and crispy while the chicken stays tender inside, creating a texture contrast that actually makes you slow down and taste it.
  • Comes together in under 40 minutes from starting to sitting down, making it your secret weapon on nights when the schedule is tight.
02 -
  • Thicker chicken breasts cook unevenly, so take 30 seconds to pound them to roughly the same thickness; it's the difference between dry edges and moist centers.
  • Fresh Parmesan makes this dish; pre-grated cheese won't melt and brown the same way, turning grainy instead of golden.
  • The Parmesan-panko mixture needs to be pressed onto the chicken and broccoli or it'll slide off halfway through roasting, leaving you with a sad, bare sheet pan.
03 -
  • Pat the chicken dry before seasoning so the oil clings properly instead of pooling and sliding around; damp chicken is the enemy of good browning.
  • Don't peek at it constantly; every time you open the oven, the temperature drops and adds precious minutes to cooking time that you don't have to spare.
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