Crispy Parmesan Broccoli Chicken (Print Version)

Tender chicken and crisp broccoli roasted with a golden Parmesan crust for a fuss-free, flavorful dish ready in 40 minutes.

# Components:

→ 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

# Directions:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a small mixing bowl, combine panko breadcrumbs, grated Parmesan cheese, melted butter, fresh parsley, and lemon zest. Mix until evenly combined and set aside.
03 - Arrange chicken breasts on one side of the prepared baking sheet. Drizzle with 2 tablespoons olive oil and rub with garlic powder, dried Italian herbs, salt, and 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 chicken breasts and broccoli, 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, place under the broiler for 1 to 2 minutes for additional crispness.
08 - Allow the tray to rest for 3 minutes before serving.

# Expert Advice:

01 -
  • Everything cooks together on one tray, which means minimal cleanup and maximum peace of mind on busy nights.
  • That panko-Parmesan crust gets golden and addictively crispy while keeping the chicken tender underneath, which honestly feels like cheating in the best way.
  • High in protein and naturally satisfying without feeling heavy, so you won't be searching the kitchen an hour later.
02 -
  • Don't skip patting the chicken dry—moisture is the enemy of a crispy crust, and wet chicken also cooks unevenly.
  • The broccoli florets will get darker and more charred at the edges, which is exactly what you want; that caramelization is where the flavor lives.
  • If your chicken breasts are significantly thicker than others, gently pound them to an even thickness so they cook at the same rate and nothing dries out.
03 -
  • Freshly grating your own Parmesan is genuinely worth the extra 30 seconds—pre-grated cheese contains anti-caking agents that prevent it from getting as crispy and golden.
  • If you're worried about the chicken drying out, invest in an instant-read thermometer and pull everything at exactly 74°C (165°F) rather than guessing based on time.
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