Crispy Parmesan Broccoli Chicken Trays (Print Version)

Golden-crusted chicken and broccoli roasted on one tray for easy weeknight dinners

# Components:

→ Vegetables

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

→ Chicken

02 - 4 boneless, skinless chicken breasts (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

→ For Serving

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

# Directions:

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, Parmesan cheese, 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 it adheres.
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 the topping requires additional crisping, broil for 1-2 minutes while monitoring closely to prevent burning.
07 - Remove from the oven and let rest for 2-3 minutes.
08 - Serve hot, garnished with fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks on one tray, which means less cleanup when you're tired but still want something real.
  • The panko crust stays crispy even after cooling slightly, so you can eat at your own pace without it getting soggy.
  • High in protein and feels satisfying without being heavy, perfect for weeknight meals that don't derail how you feel afterwards.
02 -
  • Don't skip patting the chicken dry—moisture is the enemy of crispiness, and that small effort changes everything.
  • The internal temperature matters more than the clock; some ovens run hotter, so checking with a thermometer keeps you from either undercooking or drying things out.
03 -
  • Use a meat thermometer instead of guessing—74°C (165°F) internal temperature is your target, and this single tool removes all the anxiety from cooking chicken.
  • If you're meal prepping, you can assemble the tray in the morning and refrigerate it covered; just add 2–3 extra minutes to the roasting time since it'll be cold going into the oven.
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