Crispy Parmesan Broccoli Chicken Trays (Print version)

One-pan chicken and broccoli with crispy Parmesan-panco topping. Ready in under an hour.

# What You 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 1.75 lbs 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

# How to Make:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a small bowl, whisk together panko, Parmesan, melted butter, parsley, and lemon zest. Set aside.
03 - Arrange chicken breasts on one side of prepared baking sheet. Drizzle with 2 tablespoons olive oil and season with garlic powder, Italian herbs, salt, and pepper, rubbing to coat evenly.
04 - On the opposite 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 Parmesan-panko mixture generously over both chicken breasts and broccoli, pressing lightly to ensure it adheres.
06 - Roast for 23 to 25 minutes until chicken reaches internal temperature of 165°F and topping is golden and crisp.
07 - If additional crunch is desired, broil for 1 to 2 minutes until topping deepens in color.
08 - Remove from oven and let rest for 3 minutes before plating.

# Expert tips:

01 -
  • The Parmesan-panko crust turns golden and shatters between your teeth while the chicken stays impossibly tender underneath.
  • One tray means one cleanup, which feels like a small miracle on nights when you're already tired.
  • The whole thing comes together faster than ordering takeout, and tastes infinitely better.
02 -
  • Never skip the three-minute rest—I learned this the hard way by cutting into chicken that was technically cooked but lost all its moisture the moment the knife touched it.
  • If your broccoli florets are massive, cut them smaller than you think necessary, because they take longer to roast than the chicken and you don't want raw centers.
  • The Parmesan-panko topping is why this dish works, so don't be shy with it; a thin layer stays pale and disappointingly chewy.
03 -
  • Pat your chicken breasts dry with paper towels before seasoning them; even the smallest amount of moisture prevents the oil from coating properly and makes seasoning slide off.
  • If your chicken breasts are especially thick, butterfly them gently to even out the thickness, ensuring they cook at the same rate and no part stays raw while edges dry out.
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