Crispy Parmesan Broccoli & Chicken (Printable Version)

Golden crusted chicken and roasted broccoli on one sheet pan for an effortless 40-minute dinner.

# What You'll Need:

→ 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

# How to Make It:

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, grated Parmesan, olive oil, garlic powder, Italian herbs, salt, and pepper. Mix until evenly coated and crumbly.
04 - Sprinkle half of the Parmesan-panko mixture over broccoli and remaining half over chicken breasts. Gently press topping onto each piece to ensure adhesion.
05 - Roast in preheated oven for 22-25 minutes until chicken reaches internal temperature of 165°F and panko topping is golden brown and crisp.
06 - If topping requires additional crisping, broil for 1-2 minutes while monitoring closely to prevent burning.
07 - Remove from oven and let rest for 2-3 minutes. Serve hot, garnished with fresh parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • Everything cooks on one tray, which means one cleanup and zero juggling of multiple pans while everything goes cold.
  • The panko-Parmesan crust gets impossibly crispy while the chicken stays tender inside, giving you that textural contrast that makes dinner feel special.
  • It's genuinely faster than ordering takeout, yet tastes like you've been cooking all afternoon.
02 -
  • The biggest mistake is crowding the pan or skipping the parchment paper; both lead to steam instead of crispy edges, and that's what separates this from mediocre sheet pan chicken.
  • Don't skip pressing the topping onto the chicken and broccoli; it seems unnecessary until you taste the difference between a crust that adheres and one that falls off.
  • Internal temperature matters more than time, especially with chicken breast which can vary in thickness; use a meat thermometer if you have one, because the difference between perfect and dry is often just a few minutes.
03 -
  • Pat your chicken dry with paper towels before arranging on the tray because surface moisture is the enemy of browning and crispness.
  • Position the thicker ends of the broccoli florets toward the hotter edges of your oven and the thinner florets toward the center so everything finishes at the same time.
  • If your oven runs hot, drop the temperature to 200°C (400°F) and add a few minutes to cooking time rather than risk burnt tops and undercooked chicken centers.
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