Crispy Parmesan Broccoli Chicken Trays (Printable Version)

Tender chicken and broccoli roasted under a golden Parmesan-panko crust for a crispy, flavorful one-tray dinner.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 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, approximately 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

# How to Make It:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a small mixing bowl, combine panko breadcrumbs, Parmesan cheese, melted butter, fresh parsley, and lemon zest. Mix until evenly distributed and set aside.
03 - Place chicken breasts on one side of the prepared baking sheet. Drizzle with 2 tablespoons olive oil and massage with garlic powder, Italian herbs, salt, and pepper until fully coated.
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 even layer.
05 - Generously sprinkle the Parmesan-panko mixture over both chicken breasts and broccoli florets, pressing lightly to ensure adhesion.
06 - Roast for 23 to 25 minutes until chicken reaches internal temperature of 165°F and the topping is golden and crispy.
07 - If extra crunch is desired, broil for an additional 1 to 2 minutes until deeply golden.
08 - Allow the tray to rest for 3 minutes before serving to allow juices to redistribute.

# Expert Tips:

01 -
  • Everything cooks on one tray, which means less cleanup and zero juggling of timing between proteins and vegetables.
  • That golden, crunchy Parmesan-panko crust tastes like you spent way more effort than the fifteen minutes of prep you actually invested.
  • High in protein and naturally low in carbs if you skip the rice, making it work for almost any eating style without feeling restrictive.
02 -
  • Don't skip the parchment paper—I tried to save two seconds once and spent ten minutes scraping Parmesan-stuck-to-metal off my favorite baking sheet.
  • Freshly grated Parmesan melts and browns differently than the pre-shredded kind, which is why this crust actually gets crispy instead of turning into hard, flavorless chips.
03 -
  • If your chicken breasts are uneven in thickness, gently pound them with the flat side of your knife until they're roughly the same width so they cook evenly.
  • Don't let the Parmesan-panko mixture sit in the bowl more than a minute or two before topping the food, or the butter will start to separate and the crust won't be as cohesive.
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