Crispy Parmesan Broccoli & Chicken

There's a Tuesday evening I won't forget—the one where my roommate stood in the kitchen doorway and said, "Whatever you're making smells like a restaurant." It was this sheet pan dinner, actually, the first time I'd combined crispy Parmesan chicken with roasted broccoli, all on one tray, all done in under 40 minutes. The golden crust caught the kitchen light just right, and suddenly we had something that felt both effortless and impressive. That's when I knew this would become a regular in rotation.

I made this for my partner's coworkers during a casual dinner party, and the compliments kept coming between bites. Someone asked if I'd trained as a chef, which made me laugh because I was literally just following my gut on seasoning ratios. But that moment—when simple ingredients become something people genuinely want to eat again—that's what cooking is really about.

Ingredients

• Broccoli florets, 500 g (1 lb) bite-size pieces: Choose florets that are roughly the same size so they roast evenly; smaller pieces crisp up better than large crowns.
• Boneless, skinless chicken breasts, 4 pieces (about 150–180 g each): If yours are thicker than an inch, gently pound them to even thickness so they cook through without drying out.
• Panko breadcrumbs, 60 g (½ cup): Panko is coarser than regular breadcrumbs and gets crispier; don't use regular or the texture will be dense.
• Grated Parmesan cheese, 50 g (½ cup): Use freshly grated if possible—the pre-shredded stuff contains anti-caking agents that make it clump.
• Olive oil, 2 tbsp: This binds the crust together and helps it brown beautifully in the oven.
• Garlic powder, 1 tsp: A little goes a long way here; it adds depth without overwhelming the Parmesan.
• Dried Italian herbs, 1 tsp (or mixed herbs): Oregano, basil, and thyme all work; fresh herbs will burn at high heat, so stick with dried.
• Salt, ½ tsp and black pepper, ¼ tsp: Taste the mixture before applying it—you might want a touch more depending on your Parmesan's saltiness.
• Lemon wedges and fresh parsley (optional): These finish the dish with brightness and color; I almost always include them.

Instructions

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

Check price on Amazon

Heat your oven and prep the stage:

Set your oven to 220°C (425°F) and line a large baking tray with parchment paper—this prevents sticking and makes cleanup effortless. The high heat is key to getting that golden crust while keeping the chicken juicy inside.

Arrange everything with intention:

Spread the broccoli and chicken across the tray in a single layer, leaving a little breathing room between pieces so steam can escape and things get crispy instead of steamed. This spacing is the difference between soggy and spectacular.

Mix your golden crust:

In a medium bowl, combine panko, Parmesan, olive oil, garlic powder, Italian herbs, salt, and pepper, stirring until the mixture looks crumbly and evenly coated. You're aiming for a texture where everything is clumped together just enough to stick but still has texture.

Crown each piece with flavor:

Divide the mixture in half and sprinkle one half over the broccoli and the other over the chicken, then gently press it down so it adheres and doesn't fall off during roasting. Think of it like giving each piece a little golden helmet.

Roast until golden and cooked through:

Slide the tray into the oven for 22–25 minutes, watching for the panko to turn golden brown and the chicken to reach 74°C (165°F) internally—a meat thermometer takes the guesswork out of doneness. If the topping needs extra crispness, broil for 1–2 minutes, but stay nearby because it can burn fast.

Rest and finish:

Pull the tray out, let everything rest for 2–3 minutes so juices redistribute, then serve hot with fresh parsley and lemon wedges if you want that final brightness.

Pin It

My friend called this "that fancy thing you make" for months, which still makes me smile because there's nothing fancy about it at all—just honest ingredients and a hot oven. But that's exactly why it works; simplicity done right tastes better than anything complicated ever could.

Why This Becomes Your Go-To Dinner

There's a quiet confidence that comes from knowing you can throw together a complete meal in one tray. No juggling multiple pans, no timing dance where everything finishes at different moments, no stress about keeping things warm while other components catch up. You walk into your kitchen, and 40 minutes later you've got something that looks and tastes like effort without the actual effort.

The Crust That Changes Everything

I spent way too long trying to bake breaded chicken until I realized the secret wasn't technique—it was texture. Panko and Parmesan together create something magic: the panko stays structural and crispy while the Parmesan melts just enough to bind everything and add umami. The olive oil is the glue that holds it all together and helps it brown in the dry heat of the oven.

Timing, Variations, and What Works Best

I've roasted this same tray with cauliflower instead of broccoli on nights when I'm tired of green, and sliced bell peppers work beautifully too—whatever you add, just keep pieces similar in size so everything finishes at the same moment. The chicken breast size matters more than you'd think; if yours are thicker than an inch, pound them gently first so the inside cooks before the crust burns. And if you want extra flavor, marinating the chicken in lemon juice and olive oil for 30 minutes before the tray goes in elevates the whole thing, though even without that step it's genuinely delicious.

• Serve alongside rice or crusty bread to soak up any pan juices and justify having seconds.
• A crisp white wine like Sauvignon Blanc pairs surprisingly well if you want to make an evening of it.
• Leftover chicken reheats beautifully in a 180°C (350°F) oven for about 10 minutes, crust still crackling.

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

Check price on Amazon

Pin It

This recipe became a favorite because it proves that good food doesn't require complexity, just intention and the right ingredients working together. Make it once and you'll understand why it keeps coming back to your table.

Recipe Questions & Answers

→ What temperature should the chicken reach?

The chicken is safely cooked when it reaches an internal temperature of 74°C (165°F). Use a meat thermometer to check the thickest part of the breast.

→ Can I use other vegetables?

Absolutely. Cauliflower works wonderfully as a broccoli substitute. You can also add sliced bell peppers or Brussels sprouts for more variety.

→ How do I get the topping extra crispy?

If the topping needs more crisping after baking, broil for 1-2 minutes watching closely to prevent burning. The panko and Parmesan naturally create a golden crust.

→ Can I prepare this ahead?

You can cut the broccoli and mix the Parmesan-panko topping several hours ahead. Store them separately in the refrigerator until ready to assemble and bake.

→ What goes well with this dish?

Simple sides like fluffy rice, crusty bread, or a light green salad complement the meal perfectly. A crisp white wine such as Sauvignon Blanc pairs beautifully.