Crispy Parmesan Broccoli & Chicken (Printable)

Tender chicken and broccoli roasted with golden Parmesan-panko crust for an easy satisfying dinner.

# What You'll Need:

→ Vegetables

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

→ Chicken

02 - 4 boneless, skinless chicken breasts, about 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 - Place 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 the Parmesan-panko mixture over broccoli and remaining half over chicken breasts. Gently press topping onto each piece to help it adhere.
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 needs 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 -
  • One tray means one cleanup, which is genuinely life-changing on a Wednesday night.
  • The Parmesan-panko crust stays crispy even as the chicken stays impossibly tender inside.
  • It tastes like you spent hours fussing when you really just threw it together.
02 -
  • Don't crowd the tray—if pieces are touching, they'll steam instead of roast, and your crust won't get crispy no matter how long it bakes.
  • The chicken is done when it reaches 74°C (165°F) internally, not when it looks opaque; undercooked chicken is a real risk, so use a thermometer if you can.
03 -
  • If your Parmesan is pre-shredded, it'll clump in the oil; freshly grated makes all the difference in texture.
  • Don't skip the rest period—those 2–3 minutes let the residual heat finish cooking the centers while the crust sets, keeping everything from drying out.
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