Save to Pinterest Last Tuesday, I opened the fridge to find two lonely chicken breasts and a head of broccoli that needed using. Instead of my usual separate pans and timing juggle, I tossed everything onto one tray, buried it under a cheesy panko blanket, and slid it into a hot oven. Twenty-five minutes later, I had golden, crunchy-topped chicken and broccoli that tasted like I'd fussed for an hour. My husband looked up from his plate and said, "This is weeknight magic."
The first time I made this for my kids, they fought over the crispy broccoli tops. I never thought I'd see the day when green vegetables sparked a sibling rivalry, but here we are. Now it's the dish I turn to when I need dinner to feel special without breaking a sweat.
Ingredients
- Boneless, skinless chicken breasts (4 pieces, about 150 g each): Choose breasts of even thickness so they cook at the same rate, or gently pound thicker ends flat.
- Olive oil (2 tbsp for chicken, 1 1/2 tbsp for broccoli): This helps the seasonings stick and keeps everything moist under that crunchy topping.
- Garlic powder (1 tsp): I reach for granulated garlic powder because it distributes evenly and won't burn like fresh garlic can under high heat.
- Dried Italian herbs (1 tsp): A simple blend of basil, oregano, and thyme that makes the chicken taste restaurant fancy.
- Kosher salt (1/2 tsp for chicken, 1/2 tsp for broccoli): Kosher salt has larger crystals that season more evenly than table salt.
- Black pepper (1/4 tsp for chicken, 1/4 tsp for broccoli): Freshly cracked adds a gentle bite without overpowering.
- Broccoli (2 medium heads, about 800 g florets): Cut into similar-sized pieces so they roast evenly, and don't skip the stems, they get wonderfully sweet.
- Panko breadcrumbs (1 cup): Japanese-style panko stays crispier than regular breadcrumbs because the flakes are larger and airier.
- Freshly grated Parmesan cheese (3/4 cup): Grate it yourself from a block, the pre-shredded stuff has anti-caking agents that make the crust gummy.
- Unsalted butter (2 tbsp, melted): This binds the crumbs and cheese together and helps them bronze beautifully.
- Fresh parsley (1 tbsp, finely chopped, optional): A handful of green makes the topping look vibrant and adds a fresh note.
- Lemon zest (from 1 lemon, optional): Brightens the whole dish with a hint of citrus without adding moisture.
Instructions
- Preheat and Prep:
- Set your oven to 220 degrees C (425 degrees F) and line a large rimmed baking sheet with parchment paper. This temperature is high enough to crisp the topping while keeping the chicken juicy.
- Make the Topping:
- In a small bowl, stir together panko, Parmesan, melted butter, parsley, and lemon zest if you're using them. The mixture should feel like damp sand that clumps when you squeeze it.
- Season the Chicken:
- Lay the chicken breasts on one side of your prepared tray, drizzle with 2 tablespoons olive oil, and rub all over with garlic powder, Italian herbs, salt, and pepper. Make sure every surface is coated so the flavor goes all the way through.
- Prep the Broccoli:
- On the other side of the tray, toss the broccoli florets with 1 1/2 tablespoons olive oil, salt, and pepper, then spread them in a single layer. Crowding them will steam instead of roast, so give them space.
- Add the Crust:
- Sprinkle the Parmesan panko mixture generously over both the chicken and the broccoli, pressing lightly with your fingers so it sticks. Don't be shy, a thick layer means more crunch.
- Roast:
- Slide the tray into the oven and roast for 23 to 25 minutes, until the chicken registers 74 degrees C (165 degrees F) on an instant-read thermometer and the topping is deep golden. If you want extra crunch, turn on the broiler for 1 to 2 minutes at the end, watching closely so nothing burns.
- Rest and Serve:
- Let the chicken rest on the tray for 3 minutes before slicing or serving. This keeps the juices inside instead of running all over your cutting board.
Save to Pinterest One evening, I served this to friends who claimed they didn't like broccoli. They scraped the tray clean and asked for the recipe before dessert even hit the table. Sometimes all a vegetable needs is a little cheese, butter, and high heat to change someone's mind.
Swaps and Substitutions
If you'd rather use boneless, skinless chicken thighs, go for it, just add 5 minutes to the cooking time since thighs are denser. You can also swap the broccoli for cauliflower florets or halved Brussels sprouts, both love a hot oven and a cheesy crust. For a gluten-free version, use certified gluten-free panko, the texture stays just as crisp.
Serving Suggestions
This tray is hearty enough to stand alone, but I often serve it over fluffy white rice, quinoa, or even a tangle of buttered egg noodles to soak up any pan juices. A squeeze of fresh lemon juice over the top right before serving adds a bright pop that cuts through the richness. If you want something green and fresh on the side, a simple arugula salad with a lemony vinaigrette balances the meal perfectly.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to 3 days. To reheat, spread everything on a baking sheet and warm in a 180 degrees C (350 degrees F) oven for 10 minutes, the topping will crisp back up instead of turning soggy like it does in the microwave.
- Let the chicken cool completely before storing so condensation doesn't make the crust soft.
- Store the chicken and broccoli together, they taste even better the next day when the flavors meld.
- If meal prepping, divide into individual containers with a scoop of rice for grab-and-go lunches.
Save to Pinterest This is the kind of dinner that makes weeknights feel manageable, even on the days when everything else feels like too much. I hope it becomes your go-to, too.
Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
Absolutely. Boneless thighs work beautifully and stay extra juicy. Just add about 5 minutes to the roasting time to ensure they cook through completely.
- → How do I get the crust really golden and crispy?
Press the topping gently onto the chicken and broccoli to help it adhere. For extra crunch, broil for 1-2 minutes at the end—watch closely so it doesn't burn. The butter in the crust helps it turn beautifully golden.
- → What sides go well with this dish?
Cooked rice, quinoa, or roasted potatoes complement the flavors perfectly. A simple green salad with vinaigrette also balances the rich, cheesy crust nicely.
- → Can I prepare this ahead of time?
You can cut the broccoli and mix the topping up to a day ahead. Store separately in the refrigerator, then assemble and roast when ready to eat for the crispiest results.
- → Is there a gluten-free option?
Yes, simply substitute gluten-free panko breadcrumbs for regular panko. The flavor and texture remain excellent while accommodating dietary needs.