Crispy Parmesan Broccoli Chicken Trays (Print Version)

Golden-crusted chicken and broccoli roasted on one tray for an easy, flavorful meal ready in 40 minutes.

# 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, grated Parmesan cheese, melted butter, fresh parsley, and lemon zest. Toss until evenly distributed and set aside.
03 - Position chicken breasts on one side of the prepared baking sheet. Drizzle with 2 tablespoons olive oil and rub generously with garlic powder, dried Italian herbs, kosher salt, and black pepper.
04 - On the opposite side of the baking sheet, toss broccoli florets with 1 1/2 tablespoons olive oil, kosher salt, and black pepper. Arrange in a single even layer.
05 - Distribute the Parmesan-panko mixture generously over both the chicken breasts and broccoli, pressing lightly to ensure it adheres properly to the surface.
06 - Place in preheated oven and roast for 23 to 25 minutes until the chicken reaches an internal temperature of 165°F and the topping becomes golden brown and crispy.
07 - For enhanced crispness, place under the broiler for an additional 1 to 2 minutes, watching carefully to prevent burning.
08 - Remove from oven and allow the tray to rest for 3 minutes before serving.

# Additional Tips::

01 -
  • One tray means one cleanup, and the oven does all the work while you catch your breath.
  • That Parmesan panko crust turns plain chicken and broccoli into something you actually crave.
  • It reheats beautifully for lunch the next day, staying crisp if you use the oven instead of the microwave.
02 -
  • Press the panko topping onto the chicken and broccoli firmly, or it will slide off when you serve.
  • Check the chicken temperature in the thickest part, undercooked chicken is unsafe and overcooked chicken is dry and sad.
  • If your broccoli florets are very large, halve them lengthwise so they cook in the same time as the chicken.
03 -
  • Use parchment paper instead of foil, it prevents sticking and makes cleanup a breeze.
  • Grate the Parmesan yourself from a wedge, it melts better and tastes sharper than the shaker kind.
  • If your oven runs cool, bump the temperature to 230 degrees C (450 degrees F) so the topping browns properly.
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