Crispy Parmesan Broccoli Chicken Trays (Print Version)

Golden Parmesan-crusted chicken and broccoli roasted on one tray for easy cleanup.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 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 (about 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 baking sheet with parchment paper.
02 - In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, melted butter, fresh parsley, and lemon zest. Mix until well incorporated and set aside.
03 - Place chicken breasts on one side of the prepared baking sheet. Drizzle with 2 tablespoons olive oil and rub evenly with garlic powder, Italian herbs, salt, and pepper.
04 - On the other side of the baking sheet, toss broccoli florets with 1 1/2 tablespoons olive oil, salt, and pepper. Spread in a single layer.
05 - Sprinkle the Parmesan-panko mixture generously over both the chicken breasts and broccoli, pressing lightly to ensure it adheres properly.
06 - Roast for 23 to 25 minutes until the chicken reaches an internal temperature of 165°F and the topping is golden and crisp.
07 - If desired, broil for an additional 1 to 2 minutes for extra crunch and color.
08 - Allow the tray to rest for 3 minutes before serving.

# Additional Tips::

01 -
  • Everything happens on one pan, which means less cleanup and more time doing literally anything else.
  • The Parmesan-panko crust gets impossibly golden and crispy while keeping the chicken juicy underneath.
  • Dinner is genuinely ready in under an hour, no rushing or stress.
02 -
  • Grate your Parmesan fresh; that pre-shredded stuff won't melt and toast the same way, and your crust will never crisp properly.
  • Don't crowd the broccoli or overlap pieces, or they'll steam and never get those crispy, charred edges.
03 -
  • If your chicken breasts are thick and uneven, gently pound them to uniform thickness before seasoning so they cook evenly from edge to center.
  • Pre-grated Parmesan won't melt or toast the same way as freshly grated; it's worth the 30 seconds with a microplane or box grater.
Go Back