Save There's something almost magical about the moment when a sheet pan comes out of the oven and the kitchen fills with that golden, garlicky aroma—you know the kind, where the Parmesan has turned nutty and the chicken skin sounds crispy when you tap it. I discovered this recipe on a Tuesday evening when I wanted dinner ready before my daughter's soccer practice, and I realized I could roast everything together without fussing over multiple pans. The broccoli gets tender and slightly charred at the edges while the chicken stays juicy inside, all crowned with this irresistible panko crust that actually stays crunchy.
I made this for a potluck dinner once where someone had forgotten to assign vegetable sides, and I figured why not bring the protein and veg together. When I pulled it out and unwrapped it at the table, three people immediately asked for the recipe before they'd even tasted it—just from the smell alone.
Ingredients
- Broccoli florets, 500 g (1 lb), cut into bite-size pieces: Buy fresh broccoli and cut it yourself if you can—the pieces hold up better in the oven than pre-cut florets, and you'll get better caramelization on the edges.
- Boneless, skinless chicken breasts, 4 pieces (about 150–180 g / 5–6 oz each): Pat them dry before arranging on the tray so the topping adheres properly and the chicken browns evenly.
- Panko breadcrumbs, 60 g (½ cup): Don't use regular breadcrumbs here—panko stays crispier and gives you that satisfying crunch that makes this dish special.
- Grated Parmesan cheese, 50 g (½ cup): Freshly grated is worth the extra minute, as pre-shredded cheese contains anti-caking agents that affect texture.
- Olive oil, 2 tbsp: This is what makes the topping golden and crispy, so don't skip it or reduce it.
- Garlic powder, 1 tsp: Fresh garlic can burn at this temperature, so the powder is actually the move here.
- Dried Italian herbs, 1 tsp (or mixed herbs): Oregano, basil, and thyme work beautifully, or use whatever you have on hand.
- Salt, ½ tsp, and black pepper, ¼ tsp: Season conservatively since the Parmesan adds saltiness.
- Lemon wedges and fresh parsley (optional): These brighten the dish at the table and cut through the richness perfectly.
Instructions
- Heat and prepare:
- Preheat your oven to 220°C (425°F) and line a large baking tray with parchment paper so nothing sticks and cleanup is effortless. This temperature is hot enough to crisp the topping without drying out the chicken.
- Arrange everything:
- Lay out the broccoli florets and chicken breasts in a single layer with some breathing room between each piece—crowding the pan will steam them instead of roast them. Pat the chicken dry first so the topping clings better.
- Mix the golden coating:
- Combine panko, Parmesan, olive oil, garlic powder, Italian herbs, salt, and pepper in a bowl until it looks like damp sand with visible breadcrumb texture. This mixture is forgiving—just toss it together until everything is evenly moistened.
- Top with intention:
- Sprinkle half the mixture over the broccoli and half over the chicken, then press gently so it sticks rather than sliding off during roasting. The pressure helps it crisp up instead of just sitting on top.
- Roast until golden:
- Slide the tray into the oven for 22–25 minutes, watching for the topping to turn golden brown and the chicken to reach 74°C (165°F) internal temperature. If the topping looks pale but the chicken is done, broil for 1–2 minutes under close watch to avoid burning.
- Rest and serve:
- Let everything rest for 2–3 minutes out of the oven so the juices redistribute and the topping sets up completely. Finish with lemon wedges and fresh parsley if you like brightness and color.
Save One winter I made this for my partner on a night when neither of us felt like cooking anything complicated, and somehow it tasted like the most comforting, satisfying dinner we'd had in months. There's something about eating protein and vegetables together, already seasoned and ready to go, that feels like taking care of yourself.
Why This Becomes a Weeknight Favorite
Once you make this once, you'll find yourself planning around it because it slots so easily into busy schedules. The prep is genuinely fast—cutting broccoli and combining five ingredients for the topping takes maybe ten minutes—and while it roasts you can set the table, pour a drink, or just stand there and enjoy the smell.
Flavor Combinations That Actually Work
The Parmesan and panko combination is classic for a reason, but I've experimented with swaps that kept the magic intact. Swapping in grana Padano gives a slightly sharper edge, and adding a pinch of red pepper flakes to the topping mixture brings unexpected heat that plays beautifully against the sweetness of roasted broccoli.
What to Serve Alongside and How to Adapt
This is naturally complete on its own, but a side of fluffy rice or crusty bread turns it into something restaurant-feeling. You can also swap the broccoli for cauliflower florets, add thin-sliced bell peppers, or even toss in some asparagus spears without changing the cooking time.
- Serve with a crisp white wine like Sauvignon Blanc to cut through the richness and brighten the meal.
- Leftover chicken shreds beautifully for salads the next day, and reheating in a 180°C oven for five minutes restores crispness better than the microwave.
- Make a double batch and freeze unbaked on the tray, then roast from frozen by adding 5–8 minutes to the cooking time.
Save This recipe reminds me that the best dinners often come from the simplest ideas, and that one tray with good ingredients and minimal fussing can feel like a small gift to yourself on an ordinary night. Make it once and you'll understand why it becomes the recipe people request.
Recipe Guide
- → What temperature should the chicken reach?
The chicken should reach an internal temperature of 74°C (165°F) for safe consumption. Use a meat thermometer to check the thickest part of the breast.
- → Can I use frozen broccoli instead of fresh?
Fresh broccoli works best for achieving crisp-tender texture. Frozen broccoli releases excess moisture during cooking which may prevent the Parmesan crust from becoming properly crispy.
- → How do I get the topping extra crispy?
Press the Parmesan-panko mixture firmly onto the chicken and broccoli to help it adhere. For additional crisping, broil for 1-2 minutes at the end of cooking time, watching closely to prevent burning.
- → Can I substitute the panko breadcrumbs?
Regular breadcrumbs work as a substitute, though panko provides superior crunch. For gluten-free options, use crushed pork rinds or almond flour mixed with grated Parmesan.
- → What sides pair well with this dish?
Crusty bread, fluffy rice, or roasted potatoes complement this main beautifully. A crisp white wine like Sauvignon Blanc balances the rich Parmesan flavors perfectly.
- → How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) to restore the crispy topping texture.