Crispy Parmesan Broccoli Chicken Trays (Printable)

Tender chicken and broccoli roasted with golden Parmesan-panko crust on one tray

# Components:

→ Vegetables

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

→ Chicken

02 - 4 boneless, skinless chicken breasts (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

# Method:

01 - Preheat oven to 425°F. Line a large baking tray with parchment paper.
02 - Arrange broccoli florets and chicken breasts on the prepared tray in a single layer with adequate spacing 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 of the Parmesan-panko mixture over the broccoli and the remaining half over the chicken breasts. Gently press the topping onto each piece to ensure proper adhesion.
05 - Roast in the preheated oven for 22-25 minutes until the chicken reaches an internal temperature of 165°F and the panko topping is golden brown and crisp.
06 - If additional crisping is desired, broil for 1-2 minutes while monitoring closely to prevent burning.
07 - Remove from oven and allow to rest for 2-3 minutes. Serve hot, garnished with fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • One tray means one cleanup—a game changer on busy weeknights when you're already exhausted.
  • The Parmesan-panko topping is addictive in a way that makes people ask for seconds before the first plate is even empty.
  • High protein, naturally satisfying, and it tastes far too good to be as simple as it actually is.
02 -
  • Don't skip patting the chicken dry—moisture is the enemy of crispy toppings, and this one step makes the difference between crunchy and soggy.
  • The broiler finish is optional but worth doing if you're not confident the topping browned enough, just keep your eye on it because it goes from golden to burned in about 30 seconds.
03 -
  • Marinate chicken in lemon juice and olive oil for 30 minutes before assembling if you want extra depth—it adds subtle brightness that elevates the whole dish.
  • Use a meat thermometer to remove all guesswork; 74°C (165°F) internal temperature at the thickest part means perfectly cooked, juicy chicken every time.
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