Save There's a Tuesday evening I won't forget when my neighbor knocked on the door asking what smelled so good. I'd thrown together chicken and broccoli on a single sheet pan, topped with a buttery Parmesan crust that turned golden and impossibly crispy in the oven. The whole thing took less time than ordering takeout, but tasted like I'd actually planned ahead. That's when it clicked for me—sometimes the best dinners are the ones that require almost no fussing.
My partner came home early one evening and caught me mid-chop, broccoli florets scattered across the cutting board. By the time they dropped their bag, the whole pan was already in the oven filling the kitchen with this incredible aroma of melting butter and toasting garlic. We ate it straight from the tray while it was still crackling, and they've asked me to make it almost every week since.
Ingredients
- Boneless, skinless chicken breasts (4, about 150 g each): Look for breasts that are relatively uniform in thickness so they cook evenly; if one side is noticeably thicker, gently pound it out with the flat side of a knife.
- Olive oil (3½ tbsp total): Use a decent quality oil here because it's not being cooked into a sauce—it's coating everything and becoming part of the flavor, so it matters.
- Garlic powder and dried Italian herbs (1 tsp each): These dried seasonings dissolve into the oil and create a savory base that keeps the chicken from tasting bland.
- Kosher salt and black pepper: Season both the chicken and broccoli separately; this prevents one from overpowering the other.
- Medium broccoli heads (2, about 800 g total): Cut florets roughly the same size so they roast at the same rate, and don't feel bad about using the stems—peel and chop them into rounds for extra vegetable.
- Panko breadcrumbs (1 cup): Panko stays crispier than regular breadcrumbs because of its larger, airier structure, but if you only have regular breadcrumbs, they'll still work.
- Freshly grated Parmesan cheese (¾ cup): Grate it yourself if possible; pre-grated versions have anti-caking agents that prevent the crust from getting as golden and crispy.
- Unsalted butter, melted (2 tbsp): This is the binding agent that helps the crust stick to the chicken and broccoli while also helping it brown beautifully.
- Fresh parsley and lemon zest (optional): These brighten everything up at the end and are worth adding if you have them on hand.
Instructions
- Get your oven ready and prep the pan:
- Preheat to 220°C (425°F) and line a large baking sheet with parchment paper so the crust doesn't stick to the metal and you skip the scrubbing afterward. This temperature is hot enough to get the crust golden and crispy while cooking the chicken through.
- Make the crust mixture:
- Toss the panko, Parmesan, melted butter, and optional parsley and lemon zest together in a small bowl until everything is evenly coated and the mixture feels slightly moist. It should clump together a tiny bit when you squeeze it, which means the butter is distributed enough to help it brown.
- Arrange the chicken:
- Place the chicken breasts on one half of the prepared tray, drizzle with 2 tbsp olive oil, then rub each breast with garlic powder, Italian herbs, salt, and pepper until coated. The seasoning paste will help the crust stick and flavor the meat underneath.
- Prepare the broccoli:
- Toss the florets on the other side of the tray with 1½ tbsp olive oil, salt, and pepper, spreading them in a single layer so they have room to crisp up and won't steam. Keep them separate from the chicken so you can remove them early if they're done before the chicken finishes.
- Top with the crust:
- Sprinkle the Parmesan-panko mixture generously over both the chicken and broccoli, pressing lightly with your fingertips so it adheres without compacting too much. The light pressure helps it stay put during roasting without squashing out all the air that makes it crispy.
- Roast until golden:
- Slide into the oven for 23–25 minutes, checking at the 20-minute mark to see how the crust is browning. The chicken is done when an instant-read thermometer inserted into the thickest part reads 74°C (165°F), and the crust should be golden brown and crackling.
- Optional broil for extra crunch:
- If the crust isn't quite as dark as you'd like, turn on the broiler for 1–2 minutes, but watch closely because it can burn fast. This step is totally optional but transforms good into incredible if you like that extra shattered texture.
- Rest before serving:
- Let the tray sit for 3 minutes out of the oven so the chicken relaxes and the crust sets up. This short pause makes a real difference in how tender the chicken stays when you cut into it.
Save I made this for my family on a Thursday when everyone was tired and nobody wanted to think about dinner, but somehow it felt like I'd actually put in effort. My mom asked for the recipe before she'd even finished eating, which in her world means it's officially approved. It's one of those dishes that bridges the gap between weeknight easy and company-worthy good.
Why This Works as a One-Pan Dinner
The genius of this recipe is that the chicken and broccoli roast at exactly the same temperature and timeline, so you're not juggling multiple pans or timing different components. The broccoli actually benefits from being next to the hot chicken—the radiant heat helps it crisp up on the edges while the crust on both gets equally golden. By the time the chicken hits temperature, everything on that tray is exactly where you want it.
Making It Your Own
This recipe is forgiving enough to bend to what you have around. One night I swapped the Italian herbs for smoked paprika and it became a completely different dish with the same basic structure. The Parmesan crust is the star, so keep that, but the seasonings underneath are flexible enough that you can follow your mood.
Storage and Leftovers
Leftovers keep for 3 days in an airtight container in the fridge, though the crust does soften a bit when stored next to the moist chicken. I've found that reheating in a 180°C (350°F) oven for about 10 minutes brings most of the crispness back, or you can eat the leftovers cold the next day for lunch, crust and all.
- Store the chicken and broccoli together in one container rather than separating them, as they help keep each other moist without drying out the crust too much.
- If you know you'll have leftovers, you can prepare the whole tray the night before, cover it with plastic wrap, and pop it in the oven the next evening with just a few extra minutes added to the cooking time.
- The crust is best the same day it's made, but a quick blast under the broiler can revive it if you're reheating.
Save This dish has become my go-to when I want to feed people something that looks more complicated than it actually is. The kind of recipe that takes 15 minutes to prep and makes you look like you know what you're doing.
Recipe Guide
- → What temperature should the chicken reach?
The chicken is done when it reaches an internal temperature of 74°C (165°F).
- → Can I use chicken thighs instead?
Yes, boneless thighs work well. Increase cooking time by about 5 minutes.
- → How do I make this gluten-free?
Substitute regular panko breadcrumbs with gluten-free panko breadcrumbs.
- → What sides pair well with this dish?
Cooked rice or quinoa complement the roasted chicken and broccoli nicely.
- → Can I add extra lemon flavor?
Squeeze fresh lemon juice over the finished tray for brightness, or add lemon zest to the crust mixture.