Crispy Parmesan Broccoli Chicken Trays

# Components:

→ 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

# Method:

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. Mix until evenly distributed and set aside.

03 - Place chicken breasts on one side of the prepared baking sheet. Drizzle with 2 tablespoons olive oil and evenly rub with garlic powder, dried Italian herbs, kosher salt, and black pepper.

04 - On the other side of the baking sheet, toss broccoli florets with 1 1/2 tablespoons olive oil, kosher salt, and black pepper. Spread in a single even layer.

05 - Sprinkle the Parmesan-panko mixture generously over both the chicken breasts and broccoli florets, pressing lightly to ensure proper adhesion.

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 to achieve extra crispness on the topping.

08 - Remove from oven and let rest for 3 minutes before serving.

# Expert Advice:

01 -

Everything cooks on one tray, which means minimal cleanup and maximum flavor packed into minimal effort.
The Parmesan-panko crust gets golden and crispy while keeping the chicken tender inside, a textural contrast that never gets old.
It's legitimately healthy without tasting like you're sacrificing anything, packed with protein and roasted vegetables that actually taste indulgent.

02 -

Don't skip the parchment paper—it's the difference between a crust that stays crispy and one that sticks to the pan and gets soggy on the bottom.
If your chicken breasts are significantly thicker than others, pound them out or butterfly the thickest ones so everything cooks evenly and nothing ends up dry while you wait for the rest to finish.
The Parmesan mixture only becomes magical because of the melted butter; without it, the crust stays separate from the chicken and broccoli and doesn't brown as beautifully.

03 -