Crispy Parmesan Panko Chicken with Roasted Broccoli and Garlic Bread

Busy weeknights call for meals that are both fast and satisfying. This oven-baked dish delivers crunchy, Parmesan-and-panko-coated chicken, tender roasted broccoli and warm garlic butter baguettes-all cooked together on a single tray. With minimal prep and no fuss, you can have a complete dinner on the table in under 30 minutes.

The combination of savory chicken, crisp broccoli and buttery bread makes this a family-friendly meal that feels special without the effort. Perfect for those evenings when you want something homemade but don’t have hours to spend in the kitchen.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a shallow bowl, combine panko breadcrumbs, Parmesan cheese and fry seasoning. In another bowl, mix sour cream with a pinch of salt and pepper.
3. Pat chicken cutlets dry with paper towels. Dip each cutlet into the sour cream mixture, then coat with the panko-Parmesan mixture, pressing gently to adhere.
4. Place the coated chicken on one side of the prepared baking sheet. Drizzle with 1 teaspoon cooking oil.
5. Cut broccoli into small florets. Toss with 2 teaspoons olive oil, salt and pepper. Arrange on the other side of the baking sheet.
6. Slice the demi-baguette in half lengthwise. Spread garlic herb butter on the cut sides. Place bread on the baking sheet, cut side up, next to the broccoli.
7. Bake for 15-18 minutes, until chicken is golden and cooked through (internal temperature reaches 165°F), broccoli is tender and bread is toasted. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for fry seasoning?

Fry seasoning is a blend of spices like paprika, garlic powder, onion powder and cayenne. You can substitute with your favorite seasoning blend or a mix of paprika and garlic powder.

Can I prepare this meal ahead of time?

You can coat the chicken and prep the broccoli and bread in advance. Store separately in the refrigerator, then assemble and bake when ready.