30-Minute Sheet Pan Parmesan Chicken with Roasted Broccoli and Garlic Bread

Busy weeknights call for dinners that are both fast and delicious. This sheet pan meal brings together crispy Parmesan-crusted chicken, tender roasted broccoli and warm garlic butter baguettes-all cooked on a single pan. With just 30 minutes from start to finish, you can have a satisfying homemade dinner without the hassle of multiple pots and pans.

The secret to the crunchy coating is a blend of panko breadcrumbs and Parmesan cheese, seasoned perfectly and baked until golden. The broccoli roasts alongside, picking up a slight char, while the baguette slices get brushed with garlic herb butter for a flavorful side. It’s a complete meal that’s sure to become a weeknight favorite.

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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

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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 sheet pan with parchment paper or foil for easy cleanup.
2. In a shallow bowl, combine the panko breadcrumbs, Parmesan cheese and fry seasoning. Mix well.
3. Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper. Brush each cutlet with sour cream on both sides (this helps the coating stick).
4. Dredge the chicken in the breadcrumb mixture, pressing gently to adhere. Place the coated chicken on one side of the prepared sheet pan.
5. Cut the broccoli into small florets. In a separate bowl, toss the broccoli with olive oil, salt and pepper. Arrange the broccoli on the other side of the sheet pan, spreading evenly.
6. Slice the demi-baguette in half lengthwise, then cut each half crosswise to make 4 pieces. Spread the garlic herb butter over the cut sides of the baguette pieces. Place them on the sheet pan, buttered side up, alongside the chicken and broccoli.
7. Bake for 15-18 minutes, until the chicken is golden and cooked through (internal temperature reaches 165°F), the broccoli is tender and lightly charred and the baguette is crispy. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them horizontally to create thinner cutlets or pound them to an even thickness so they cook quickly and evenly.

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 an equal amount of your favorite Cajun or seasoned salt blend.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.