Crispy Baked Parmesan Panko Chicken with Broccoli and Garlic Bread

This crispy baked Parmesan panko chicken is the ultimate weeknight dinner. With just five minutes of prep, you can have a golden, crunchy chicken cutlet on the table in no time. The panko and Parmesan crust bakes up beautifully in the oven, giving you that satisfying crunch without the mess of frying.

We’re serving it with tender steamed broccoli tossed in garlic herb butter, toasted garlic bread and cool ranch dressing for dipping. It’s a complete, crowd-pleasing meal that comes together effortlessly. Plus, cleanup is a breeze since everything bakes on one tray.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.
2. In a medium microwave-safe bowl, combine panko, fry seasoning, Parmesan, a drizzle of olive oil (large drizzle for 4 servings), salt and pepper.
3. Lightly coat a baking tray with nonstick cooking spray or a drizzle of oil. Pat chicken dry with paper towels and season with salt and pepper. Mound the panko mixture onto the chicken, pressing to adhere (no need to coat the undersides); carefully place in the prepared tray. (For 4 servings, divide between two trays.) Bake on middle rack until topping is browned and chicken is cooked through, 20-25 minutes.
4. Meanwhile, cut broccoli into bite-size pieces if necessary. When chicken has 5 minutes left, place broccoli, salt and pepper in the bowl used for panko. Cover with plastic wrap and microwave until crisp-tender, 2-3 minutes (if needed, continue in 30-second increments). Carefully remove plastic wrap and toss broccoli with half the garlic herb butter.
5. Halve and toast the baguette. Spread cut sides with remaining garlic herb butter; halve each piece on a diagonal. Divide chicken, broccoli and garlic bread between plates. Serve with ranch dressing on the side.

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 faster cooking.

Can I make this recipe gluten-free?

Absolutely! Substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers and use a gluten-free baguette for the garlic bread.

How do I reheat leftovers?

Reheat the chicken and broccoli in a 350°F oven for about 10 minutes to keep the coating crispy. The garlic bread can be reheated in a toaster or oven.