Easy Baked Parmesan Panko Chicken with Broccoli and Garlic Bread

Craving a crispy, cheesy chicken dinner without spending hours in the kitchen? This baked Parmesan panko chicken is your answer. With just five minutes of prep, you can pop it in the oven and let it bake to golden, crunchy perfection. The panko and Parmesan coating creates a delicious crust that seals in the juices, while the chicken stays tender and flavorful.

We’ve paired the chicken with steamed broccoli tossed in garlic herb butter and toasted garlic bread for a complete meal. A side of ranch dressing adds a cool, creamy finish. Best of all, everything cooks on a single tray, making cleanup a breeze. It’s the perfect weeknight dinner that feels special without the fuss.

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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

12 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView 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. In a medium microwave-safe bowl, combine panko, Fry Seasoning, Parmesan, a drizzle of olive oil (large drizzle for 4 servings), salt and pepper.
2. Lightly coat an oven-safe 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 on top of the chicken, pressing to adhere (no need to coat the undersides); carefully place in the prepared tray (divide between two trays for 4 servings). Wipe out the bowl. Bake on the middle rack (ensure oven is preheated!) until topping is browned and chicken is cooked through, 20-25 minutes. (For 4, bake two trays side by side on the middle rack.)
3. 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 to microwave in 30-second increments). Carefully remove plastic wrap (watch out for steam!) and toss broccoli with half the garlic herb butter.
4. 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 regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crispier coating. If using regular breadcrumbs, you may need to adjust the bake time slightly.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. The topping should be golden brown.

Can I substitute the ranch dressing?

Absolutely! Try blue cheese dressing, honey mustard or a simple squeeze of lemon for a different flavor.