Crispy Parmesan Chicken with Roasted Broccoli and Garlic Bread

Busy weeknights call for meals that come together quickly with minimal fuss. This sheet pan dinner delivers crispy, Parmesan-crusted chicken alongside tender roasted broccoli and warm garlic bread-all on one pan. Just assemble, pop in the oven and dinner is served in under half an hour.

The secret to the crunchy coating is a simple mixture of panko breadcrumbs, Parmesan cheese and savory fry seasoning, pressed onto chicken breasts that have been brushed with sour cream for extra moisture. While the chicken roasts, broccoli turns golden at the edges and a demi-baguette toasts to perfection. Finish with a spread of garlic herb butter for a complete meal that feels special but requires almost no effort.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

unit BroccoliView 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 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and position a rack in the middle. Wash and dry all produce. In a small bowl, combine panko breadcrumbs, grated Parmesan, fry seasoning, a drizzle of olive oil and a pinch of salt and pepper.
2. Pat chicken cutlets dry with paper towels and season all over with salt and pepper. Place chicken on one side of a baking sheet. Brush the tops evenly with sour cream, then mound the panko mixture on top, pressing gently to adhere.
3. Cut broccoli into bite-sized florets. Toss broccoli on the opposite side of the sheet with a drizzle of oil, salt and pepper. Roast on the middle rack until chicken is golden and cooked through (internal temperature 165°F) and broccoli is tender and lightly browned, 18-22 minutes. (If broccoli finishes early, remove it and continue roasting chicken.)
4. While chicken roasts, halve the demi-baguette lengthwise. During the last 5 minutes of roasting, toast the baguette in the oven or a toaster oven until lightly golden. Spread the cut sides with garlic herb butter. Serve the chicken and broccoli alongside the garlic bread.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for uniform cooking. Adjust roasting time as needed.

What can I use instead of fry seasoning?

A mix of paprika, garlic powder, onion powder, salt and pepper works well as a substitute.

How do I store leftovers?

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