Crispy Parmesan Chicken Sheet Pan Dinner with Roasted Broccoli and Garlic Bread

Busy weeknights call for dinners that come together with minimal fuss and maximum flavor. This sheet pan meal delivers exactly that: juicy chicken cutlets coated in a crunchy Parmesan-panko crust, roasted alongside tender broccoli florets and served with warm garlic butter baguette slices. Everything cooks on one pan (or two, for larger batches), so cleanup is a breeze.

The secret to the irresistible crust is a simple mixture of panko breadcrumbs, Parmesan cheese and a special fry seasoning, all held in place by a thin layer of sour cream. As it roasts, the coating turns golden and crispy while the chicken stays moist. The broccoli caramelizes slightly in the oven and the baguette gets toasted and slathered with garlic herb butter. It’s a complete, satisfying dinner that’s ready in under 30 minutes.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 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 the oven to 425°F (220°C) and adjust a rack to the middle position. Wash and dry all produce. In a small bowl, combine panko breadcrumbs, Parmesan cheese, fry seasoning, a generous drizzle of olive oil and a pinch of salt and pepper. Stir until the mixture is evenly moistened.
2. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Place the chicken on one side of a baking sheet. Brush the tops of the chicken evenly with sour cream. Press the panko mixture onto the coated sides, forming a thick crust.
3. Cut the broccoli into bite-sized florets. On the opposite side of the baking sheet, toss the broccoli with a drizzle of cooking oil, salt and pepper. Roast on the middle rack until the chicken is golden and cooked through (internal temperature reaches 165°F) and the broccoli is tender and lightly browned, 18-22 minutes. (If the broccoli finishes early, remove it and continue roasting the chicken.)
4. While the chicken roasts, halve the baguette lengthwise. During the last 5 minutes of cooking, toast the baguette in the oven or a toaster oven until lightly golden. Spread the cut sides with garlic herb butter. Divide the chicken, broccoli and garlic bread among plates. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness (about 1/2 inch) so they cook through in the same time.

What can I substitute for fry seasoning?

A mix of paprika, garlic powder, onion powder and a pinch of cayenne works well.

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.