Crispy Parmesan Panko Chicken with Broccoli and Garlic Bread

This crispy Parmesan panko chicken is the ultimate weeknight dinner solution. With just five minutes of prep, you can have a golden, crunchy chicken breast baking in the oven while you get the sides ready. The combination of Parmesan, panko and fry seasoning creates an irresistible crust that stays perfectly crisp.

We’ve paired the chicken with tender steamed broccoli tossed in garlic herb butter, crusty garlic bread and cool ranch dressing for dipping. It’s a complete, satisfying meal that comes together with minimal effort and even less cleanup.

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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

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 oven rack to the middle position and preheat to 425°F. Wash and dry all produce. In a medium microwave-safe bowl, combine panko, fry seasoning, Parmesan, a drizzle of olive oil (use a large drizzle for 4 servings), salt and pepper.
2. Lightly coat an oven-ready tray with cooking spray or a drizzle of oil. Pat chicken cutlets dry with paper towels and season with salt and pepper. Mound the panko mixture on top of the chicken, pressing gently to adhere (no need to coat the undersides). Carefully place the chicken in the prepared tray (divide between two trays for 4 servings). Wipe out the bowl. Bake on the middle rack until the topping is browned and the chicken is cooked through, 20-25 minutes.
3. Meanwhile, cut broccoli into bite-size pieces if needed. When the chicken has about 5 minutes left, place the broccoli in the bowl used for the panko mixture. Add a pinch of salt and pepper, cover with plastic wrap and microwave until crisp-tender, 2-3 minutes (continue in 30-second increments if needed). Carefully remove the plastic wrap to avoid steam, then toss the broccoli with half the garlic herb butter.
4. Halve the demi-baguette and toast until golden. Spread the cut sides with the remaining garlic herb butter, then cut each half diagonally. Divide the chicken, broccoli and garlic bread among plates. Serve with ranch dressing on the side for dipping.

Recipe Tips

FAQ

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crispier texture. If using regular breadcrumbs, you may want to toast them briefly before coating the chicken.

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 prepare this meal ahead of time?

You can assemble the chicken with the panko topping and refrigerate for up to 4 hours before baking. Add a few extra minutes to the bake time if cooking from cold.