Crispy Parmesan-Panko Chicken with Roasted Broccoli and Garlic Bread

This easy baked chicken dinner keeps things crisp, savory and satisfying with a Parmesan-panko topping seasoned with paprika. The chicken roasts alongside broccoli, making the meal feel complete without much fuss.

Serve it with a toasted demi-baguette spread with garlic herb butter for a cozy plate that works especially well on busy nights.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready Aluminum TraysView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the middle position and preheat the oven to 425°F.
2. In a small bowl, stir together the panko breadcrumbs, Parmesan cheese, paprika, a generous drizzle of olive oil and a pinch each of salt and pepper until evenly moistened.
3. Pat the chicken breasts dry with paper towels, then season all over with salt and pepper. Place the chicken on a baking tray or sheet pan.
4. Brush the tops of the chicken breasts with a little olive oil. Spoon the Parmesan-panko mixture over the top of each piece, pressing gently so the crumbs adhere.
5. Cut or tear any large broccoli florets into bite-size pieces. Place the broccoli on a second baking tray and toss with olive oil, salt and pepper.
6. Place both trays on the middle rack. Roast until the chicken is cooked through with a crisp topping and the broccoli is tender with lightly browned edges, 15 to 20 minutes. If the broccoli finishes before the chicken, remove it from the oven and continue roasting the chicken.
7. Meanwhile, halve the demi-baguette lengthwise. When the chicken has about 5 minutes left, toast the baguette in the oven or a toaster oven until lightly golden.
8. Spread the cut sides of the toasted baguette with garlic herb butter.
9. Divide the Parmesan-panko chicken, roasted broccoli and garlic bread between plates and serve.

Recipe Tips

FAQ

How do I know when the chicken is done?

The chicken should be cooked through and the Parmesan-panko topping should look crisp and golden. For food safety, use a meat thermometer to confirm the center reaches 165°F.

Can I roast the broccoli on the same pan as the chicken?

The original method uses a separate tray for the broccoli, which gives both the chicken and vegetables space to roast properly. If using one large sheet pan, avoid crowding.

What should I do if the broccoli cooks faster than the chicken?

Remove the broccoli from the oven once it is tender and browned at the edges, then let the chicken continue roasting until cooked through.

Can I make the garlic bread in a toaster oven?

Yes. The baguette can be toasted in the oven or a toaster oven until lightly golden, then spread with garlic herb butter.