Crispy Parmesan Panko Chicken with Broccoli and Garlic Bread

This baked Parmesan panko chicken is the ultimate weeknight dinner: minimal effort, maximum flavor. With just five minutes of hands-on prep, you can have a crispy, cheesy crusted chicken breast on the table in under half an hour. The oven does all the heavy lifting, leaving you free to relax or whip up the simple sides.

We’re serving this golden chicken with tender steamed broccoli tossed in garlic herb butter, crunchy toasted garlic bread and a side of cool ranch dressing for dipping. It’s a complete, satisfying meal that feels special but couldn’t be easier. Plus, cleanup is a breeze since everything bakes on a single tray.

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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

24 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView 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 oven-ready tray with nonstick cooking spray or a drizzle of oil. Pat chicken dry with paper towels and season with salt and pepper. Mound chicken with panko mixture, pressing to adhere (no need to coat the undersides); carefully place in prepared tray (divide between two trays for 4 servings). Wipe out bowl. Bake on middle rack (be sure your oven has preheated!) until topping is browned and chicken is cooked through, 20-25 minutes. (For 4, bake two trays side by side on middle rack.)
3. Meanwhile, cut broccoli into bite-size pieces if necessary. When chicken has 5 minutes left, place broccoli, salt and pepper in 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 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, the texture will be denser.

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.