Oven-Baked Parmesan Panko Chicken with Broccoli and Garlic Bread

This oven-baked chicken recipe delivers a satisfying crunch with a Parmesan-panko crust, all cooked on a single tray for easy cleanup. Paired with tender steamed broccoli and buttery garlic bread, it’s a complete meal that comes together with just a few minutes of prep.

The chicken cutlets are coated in a seasoned panko mixture and baked until golden and juicy. While the chicken cooks, you can quickly steam the broccoli and toast the baguette. Serve everything with a side of ranch dressing for dipping.

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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

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

12 ounce Organic Chicken CutletsView 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.
2. In a medium microwave-safe bowl, combine panko, Fry Seasoning, Parmesan, a drizzle of olive oil, salt and pepper.
3. Lightly coat the oven-ready tray with cooking spray or a drizzle of oil. Pat chicken dry with paper towels and season with salt and pepper. Mound the panko mixture onto the chicken, pressing to adhere (no need to coat the undersides). Carefully place in the prepared tray. Bake on the middle rack until topping is browned and chicken is cooked through, 20-25 minutes.
4. Meanwhile, cut broccoli into bite-size pieces. When chicken has 5 minutes left, place broccoli in the bowl used for panko, add salt and pepper, cover with plastic wrap and microwave until crisp-tender, 2-3 minutes. Carefully remove plastic wrap and toss with half the garlic herb butter.
5. Halve and toast the baguette. Spread cut sides with remaining garlic herb butter; cut each piece diagonally in half.
6. Divide chicken, broccoli and garlic bread among 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, crunchier texture. Regular breadcrumbs will work but may result in a denser coating.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F and the juices run clear. The topping should be golden brown.

Can I prepare this recipe ahead of time?

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