Sheet Pan Parmesan Crusted Chicken and Broccoli is a family friendly, easy to make dinner that’s perfect for busy nights!
The temperatures are finally getting to where I find it acceptable to use the oven again. It’s looking like the 90 degree days are over for the year, but then again this is Colorado and you never know what the weather is going to do.
There’s still a few weeks of summer left, but I know I’ll be transitioning more to cooking in the oven and slow cooker and less on the grill. As always though, I’m all about easy, uncomplicated cooking that tastes great and that’s exactly what this Sheet Pan Parmesan Crusted Chicken and Broccoli is.
I have a few sheet pan dinners on the blog and will definitely be adding a few more in the future. They’re easy to make, cook in a fairly short amount of time and the best part is, if you line your sheet pan with foil you have almost no dishes to wash! For presentation sake, I didn’t line mine with foil, but any other time you better believe I would be.
One of the most important things to remember when making sheet pan dinners is to find proteins and vegetables that cook for approximately the same amount of time. I knew that full sized chicken breasts would take much longer to cook than broccoli, so I went with chicken tenders instead.
The chicken is dipped in an egg wash, then coated in a crunchy mixture of panko, Parmesan cheese and a combination of dried Italian herbs. The broccoli is simply seasoned with olive oil, salt and pepper. You can place everything on a half-sized rimmed baking sheet or do the chicken and broccoli separately on two quarter-sized sheets.
The chicken and broccoli roast in the oven for approximately 18-20 minutes and halfway through the cooking time you’ll want to flip over the chicken and broccoli so it get’s golden brown and crispy on both sides.
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