Sheet Pan Parmesan Crusted Chicken and Broccoli
on Sep 05, 2018, Updated Jul 08, 2024
This post may contain affiliate links. Please read our disclosure policy.
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.
This Sheet Pan Parmesan Chicken and Broccoli is great on it’s own or you could serve it with a side of marinara sauce for dipping or over pasta would be delicious. Enjoy!
More Sheet Pan Dinners
Sheet Pan Crispy Teriyaki Tofu and Broccoli
Sheet Pan Pesto Chicken with Zucchini and Tomatoes
Sheet Pan Honey Mustard Salmon and Green Beans
Sheet Pan Parmesan Crusted Chicken and Broccoli
Ingredients
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 pound chicken tenders, seasoned with salt and pepper
- 1 egg
- 1/2 cup panko or gluten-free panko breadcrumbs
- 1/2 cup + 2 tablespoons shredded Parmesan cheese
- 1 teaspoon dried basil, crushed between the palms of your hands
- 1/2 teaspoon dried oregano, crushed between the palms of your hands
- 1/2 teaspoon dried parsley, crushed between the palms of your hands
- 1/4 teaspoon garlic powder
- 1/4 teaspoon granulated onion
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 425° F. and line a rimmed sheet pan with foil. Add the broccoli to the sheet pan, drizzle with the olive oil, sprinkle with salt and pepper and toss to coat.
- In a resealable freezer bag add the panko, 1/2 cup Parmesan cheese and spices. Seal the bag and shake to combine.
- In a shallow dish whisk together the egg with a tablespoon of water or milk. Add the seasoned chicken tenders to the dish and coat them in the egg mixture. Remove the chicken from the dish and into the freezer bag. Shake to coat them in the panko mixture.
- Place the chicken tenders onto the sheet pan and place it into the oven. Bake for 10 minutes then flip the chicken and broccoli over. Bake for another 8-10 minutes or until the chicken is cooked through. Remove from the oven and sprinkle the broccoli with the remaining tablespoon of Parmesan cheese. Serve as is, with a side of marinara sauce or over pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use chicken breast instead? And how would that change the cook time?
You can. Often times I’ll use chicken breasts and cut them into tender size pieces so it cooks faster. You can also they pound them out or halve them lengthwise so they aren’t too thick. The cooking time is dependent on their thickness. Cook until the internal temperature is 165° F.
I used chicken thighs cut up into smaller pieces so it would have the same roast time as the broccoli. It was very good, however, both the chicken and the broccoli stuck to the aluminum foil!
Love this is one pan! Protein and veggies what a great meal.
Thanks Mary! One pan meals are the best!
This turned out great and my family liked it a lot. Will be making this again for my family. Thanks for sharing.
Made this tonight and it turned out great! Definitely an easy and yummy weeknight meal that I’ll be making again.
Happy to hear you liked it Tricia! Thanks for trying the recipe.
Do you happen to know the calorie count for this recipe? Thanks!!!!
Hi Kelley, I just updated the recipe and it now includes the nutritional info.
Do you use fresh or frozen broccoli?
I prefer to use fresh because it gets crispier as it bakes.
This was mel fantastic! Thank you! Loved the flavor of the broccoli except next time I will steam it for a few minutes first! I like aldente but the broccoli was not done enough. Definitely a keeper though!
Glad you enjoyed it Melissa, thanks for trying the recipe!
Where’s the recipe for the sheet pan parm chick and broccoli?
Hi Nancy,
I’m not sure what happened and why it wasn’t showing up, but I’ve updated it and the recipe should be there now. Sorry about that.
No recipe…. :(
If you scroll to the bottom of the blog post the recipe is there. https://reciperunner.com/sheet-pan-parmesan-crusted-chicken-broccoli/
Love the idea of serving this with marinara sauce; I would have never thought of it! YUM :)