Sheet Pan Parmesan Crusted Chicken and Broccoli
User Reviews
4.4
Sheet Pan Parmesan Crusted Chicken and Broccoli
Description
Sheet Pan Parmesan Crusted Chicken and Broccoli highlights chicken tenders coated with an egg wash and a crunchy mixture of panko breadcrumbs, shredded Parmesan, dried basil, oregano, parsley, garlic powder, and onion powder. The chicken is baked alongside olive oil–tossed broccoli florets seasoned with salt and pepper on a foil-lined sheet pan. Baking at 425°F ensures the chicken is cooked through with a crispy, flavorful crust while the broccoli develops roasted edges and tender stalks.
The method involves flipping the chicken and broccoli partway through baking to promote even cooking and browning. The broccoli gets a finishing touch of leftover Parmesan cheese for extra flavor after baking. The result is a balanced meal with crisp, cheesy chicken and slightly caramelized broccoli.
This dish can be served as is for a no-fuss dinner, or accompanied by marinara sauce or pasta for added variety.
Ingredients
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 pound chicken tenders seasoned with salt and pepper
- 1 egg
- 1/2 cup panko breadcrumbs or gluten-free panko breadcrumbs
- 1/2 cup Parmesan Cheese shredded, 2 tablespoons
- 1 teaspoon basil crushed between the palms of your hands, dried
- 1/2 teaspoon oregano crushed between the palms of your hands, dried
- 1/2 teaspoon dried parsley crushed between the palms of your hands
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- black pepper freshly ground, 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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 44g | 88% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 150mg | 50% |
| Sodium | 403mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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