Sheet Pan Parmesan Chicken & Broccoli

Sheet Pan Parmesan Chicken & Broccoli turns a handful of familiar ingredients into one dinner that feels a little special. Thin chicken cutlets bake under a golden Parmesan-panko crust while broccoli roasts around them until tender with caramelized edges. A light Dijon-mayo layer keeps the chicken juicy and gives the topping something to cling to, while lemon zest and parsley brighten the savory finish.

The timing is intentionally staggered, so the broccoli gets a head start and everything finishes together on one pan. That means no underdone vegetables, dry chicken, or last-minute juggling. It is simple enough for a weeknight, yet polished enough to serve when dinner deserves a little extra care. Add lemon wedges at the table for a fresh finish, and you have a colorful meal with minimal cleanup and plenty of texture.

Recipe Yield: 4 servings

INGREDIENTS

1 1/2 lb boneless, skinless chicken breast cutlets, about 1/2-inch thick
5 cups medium broccoli florets
1/2 cup panko breadcrumbs
1/2 cup finely grated Parmesan cheese
3 tbsp olive oil, divided
1 tsp kosher salt, divided
1/2 tsp black pepper, divided
1 tsp garlic powder, divided
1 tsp Italian seasoning
1/2 tsp smoked paprika
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp finely grated lemon zest
2 tbsp chopped fresh parsley
Lemon wedges, for serving

INSTRUCTIONS

1. Preheat the oven:
Preheat oven to 425°F. Line an 18×13-inch rimmed sheet pan with parchment paper.

2. Start the broccoli:
Toss broccoli with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp garlic powder. Spread in a single layer, placing cut sides down where possible, and roast for 8 minutes.

3. Make the Parmesan crust:
Meanwhile, combine panko, Parmesan, Italian seasoning, smoked paprika, remaining 1/2 tsp garlic powder, lemon zest, and remaining 1 tbsp olive oil. Toss until evenly moistened.

4. Prepare the chicken:
Pat chicken dry and season both sides with remaining 1/2 tsp salt and 1/4 tsp pepper. Stir mayonnaise and Dijon together, then spread a thin layer over the tops of the cutlets. Press the Parmesan mixture firmly onto each piece.

5. Finish on the sheet pan:
Move broccoli toward the sides and arrange chicken in the center without overlapping. Bake for 12–16 minutes, until the crust is golden, broccoli is tender with browned edges, and chicken reaches 165°F in the thickest part.

6. Finish and serve:
Sprinkle chicken and broccoli with fresh parsley. Serve immediately with lemon wedges for squeezing over the top.

Helpful Tips to Perfect This Recipe

• Keep the chicken evenly thin: Cutlets around 1/2-inch thick cook quickly enough to finish alongside the broccoli. Gently pound any thicker areas so the chicken cooks evenly.
• Give everything room: An 18×13-inch sheet pan gives the broccoli enough space to roast instead of steam. Keep the florets in one layer for the best browned edges.
• Press the crust on firmly: The Dijon-mayo coating should be thin rather than heavy. Gently pressing the Parmesan-panko mixture into it helps the crust stay attached as it bakes.
• Check the chicken early: Thin cutlets cook quickly, so begin checking around 12 minutes. Remove the pan as soon as the chicken reaches 165°F to keep it juicy.