Description

A one-pan wonder featuring juicy chicken breasts with a golden parmesan crust and a vibrant medley of roasted veggies—perfect for busy weeknights or effortless entertaining.

Ingredients

4 boneless, skinless chicken breasts
1 cup freshly grated Parmesan cheese
1 cup panko breadcrumbs
1 egg, beaten
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
1 lb baby potatoes, halved
2 cups fresh broccoli florets
3 tablespoons olive oil
Fresh parsley, chopped (for garnish)

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Instructions

Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil.
In a shallow bowl, mix panko, Parmesan, garlic powder, paprika, salt, and pepper. In another bowl, beat the egg.
Dip chicken in egg, then press into the panko-Parmesan mixture. Place on one side of the sheet pan.
Toss potatoes and broccoli with olive oil, garlic powder, salt, and pepper. Spread on the other half of the sheet pan in a single layer.
Bake for 25–30 minutes, or until chicken is golden and reaches 165°F internally, and vegetables are tender. Broil for 2 minutes for extra crispness if desired.
Garnish with chopped parsley before serving.

Notes

Substitute chicken thighs for a juicier option—adjust bake time accordingly.
Swap in carrots, Brussels sprouts, or bell peppers as veggie alternatives.
Make ahead by prepping chicken and veggies up to 12 hours in advance.
Reheat chicken in the oven or air fryer for best texture.
Use gluten-free breadcrumbs to make the recipe gluten-free.