Parmesan Crusted Chicken Sheet Pan Dinner with Roasted Broccoli

Parmesan Crusted Chicken Sheet Pan Dinner Recipe with Roasted Broccoli

The sizzle of fat hitting a hot pan usually means a messy stovetop, but when I pulled this tray out of the oven last night, the sound was different. It was the crackle of 60 grams of freshly grated Parmesan and Panko breadcrumbs fusing into a golden, tectonic crust.

I remember the first time I tried making a one pan meal like this; I ended up with soggy chicken and limp greens because I crowded the pan like a morning subway train.

I learned the hard way that space is your best friend in the kitchen. Now, I use a massive rimmed sheet pan to let the dry heat circulate, turning 680 grams of chicken cutlets into something that tastes like it came out of a professional fryer.

This recipe is the solution for those "I have no energy to cook" nights when you still want a meal that feels intentional and vibrant.

This Parmesan Crusted Chicken Sheet Pan Dinner Recipe with Roasted Broccoli offers a complete, flavorful meal cooked on one pan. It bridges the gap between a healthy weeknight staple and a comforting Sunday dinner.

You get the punch of 15ml of Dijon mustard and the earthy warmth of 2g of smoked paprika, all while keeping the cleanup to a single piece of parchment paper.

Why This One Pan Meal Works

The secret to this dish lies in the structural integrity of the coating and the timing of the vegetables.

• Protein Adhesion: Using Dijon mustard instead of flour creates a tacky, moisture rich surface that grips the breadcrumbs tightly during the Maillard reaction.
• Starch Gelatinization: Panko breadcrumbs are pre baked, meaning they have a low moisture content that allows them to crisp immediately upon contact with the chicken's natural fats.
• Sulfur Reduction: over High heat roasting at 200°C neutralizes the bitter sulfur compounds in the 2 heads of broccoli, replacing them with sweet, caramelized notes.

The timing in this table ensures the 680 grams of chicken stays juicy while the exterior achieves that signature crunch. If you're looking for other ways to streamline your kitchen time, this method is quite similar to the efficiency found in our One Pan Roasted recipe.

The Science of the Crunch

Understanding how these ingredients interact prevents the dreaded "soggy bottom" syndrome often found in sheet pan meals.

Preparation Timeline and Specific Specs

To get this meal on the table in 35 minutes, follow this flow to maximize your efficiency.

1. Prep (0-15 mins): Slice the 680g of chicken breast, chop the broccoli florets, and set up your dredging station.
2. Roast (15-35 mins): Place everything on the pan and let the 200°C heat do the work.
3. Finish (35 mins): A quick 15ml squeeze of lemon juice over the hot broccoli brightens the entire tray.

Chef Tip: Freeze your block of Parmesan for 10 minutes before grating. It prevents the cheese from clumping and creates finer shreds that distribute more evenly across the Panko breadcrumbs.

Components for the Best Results

• 680g chicken breast, sliced into 1 inch thick cutlets Why this? Ensures even cooking alongside the vegetables.
• 60g freshly grated Parmesan cheese Why this? Provides the salty, umami rich base for the crust.
• 60g Panko breadcrumbs Why this? Offers a lighter, crunchier texture than traditional crumbs.
• 15ml Dijon mustard Why this? Acts as a flavorful binder without the need for eggs.
• 5g garlic powder
• 2g smoked paprika
• 2 large heads of broccoli, cut into bite sized florets
• 30ml extra virgin olive oil
• 3g sea salt
• 1g cracked black pepper
• 15ml lemon juice

Essential Tools for Golden Crusts

You don't need a pantry full of gadgets, but a large, heavy duty rimmed baking sheet is non negotiable. If the pan is too thin, it will warp in the high heat, causing the oil to pool in one corner and leaving half your broccoli dry. I also highly recommend using parchment paper rather than foil.

Breadcrumbs tend to stick to foil, but they slide right off parchment, keeping that precious crust on the chicken where it belongs.

For the best results, use a sharp chef's knife to slice your chicken into uniform 1 inch pieces. Consistency is the only way to ensure the smaller bits don't turn into shoe leather while the larger pieces are still raw. If you're tackling multiple recipes this week, like our French Garlic Chicken recipe, having a dedicated dredging bowl will save you from a messy counter.

step-by-step Cooking Flow

1. Preheat your oven to 200°C. Note: A fully preheated oven is vital for immediate crust formation.
2. Pat the 680g chicken cutlets dry with paper towels. Note: Moisture is the enemy of a crispy coating.
3. Brush each cutlet with 15ml of Dijon mustard.
4. Combine 60g Parmesan, 60g Panko, 5g garlic powder, and 2g smoked paprika in a shallow bowl.
5. Press the mustard coated chicken firmly into the crumb mixture until fully submerged.
6. Toss the broccoli florets with 30ml olive oil, 3g salt, and 1g pepper on the sheet pan.
7. Move the broccoli to the edges of the pan and place the chicken in the center.
8. Bake for 20 minutes until the crust is golden and the chicken is opaque.
9. Drizzle 15ml lemon juice over the broccoli while the pan is still sizzling.

Troubleshooting and Common Cooking Mistakes

Why Your Crust is Falling Off

This usually happens because the chicken was too damp before the mustard was applied. The mustard needs to grip the protein directly. If there is a layer of water on the surface, the mustard will slide off as the chicken releases steam in the oven. Always use a paper towel to press out excess moisture first.

Why Your Broccoli is Burnt

If the florets are cut too small, they will carbonize before the chicken reaches 74°C. Aim for "bite sized" pieces, about 3-4 cm in diameter. If you find your oven runs hot, you can always add the broccoli 5 minutes after the chicken has started roasting.

✓ Pat chicken completely dry before applying mustard ✓ Grate cheese finely to ensure it melts into the crumbs ✓ Leave at least 2 cm of space between each piece of chicken ✓ Don't skip the lemon juice finish for acidic balance ✓ Use parchment paper to prevent the crust from sticking

Fresh Ingredients Versus Kitchen Shortcuts

While I always advocate for fresh, sometimes life happens. Here is how shortcuts impact the final plate.

Using fresh broccoli is usually worth the extra three minutes of chopping. Frozen broccoli contains a high amount of water, which can steam the chicken and ruin that hard earned crunch. If you're in a rush, look for pre washed, pre cut fresh florets in the produce aisle instead.

Storing and Reheating Your Leftovers

Store any remaining chicken and broccoli in an airtight container in the fridge for up to 3 days. This dish does not freeze well because the breadcrumbs lose their structural integrity and become mushy upon thawing.

To reheat, avoid the microwave at all costs. It will turn your crispy chicken into a rubbery mess. Instead, pop the leftovers back onto a sheet pan and heat in a 180°C oven for about 8 minutes.

This helps the Parmesan fats to re solidify and brings back about 80% of the original crunch. For the broccoli, you can toss it into a hot skillet for 2 minutes to revive the texture.

Serving Ideas for a Complete Meal

This sheet pan dinner is quite hearty on its own, but it plays well with others. If you want a bit more carbohydrate on the plate, a side of fluffy quinoa or a simple lemon butter pasta is a great addition.

The brightness of the lemon on the broccoli also pairs beautifully with a cold glass of Sauvignon Blanc or a sharp ginger kombucha.

If you have leftovers but don't want the same meal twice, slice the cold chicken and toss it into a Caesar salad. The Parmesan in the crust acts as an extra flavor booster for the greens. You can even use the roasted broccoli as a topping for a quick white pizza the next night.

It’s all about working smarter, not harder, in the kitchen.

High in Sodium