Oven Baked Chicken Parmesan with Broccoli
Panko and Parmesan coated chicken baked on a sheet pan with broccoli, then topped with marinara and melted mozzarella.
Equipment
- Baking sheet
- Two shallow bowls
- Meat thermometer
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each, pounded to 3/4 inch
- 1 large egg whisked
- ½ cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- ½ tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 10 oz frozen broccoli
- 1 cup marinara sauce
- 1 cup freshly shredded mozzarella cheese
- ¼ cup chopped fresh basil for garnish
- 1 can olive oil cooking spray for the pan and chicken
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F, spray a baking sheet, and set out one bowl of whisked egg and one bowl of panko, Parmesan, salt, pepper, and garlic powder.
- Coat. Dip each chicken breast in egg, press into the crumb mixture on both sides, and place on the sheet. Mist with oil spray.
- Bake. Roast the chicken for 15 minutes, add the frozen broccoli around it, and bake 5 minutes more.
- Melt the cheese. Top with marinara and mozzarella and bake 3 to 4 minutes until melted.
- Finish. Broil about 2 minutes for a golden top, confirm 165 degrees F inside, and garnish with basil.
Notes
Substitutions: Use boneless chicken thighs or dairy free cheese if needed.
Tips: Pound the chicken to an even thickness and check for 165 degrees F with a thermometer.
Storage: Refrigerate within 2 hours and keep for up to 3 days, then reheat in a hot oven at 350 degrees F.