Parmesan Chicken and Broccoli
Elevate your weeknight dinners with this irresistible Parmesan Chicken and Broccoli recipe, a perfect fusion of crispy, golden chicken and tender, roasted vegetables! Juicy chicken breasts are coated in a flavorful Parmesan and Italian breadcrumb crust, seasoned with a hint of paprika and garlic powder for extra depth. Paired with vibrant broccoli florets tossed in olive oil, fresh lemon zest, and a touch of red pepper flakes for a zesty kick, this one-pan dish is roasted to perfection in just 25 minutes. With minimal prep time and ingredients you likely already have in your kitchen, this wholesome meal is a surefire way to satisfy the whole family while keeping it simple and delicious. Whether you're looking for a quick dinner idea or a healthy, protein-packed option, this baked Parmesan chicken with roasted broccoli is a winning choice!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.75 cup Grated Parmesan cheese
- 0.75 cup Italian breadcrumbs
- 2 pieces Eggs
- 4 cups Broccoli florets
- 3 tablespoons Olive oil
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Season the chicken breasts with salt, black pepper, garlic powder, and paprika on both sides.
In a shallow dish, combine the grated Parmesan cheese and Italian breadcrumbs.
In another shallow dish, beat the eggs until smooth.
Dip each chicken breast into the beaten eggs, ensuring it is fully coated, then press it into the Parmesan-breadcrumb mixture until evenly coated. Place the coated chicken on one side of the prepared baking sheet.
In a large mixing bowl, toss the broccoli florets with olive oil, lemon zest, lemon juice, salt, black pepper, and crushed red pepper flakes (if using). Spread the broccoli evenly on the other side of the baking sheet.
Bake in the preheated oven for 20-25 minutes, flipping the chicken halfway through, until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C), and the broccoli is tender and slightly charred.
Remove from the oven, let the chicken rest for 5 minutes, then slice if desired. Serve the Parmesan chicken alongside the roasted broccoli and garnish with additional Parmesan cheese or a squeeze of lemon, if preferred.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 718 mg | 239% | |
| Sodium | 5156 mg | 224% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 18.0 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1064 mg | 82% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 477 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
