Crispy Parmesan Chicken and Broccoli Sheet Pan Dinner

Makes 4 servings


  • 1 cup panko breadcrumbs
  •  cup grated Parmesan cheese
  • 2 tablespoons flour
  • Grated zest of ½ lemon
  • 1 teaspoon Italian seasoning or dried parsley
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 1 large egg, beaten
  • 1 lb. boneless, skinless chicken tenders
  • 1 (12-oz.) package fresh broccoli florets
  • 1 tablespoon olive oil



  1. Preheat oven to 400˚F. Combine breadcrumbs, cheese, flour, lemon zest, Italian seasoning or parsley, garlic powder, ½ teaspoon salt and ¼ teaspoon pepper in a shallow dish or pie plate. Place egg in a shallow bowl. Dip chicken tenders in egg, and then dredge in breadcrumb mixture, pressing gently to adhere. Arrange chicken on a rack set on a baking sheet and coated with cooking spray. Toss broccoli with oil and ¼ teaspoon each salt and pepper, and spread in a single layer on rack around chicken.
  2. Bake 20 minutes or until a thermometer inserted into the center of a chicken tender registers 165˚F and broccoli is tender. Serve with lemon wedges, if desired.


Nutrition [Per Serving]:

250 calories; 7 g total fat; 1.5 g saturated fat; 32 g protein;

14 g carbohydrate; 2 g fiber; 480 mg sodium