# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts, approximately 5.3 ounces each
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried Italian herbs
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper
→ Broccoli
07 - 2 medium heads broccoli, cut into florets, approximately 28 ounces total
08 - 1 1/2 tablespoons olive oil
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
→ Parmesan-Panko Crust
11 - 1 cup panko breadcrumbs
12 - 3/4 cup freshly grated Parmesan cheese
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon fresh parsley, finely chopped, optional
15 - Zest of 1 lemon, optional
# Steps:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a small mixing bowl, combine panko breadcrumbs, freshly grated Parmesan cheese, melted butter, parsley, and lemon zest if using. Set mixture aside.
03 - Arrange chicken breasts on one side of the prepared baking sheet. Drizzle with 2 tablespoons olive oil and rub thoroughly with garlic powder, dried Italian herbs, salt, and black pepper.
04 - On the opposite side of the baking sheet, toss broccoli florets with 1 1/2 tablespoons olive oil, salt, and pepper. Spread in a single even layer.
05 - Sprinkle the Parmesan-panko mixture generously over both chicken breasts and broccoli florets, pressing lightly to help it adhere.
06 - Roast for 23 to 25 minutes until chicken reaches an internal temperature of 165°F and the topping becomes golden and crispy.
07 - If additional crunch is desired, place under the broiler for 1 to 2 minutes.
08 - Allow the tray to rest for 3 minutes before plating and serving.
