Parmesan crusted chicken
Juicy chicken under a crunchy, golden parmesan crust, baked on one pan with roasted broccoli, a weeknight dinner that tastes like a treat.
- 35 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.48 a serving
- 430 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ lb chicken breasts, sliced into thin cutlets
- ¼ cup mayonnaise
- ½ cup grated parmesan
- ½ cup panko breadcrumbs
- 4 cups broccoli, cut into florets
- ½ lemon, cut into wedges (optional)
From your pantry
- 1 tsp salt, divided
- ¼ tsp black pepper
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- 1 tbsp olive oil
Each serving has about 430 calories, 45 g protein, 12 g carbs and 22 g fat, and costs about $2.48 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No grated parmesan? Parmesan wedge works.
- No broccoli? Frozen broccoli works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the chicken into thin cutlets, with ½ teaspoon of salt and the pepper, and lay them on one half of the pan. Wash your hands and board.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Spread the mayonnaise in a thin layer over the top of each cutlet.
Dolly’s tip: The mayonnaise is glue, not flavor. It keeps the chicken juicy and holds the crust on.Mix the parmesan, panko, garlic powder and Italian seasoning and press it firmly onto the mayonnaise.
the broccoli with the oil and the rest of the salt on the other half of the pan.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
18 to 20 minutes, until the crust is and the thickest cutlet reads 165°F.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 19 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Serve with lemon wedges for squeezing over the broccoli.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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