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Easy Baked Chicken & Broccoli Parmesan - Comforting, Weeknight-Friendly Perfection

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts (about 3–4 small breasts), pounded to even thickness
  • 3 cups broccoli florets (fresh or frozen, see notes below)
  • 2 cups marinara sauce (use a good-quality jarred sauce)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 cup seasoned breadcrumbs (Italian-style), or panko mixed with Italian seasoning
  • 1 large egg, beaten
  • 2 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Optional: red pepper flakes, fresh basil, or chopped parsley for garnish

Method
 

  1. Prep the oven and pan: Preheat the oven to 425°F (220°C). Grease a 9x13-inch baking dish with 1 tablespoon olive oil or line with parchment for easy cleanup.
  2. Flatten the chicken: Place chicken breasts between sheets of plastic wrap and gently pound to an even 1/2–3/4 inch thickness. This helps them cook quickly and evenly.
  3. Season the chicken: In a small bowl, mix garlic powder, onion powder, oregano, basil, salt, and pepper. Sprinkle the blend on both sides of the chicken.
  4. Bread the chicken: Set up two shallow bowls. In one, the beaten egg. In the other, seasoned breadcrumbs. Dip each piece of chicken in egg, then coat thoroughly in breadcrumbs. Place on a plate.
  5. Start the broccoli: Toss broccoli with the remaining 1 tablespoon olive oil and a pinch of salt and pepper. Spread the broccoli across the bottom of the prepared baking dish. If using frozen broccoli, do not thaw; break up any clumps and add 5–10 extra minutes to the first bake if needed.
  6. Par-bake the broccoli (optional but helpful): Bake the broccoli alone for 8–10 minutes to jump-start cooking and keep it crisp-tender later. Remove the dish from the oven.
  7. Layer the sauce and chicken: Pour 1 cup of marinara evenly over the broccoli. Lay the breaded chicken on top. Spoon the remaining marinara over the chicken pieces, dividing it fairly evenly.
  8. Add cheese: Sprinkle mozzarella and Parmesan over the chicken. Try to keep most of the cheese on the chicken so the broccoli doesn’t get soggy.
  9. Bake: Return the dish to the oven and bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. If you want extra browning, broil for 1–2 minutes at the end, watching closely.
  10. Rest and garnish: Let the dish rest for 5 minutes. Top with a pinch of red pepper flakes and chopped fresh basil or parsley, if you like. Serve hot.