Ingredients:

  • 1 lb baby potatoes, halved
  • 1 lb fresh broccoli florets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1.5 lbs boneless skinless chicken breasts, sliced into even cutlets
  • 2 tbsp melted unsalted butter
  • 1 tbsp olive oil
  • ½ cup Panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp paprika

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In the center of the pan, toss the halved baby potatoes and broccoli florets with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, salt, and black pepper. Spread the vegetables to the edges of the pan, leaving space in the middle for the chicken.
  3. In a medium mixing bowl, stir together the Panko breadcrumbs, grated Parmesan cheese, 1 teaspoon of garlic powder, dried oregano, and paprika.
  4. In a small bowl, combine the melted unsalted butter and 1 tablespoon of olive oil.
  5. Brush each chicken cutlet generously with the butter mixture, then press them firmly into the Parmesan breadcrumb mixture until a thick, even layer adheres to both sides.
  6. Place the crusted chicken into the open spaces on the sheet pan. Roast for 20–25 minutes until the crust is mahogany-colored and the internal temperature of the chicken reaches 165°F (74°C).