Blue Apron

Baked Cheesy Panko Chicken with Broccoli & Garlic Bread

A 30-40 minute sheet tray dinner featuring crispy, cheesy chicken, roasted broccoli, and easy garlic bread.

⏱️ 40 min 🍽️ 2 servings

Cooking Tips

If cooking for 4 servings, use larger trays and double the ingredient amounts. Pat chicken dry before topping with crumbs for best crispiness. Adjust chile paste to taste for preferred spice level.

Ingredients

2 whole Boneless, Skinless Chicken Breasts
0.25 cup Panko Breadcrumbs
1 whole Small Baguette
8 oz Broccoli Florets
2 oz Shredded Cheddar and Monterey Jack Cheese Blend
1.5 tsp Calabrian Chile Paste
1 oz Garlic and Herb Butter
2 tbsp Mayonnaise
0 Olive Oil
0 Salt
0 Pepper

Tools

oven
aluminum tray
bowl
paper towels
work surface

Click anywhere to see instructions →

Blue Apron

Baked Cheesy Panko Chicken with Broccoli & Garlic Bread

A 30-40 minute sheet tray dinner featuring crispy, cheesy chicken, roasted broccoli, and easy garlic bread.

⏱️ 40 min 🍽️ 2 servings

Cooking Tips

If cooking for 4 servings, use larger trays and double the ingredient amounts. Pat chicken dry before topping with crumbs for best crispiness. Adjust chile paste to taste for preferred spice level.

Ingredients

2 whole Boneless, Skinless Chicken Breasts
0.25 cup Panko Breadcrumbs
1 whole Small Baguette
8 oz Broccoli Florets
2 oz Shredded Cheddar and Monterey Jack Cheese Blend
1.5 tsp Calabrian Chile Paste
1 oz Garlic and Herb Butter
2 tbsp Mayonnaise
0 Olive Oil
0 Salt
0 Pepper

Tools

oven aluminum tray bowl paper towels work surface

Mise en Place

Soften the butter

Remove 1 oz of garlic & herb flavored butter from the refrigerator to soften.

Preheat the oven

Preheat the oven to 450°F.

Wash and dry produce

Wash and dry the 16 oz broccoli florets.

Prepare the broccoli

Add the broccoli florets to the aluminum tray(s).

Prepare the cheesy breadcrumb mixture

In a bowl, combine 1/4 cup panko breadcrumbs, 4 oz shredded cheddar & monterey jack cheese blend, 2 Tbsp mayonnaise, and as much of the 3 tsp Calabrian chile paste as desired. Season with salt and pepper, and stir to combine.

Prepare the chicken

Pat 4 boneless, skinless chicken breasts dry with paper towels. Season on both sides with salt and pepper.

Prepare the bread for garlic bread

Halve the 2 small baguettes lengthwise and keep ready for toasting.

Cooking Steps

Prepare the Ingredients

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Add the 16 oz broccoli florets to the tray(s). Drizzle with olive oil; season with salt and pepper. Toss to thoroughly coat; arrange in an even layer on one side of the tray(s).

Make the Cheesy Breadcrumb Mixture

In a bowl, combine the 1/4 cup panko breadcrumbs, 4 oz shredded cheddar and Monterey Jack cheese blend, 2 Tbsp mayonnaise, and as much of the 3 tsp Calabrian chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Stir to combine.

Prepare and Bake the Chicken & Broccoli

Pat the 4 boneless, skinless chicken breasts dry with paper towels. Season with salt and pepper on both sides. Transfer to the other side of the tray(s). Evenly top with the cheesy breadcrumb mixture. Bake, uncovered, 20 to 22 minutes, or until the broccoli is browned and tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

Make the Garlic Bread

Once the tray has roasted for about 10 minutes, halve the 2 small baguette lengthwise. Place directly onto an oven rack; bake 5 to 7 minutes, or until toasted. Transfer to a work surface. Evenly spread the softened 1 oz garlic & herb flavored butter onto the cut sides.

Serve

Serve the baked chicken and broccoli with the garlic bread. Enjoy!

← Click anywhere to see ingredients