Recipe details
Dinner
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Chicken Parm Bake With Roasted Broccoli
50min
4 servings
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This hearty and delicious Chicken Parm Bake With Roasted Broccoli is a complete meal in one dish. Tender chicken breasts are coated in a crispy breadcrumb mixture, topped with marinara sauce and melted mozzarella cheese, and baked to perfection. Alongside the chicken, fresh broccoli florets are roasted until lightly charred and crisp-tender.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content
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Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat the oven to 400°F (200°C). Grease a large baking dish.
Prepare the breading mixture
In a shallow dish, mix together the breadcrumbs, grated Parmesan cheese, salt, black pepper, garlic powder, and Italian seasoning.
Beat the eggs
In another shallow dish, beat the eggs until well combined.
Bread the chicken
Dip each chicken breast into the beaten eggs, then coat evenly with the breadcrumb mixture. Place the breaded chicken breasts in the prepared baking dish.
Add the sauce and cheese
Pour the marinara sauce over the breaded chicken breasts. Sprinkle the shredded mozzarella cheese evenly on top.
Prepare the broccoli
Cut the broccoli into bite-sized florets. In a bowl, toss the broccoli florets with olive oil, salt, black pepper, garlic powder, and Italian seasoning.
Add the broccoli to the baking dish
Arrange the seasoned broccoli florets around the chicken in the baking dish.
Bake the dish
Bake the Chicken Parm Bake With Roasted Broccoli for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the broccoli is tender and lightly charred.
Serve
Allow the dish to cool for 5 minutes before serving hot.
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