1. Preheat and prep: Position a rack in the center of the oven and heat to 400°F. Line a large rimmed sheet pan with parchment paper or lightly grease with cooking spray.

2. Make the Parmesan-panko mixture: In a shallow bowl, whisk together Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, oregano, basil, and a pinch of salt and pepper until evenly combined.

3. Season the chicken: Pat chicken breasts dry with paper towels. Drizzle 1 tablespoon olive oil over the breasts, rubbing to coat evenly. Season lightly with salt and pepper.

4. Coat the chicken: Dredge each chicken breast in the Parmesan-panko mixture, pressing gently to adhere a thick, even crust. Shake off any excess crumb mixture and arrange the chicken on one side of the prepared sheet pan.

5. Dress the vegetables: In a medium bowl, toss broccoli florets, cherry tomato halves, and red onion wedges with the remaining 1 tablespoon olive oil. Season with salt and pepper, then spread the vegetables in a single layer on the empty side of the sheet pan.

6. Roast: Slide the sheet pan into the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the breadcrumbs are golden brown. The veggies should be tender with lightly charred edges.

7. (Optional) Broil for extra crispiness: If you prefer a deeper golden crust on the chicken, switch the oven to broil on high for 1–2 minutes—watch closely to prevent burning.

8. Rest and finish: Remove the sheet pan from the oven and let the chicken rest for 5 minutes. Squeeze fresh lemon wedges over the chicken and vegetables before serving.