Parmesan Chicken And Broccoli Recipes

ONE PAN PARMESAN-CRUSTED CHICKEN WITH BROCCOLI

Steps:

• Preheat the oven to 425°F. Grease a rimmed baking sheet with 1 tablespoon of the olive oil.
• Arrange the chicken breasts in the center of the prepared baking sheet. Arrange the broccoli around the chicken.
• Drizzle the broccoli with the remaining 1 tablespoon olive oil and sprinkle everything with salt and garlic powder.
• Bake until the chicken breasts are cooked through and a thermometer inserted in the thickest part registers 160°F, 25 to 30 minutes.
• In a small bowl, combine the garlic, Parmesan, and parsley.
• Top each chicken breast with some of the mixture. Broil until the cheese is melted and the broccoli is deeply browned, 3 minutes.
• Remove the pan from the oven, tent with foil, and let rest for 5 minutes. Serve warm.

BAKED CHICKEN PARMESAN AND BROCCOLI (SHEET PAN DINNER)

Steps:

• Preheat oven to 425°F.
• Place broccoli on rimmed sheet pan and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper, toss with spatula so broccoli is coated with oil.
• Prepare three shallow bowls for breading the chicken. In the first, place flour, salt, pepper, garlic powder. Stir to combine. In the second bowl, beat the egg. In the third bowl, mix together panko bread crumbs, Parmesan cheese, and oregano.
• Place chicken on a cutting board and top with wax paper or plastic wrap. Using a meat mallet or a rolling pin, flatten chicken to about 1/2 inch - the key is that you want it to have even thickness.
• Take one piece of chicken and coat in flour mixture, then dip in egg mixture. Let excess drip off and then dip in panko and Parmesan mixture. Place on baking sheet with broccoli. Repeat with remaining chicken breasts.
• Bake for 15 minutes, toss broccoli around so it gets brown on all sides, and cook for 10 minutes more. Remove from oven and carefully add marinara sauce and mozzarella cheese to the top of each chicken breast. Return to oven for 5 minutes or until cheese is melted.

GARLIC PARMESAN CHICKEN AND BROCCOLI

Steps:

• Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with foil and spray with cooking spray.
• In a shallow bowl, stir together breadcrumbs, Parmesan, and garlic powder.
• Melt butter in a separate bowl.
• One at a time, dip a chicken breast in the butter and then dredge the chicken breast in the breadcrumb mixture. Place the chicken on the prepared baking sheet. Repeat with remaining chicken.
• Bake for 25 minutes, or until chicken is almost cooked through and crust is golden brown.
• While the chicken is in the oven, toss broccoli florets with olive oil and season with salt and pepper. Set aside.
• Remove chicken from oven.
• Add the broccoli to the sheet pan in a single layer around the chicken. Return the pan to the oven and bake for about 10-15 more minutes, or just until the broccoli is tender and the chicken reaches an internal temperature of 165 degrees F.

PARMESAN CHICKEN AND BROCCOLI

Steps:

• Preheat oven to 350°F. Cook rice according to package directions; remove from heat. Stir in half of the onion, the butter, and 1 teaspoon of the Italian seasoning. Divide the rice mixture among three 2-quart baking dishes or casseroles; set aside.
• In a very large skillet heat oil over medium heat. Add the remaining half of the onion, the remaining 1 1/2 teaspoons Italian seasoning, the chicken, and garlic; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in frozen broccoli, soup, the water, tomato, and Parmesan cheese. Season to taste with salt and pepper.
• Spoon chicken mixture over rice in dishes. Cover baking dishes with foil. Freeze for up to 3 months.
• To serve, thaw one baking dish in the refrigerator for 1 to 2 days (mixture may still be icy). Preheat oven to 350°F. Bake, covered, for 30 minutes. Uncover and bake for 30 minutes more or until heated through.

HEALTHY AIR FRYER PARMESAN CHICKEN WITH BROCCOLI

Steps:

• Stir together the panko, Parmesan, 2 teaspoons of the olive oil, the oregano, pinch of salt and a couple grinds of pepper in a shallow bowl or small baking dish until thoroughly combined. Pat the chicken dry between a couple paper towels, then sprinkle lightly with salt and pepper. Brush both sides of the chicken with 1 1/2 tablespoons of the Dijon, then press into the panko-Parmesan mixture, making sure both sides are evenly coated.
• Toss the broccoli, remaining 2 teaspoons of the olive oil, a good pinch of salt and several grinds of pepper in a medium bowl until evenly coated.
• Preheat a 3.5-quart air fryer to 375 degrees F. Add the chicken to the air-fryer basket and cook until it's starting to brown and crisp on the top, about 6 minutes. Flip the chicken over with tongs and position in the center of the basket, then scatter the broccoli around the perimeter. Continue air-frying until the chicken is crisp all over and an instant-read thermometer inserted in the middle registers 160 degrees F, and the broccoli is tender and charred, about 8 minutes more.
• Meanwhile, stir together the yogurt, lemon zest and juice, remaining 1/4 teaspoon Dijon, a pinch of salt and several grinds of pepper in a small bowl. Serve alongside the chicken and broccoli for dipping.

CHICKEN PARMESAN, PASTA AND BROCCOLI

Steps:

• Set a medium-size nonstick skillet over medium-high heat. Spray with olive oil, and brown the chicken 2 minutes on each side. Season each cooked side with salt and pepper. Add the pasta sauce and let simmer for 4 minutes. Sprinkle with Parmesan cheese, cover with a lid, and let sit 1 minute. Divide between 4 plates and serve with the pasta and broccoli.
• Bring a large pot of water to a boil and add the pasta. Cook 5 minutes, add broccoli, and continue to cook 4 minutes. Drain and toss with olive oil; season with salt and pepper.

PARMESAN CHICKEN AND BROCCOLI

Steps:

• Prepare rice according to package directions; remove from heat and stir in half of the green onions; set aside and keep warm.
• In a large fry-pan, heat the oil; saute chicken strips, Italian seasoning, garlic, salt, and pepper until chicken is cooked and no longer pink.
• Remove chicken from pan and reserve drippings.
• Saute remaining onion in drippings until tender; add more oil if necessary.
• Stir in cornstarch; add milk.
• Cook and stir over medium heat until thickened and bubbly.
• Reduce heat; add cream cheese; stir until smooth.
• Remove sauce from heat; return chicken strips to pan; add broccoli, Parmesan cheese, and ham.
• Stir and cook until heated through and cheese is melted.
• On individual serving plates, spoon rice mixture onto plate and then top with chicken-broccoli mixture.

EASY CHICKEN AND BROCCOLI ALFREDO

Steps:

• Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through.
• Add chicken mixture to pasta mixture; mix lightly.

BROCCOLI CHICKEN POTATO PARMESAN

Steps:

• Heat oil in skillet.
• Add potatoes.
• Cover and cook over medium heat 10 minutes, stirring occasionally.
• Stir in chicken and broccoli.
• Mix soup, milk and garlic.
• Add to skillet.
• Sprinkle with cheese.
• Heat to a boil.
• Cover and cook over low heat 5 minutes or until done.
• Tip: Broccoli florets can usually be purchased fresh in the produce department.
• However, if purchasing a head of broccoli—usually a more economical choice—don’t discard the stems.
• After removing heads from broccoli, peel and slice the stems and simmer or sauté as a side dish for another meal.

ONE PAN GARLIC PARMESAN CHICKEN AND VEGETABLE BAKE RECIPE BY TASTY

Steps:

• Cut broccoli and potatoes into small pieces and place on either side of a sheet tray.
• Place two whole chicken breasts in the middle of the sheet tray. Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
• Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
• In a small bowl, blend the salt, pepper, onion powder, and paprika.
• Evenly sprinkle the spice mixture over the veggies and both sides of the chicken. (TIP! Save any excess spice mix for next time.)
• Preheat oven to 400˚F (200˚C).
• Lightly mix the veggies on the pan with your hands to coat with the spices.
• Rub the top of the chicken breast with crushed garlic, then sprinkle the parmesan cheese evenly over the chicken and vegetables.
• Bake for 20-25 minutes, or until the chicken's internal temperature reaches 165ºF (75ºC).
• Enjoy!