ONE PAN GARLIC PARMESAN CHICKEN AND VEGETABLE BAKE RECIPE BY TASTY
Here's what you need: chicken breasts, small broccoli crowns, medium red potatoes, olive oil, sea salt, black pepper, onion powder, paprika, garlic, parmesan cheese
Provided by Camille Bergerson
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 883 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 14 grams, Protein 63 grams, Sugar 6 grams
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
GARLIC PARMESAN ROASTED BROCCOLI RECIPE BY TASTY
Here's what you need: broccoli, oil, lemon juice, vegetarian parmesan cheese, garlic powder, red pepper flakes, salt, pepper
Provided by Merle O'Neal
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F (200ºC).
- Separate the crowns and snip off any leaves of the broccoli.
- On a prepared baking sheet, combine broccoli and remaining ingredients. Mix evenly.
- Bake for 35-40 minutes.
- Allow to cool for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 155 calories, Carbohydrate 15 grams, Fat 9 grams, Fiber 6 grams, Protein 6 grams, Sugar 2 grams
CHICKEN PARMESAN, PASTA AND BROCCOLI
Provided by Food Network
Categories main-dish
Time 40m
Yield Yield: 4 servings
Number Of Ingredients 8
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.
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SHEET PAN PARMESAN CRUSTED CHICKEN AND BROCCOLI
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4.4/5 (290)Total Time 35 minsCategory DinnersCalories 389 per serving
- Preheat oven to 425° F. and line a rimmed sheet pan with foil. Add the broccoli to the sheet pan, drizzle with the olive oil, sprinkle with salt and pepper and toss to coat.
- In a resealable freezer bag add the panko, 1/2 cup Parmesan cheese and spices. Seal the bag and shake to combine.
- In a shallow dish whisk together the egg with a tablespoon of water or milk. Add the seasoned chicken tenders to the dish and coat them in the egg mixture. Remove the chicken from the dish and into the freezer bag. Shake to coat them in the panko mixture.
- Place the chicken tenders onto the sheet pan and place it into the oven. Bake for 10 minutes then flip the chicken and broccoli over. Bake for another 8-10 minutes or until the chicken is cooked through. Remove from the oven and sprinkle the broccoli with the remaining tablespoon of Parmesan cheese. Serve as is, with a side of marinara sauce or over pasta.
CHICKEN BROCCOLI BAKE RECIPE BY TASTY
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- Cut up the broccoli and place in the bottom of the pan. Lay the chicken on top of broccoli. Season the chicken with garlic powder and lemon herb seasoning.
- Mix together the mayonnaise, cream of mushroom soup, Parmesan and lemon juice. Pour the mixture over the chicken and broccoli. Sprinkle with Parmesan.
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- Combine the panko breadcrumbs and parmesan cheese in shallow bowl and set aside. Combine the lemon juice and zest, butter, garlic powder, and italian seasoning in another bowl.
- Dip chicken tenders one at a time in the lemon butter mixture then into the breadcrumbs and line tenders on the baking sheet. Repeat until all tenders are coated. Top chicken with fresh lemon slices and drizzle with remaining lemon butter mixture (if any)
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