Crispy Chicken with Baked Broccoli
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 520, total fat 18 G., saturated fats 4 G., proteins 47 G., carbohydrates 41 G., fiber 5 G., cholesterol 200 mg, sodium 840 mg, sugar 0 G.
Calories 520, total fat 18 G., saturated fats 4 G., proteins 47 G., carbohydrates 41 G., fiber 5 G., cholesterol 200 mg, sodium 840 mg, sugar 0 G.
To ensure the chicken breast is crispy on the outside and juicy on the inside, it's marinated for a few minutes in a spicy mixture of mustard, garlic, and thyme, then coated in a mixture of panko and cornstarch, pan-fried, and finished in the oven. For this recipe, use an oven-safe pan to avoid transferring the chicken to a baking sheet. Serve the crispy chicken with steamed rice and roasted vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large eggs
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 2 tsp chopped fresh thyme
- 4 boneless, skinless chicken breasts (about 170g each)
- 450 g broccoli florets
- 1 cup grape tomatoes (about 170 g)
- 2 tbsp extra-virgin olive oil + extra for frying
- 2 cups panko breadcrumbs
- 1 tbsp cornstarch
- Cooked white or brown rice, for serving
We recommend
Recipes with similar ingredients: chicken breasts, broccoli cabbage, grape tomatoes, Dijon mustard, thyme, starch
Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven; preheat oven to 450°F (230°C).
- In a large bowl, combine the eggs, mustard, garlic, thyme, 0.5 teaspoon salt, and a pinch of freshly ground black pepper. Add the chicken and stir. Let sit for 10 minutes.
- On a rimmed baking sheet, combine the broccoli, tomatoes, olive oil, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Bake on the top rack of the oven until the broccoli is tender and golden brown and the tomatoes have burst, about 25 minutes.
- Meanwhile, mix in a shallow bowl panko breadcrumbs, cornstarch, and 0.5 teaspoon salt. Remove the chicken from the marinade, let any excess drip off, and roll it in the breadcrumb mixture to coat completely.
- In a large oven-safe skillet, heat about 1/4 inch (0.5 cm) of olive oil over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer the skillet to the bottom rack of the oven; cook until the chicken is cooked through, about 2 minutes. Serve the chicken with vegetables and rice.
Note
If you're cooking with children, teach them how to remove the leaves from thyme sprigs: run your fingers along the stem in the opposite direction of leaf growth. They'll snap right off!
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