Roast Chicken With Parmesan-Herb Sauce

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This is a complete dinner recipe that I found in an Eating Well magazine. I tweaked the recipe slightly. The sauce is flavorful and tastes great on the chicken, rice and broccolini (or broccoli). Note that the recipe instructions don't include cooking your rice. The chicken is portion controlled, but include as much chicken as your would like. Enjoy!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (370 g)
  • Calories 572.6
  • Total Fat - 21.2 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 148.5 mg
  • Sodium - 847.7 mg
  • Total Carbohydrate - 32.4 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.2 g
  • Protein - 58 g
  • Calcium - 103.9 mg
  • Iron - 3.6 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.3 mg

Step 1

Position a rack in the lower third of your oven and preheat to 425 degrees F.

Step 2

Cut each chicken breast in half crosswise n the diagonal into 2 roughly equal portions and sprinkle with 1/4 t each of salt and pepper. Place flour in a shallow dish and dredge chicken lightly; reserve the remaining flour. Heat 2 T. oil in a large skillet over medium heat. Add the chicken, meaty side down; cook until well-browned on the bottom, about 5-6 minutes. Transfer, meaty side up, to a rimmed baking sheet (I lined mine with non-stick foil). Reserve the skillet.

Step 3

Toss the broccolini (or broccoli cuts) with the remaining 2 T. of oil, half the garlic and 1/4 t. salt. Spread out on the other half of the baking sheet.

Step 4

Roast until the broccolini (or broccoli cuts) is tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F., 15 to 20 minutes.

Step 5

Meanwhile, whisk 4 t. of the reserved flour and wine in a small bowl until well combined (no lumps). Place the skillet over medium heat, add the remaining garlic and cook, stirring, for 30 seconds. Add broth; bring to a boil of high heat. Add the wine mixture and cook, stirring frequently, until thickened and reduced to about 1 C, 4 to 5 minutes. Add Parmesan, 1 t. thyme and the remaining 1/4 t. each salt and pepper.

Step 6

To serve, divide the chicken, broccolini (or broccoli cuts) and rice among 4 dinner plates. Spoon the sauce over the chicken (and rice and/or broccoli if you like) and sprinkle with the remaining 1 t. thyme.

Tips & Variations


No special items needed.

Related

breezermom

Delicious! I halved the recipe, but kept the full amount of sauce so I would have enough for the rice and chicken. This was a great meal, and really didn't take long to prepare. My broccolini was still tough after 20 minutes, but chicken was done. In the future, I might blanch or steam it a bit before roasting so it isn't as tough. Fabulous recipe and one I will make again.

review by:
(25 Sep 2020)

TeresaS

What a delicious meal...I cut the recipe in half and used boneless chicken breast...and served it with a side of stuffing...and regular broccoli...at first I thought...omg...this is going to take awhile to prepare...but it's really quite and easy as long as you get everything prepared and ready ahead of time...I was lucky and we had a rainy day (who would say that here in the pacific northwest where it rains all the time)... so the oven didn't over heat the house...made for Seaside Brasserie - summer fun...

review by:
(28 Jun 2020)

QueenBea

I did make a few slight changes to this to make it gluten free. I did not coat the chicken with flour and thickened the sauce with a cornstarch slurry which worked very well. I used frozen broccoli which also worked great in this recipe. This is a make again meal.

review by:
(15 Apr 2020)