Roast Chicken With Parmesan-Herb Sauce
Created by LifeIsGood on April 3, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #23344
Ingredients
- 24 ounces bone-in skinless chicken breasts (2 breasts, 12 oz each OR you can use skinless leg quarters, cut)
- 3/4 teaspoon kosher salt (divided)
- 1/2 teaspoon ground black pepper, divided
- 3 tablespoons all-purpose flour
- 4 tablespoons olive oil (extra-virgin, divided)
- 16 ounces broccolini (8 oz each, OR enough cut-up regular broccoli for 4 people)
- 3 cloves garlic, minced (divided)
- 1/3 cup dry white wine
- 1 cup low-sodium chicken broth
- 1/4 cup grated Parmesan cheese (the real stuff works best to melt into a smooth sauce, but you can use the canned if you don't mind a more rustic sauce with small lumps)
- 2 teaspoons chopped fresh thyme, divided
- 2 cups cooked rice (whole-grain rice blend, or plain brown rice)
How to Make
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Step 1: Position a rack in the lower third of your oven and preheat to 425 degrees F.
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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.
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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.
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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.
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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.
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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.
Nutritional Facts
- 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