Roast Chicken With Parmesan-Herb Sauce

15m
Prep Time

30m
Cook Time

45m
Ready In

Recipe: #23344

April 03, 2016

Categories: Chicken, Cheese, Parmesan, Broccoli, Sunday Dinner, Oven Roast, Heart Healthy, No Eggs, Wine, Bone-in Pieces, Chicken Dinner, more

recipe by:
LifeIsGood

"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 is 4 servings

Metric US

I've Tried It

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.