Anita Lo'S Pan-Roasted Chicken Breast With Broccoli

Name: Anita Lo'S Pan-Roasted Chicken Breast With Broccoli Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head broccoli, florets cut off, stems saved for another use; 7 tablespoons olive oil, divided; 1 pinch salt and black pepper; 1 chicken breast, skin on; 1/2 lemon, juice and zest; 1/2 teaspoon anchovy paste; 1 small clove garlic, pasted; 1 pinch red pepper flakes; 3 large leaves basil; 2 tablespoons diced red onion; 1 1/2 cups loose cubed stale French bread; Freshly grated Parmesan cheese

Servings: persons

1 small head broccoli, florets cut off, stems saved for another use
7 tablespoons olive oil, divided
1 pinch salt and black pepper
1 chicken breast, skin on
1/2 lemon, juice and zest
1/2 teaspoon anchovy paste
1 small clove garlic, pasted
1 pinch red pepper flakes
3 large leaves basil
2 tablespoons diced red onion
1 1/2 cups loose cubed stale French bread
Freshly grated Parmesan cheese

1
Preheat oven to 425u00b0F.
2
Mix broccoli with 2 tablespoons of the olive oil, then season with salt and pepper. Place on a baking sheet and put in the oven.
3
In the meantime, heat a saute pan (preferably ovenproof) on high. Pat the chicken dry using a clean paper towel, then season with salt and pepper on both sides. Add 2 tablespoons of olive oil to the pan and, when smoking, add the chicken, skin side down. Leave on the heat for 30 seconds, then place the saute pan with the chicken in the oven with the broccoli. (If you don't have an ovenproof pan, just place the chicken in a separate roasting dish.)
4
Bake 5-6 minutes or until skin is browned, bubbly, and crisp, then turn. Turn the broccoli at this point as well. Bake another 6 minutes, until just cooked through. Remove both the broccoli and the chicken and set aside on a warm plate. The broccoli should be browned in places. Cut into bite-size pieces.
5
In a large bowl, mix the lemon juice and anchovy paste with the garlic and whisk in the remaining 3 tablespoons of olive oil. Add the red pepper flakes, basil, and red onions, then the bread cubes and broccoli, and toss. Taste and adjust seasoning as needed. Serve with grated Parmesan over the top alongside the chicken.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small head broccoli, florets cut off, stems saved for another use, 7 tablespoons olive oil, divided, 1 pinch salt and black pepper, 1 chicken breast, skin on, and more.

Yes, Anita Lo'S Pan-Roasted Chicken Breast With Broccoli Panzanella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Anita Lo'S Pan-Roasted Chicken Breast With Broccoli Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions