Crispy Chicken With Roasted Broccoli

Serving 4 people

40 min


  • broccoli florets 1 1-pound bag broccoli florets
  • brown rice Cooked white or brown rice, for serving
  • cornstarch 1 tablespoon cornstarch
  • dijon mustard 1 tablespoon dijon mustard
  • eggs 2 large eggs
  • fresh thyme 2 teaspoons chopped fresh thyme
  • garlic 1 clove garlic, minced
  • grape tomatoes 1 cup grape tomatoes (about 6 ounces)
  • kosher salt Kosher salt and freshly ground pepper
  • olive oil 2 tablespoons extra-virgin olive oil, plus more for frying
  • panko breadcrumbs 2 cups panko breadcrumbs
  • skinless boneless chicken breasts 4 skinless, boneless chicken breasts (about 6 ounces each)
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How to make it

  1. Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F.
  2. Whisk the eggs, mustard, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  3. Add the chicken and toss.
  4. Let sit 10 minutes.
  5. Toss the broccoli, tomatoes, olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper oven rack until the broccoli is tender and browned and the tomatoes burst, about 25 minutes.
  6. Meanwhile, whisk the panko, cornstarch, and 1/2 teaspoon salt in a shallow bowl.
  7. Remove the chicken from the marinade, letting the excess drip off, and dip in the panko mixture to coat completely.
  8. Heat about 1/4 inch of olive oil in a large ovenproof skillet over medium-high heat.
  9. Add the chicken and cook until golden brown, about 4 minutes per side.
  10. Transfer the skillet to the bottom oven rack; bake until the chicken is cooked through, about 2 minutes.
  11. Serve with the vegetables and rice. Photograph by Antonis Achilleos