Easier, faster, fresher Southern classics
- 2 tablespoons olive oil
- 6 (7-ounce) boneless, skinless chicken breasts
- 12 ounces fresh or frozen broccoli florets
- 1 teaspoon salt, pepper, and garlic powder mix
- 2 garlic cloves, minced
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley
Preheat the oven to 425°F. Grease a rimmed baking sheet with 1 tablespoon of the olive oil.
Arrange the chicken breasts in the center of the prepared baking sheet. Arrange the broccoli around the chicken. Drizzle the broccoli with the remaining 1 tablespoon olive oil and sprinkle everything with the Stone House seasoning.
Bake until the chicken breasts are cooked through and a thermometer inserted in the thickest part registers 160°F, 25 to 30 minutes.
In a small bowl, combine the garlic, Parmesan, and parsley. Top each chicken breast with some of the mixture. Broil until the cheese is melted and the broccoli is deeply browned, 3 minutes. Remove the pan from the oven, tent with foil, and let rest for 5 minutes. Serve warm. Serves 6.
Freezer-friendly tip: Let the cooked dish cool completely. Portion it into freezer containers and freeze for up to 3 months. To serve, thaw in the refrigerator overnight. Reheat in a 325°F oven until warmed through 20 minutes.
Leftover makeover: Parmesan chicken and broccoli mac and cheese
Chop 3 chicken breasts leftover from Parmesan chicken and broccoli into 1½-inch pieces. Cook 2 cups elbow noodles according to package directions and drain. Meanwhile, melt 2 tablespoons salted butter in a large skillet set over medium heat. Whisk in 2 tablespoons all-purpose flour and cook, whisking, until lightly browned, about 3 minutes. Whisk in 1¼ cups half-and-half. Stir in 1 cup each of shredded Cheddar and Monterey Jack cheese until melted, 3 to 5 minutes. Stir in the chopped leftovers and the noodles. Cook for 5 more minutes, until warmed through, and serve.
About this recipe
“Like every other family I know, our afternoons are filled with activities—homework, Scouts, youth group, and the like. It seems like every day there is something on the schedule that requires us to be away from home into the evening. Those nights, I count on recipes like this one, where I can toss everything onto a baking sheet, throw it in the oven, and be at the table eating in no time.” – Robyn Stone
Reprinted from Add a Pinch. Copyright © 2017 by Robyn Stone. Photographs copyright © 2017 by Helene Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.