CHOPPED KITCHEN

Parmesan-Crusted Chicken

with Mashed Sweet Potatoes & Roasted Broccoli

Food Image

Servings 8-10

In this simple, seasonal recipe, youʼll coat chicken in a combination of flour, parmesan cheese, and savory spices before pan-searing it. Weʼre adding more of the same spices to a bright, creamy sauce, perfect for spooning over the chicken and broccoli.

Ingredients
  • 4 Boneless, Skinless Chicken Breasts
  • ¼ cup All-Purpose Flour
  • ½ cup Grated Parmesan Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Garlic Powder, Onion Powder, Smoked Paprika, & Whole Dried Parsley)
    • Step Image

    1 Prepare the ingredients:

    Step Image

    Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Quarter and deseed the lemon. Peel and medium dice the sweet potatoes.

    Step Image

    2 Roast the broccoli:

    Step Image

    Place the broccoli pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.

    Step Image

    3 Cook & mash the sweet potatoes:

    Step Image

    While the broccoli roasts, add the diced sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.