Cheesy Baked Chicken & Garlic Bread with Roasted Broccoli
Carb Conscious

Cheesy Baked Chicken & Garlic Bread

with Roasted Broccoli

45 MIN
4 Servings
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From the Test Kitchen

For this decadent dish, you'll smother chicken breasts in melty cheese and a savory tomato sauce, then roast broccoli and garlic bread in the oven simultaneously for easy cleanup.
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Dietary Information

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Carb Conscious 45g Of Protein
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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ingredients
Cheesy Baked Chicken & Garlic Bread with Roasted Broccoli
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Sandwich Rolls
  • 1 lb Broccoli
  • 1 clove Garlic
  • 1 8-Oz Can Tomato Sauce
  • 2 oz Sliced Roasted Red Peppers
  • 2 oz Fontina Cheese
  • 2 oz Smoked Gouda Cheese
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Salted Butter
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the rolls. Grate the fontina and gouda on the large side of a box grater; combine in a bowl.

Start the chicken
2 Start the chicken

In a bowl, combine the tomato sauce, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to a baking dish. Evenly top with the peppers (tearing into bite-sized pieces before adding) and seasoned tomato sauce. Bake 16 minutes. Leaving the oven on, remove from the oven.

Start the broccoli
3 Start the broccoli

Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 10 minutes. Remove from the oven.

Finish the broccoli & make the garlic bread
4 Finish the broccoli & make the garlic bread

Meanwhile, melt the butter in a bowl in the microwave (or melt in a small pot on the stove). Add the garlic paste; season with salt and pepper. Stir to combine. Carefully move the partially roasted broccoli to one side of the sheet pan, then place the halved rolls on the other side, cut side up. Evenly top the rolls with the garlic butter and half the parmesan. Roast 5 to 7 minutes, or until the rolls are lightly browned and toasted and the broccoli is tender when pierced with a fork. Remove from the oven. Carefully transfer the garlic bread to a cutting board; halve on an angle.

Finish the chicken & serve your dish
5 Finish the chicken & serve your dish
  • Evenly top the partially baked chicken with the grated fontina and gouda. Bake 4 to 6 minutes, or until the cheese is melted and the chicken is cooked through.* If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished chicken with the roasted broccoli and garlic bread. Top the broccoli with the remaining parmesan. Enjoy!

  • *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the rolls. Grate the fontina and gouda on the large side of a box grater; combine in a bowl.

2 Start the chicken

In a bowl, combine the tomato sauce, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to a baking dish. Evenly top with the peppers (tearing into bite-sized pieces before adding) and seasoned tomato sauce. Bake 16 minutes. Leaving the oven on, remove from the oven.

Start the chicken
Start the broccoli
3 Start the broccoli

Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 10 minutes. Remove from the oven.

4 Finish the broccoli & make the garlic bread

Meanwhile, melt the butter in a bowl in the microwave (or melt in a small pot on the stove). Add the garlic paste; season with salt and pepper. Stir to combine. Carefully move the partially roasted broccoli to one side of the sheet pan, then place the halved rolls on the other side, cut side up. Evenly top the rolls with the garlic butter and half the parmesan. Roast 5 to 7 minutes, or until the rolls are lightly browned and toasted and the broccoli is tender when pierced with a fork. Remove from the oven. Carefully transfer the garlic bread to a cutting board; halve on an angle.

Finish the broccoli & make the garlic bread
Finish the chicken & serve your dish
5 Finish the chicken & serve your dish
  • Evenly top the partially baked chicken with the grated fontina and gouda. Bake 4 to 6 minutes, or until the cheese is melted and the chicken is cooked through.* If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished chicken with the roasted broccoli and garlic bread. Top the broccoli with the remaining parmesan. Enjoy!

  • *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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