Parmesan-Crusted Chicken with Mashed Sweet Potatoes & Roasted Broccoli

Parmesan-Crusted Chicken

with Mashed Sweet Potatoes & Roasted Broccoli

30 MIN
4 Servings
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From the Test Kitchen

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

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Parmesan-Crusted Chicken with Mashed Sweet Potatoes & Roasted Broccoli
Title
time-saving
tips & techniques
Sweet Potato
How To: Quarter and Deseed a Lemon
Parmesan Cheese
Broccoli
Butter
All-Purpose Flour
Mayonnaise
Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

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.

Roast the broccoli:
2 Roast the broccoli:

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.

Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

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.

Coat the chicken:
4 Coat the chicken:

While the sweet potatoes cook, on a large plate, combine the flour, half the cheese, and all but a pinch of the spice blend; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the flour mixture (tapping off any excess). Transfer to a separate plate.

Cook the chicken:
5 Cook the chicken:

While the sweet potatoes continue to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 5 to 7 minutes per side, or until golden brown and cooked through. Turn off the heat.

Make the sauce & serve your dish:
6 Make the sauce & serve your dish:

While the chicken cooks, in a bowl, combine the mayonnaise, remaining spice blend, and the juice of the remaining lemon wedges; season with salt and pepper to taste. Serve the cooked chicken, roasted broccoli, and mashed sweet potatoes with the sauce on the side. Garnish the chicken with the remaining cheese. Enjoy!

Tips from Home Chefs

Parmesan-Crusted Chicken

Prepare the ingredients:
1 Prepare the ingredients:

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.

2 Roast the broccoli:

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.

Roast the broccoli:
Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

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.

4 Coat the chicken:

While the sweet potatoes cook, on a large plate, combine the flour, half the cheese, and all but a pinch of the spice blend; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the flour mixture (tapping off any excess). Transfer to a separate plate.

Coat the chicken:
Cook the chicken:
5 Cook the chicken:

While the sweet potatoes continue to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 5 to 7 minutes per side, or until golden brown and cooked through. Turn off the heat.

6 Make the sauce & serve your dish:

While the chicken cooks, in a bowl, combine the mayonnaise, remaining spice blend, and the juice of the remaining lemon wedges; season with salt and pepper to taste. Serve the cooked chicken, roasted broccoli, and mashed sweet potatoes with the sauce on the side. Garnish the chicken with the remaining cheese. Enjoy!

Make the sauce & serve your dish:
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