Parmesan-Crusted Chicken with Roasted Broccoli & Mashed Sweet Potatoes

Parmesan-Crusted Chicken

with Roasted Broccoli & Mashed Sweet Potatoes

45 MIN
4 Servings
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From the Test Kitchen

Tonight’s chicken gets its delicious crust from a simple, savory coating of parmesan cheese and flour. We’re dolloping it with a rich aioli, whose garlicky note ties together all the flavors on the plate—including our sweet potatoes, which we’re cooking with another clove of garlic before mashing with a bit of butter. Along with our roasted broccoli, they make for a seasonal, wholesome side.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into large florets. Peel and medium dice the sweet potatoes. Peel the garlic; leave 1 clove whole. Mince the remaining garlic clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon.

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

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

While the broccoli roasts, add the sweet potatoes and whole garlic clove to the pot of boiling water. Cook 14 to 16 minutes, or until the sweet potatoes are tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Make the aioli:
4 Make the aioli:

While the sweet potatoes cook, in a bowl, combine the mayonnaise and as much of the garlic paste as you’d like; season with salt and pepper to taste.

Coat & cook the chicken:
5 Coat & cook the chicken:

While the sweet potatoes continue to cook, on a plate, combine the flour and half the cheese; season with salt and pepper. Pat the chicken dry with paper towels; season both sides with salt and pepper. Working 1 piece at a time, thoroughly coat the chicken in the flour-cheese mixture (tapping off any excess). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once hot enough that a pinch of flour sizzles immediately when added, add the coated chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Plate your dish:
6 Plate your dish:

Divide the mashed sweet potatoes, cooked chicken and roasted broccoli between 4 dishes. Top the chicken with spoonfuls of the aioli. Garnish the broccoli with the remaining cheese. Serve with the lemon wedges on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into large florets. Peel and medium dice the sweet potatoes. Peel the garlic; leave 1 clove whole. Mince the remaining garlic clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon.

2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

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

While the broccoli roasts, add the sweet potatoes and whole garlic clove to the pot of boiling water. Cook 14 to 16 minutes, or until the sweet potatoes are tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

4 Make the aioli:

While the sweet potatoes cook, in a bowl, combine the mayonnaise and as much of the garlic paste as you’d like; season with salt and pepper to taste.

Make the aioli:
Coat & cook the chicken:
5 Coat & cook the chicken:

While the sweet potatoes continue to cook, on a plate, combine the flour and half the cheese; season with salt and pepper. Pat the chicken dry with paper towels; season both sides with salt and pepper. Working 1 piece at a time, thoroughly coat the chicken in the flour-cheese mixture (tapping off any excess). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once hot enough that a pinch of flour sizzles immediately when added, add the coated chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

6 Plate your dish:

Divide the mashed sweet potatoes, cooked chicken and roasted broccoli between 4 dishes. Top the chicken with spoonfuls of the aioli. Garnish the broccoli with the remaining cheese. Serve with the lemon wedges on the side. Enjoy!

Plate your dish:
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