Crispy Garlic Breadcrumb Chicken
Roasted Balsamic Vegetables
Ingredients
- 4 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- Cayenne pepper to taste
- 2 Tbsp olive oil
- ¼ cup and 2 Tbsp unsalted butter
- 1 cup panko breadcrumbs
- 6 cloves garlic, finely crushed
- 2 Tbsp finely chopped Italian parsley
- ¼ cup grated Parmigiano-Reggiano cheese
- 2 Tbsp mayonnaise
- 2 tsp balsamic vinegar
- 1 Tbsp Dijon mustard
- ½ cup and ⅔ cup chicken broth, divided
- 2 lemons, juiced
- 2 tsp balsamic vinegar
Instructions
- Preheat the oven to 450°F.
- Season chicken breasts on both sides with salt, black pepper, and cayenne.
- Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more. Remove from heat.
- To make Garlic Breadcrumbs, melt butter in a skillet over medium-low heat. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
- Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread over the top and sides of the chicken breasts. Dredge chicken in the breadcrumb mixture. Transfer chicken breasts back to the skillet. Pour ½ cup chicken broth around the chicken.
- Bake until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165°F. Transfer chicken to a plate and let rest while you make the pan sauce.
- To make the optional pan sauce, pour ⅔ cup chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.
Side Dish Ingredients
- ¼ cup olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp chopped fresh thyme, or more to taste
- 1 tsp chopped fresh rosemary, or more to taste
- 1 clove garlic, minced, or more to taste
- Salt and freshly ground black pepper
- 2 potatoes, cut into bite-size pieces
- ½ small pumpkin, peeled, seeded, and chopped
- 2 onions, peeled and quartered
- 1 red chile pepper, quartered
- 1 clove garlic, unpeeled
Side Dish Instructions
- Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
- Preheat an oven to 475°F.
- Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
- Roast, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
565
|
273
|
838
|
| Fat (g) | 37 | 14 | 51 |
| Sat. Fat (g) | 15 | 2 | 17 |
| Protein (g) | 51 | 4 | 55 |
| Carb (g) | 10 | 36 | 46 |
| Fiber (g) | 3 | 5 | 8 |
| Sodium (mg) | 824 | 54 | 878 |
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