Best Parmesan Chicken And Broccoli Recipes

CHICKEN PARMESAN, PASTA AND BROCCOLI

Steps:

• Set a medium-size nonstick skillet over medium-high heat. Spray with olive oil, and brown the chicken 2 minutes on each side. Season each cooked side with salt and pepper. Add the pasta sauce and let simmer for 4 minutes. Sprinkle with Parmesan cheese, cover with a lid, and let sit 1 minute. Divide between 4 plates and serve with the pasta and broccoli.
• Bring a large pot of water to a boil and add the pasta. Cook 5 minutes, add broccoli, and continue to cook 4 minutes. Drain and toss with olive oil; season with salt and pepper.

CHICKEN TENDERS PARMESAN WITH PENNE AND BROCCOLI

Steps:

• Bring large pot of salted water to boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2 to 4 minutes per side.
• Preheat oven to 450 degrees. Spread 1 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Then top with chicken, remaining sauce, and finally mozzarella. Bake 15 to 20 minutes or until cheese is melted.
• Meanwhile, cook pasta in boiling water until al dente, according to package instructions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and remaining Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.

PARMESAN PASTA WITH GRILLED CHICKEN AND BROCCOLI

Steps:

• Prepare pasta as directed on package in large saucepan, adding broccoli to pasta during last 5 minutes of cooking time; drain.
• Cook and stir garlic and chicken breast strips in butter on medium heat 1-2 minutes or until garlic is tender, but not brown and chicken is heated through.
• Add pasta and broccoli; toss lightly.
• Add parmesan cheese; toss to coat.
• Serve hot.

CHICKEN PARMESAN WITH LINGUINE AND BROCCOLI

Steps:

• Dip chicken, 1 breast at a time, in milk, then in grated topping, turning to evenly coat both sides of each breast.
• Heat oil in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 3 min. Add chicken; cook 3 min. on each side. Add tomato sauce, mushrooms and pepper; cover. Simmer 15 min. or until chicken is done (165ºF).
• Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
• Sprinkle mozzarella over chicken; cook 2 to 3 min. or until mozzarella is melted. Drain pasta mixture. Serve with chicken.

CHICKEN BROCCOLI AND RICE PARMESAN

Steps:

• Cook chicken and onions in large skillet sprayed with cooking spray on medium heat until chicken is cooked through, stirring occasionally.
• Stir in soup and water; bring to boil. Stir in rice and broccoli. Reduce heat to low; cover. Cook 5 to 10 min. or until broccoli is tender.
• Add 3/4 cup of the cheese; stir. Top with remaining cheese.

PARMESAN CHICKEN AND BROCCOLI

Steps:

• Prepare rice according to package directions; remove from heat and stir in half of the green onions; set aside and keep warm.
• In a large fry-pan, heat the oil; saute chicken strips, Italian seasoning, garlic, salt, and pepper until chicken is cooked and no longer pink.
• Remove chicken from pan and reserve drippings.
• Saute remaining onion in drippings until tender; add more oil if necessary.
• Stir in cornstarch; add milk.
• Cook and stir over medium heat until thickened and bubbly.
• Reduce heat; add cream cheese; stir until smooth.
• Remove sauce from heat; return chicken strips to pan; add broccoli, Parmesan cheese, and ham.
• Stir and cook until heated through and cheese is melted.
• On individual serving plates, spoon rice mixture onto plate and then top with chicken-broccoli mixture.

SKILLET PARMESAN CHICKEN, BROCCOLI AND RICE

Steps:

• Place chicken broth and butter in a medium saucepan over high heat. Once boiling, add rice and turn down heat to a simmer. Allow to simmer for 40 - 45 minutes until liquid has evaporated. Season lightly with salt and pepper.
• When rice has 10 minutes left to cook, start your chicken. Place olive oil in a large skillet set to medium-high heat. When oil is hot, add the chicken.
• Once chicken has begun to cook on the outside, but is still pink inside, sprinkle the dressing mix and ½ cup parmesan cheese directly onto the chicken. Toss to coat and continue cooking chicken for about 1 minute.
• Add ¼ cup vinegar to help loosen things up a bit. Scrape up any brown bits from the bottom of the pan with a wooden spoon and stir chicken constantly. Once liquid has evaporated, add the additional 2 Tbsp of vinegar and continuously toss again. By now, the chicken should be fully cooked and you should have released all the browned bits from the bottom of the pan. Turn down heat to a simmer to keep things warm.
• Steam broccoli in its bag according to package instructions. When done, dump entire contents into the skillet with the chicken. Toss to coat.
• When rice is done, dump that into the same skillet and toss. Add remaining ¼ cup cheese and toss until evenly coated.
• Divide mixture into 1/4s and plate. Serve with an additional sprinkle of cheese, if desired.

CHICKEN TENDERS PARMESAN WITH PENNE AND BROCCOLI

Steps:

• 1. Bring large pot of salted water to boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2 to 4 minutes per side. 2. Preheat oven to 450 degrees. Spread 1 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Then top with chicken, remaining sauce, and finally mozzarella. Bake 15 to 20 minutes or until cheese is melted. 3. Meanwhile, cook pasta in boiling water until al dente, according to package instructions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and remaining Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.

BROCCOLI, CHICKEN AND FETA PASTA WITH PARMESAN CROUTONS

Steps:

• Preheat oven to 400 degrees F. Pour a tablespoon of oil onto the middle of a large baking sheet or roasting pan, add bread and toss around to coat the croutons, sprinkle with parmesan and season lightly with salt and pepper. Bake until lightly golden 8 to 10 minutes.
• Meanwhile use 1 tablespoon oil to coat the grill rack, then heat to medium-high. Season chicken with salt and pepper. Grill on each side until cooked through (165-174 degrees F). Remove and set aside for 5-10 minutes then thinly slice into bite-size pieces.
• In a large pot of boiling salted water, cook pasta and broccoli together to al dente, reserving 1/2 cup of the water before draining.
• Add the remaining 3 tablespoons oil along with the garlic to the pan over low heat. When garlic is fragrant add pasta, broccoli, chicken, feta and lemon zest. Toss well, drizzling with the reserved pasta water if needed to create a sauce.
• Serve sprinkled with croutons and parmesan.

CHICKEN PARMESAN WITH MUSHROOM ROSEMARY SAUCE AND STEAMED BROCCOLI

Steps:

• Chicken Parmesan: Combine breadcrumbs, cheese and parsley.
• Melt butter in saucepan, add crushed garlic, Worcestershire sauce and dry mustard.
• Mix well.
• Dip chicken fillets in butter mixture and place in shallow ovenproof dish.
• Press crumb mixture on top of each fillet.
• Bake, uncovered, at 180°C for 20 to 25 minutes or until the juices of the chicken run clear when pierced with a toothpick.
• Do not over cook the chicken.
• Polenta: Cut refrigerated polenta in triangles.
• Toss triangles in flour; shake away excess flour.
• Deep-fry polenta in hot oil until browned; drain on absorbent paper.
• Set aside on a plate and keep warm.
• Mushroom rosemary sauce: Heat butter in large saucepan; cook mushrooms and rosemary, stirring, 2 minutes.
• Add remaining ingredients; cook, stirring, until mushrooms are soft.
• Broccoli: Cut broccoli into flowerets and steam until just tender.
• Then into a bowl with the steamed broccoli toss in the knob of butter salt and pepper to taste and lemon juice.
• Combine well.
• Plate up: Place a triangle of deep fried polenta on a plate.
• Layer a piece of Chicken Parmesan on the polenta and drizzle the Mushroom Rosemary sauce over the chicken and polenta.
• And finally add the steam broccoli.
• Serve immediately.

HEALTHIFIED CHICKEN AND BROCCOLI-PARMESAN PASTA

Steps:

• In a Dutch oven cook pasta according to package directions, adding broccoli for the last 5 minutes of cooking. Drain well. Return to hot Dutch oven.
• Meanwhile, in a medium bowl combine chicken pieces and adobo seasoning; toss to coat. In a large skillet heat oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is no longer pink, stirring occasionally.
• Add chicken to drained pasta and broccoli in Dutch oven. Stir in mayonnaise and pepper. Cook over low heat until heated through, stirring occasionally.
• To serve, sprinkle with Parmesan cheese.
• calorie 320, fat 10

CHICKEN PARMESAN WITH LINGUINE AND BROCCOLI

Steps:

• Prepare onion. Chop onion into small pieces. Mince garlic cloves. Prepare dipping station with 2 bowl, add milk to the first and grated topping to the second. Dip chicken in milk then in grated topping, turning to evenly coat both sides of each breast. Heat oil in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 3 min. Add chicken; cook 3 min. on each side. Add tomato sauce and pepper (mushrooms if you choose to use them); cover. Simmer 15 min. or until chicken is done (165ºF). Meanwhile, cook pasta in large saucepan as directed on package, adding broccoli to boiling water for the last 2 min. Sprinkle shredded cheese over chicken; cook 2 to 3 min. or until mozzarella is melted. Top with fresh herbs and grated cheese. Drain pasta mixture. Serve with chicken.