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10-minute Parmesan-Basil Chicken with Roasted Broccoli~ a 1-pan dinner {Paleo}

Updated · 38 Comments

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Ten minutes of prep time is often what we’re looking for, yes?– when it comes to dinner?

And this gorgeously crispy coating is kind of like a parmesan-fried-chicken (but one that gets baked), so your eaters will love it. Simple, classic goodness. Delicious– and pretty topped with fresh basil or edible flowers.

The broccoli roasts in the same pan, getting all the lovely pan drippings, and making clean-up easier.

This recipe is Paleo, yet will happily feed all the hedonists in your life (which may be you, no?) Also, it just has a little of that wonderful cassava flour in the coating, so if you’re phasing off of the GAPS Diet, it might be a good way to try it. Our bodies loved this complex carb.

 

10-minute Parmesan-Basil Chicken with Roasted Broccoli~ a 1-pan dinner! {Paleo and GAPS Diet}

 

5 from 2 votes
10-minute Parmesan-Basil Chicken with Roasted Broccoli~ a 1-pan dinner!
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10-minute Parmesan-Basil Chicken with Roasted Broccoli~ a 1-pan dinner
Prep Time
10 mins
Cook Time
1 min
Total Time
11 mins
 
Servings: 5 servings
Author: Megan
Ingredients
  • 2 pounds chicken pieces drumsticks, thighs (either with or without skin and bone)
  • 1/4 cup + 2 more Tablespoons lard or preferred traditional fat: butter, avocado oil
  • 1/4 cup Parmesan cheese or other ground, aged cheese, like Asiago, Romano etc.
  • 2 Tablespoons cassava flour see link below in Recipe Notes
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • freshly ground black pepper
  • 2 large heads broccoli chopped into bite-size pieces, stalks peeled deeply and cut into slices
Instructions
  1. Preheat oven to 375 degrees. Place 1/4 cup fat into large cast iron skillet or baking dish and place in oven to melt, if using a solid fat.
  2. Lay chicken in pan. Using your hand, roll each piece over in the fat. Sprinkle the top of each piece (making a pile) with garlic powder, then parmesan, then cassava, then basil, then sea salt, and black pepper. Try to get the sprinkles on the chicken itself and not too much in the open places of the pan.
  3. Using your bare hand, pick up each piece and dredge its bottom side with the mixture from the top of another piece of chicken, also sopping up any spilled on the pan. In this way, each piece of chicken will have fat on its bottom side and then be dredged with the parmesan, cassava and seasoning as well.
  4. Add remaining 2 Tablespoons fat on and around the chicken, in small blobs.
  5. Place in preheated oven and bake until cooked through, about 50 minutes.
  6. Remove pan from oven. Using tongs or two forks, completely roll over each piece of chicken (360 degrees), so its crispy top is coated in hot fat.
  7. Transfer chicken to a plate. Add chopped broccoli to pan. Toss well, to coat with pan drippings, using a metal spatula if needed to scrape up bits from pan.
  8. Return broccoli to oven for 10-15 minutes. Remove from oven and turn off heat.
  9. Return chicken to cast iron skillet and place in oven briefly, to be sure it's warm. Garnish with fresh edible flowers, or fresh basil; and serve.
Recipe Notes

This is where I get my Otto's Cassava Flour.

Reader Interactions

Comments

    • Megan Stevens says

      I just so want one pan TOTAL, you know? No extra bowl with raw chicken to wash out of it… 🙂

      Reply

  4. linda spiker says

    I love this meal Megan! Ten minutes is ideal prep time and of course you kept it healthy and delicious!

    Reply

  6. Renee Kohley says

    Love a good one pan dinner – I need those on the weekdays! That chicken looks perfection!

    Reply

    • Megan Stevens says

      Thanks, Renee. I need one pan dinners on the weekends, too, lol! SUCH busy days!! 🙂

      Reply

    • Megan Stevens says

      Cassava’s changed our life, mostly with baking; I use it everyday. But I love it for savory stuff too, like in this recipe. It seems expensive, but then it becomes indispensable. Yay for one pan!! 🙂

      Reply

    • Megan Stevens says

      My daughter can’t have it either. I actually made hers in exactly the same way, in a teeny cast iron skillet, and just left out the parm. Hers was lovely, too, due to the cassava and spices. Thanks!

      Reply

  12. Emily @ Recipes to Nourish says

    This is just so beautiful!!! Those blossoms! Are they mustard? I would love for this meal to grace our dinner table soon.

    Reply

    • Megan Stevens says

      Yes, Emily, you’re so keen!! 😉 They’re mustard blossoms! I love their flavor. I love eating them!!

      Reply

  13. Lindsey Dietz says

    This type of dish is my favorite! Throw it all in a pan and you’re done! I don’t do complicated, so this is right up my alley!

    Reply

  15. Georgie says

    I looooooooooove parmesan cheese! It’s literally the yummiest thing ever. Can I just say too – your little header illustration is gorgeous! <3

    Reply

  18. Jessica DeMay says

    This chicken looks amazing! I love how the broccoli is cooked in the same pan in the drippings- what a great idea!

    Reply

  21. Kari Peters says

    You can’t beat a 10 minute prep time, and one pan dinners are my favorite thing during the work week!

    Reply

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