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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
Ingredients
- 2 pounds chicken pieces drumsticks, thighs (either with or without skin and bone)
- ¼ cup + 2 more Tablespoons lard or preferred traditional fat: butter, avocado oil
- ¼ 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
- Preheat oven to 375 degrees. Place ¼ cup fat into large cast iron skillet or baking dish and place in oven to melt, if using a solid fat.
- 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.
- 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.
- Add remaining 2 Tablespoons fat on and around the chicken, in small blobs.
- Place in preheated oven and bake until cooked through, about 50 minutes.
- 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.
- 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.
- Return broccoli to oven for 10-15 minutes. Remove from oven and turn off heat.
- 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.
Notes
This is where I get my Otto's Cassava Flour.
- It's THE BEST Paleo flour...SO good used like white flour; and here are a few of my favorite baked goods so you know what else to do with it.
Brit McGinnis says
Fi-nally. Been looking for a way to jazz up broccoli!
Megan Stevens says
Yay, roasted is our favorite, and chicken pan drippings are like candy!! 😉
Darryl Edwards says
So quick and tasty and easily prepared, nice one!!!
Megan Stevens says
Oh good, thank you Darryl!
Rachel says
I like your way of ensuring each side is coated with fat but also dredged in seasoning… that’s a good tip.
Megan Stevens says
I just so want one pan TOTAL, you know? No extra bowl with raw chicken to wash out of it… 🙂
linda spiker says
I love this meal Megan! Ten minutes is ideal prep time and of course you kept it healthy and delicious!
Megan Stevens says
Thanks, Linda!!
Vanessa Pruitt says
So simple, yet looks so delicious!
Megan Stevens says
Thanks, Vanessa, yes– so simple.
Renee Kohley says
Love a good one pan dinner – I need those on the weekdays! That chicken looks perfection!
Megan Stevens says
Thanks, Renee. I need one pan dinners on the weekends, too, lol! SUCH busy days!! 🙂
Anna @GreenTalk says
Love this dish. One pan dinners make life so much easier.
Megan Stevens says
SO true. Thanks, Anna, so glad.
Jean says
I loooove one pan dinners! I need to go purchase some cassava flour, I hear such great things about it!
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!! 🙂
Cristina Maria Curp says
Looks so yummy! And one pan dinners are always a win!
Megan Stevens says
Thanks, Cristina! Yay!
Michele @ Thriving On Paleo says
Man, wish I could eat Parmesan because this looks delicious! I’ll be sure to pass it on to dairy-eating friends though!
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!
Oh Snap! Let's Eat! says
Love that this is so easy! And Paleo!
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.
Megan Stevens says
Yes, Emily, you’re so keen!! 😉 They’re mustard blossoms! I love their flavor. I love eating them!!
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!
Megan Stevens says
Yeah! 🙂
Jennifer Scribner says
Cassava flour is not allowed on the GAPS Diet, but I think you could sub in coconut or other nut flour.
Megan Stevens says
Too true! I don’t know where my brain was. I just updated the post!
Jennifer Scribner says
🙂
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
Megan Stevens says
Thanks, Georgie!! I don’t know how I missed your kind words earlier, but thanks! 😉
Katja Heino says
One pan dinners are totally my jam! This look delish!!
ChihYu says
That’s totally delicious !! YUM !
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!
Callie Goode says
This looks so deeply delicious and beautiful. This is certainly a one pan wonder.
Callie Goode says
There are so many bright and tasty colors in this dish. I love it.
Kari Peters says
You can’t beat a 10 minute prep time, and one pan dinners are my favorite thing during the work week!
Allison Wojtowecz says
So simple! Love basil on anything.
Becky Winkler says
I love Otto’s cassava flour! This sounds great.