One-Pot Chicken Broccoli in White Wine Sauce
photo by BecR2400
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves, pounded an even 1/4-inch thick (may use chicken cutlets or tenders)
- 1 cup Italian seasoned breadcrumbs
- 1⁄4 cup olive oil
- 2 tablespoons butter
- 1⁄4 teaspoon fresh ground black pepper
- 1 -2 cup button mushroom, thickly sliced (optional)
- 2 teaspoons lemon juice (or fresh lemon zest, chopped fine)
- 1 cup dry white wine
- 1⁄2 cup fresh parsley, minced
- 8 -10 ounces frozen broccoli florets
- fresh lemon wedge, optional to serve
directions
- Wash chicken (no need to pat dry), and dip in breadcrumbs to coat both sides. Reserve leftover breadcrumbs.
- Heat olive oil in a large skillet over medium-high heat. Add the butter, stir to combine.
- Brown chicken over medium-high heat, about 4-5 minutes per side. Add leftover breadcrumbs, pepper, mushrooms if using, lemon juice or zest, wine, and most of the parsley (reserve a little to sprinkle on the finished dish).
- Reduce heat to low and add frozen broccoli florets.
- Cover and continue cooking another 10-12 minutes or until broccoli is done to your liking.
- Sprinkle finished dish with the reserved parsley, and serve with white wine sauce and fresh lemon wedges.
- Great with a side of rice pilaf or creamy mashed potatoes--for an extra yummy indulgence, drizzle my Easy Cheese Sauce over the broccoli. Enjoy!
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Reviews
-
We liked this a lot. The only thing I may change is to cook the broccoli seperately (which I guess ruins the one pan idea!). It was fine in the casserole but the broccoli didn't reheat that well for the second day. I used chicken thighs, boneless and skinless and lots of mushrooms. I can see this one in our future. Thanks for sharing your recipe.
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I loved this recipe. Great flavor and an easy one pan meal. I did add 2 cloves of minced garlic when adding the zest & wine. I also added 1/2 of a bag of frozen crinkle cut carrots when adding the broccoli. Very colorful, great flavor! I served this with a risotto and salad. Definitely on my repeat list. Thanks BecR!!!
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>