Crispy Chicken with Roasted Broccoli

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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2 large eggs

1 tablespoon dijon mustard

1 clove garlic, minced

2 teaspoons chopped fresh thyme

Kosher salt and freshly ground pepper

4 skinless, boneless chicken breasts (about 6 ounces each)

1 1-pound bag broccoli florets

1 cup grape tomatoes (about 6 ounces)

2 tablespoons extra-virgin olive oil, plus more for frying

2 cups panko breadcrumbs

1 tablespoon cornstarch

Cooked white or brown rice, for serving


  1. Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk the eggs, mustard, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss. Let sit 10 minutes.
  2. Toss the broccoli, tomatoes, olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper oven rack until the broccoli is tender and browned and the tomatoes burst, about 25 minutes.
  3. Meanwhile, whisk the panko, cornstarch and 1/2 teaspoon salt in a shallow bowl. Remove the chicken from the marinade, letting the excess drip off, and dip in the panko mixture to coat completely.
  4. Heat about 1/4 inch of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer the skillet to the bottom oven rack; bake until the chicken is cooked through, about 2 minutes. Serve with the vegetables and rice. Photograph by Antonis Achilleos

Cook’s Note

Kids' Meal: Teach kids how to strip thyme sprigs: Pull down along the stem in the opposite direction of the leaves-they'll fall right off!