Sheet Pan Dinner: Panko-Crusted Chicken and Roasted Broccoli with Parmesan Sauce

This is a fairly quick meal that is sure to impress. I love the garlic-y roasted broccoli. I use the Very Hot Crushed Red Pepper from Penzeys and it definitely has a kick. The Parmesan Sauce makes this meal extra special. Serve it with a tossed salad.

Panko-Crusted Chicken and Roasted Broccoli with Parmesan Sauce

For the chicken:
2 chicken breasts
2 tablespoon butter, melted
1 tablespoon spicy brown mustard
salt and pepper
1/2 cup panko (Japanese bread crumbs)
1/4 cup Parmesan cheese, finely grated

For the broccoli:
1 bunch broccoli, cut into florets
2 tablespoons olive oil
3 cloves garlic, finely minced
1 teaspoon crushed red pepper flakes
salt and pepper

For the Parmesan Sauce:
2 tablespoon butter
2 tablespoons flour
1 cup milk
1/2 cup Parmesan cheese, finely grated

Preheat the oven to 400º F. Line a baking sheet with foil.

Combine the melted butter and mustard in a shallow dish. In another shallow dish, combine the panko and grated Parmesan cheese. Season the chicken breasts with salt and pepper. Dip the chicken in the butter-mustard mixture and then dredge in the panko-Parmesan mixture. Make sure the chicken is evenly coated. Place on one half of the foil-lined baking sheet. Set aside while you prepare the broccoli.

Place the broccoli florets in a large bowl. Drizzle with the olive oil. Add the minced garlic and crushed red pepper flakes and toss to coat. Season with salt and pepper and toss again. Place the seasoned broccoli on the other half of the baking sheet.

Place the baking sheet with the chicken and broccoli in the preheated oven for 20 minutes, or until the chicken and broccoli are browned. You want the chicken to be cooked through and the broccoli to be tender.

While the chicken and broccoli are in the oven, make the Parmesan sauce.  Melt the butter in a saucepan. Whisk in the flour and cook for about a minute. Whisk in the milk, a little at a time. Bring to a boil and cook, whisking constantly, until thickened. Whisk in the grated Parmesan cheese. Season with salt and pepper. Keep warm until the chicken is ready.

Serve the chicken and broccoli with the Parmesan sauce.

 

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Quick Broccoli and Cheese Soup

Quick Broccoli and Cheese Soup

So, Publix had 8 ounces packages of Kraft shredded cheeses on sale for $1.40 this past sales cycle. That’s the lowest price I have ever seen for them. I may have gone a little crazy and bought more shredded cheese than I needed. My cheese drawer is stuffed. I’m pretty sure my family thinks I have a problem.

This morning my plan was to come home after I dropped the kidlet off at school and work on an online class I need to finish before heading to work. Instead I made this Quick Broccoli & Cheddar Soup for breakfast. I used some of the cheese! Priorities.

Quick Broccoli and Cheese Soup

4 tablespoons butter
1/4 cup all-purpose flour
4 cups vegetable broth (chicken broth is fine too)
1 10 – 12 ounce package of frozen chopped broccoli (cuts & florets are fine too)
1 cup shredded cheddar cheese, plus a little more for garnishing (I like mild cheddar)
1 cup half & half or milk
salt and pepper, to taste

In a small soup pot over medium heat, melt the butter. Whisk in the flour and let cook for a minute. Whisk in the broth, a little at a time, until smooth. Add the frozen broccoli. If I am using frozen broccoli cuts or florets, I will run a knife through them to make the pieces smaller before adding them to the soup. Bring the soup to a gentle boil, stirring often. Whisk in the cheese and then add the half & half. Warm through and then turn off the heat. Season to taste with salt and pepper. Serve with additional shredded cheddar cheese for garnish.