Chicken and Broccoli Lemon Crisp
Bright, zesty, and irresistibly crispy, Chicken and Broccoli Lemon Crisp is a wholesome one-dish wonder that’s perfect for a weeknight dinner or an easy crowd-pleaser. Juicy, seared chicken breasts and tender-crisp broccoli florets are layered with a vibrant drizzle of fresh lemon juice and crowned with a golden topping of buttery panko breadcrumbs, parmesan cheese, and fragrant lemon zest. This dish combines the savory richness of parmesan with the refreshing tang of citrus, creating a flavor profile that’s both light and satisfying. Ready in just 40 minutes, this recipe brings together easy preparation, bold flavors, and a delightful crunchy finish that will make it your new go-to baked chicken recipe. Serve it with a side of rice, pasta, or a simple green salad for a complete, mouthwatering meal!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 3 cups broccoli florets
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 0.75 cup panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 2 pieces garlic cloves, minced
- 4 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
Season the chicken breasts with salt and pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown. Remove from heat and set aside.
Steam the broccoli florets for 3-4 minutes, just until tender but still crisp. Drain and set aside.
In a small bowl, mix the panko breadcrumbs, parmesan cheese, lemon zest, 2 tablespoons of olive oil, and melted butter. Stir until evenly combined to form the crisp topping.
In the prepared baking dish, arrange the steamed broccoli in an even layer. Place the seared chicken breasts on top.
Drizzle lemon juice over the broccoli and chicken evenly.
Sprinkle the breadcrumb mixture over the chicken and broccoli, ensuring an even coating.
Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C) and the topping is golden brown and crispy.
Remove from oven and let rest for 5 minutes before serving.
Serve warm and enjoy your Chicken and Broccoli Lemon Crisp!
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 6.8 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 88 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
