Chicken Parmesan with Mushroom Rosemary Sauce and Steamed Broccoli
Indulge in the perfect harmony of flavors with this Chicken Parmesan with Mushroom Rosemary Sauce and Steamed Broccoli recipe. Golden, crispy chicken breasts are coated in a Parmesan breadcrumb crust and finished with a layer of melted mozzarella for the ultimate comfort food experience. A luxurious mushroom rosemary sauce, infused with garlic and creamy notes, adds an elegant twist, elevating this classic dish to gourmet levels. Paired with tender, vibrant steamed broccoli, this well-balanced meal is as nutritious as it is delicious. Ready in under an hour, this recipe combines easy, oven-baked preparation with restaurant-quality results, making it a dazzling choice for weeknight dinners or special occasions alike. Perfect for chicken lovers, low-carb sides, and those seeking both flavor and sophistication in one plate!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 3 tablespoons olive oil
- 0.5 cup mozzarella cheese, shredded
- 1 cup portobello or cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon rosemary, minced
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 2 tablespoons butter
- 2 cups broccoli florets
- 1 cup water
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the chicken breasts with salt and black pepper.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese.
Coat each chicken breast first in the flour, then dip into the eggs, and finally press into the breadcrumb and Parmesan mixture to coat evenly.
Heat olive oil in a large oven-safe skillet over medium heat. Add the breaded chicken and cook for 3-4 minutes on each side until golden brown. Transfer the skillet to the oven and bake for 15-20 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C).
Sprinkle mozzarella cheese evenly over the chicken and return to the oven for 2-3 minutes, or until the cheese is melted and bubbly.
While the chicken is baking, prepare the mushroom rosemary sauce. In a medium skillet, melt the butter over medium heat and sauté the mushrooms for 5-7 minutes until tender.
Add garlic and rosemary to the mushrooms and cook for 1 minute until fragrant.
Pour in the chicken broth and simmer for 2-3 minutes, allowing it to reduce slightly.
Stir in the heavy cream and simmer for another 2 minutes until the sauce is thickened. Season with additional salt and pepper if needed.
To prepare the steamed broccoli, bring 1 cup of water to a boil in a saucepan fitted with a steaming basket. Add the broccoli florets to the basket, cover, and steam for 4-5 minutes until tender but still slightly crisp.
Plate the chicken Parmesan, then spoon the mushroom rosemary sauce over it. Serve with the steamed broccoli on the side and enjoy!
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 5990 mg | 260% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 13.3 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 1125 mg | 87% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 684 mg | 15% | |
*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.
