Sun-Dried Tomato Chicken with Broccoli, Pine Nuts and Crispy Parmesan
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 22 min
- Cost
- $16.25
- Nutrition
- 420 cal · 40g protein
🍳 2 pans + 1 bowl · Picky-eater safe bet: cheese · kept by 2 families
Sun-Dried Tomato Chicken with Broccoli, Pine Nuts and Crispy Parmesan is a Italian weeknight dinner that serves 4 and is on the table in about 34 minutes, for around $16 in groceries. You'll need 2 pans + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless chicken breasts
- 1 head broccoli, cut into florets
- ½ cup sun-dried tomatoes in oil
- 4 cloves garlic
- ½ cup pine nuts
- ¾ cup parmesan cheese
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Preheat oven to 425°F; toss broccoli florets with 1 tbsp olive oil, salt and pepper on a sheet pan, roast for 12 minutes until tender-crisp.
- While broccoli roasts, pound chicken breasts to even thickness, season with salt and pepper, then sauté in a large skillet over medium-high heat with remaining olive oil for 6–7 minutes per side until golden and cooked through (165°F internal temperature).
- In a small bowl, chop sun-dried tomatoes and mince garlic, then add to the skillet with cooked chicken along with lemon juice; cook for 1 minute to warm through.
- Scatter pine nuts over roasted broccoli and top with parmesan cheese, broil for 1–2 minutes until cheese is golden, then plate chicken alongside broccoli and drizzle pan sauce over top.
- Picky eater tip: serve the plain chicken and plain roasted broccoli, with the sauce, pine nuts and parmesan on the side.
- Make ahead: cut the broccoli and chop the tomatoes and garlic up to 1 day ahead and store them covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 40 g
- Carbohydrates
- 16 g
- Fiber
- 3 g
- Sugar
- 3 g
- Fat
- 22 g
- Saturated fat
- 7 g
- Sodium
- 520 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop