Chicken, Artichoke and Broccoli Bake With Herb Bread Crumbs

Name: Chicken, Artichoke and Broccoli Bake With Herb Bread Crumbs
Total time: 45 min
Ingredients: 4 boneless, skinless chicken breasts (1½ to 2 pounds total); 1 small head broccoli (about 1 pound), tough stem discarded, head cut into 2-inch florets (about 4 cups); 5 tablespoons extra-virgin olive oil; Kosher salt and black pepper; 2 (14-ounce) cans quartered artichoke hearts in water, drained (about 4 cups); 1/2 cup low-sodium chicken broth; 2 tablespoons drained capers; 2 tablespoons unsalted butter, melted; 5 garlic cloves, thinly sliced; 1/2 cup panko bread crumbs; 2 tablespoons chopped fresh dill; Lemon wedges, for serving

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Total: 45 minutes

Servings: 4

Author : Kay Chun

artichoke hearts capers cauliflower

Chicken, Artichoke and Broccoli Bake With Herb Bread Crumbs

Instructions

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Step 1

Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.

Step 2

In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.

Step 3

Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.

Step 4

Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.

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