Equipment
Ingredients
Main Base
- 4 chicken breast
- 30 g broccoli, cut into 5cm florets
- 70 ml olive oil
- 5 g salt, to taste
- 2 g black pepper, to taste
Artichoke Mixture
- 400 g quartered artichoke hearts, drained
- 120 ml chicken broth
- 30 ml capers, drained
- 27 g unsalted butter, melted
- 5 garlic, thinly sliced
Herb Topping
- 60 g panko breadcrumbs
- 6 g fresh dill, chopped
- 1 lemon, cut into wedges
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Place the chicken breasts and broccoli florets into a 3-quart baking dish.
Add 30ml of olive oil to the dish and toss the chicken and broccoli to coat.
Season the chicken and broccoli with salt and black pepper.
Arrange the broccoli in an even layer on the bottom of the dish and place the chicken breasts on top.
In a large bowl, whisk together the artichoke hearts, chicken broth, capers, melted butter, sliced garlic, and 30ml of olive oil.
Season the artichoke mixture with salt and pepper to taste.
Spoon the artichoke mixture evenly over the chicken and broccoli in the baking dish.
Bake in the preheated oven for 30 to 35 minutes until the chicken reaches an internal temperature of 74°C (165°F).
Heat the remaining 10ml of olive oil in a small skillet over medium heat.
Add the panko breadcrumbs and toast, stirring frequently, for 8 to 10 minutes.
Transfer the toasted crumbs to a bowl, let cool slightly, and stir in the chopped dill.
Divide the chicken and vegetables into bowls, pour over the pan juices, and top with the dill breadcrumbs and lemon wedges.
Chef's Notes
- For more evenly cooked chicken, pound the thicker parts of the chicken breasts to an even thickness before baking.
- Don't overcrowd the baking dish; this allows for better browning and prevents steaming.
- To ensure the broccoli is tender-crisp, consider blanching it for 1-2 minutes before adding it to the baking dish.
- The capers add a briny, salty kick. If you're sensitive to salt, you might want to rinse them before adding.
- For an extra layer of flavor, you can add a pinch of red pepper flakes to the artichoke mixture.
Storage
Refrigerator: 3 days — Store in an airtight container; breadcrumbs will lose crispness.
Freezer: 1 month — Freeze without breadcrumb topping for best results.
Reheating: Reheat in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
