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Chicken Parmesan with Roasted Broccoli

Active Time: 30 minutes / Cook Time: 30 minutes / Total Time: 45 minutes

Makes 4 servings

Chicken Parmesan w Roasted Broccoli.JPG


  • 1 lb. broccoli, stem peeled and broccoli cut into “trees” (florets on top of longer pieces of stem)
  • 1 ½ tablespoons coconut oil, melted and divided
  • ¾ teaspoon fine sea salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon maple syrup
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 15-oz. can crushed tomatoes
  • 4 chicken cutlets, about 4 oz. each*
  • ¼ cup shredded mozzarella cheese
  • 2 tablespoons grated OR finely shredded parmesan cheese
  • 2 tablespoons shredded fresh basil (optional)

*If you can’t find chicken cutlets, use two larger (about 8 oz. each) boneless, skinless chicken breasts. Cut each breast in half horizontally and pound to an even ¼” thickness.


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Directly on the prepared baking sheet, toss the broccoli with ½ tablespoon coconut oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread into a single layer and roast for 15-20 minutes, or until the broccoli is tender and browned in spots. Drizzle olive oil, balsamic, and maple syrup on top, and toss to combine.
  3. While the broccoli roasts, heat ½ tablespoon coconut oil in a small saucepan over medium. Add the garlic, oregano, and dried basil and cook, stirring constantly, for 1 minute, or until the mixture is very fragrant. Add the crushed tomatoes and a small pinch of the remaining salt, bring to a simmer, and cook 5 minutes.
  4. While the tomato sauce simmers, heat the remaining ½ tablespoon coconut oil in a large oven-safe skillet over medium-high heat. Sprinkle the chicken cutlets evenly with the remaining salt and pepper and when the oil is shimmering, add in a single layer to the pan (you may have to do this in batches). Cook 2 minutes per side, or until both sides are lightly golden. Turn off the heat.
  5. Nestle all cutlets back in the skillet, if necessary. Evenly spoon the tomato sauce over each cutlet. Top each with 1 tablespoon mozzarella and ½ tablespoon parmesan. Place in the oven and bake 5 minutes, or until the cheese is melted and the cutlets are cooked through.
  6. Place 1 cutlet on each of two plates and top with ½ tablespoon fresh basil, if using. Add ¼ of the broccoli to each plate. Serve.
  7. Package remaining cutlets and broccoli in airtight containers for lunch tomorrow. Refrigerate until needed.