2 broccoli heads, washed and dried, cut into florets
2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
Salt and pepper
For The Chicken:
6 skinless chicken thighs, bone in*
Salt and pepper to season
½ cup all-purpose flour
1 large egg
2 tablespoons milk
1 teaspoon garlic powder
¾ teaspoon salt (or to taste)
1 teaspoon paprika (sweet or smoky)
1¾ cups Panko breadcrumbs
⅓ cup vegetable oil
2 tablespoons chopped fresh parsley leaves, to serve
For The Honey Garlic Sauce:
½ cup honey
2 tablespoons soy sauce
2 tablespoons rice wine vinegar (or white or apple cider) optional**
1 tablespoon minced garlic
2 teaspoons cornstarch mixed with 2 tablespoons water
Preheat oven to 200°C | 390°F. Line a baking sheet with baking / parchment paper or spray a nonstick tray with cooking oil spray; set aside.
Add the broccoli to a bowl with the oil, garlic, salt and pepper, mix to combine. Set aside.
Season chicken with salt and pepper. Set up a work station with 3 shallow bowls. To one bowl, add the flour and set aside. In the second bowl, whisk together eggs, milk, garlic powder, the ¾ teaspoon of salt and paprika. In the third bowl, mix the Panko with the vegetable oil (I find it easier to use my hands).
Working one by one, evenly coat the chicken in the flour, then dip into the egg mixture, then dredge in the Panko mixture, pressing to coat. Place onto prepared baking sheet and repeat with remaining chicken thighs.
Lightly spray each chicken thigh over the top with cooking oil spray (this is optional, but I have found it to crisp the chicken even more). Bake for 25 minutes, remove from the oven and arrange the broccoli next to or around the chicken, and place back into the oven to cook for a further 20 minutes, or until the chicken is cooked through; the crust is crispy and golden brown, and the broccoli is tender-crisp (Note: flip the broccoli after around 10 minutes if you find the tops charring).
While the chicken is in the oven, prepare the Honey Garlic Sauce: In a small saucepan, combine honey soy sauce, vinegar (if using) and garlic. Bring to a simmer over medium heat, and quickly reduce heat to low. Pour the prepared cornstarch mixture into the saucepan and stir through until sauce thickens (about 2 minutes). Set aside and allow to cool.
Garnish chicken with parsley and serve immediately with the honey garlic sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (328g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 194 (37%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 114.7mg||35 %|
|Sodium 342.9mg||12 %|
|Potassium 893.1mg||24 %|
|Total Carbohydrate 57.1g||17 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 52.6g|
|Protein 25.8g||37 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 518
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.