Chicken, Artichoke and Broccoli Bake With Herb Bread Crumbs

By Kay Chun

Chicken, Artichoke and Broccoli Bake With Herb Bread Crumbs
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
45 minutes
Rating
4(1,572)
Comments
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This one-dish dinner is indeed a casserole — but it’s bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.

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Ingredients

Yield:4 servings
  • 4boneless, skinless chicken breasts (1½ to 2 pounds total)
  • 1small head broccoli (about 1 pound), tough stem discarded, head cut into 2-inch florets (about 4 cups)
  • 5tablespoons extra-virgin olive oil
  • Kosher salt and black pepper
  • 2(14-ounce) cans quartered artichoke hearts in water, drained (about 4 cups)
  • ½cup low-sodium chicken broth
  • 2tablespoons drained capers
  • 2tablespoons unsalted butter, melted
  • 5garlic cloves, thinly sliced
  • ½cup panko bread crumbs
  • 2tablespoons chopped fresh dill
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

882 calories; 58 grams fat; 8 grams saturated fat; 3 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 13 grams dietary fiber; 7 grams sugars; 73 grams protein; 1773 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Ratings

4 out of 5
1,572 user ratings
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Comments

Fredericktibbetts

Variations. Use young asparagus in place of the broccoli. White wine is a nice substitute for half of the stock. Green olives (pitted, halved) can be added with the artichokes and capers.

Judy Barlas

Posted suggestions from others: 1) Sub young asparagus for broccoli. White wine is a nice substitute for half of the stock. Green olives (pitted, halved) can be added w/the artichokes and capers. 2) Trader Joe's has frozen Artichoke Hearts: unadulterated, no oil or seasonings. Easy to steam, more original fresh flavor, not the "canned" taste. I use them alone, in salads, w/lamb, etc.

Nancy Filbin

Wow, we were looking forward to eating this dish as a perfect Monday night supper. However, it’s still in the oven. I followed the recipe to a T, but after 30 mins of baking the broccoli was overdone and the chicken just a tad past raw. Not looking forward to the final result. Please check your recipes more thoroughly; I am not interested in wasting food or eating mediocrely.

Jann Alexander

Having made this but once, I’d brown the chicken first next time. It’s an impressive enough meal served over farro for company, yet pretty easy t9 prepare.

Paula

I make this at least once a month! I save myself the wash up and melt the butter in a Pyrex baking dish in the microwave for about 20 seconds, then add the rest of the ingredients minus the broccoli. I bake for about 20 minutes then add the broccoli for the last 10-15 minutes so it doesn’t overcook. Serve with rice to get all that yummy sauce.

Jane

Sadly, I didn't look at the notes before I made this. I had to cook the it for a hour to get the chicken done. The flavor was good but it would definitely make more sense to cut the chicken in smaller sections. It would work to sear the breasts before hand but then it isn't as easy a dish.

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