Crisp parmesan chicken with garlic and lemon broccoli

Crisp parmesan chicken with garlic & lemon broccoli

  • serves 2
  • A little effort

Easy midweek meals often involve chicken. This crunchy breaded chicken recipe with a side of fresh lemony broccoli is easy to make on a weekday.



  • skinless chicken thigh fillets 4
  • parmesan 50g, finely grated
  • white breadcrumbs 50g
  • flour 1 tbsp
  • egg 1, beaten
  • broccoli 1 small head, broken into florettes
  • butter 25g
  • garlic 1 clove, sliced
  • lemon ½, zested and juiced


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Season the chicken thighs. Mix the parmesan and breadcrumbs on a flat plate and put the flour and egg onto separate plates. Coat each thigh in flour, dusting off the excess, then dip in egg and roll in breadcrumbs. Sit on a rack over a baking tray and bake for 40 minutes until crisp and golden.

  • Step 2

    Boil or steam the broccoli until tender, then drain. Melt the butter in a pan and gently sizzle the garlic for 2-3 minutes. Add the lemon juice and zest and season. Toss with the broccoli and serve with the chicken.

Nutritional Information

  • Kcals 576
  • Fat 27.5g
  • Carbs 26.3g
  • Fibre 4g
  • Protein 57.5g
  • Salt 1.68g