Chicken baked with broccoli, brussels sprouts, carrots and parmesan
2 servings
60 minutes
Chicken baked with broccoli, Brussels sprouts, carrots, and Parmesan is a true embodiment of French sophistication in a simple home dish. Inspired by the traditions of Provence, this combination brings together tender chicken, aromatic herbs, and rich vegetables to create a harmony of flavors. Broccoli and Brussels sprouts add lightness and pleasant texture to the dish, while carrots contribute a sweet note. Parmesan finishes the composition with a subtle creamy accent. Thanks to baking with broth and sour cream, the meat remains juicy and infused with the rich aroma of spices. The dish is perfect for both cozy family dinners and festive receptions.
1
Preheat the oven to 180-200°C depending on your oven.
2
Cut the chicken (fillet or other tender parts) into medium pieces and place them in a baking dish.
- Chicken: 300 g
3
Chop all the vegetables and place them next to the chicken. I cut the carrot into not very thin circles, the Brussels sprouts into 4 parts, and the broccoli, if it was bought uncut, I trim the stem and break it into smaller florets, but this is up to your preference.
- Broccoli cabbage: 100 g
- Brussels sprouts: 100 g
- Carrot: 100 g
- Onion: 1 piece
- Garlic: 1 clove
4
Fill with oil, sour cream or Greek yogurt, sprinkle with pepper and herbs (rosemary can be used dry or fresh), mix.
- Sour cream: 2 tablespoons
- Olive oil: 2 tablespoons
- Rosemary: 1 teaspoon
- Provencal herbs: 1 tablespoon
- Ground black pepper: to taste
5
Pour in the broth and place in the oven for 40-50 minutes, depending on your oven's performance.
- Chicken broth: 1.4 glass
6
Stir periodically.
7
When the vegetables with chicken acquire a golden crust, grate cheese on top, put it back in the oven, but turn it off immediately and leave it there for 5 minutes.
- Parmesan cheese: to taste
8
You can sprinkle some cheese on top when serving. Bon appetite!
- Parmesan cheese: to taste