Marinara Chicken with Toasted Pecan Topping
and roasted broccoli
We first featured this paleo-friendly twist on chicken parmesan in 2020. Cook everything in a skillet and finish the dish with a garlic and herb pecan crust that will get crisp and golden in the oven.
Ingredients
- Basil - 8 leaves, chiffonade
- Oil, cooking - 2 Tbsp
- Chicken tenders - 1 1/2 lbs (sub boneless, skinless chicken breasts, sliced into strips)
- Marinara sauce - 1 cup (use your favorite store-bought)
- Pecans - 1/2 cup, finely chopped
- Garlic - 2 cloves, chopped
- Italian seasoning - 1 tsp
- Oil, olive - 1 Tbsp
- Broccoli florets - 12 oz
- Garlic - 3 cloves, chopped
- Oil, cooking - 1 Tbsp
Nutrition Facts
Prep
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Broccoli / Pecans / Garlic (for broccoli and pecan topping) - (If prepping right before cooking, get the oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Basil - Chiffonade basil.
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Make
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Heat oven to 400F / 204C.
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Toss broccoli and garlic (portion for broccoli) with cooking oil (portion for broccoli). Season with some salt and pepper. Spread out on a sheet pan.
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Transfer broccoli to the oven and roast, shaking the pan halfway through cooking, until broccoli is tender and starting to brown on the edges, 20 to 25 minutes.
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While broccoli is roasting, heat a large oven-safe skillet with cooking oil (portion for chicken) over medium-high heat. Add chicken tenders and sear on both sides until nearly cooked through, 5 to 6 minutes total. Season chicken on both sides with some salt and pepper as it cooks.
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Move skillet off the heat. Spoon marinara sauce over and around chicken.
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In a small bowl, stir together pecans, garlic (portion for pecan topping), Italian seasoning, and olive oil.
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Top chicken and marinara with seasoned pecans. Transfer skillet to oven and continue cooking until the pecan topping is lightly toasted, 8 to 10 minutes more. (Broccoli and chicken should finish cooking around the same time.)
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Serve saucy chicken with basil on top and broccoli on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
30 reviews
This is the best chicken parm I’ve ever had! I love the crispy, garlicky topping on the chicken. We have made this multiple times!
0 HelpfulI used pre-made breaded chicken parm and heated in the oven. I added mozzarella cheese on top and served with gf spaghetti noodles with butter, salt, pepper and Parmesan cheese. Served with Caesar salad instead of broccoli. Delicious. Lost one star for not being healthy.
0 HelpfulUsed breaded chicken cutlets and couldn’t fit them all in the pan in one go. Kind of burnt some while others were still frozen in the middle. That said, Miss 5 loved it. I feel misled at the picture showing a cast iron skillet but I’m not allowed to because of the acidity in the tomato sauce, apparently.
0 Helpful