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5.0 from 9 votes

Chicken and Broccoli Rabe

Chicken and broccoli rabe is a light and healthy meal that combines garlicky sauteed broccoli rabe with pan-seared chicken cutlets topped with melted mozzarella and hot cherry peppers.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 691 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the broccoli rabe
  • 1 bunch broccoli rabe bottom 1-inch removed then chopped into 2 -inch pieces
  • 1/4 cup extra virgin olive oil
  • 10 cloves garlic sliced
  • 1/4 cup water
  • 5 hot cherry peppers seeded and sliced, divided
  • salt and pepper to taste
For the chicken
  • 2 pounds chicken cutlets thin sliced
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • 1/2 pound fresh mozzarella sliced thin

Instructions

For the broccoli rabe
    Cup of Yum
  1. Heat a large pan to medium heat then add the extra virgin olive oil and garlic. Saute until golden (about 2 minutes) then add the broccoli rabe and water and cover.
  2. Once the broccoli rabe turns bright green ( about 5 minutes) remove the lid and continue to cook for 2-3 minutes to evaporate the excess water. If there is too much water just drain a bit of it.
  3. Turn off the heat and season with salt and pepper to taste then add 1/2 of the cherry peppers and mix together. Set the cooked broccoli rabe to the side and move on to the chicken.
For the chicken
  1. Heat a large pan to medium heat. Add 2 tablespoons of olive oil. Pat the chicken dry then season with salt and pepper. Add the chicken to the pan (do not crowd the pan) and sear for around 3 minutes per side or until browned.
  2. Work in batches, adding a bit more olive oil as required.
  3. Turn on the broiler and move the oven rack to the second-highest position. Distribute the chicken on a baking sheet then add a slice of the fresh mozzarella to each piece. Broil until the cheese melts (around 2-3 minutes) watching carefully to avoid burning.
  4. To serve, place a large spoonful of the broccoli rabe into a plate then the chicken. Top with the remaining cherry peppers and drizzle your best extra virgin olive oil onto each piece. Enjoy!

Notes

  • Boneless skinless chicken thighs can be substituted.  You will need to cook them longer (about 5-6 minutes per side) than thin-sliced cutlets.
  • Use either store-bought thin chicken cutlets or fillet and pound out chicken breasts to about a 1/2" thick.  A thinly pounded cutlet will allow for even cooking and will only take a few minutes per side to cook.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave or on a stovetop over medium heat.

Nutrition Information

Calories 691kcal (35%) Carbohydrates 8.3g (3%) Protein 64.6g (129%) Fat 43.1g (66%) Saturated Fat 10.7g (54%) Cholesterol 176mg (59%) Sodium 1108mg (46%) Potassium 895mg (26%) Fiber 2.4g (10%) Sugar 1.5g (3%) Calcium 479mg (48%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 691

% Daily Value*

Calories 691kcal 35%
Carbohydrates 8.3g 3%
Protein 64.6g 129%
Fat 43.1g 66%
Saturated Fat 10.7g 54%
Cholesterol 176mg 59%
Sodium 1108mg 46%
Potassium 895mg 19%
Fiber 2.4g 10%
Sugar 1.5g 3%
Calcium 479mg 48%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.