Chicken and Broccoli Rabe

5 from 3 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 Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Italian

Servings:

Author: James Delmage and Tara

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 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

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.
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.
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

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.
Work in batches, adding a bit more olive oil as required.
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.
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!

Video

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