“That's why I'm easy,” Lionel Richie once sang out of our transistor radios, back when the world was simple and, well, easy. We can't turn back time, but we can give you this simple weeknight dinner, so you have more time to listen to the radio. (Well, podcast.) Chicken coated in pretzel breading is baked next to broccoli dusted with salty, nutty Parmesan. Honey mustard sauce whipped up in a bowl makes the perfect dipping for the crunchy chicken. Everything cooks on one baking sheet, making fewer dishes and more ease, just like the radio song said. Internet song. Whatever.
Cut broccoli into bite-sized pieces.
In a mixing bowl, combine cornstarch and 2 tsp. water. Set aside.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Prepare the Chicken
In another mixing bowl, combine pretzel breading and 1 tsp. olive oil.
Place chicken breasts on one half of prepared baking sheet. Brush or spoon on cornstarch mixture and top with pretzel breading-olive oil mixture, pressing gently to adhere.
Spray breaded chicken with cooking spray.
Add the Broccoli
Add broccoli to other half of baking sheet. Toss with half the garlic (reserve remaining for sauce), half the Parmesan (reserve remaining for topping), 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread broccoli into a single layer on its half.
Roast the Chicken and Broccoli
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees and broccoli is tender and browned, 17-20 minutes.
Sprinkle roasted broccoli with reserved Parmesan.
Make Sauce and Finish Dish
In another mixing bowl, combine honey mustard, sour cream, reserved garlic (to taste), and a pinch of salt and pepper.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!