MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: One Pot Chicken, Artichoke & Broccoli w/Herb Bread Crumbs
 Categories: Poultry, Vegetables, Herbs, Breads, Citrus
      Yield: 4 Servings
 
      2 lb Boned, skinned chicken *
      1 sm Head broccoli; tough stem
           - discarded, head cut into
           - 2" florets
           +=OR=+
     16 oz Bag frozen broccoli *
      5 tb Extra-virgin olive oil
           Salt & black pepper
     28 oz (2 cans) quartered artichoke
           - hearts in water; drained
    1/2 c  Chicken broth
      2 tb Drained capers
      2 tb Unsalted butter; melted
      5 cl Garlic; crushed, chopped
    1/2 c  Panko bread crumbs
      2 tb Chopped fresh dill
           +=OR=+
      2 ts Dried dill
           Lemon wedges; for serving
 
  Set oven @ 400°F/205°C.
  
  In a 3 quart baking dish, combine chicken, broccoli
  florets and 2 tablespoons oil; season with salt and
  pepper. Toss to evenly coat, spread broccoli in an
  even layer and arrange chicken breasts on top.
  
  In a large bowl, combine artichokes, broth, capers,
  butter, garlic and 2 tablespoons oil and season with
  salt and pepper. Gently toss, then spoon mixture over
  chicken and broccoli. Bake until chicken is cooked
  through and artichokes are golden in spots, 30 to 35
  minutes.
  
  Meanwhile, in a small skillet, heat remaining 1
  tablespoon oil over medium. Add panko, reduce heat to
  medium-low and cook, stirring frequently, until golden
  and crisp, 8 to 10 minutes. Transfer to a bowl to cool,
  then stir in dill and season with salt and pepper.
  
  Divide chicken and vegetables among shallow bowls and
  spoon over some of the pan juices. Squeeze with lemon
  and top with dill bread crumbs.
  
  * NOTES: After reading the other comments with the
  recipe on the web site - I decided to nuke the chicken
  for 4 minutes then use a bag of frozen broccoli florets
  in place of the fresh broccoli. Spread the broccoli in
  the dish, layered the chicken on top then followed the
  directions from there - except for using 2 lbs of boned,
  skinned thighs. No leftovers. Bv)=
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
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