Incredibly crunchy chicken with broccoli and parmesan

Stir together the panko, finely grated Parmesan, 2 teaspoons of the olive oil, dried oregano, pinch of kosher salt and a couple grinds of freshly ground black pepper in a shallow bowl or small baking dish until thoroughly combined.

Pat the chicken dry between a couple paper towels, then sprinkle lightly with salt and ground black pepper.

Brush both sides of the chicken with 1 1/2 tablespoons of the Dijon, then press into the panko-Parmesan mixture, making sure both sides are evenly coated.

Toss the broccoli, remaining 2 teaspoons of the olive oil, a pinch of salt and several grinds of pepper in a medium bowl until evenly coated.

Preheat a 3.5-quart air fryer to 375 degrees F. Add the chicken to the air-fryer basket and cook until it’s starting to brown and crisp on the top, about 6 minutes.

Flip the chicken over with tongs and position in the center of the basket, then scatter the broccoli around the perimeter. Continue air-frying until the chicken is crisp all over and an instant-read thermometer inserted in the middle registers 160 degrees F, and the broccoli is tender and charred, about 8 minutes more.

Stir together the yogurt, lemon zest and juice, remaining 1/4 teaspoon Dijon, a pinch of salt and several grinds of pepper in a small bowl. Serve alongside the chicken and broccoli for dipping.