Description
A delicious and easy sheet pan dinner featuring juicy chicken with a crispy Parmesan crust, roasted baby potatoes, and vibrant broccoli.
Ingredients
- 4 medium boneless, skinless chicken breasts (approximately 1.5 lbs / 680g)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 cup panko breadcrumbs
- ¾ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons melted unsalted butter
- 1.5 lbs baby potatoes (Yukon Gold or red), cut into 1-inch pieces
- 1 large head of broccoli florets (about 1 lb / 450g)
- 2 tablespoons olive oil for vegetables
- 1 teaspoon garlic powder for vegetables
- ¾ teaspoon salt for vegetables
- ½ teaspoon black pepper for vegetables
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the chopped baby potatoes with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, ¾ teaspoon of salt, and ½ teaspoon of black pepper. Spread them in a single layer on one side of the prepared baking sheet.
- Roast the potatoes in the oven for about 15 minutes.
- Combine in a shallow dish panko breadcrumbs, grated Parmesan cheese, 1 teaspoon of garlic powder, Italian seasoning, paprika, ½ teaspoon of salt, and ½ teaspoon of black pepper. Mix well.
- Pat the chicken breasts dry and whisk together olive oil and Dijon mustard in a small bowl. Brush this mixture over the chicken breasts.
- Dredge each mustard-coated chicken breast in the panko-Parmesan mixture, pressing firmly to coat.
- Remove the baking sheet from the oven after 15 minutes. Toss the broccoli florets with olive oil, a pinch of salt, and black pepper.
- Push the potatoes to one side of the pan, place the coated chicken in the center, and arrange the broccoli on the other side. Drizzle melted butter over the chicken.
- Return the sheet pan to the oven and bake for an additional 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Let the chicken rest for about 5 minutes before slicing and serving.
Notes
Monitor the internal temperature of the chicken for perfect cooking. Experiment with different vegetables for variation.