Crunchy Italian Chicken Bake
with Spiced Potatoes & Lemony Broccoli
Forget about that dusty old grill pan, that sous-vide machine you thought you might use “some time,” and that very specific hamburger patty mold: everything in this recipe is prepared on one baking sheet! Yep, all you have to do is pop it in the oven and wait for deliciousness to ensure. We’re talking Italian-spiced chicken, lemony broccoli, and spiced, diced spuds. The best part, though (besides digging in)? Fewer pots and pans means quicker cleanup and more time enjoying your creation. That’s a weeknight win.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Cutlets
8 ounce
Broccoli Florets
¼ ounce
Panko Breadcrumbs
(Contains Wheat)
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Italian Seasoning
1 unit
Lemon
12 ounce
Yukon Gold Potatoes
½ cup
Italian Cheese Blend
(Contains Milk)
1 tablespoon
Fry Seasoning
Not included in your delivery
2 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into 1-inch pieces. Cut broccoli florets into bite-size pieces if necessary. Zest and quarter lemon.
• In a medium bowl, combine panko, Italian cheese, 1 tsp Italian Seasoning (2 tsp for 4 servings), 1 TBSP olive oil (2 TBSP for 4), salt, and pepper. Set aside. (Be sure to measure the Italian Seasoning; we sent more.)
• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, and a pinch of salt and pepper. (For 4 servings, spread potatoes out across entire sheet and use all the Fry Seasoning; roast 20-25 minutes total.) • Roast on top rack for 10 minutes (you’ll add the chicken and broccoli then).
• While potatoes roast, pat chicken* dry with paper towels and season all over with salt and pepper. • Evenly spread sour cream onto tops of chicken. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
• In a large bowl, toss broccoli with a drizzle of olive oil. Season with salt and pepper. • Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add broccoli and coated chicken to empty side. (For 4 servings, leave potatoes roasting. Add broccoli and chicken to a second baking sheet; roast on middle rack.) • Return to oven until potatoes are crisp, broccoli is lightly charred, and chicken is golden brown and cooked through, 15-20 minutes more.
• Toss broccoli with 1 TBSP butter (2 TBSP for 4 servings), lemon zest, and lemon juice to taste. • Divide chicken, potatoes, and broccoli between plates. Serve with any remaining lemon wedges on the side.
