Sheet Pan Crunchy Chicken with Ranch Crema
plus Roasted Potatoes & Herby Broccoli
Everything in this winner-winner chicken dinner is roasted on one baking sheet: juicy seasoned chicken cutlets coated in light, crispy panko breadcrumbs, ranch-spiced broccoli, and spiced potato wedges. Drizzle that crispy chicken with a quick homemade ranch crema, then dig right in (and enjoy very little digging out to do—what a perfect weeknight meal!).
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
12 ounce
Potatoes
12 ounce
Broccoli
4.5 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Ranch Spice
¼ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Chicken Cutlets
1 tablespoon
Fry Seasoning
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Cut potatoes into ½-inch-thick wedges.
• In a small bowl, combine two packets of sour cream and a pinch of Garden Ranch Spice (four packets of sour cream and a big pinch of Garden Ranch Spice for 4 servings). (You’ll use more Garden Ranch Spice later.) • Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• In a second small bowl, combine panko, a drizzle of oil (large drizzle for 4 servings), salt, and pepper.
• Toss broccoli on one side of a baking sheet with a drizzle of oil, 2 tsp Garden Ranch Spice (4 tsp for 4 servings), salt, and pepper. (Be sure to measure the Garden Ranch Spice—we sent more!) • Toss potatoes on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4, toss broccoli and potatoes on two separate sheets.)
• Pat chicken* dry with paper towels and season all over with half the Fry Seasoning (all for 4 servings), salt, and pepper. • Push veggies to one side of sheet (for 4, push broccoli to one side of sheet). Place chicken on empty side of sheet; evenly spread tops of chicken with remaining sour cream. Mound coated sides with seasoned panko, pressing to adhere (no need to coat the undersides). • Roast on top rack until veggies are roasted and browned and chicken is cooked through, 15-20 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
• Divide chicken, potatoes, and broccoli between plates. Drizzle crema over chicken. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
