Crispy Chicken Sheet Pan Dinner
By Karlee Flores
Crispy Chicken Sheet Pan Dinner
By Karlee Flores
Yield/Serves:
Makes 4 servings
For the Potatoes
For the Crispy Chicken
- 1 lb golden potatoes, quartered
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- ¼ cup butter
- 1 cup half and half
For the Crispy Chicken
- 8 chicken tenders or two chicken breasts cut into 8 pieces
- 1 cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons Sur La Table Italian seasoning, divided
- 3 eggs
- 1 cup panko breadcrumbs
- ¾ cup ground parmesan
- For the Brussels Sprouts,
- ½ lb. Brussels sprouts, halved
- 3 strips thinly sliced bacon
- Balsamic glaze for topping
Preheat the oven to 400 degrees.
Place the potatoes, salt, pepper and butter on a sheet of foil. Wrap the foil around the potatoes and close off any openings. Place the pocket of potatoes in the oven while you prep the remaining dinner.
In one bowl, mix the flour, salt, pepper and 1 tablespoon of the Italian seasoning. In another bowl, whisk 3 eggs together. In a third bowl mix the panko, parmesan and remaining tablespoon of the Italian seasoning. Take one chicken strip and place in the flour mixture, then the egg mixture, then the panko mixture making sure the chicken is completely coated.
Place the chicken on one end of a baking sheet. Add the brussels sprouts in the center and place the strips of bacon directly on top. Remove the potatoes from the oven and place at the end of the baking sheet.
Place in the oven for 20 minutes then remove and flip the chicken. Place back in the oven to cook for another 15 minutes until browned.
Remove from the oven. Check to see if the potatoes are softened, if not place the pouch back in the oven to cook 5-10 more minutes until finished.
Remove the bacon and slice into bite sized pieces.
Put the potatoes in a bowl with the half and half and beat into mashed potatoes.
Serve all together topping with the bacon and a drizzle of balsamic glaze. Enjoy!
Place the potatoes, salt, pepper and butter on a sheet of foil. Wrap the foil around the potatoes and close off any openings. Place the pocket of potatoes in the oven while you prep the remaining dinner.
In one bowl, mix the flour, salt, pepper and 1 tablespoon of the Italian seasoning. In another bowl, whisk 3 eggs together. In a third bowl mix the panko, parmesan and remaining tablespoon of the Italian seasoning. Take one chicken strip and place in the flour mixture, then the egg mixture, then the panko mixture making sure the chicken is completely coated.
Place the chicken on one end of a baking sheet. Add the brussels sprouts in the center and place the strips of bacon directly on top. Remove the potatoes from the oven and place at the end of the baking sheet.
Place in the oven for 20 minutes then remove and flip the chicken. Place back in the oven to cook for another 15 minutes until browned.
Remove from the oven. Check to see if the potatoes are softened, if not place the pouch back in the oven to cook 5-10 more minutes until finished.
Remove the bacon and slice into bite sized pieces.
Put the potatoes in a bowl with the half and half and beat into mashed potatoes.
Serve all together topping with the bacon and a drizzle of balsamic glaze. Enjoy!