Crispy Panko Chicken with Roasted Potatoes and Broccoli and Ranch Crema

This sheet pan dinner brings together crispy panko-crusted chicken, tender roasted potato wedges and lightly charred broccoli for a complete meal that’s both satisfying and simple to prepare. The crunchy coating on the chicken contrasts beautifully with the creamy, tangy ranch crema drizzled on top.

Everything cooks on one (or two) baking sheets, making cleanup a breeze. The ranch crema comes together with just sour cream and ranch spice, adding a cool, herby finish that ties the dish together. Perfect for a busy weeknight when you want big flavor without the fuss.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.67 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (top and middle for 4 servings) and preheat to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Cut broccoli into bite-size pieces if needed.
2. In a small bowl, combine sour cream with a pinch of ranch spice (for 4 servings, use all sour cream and a large pinch of ranch spice). Season with salt and pepper. Add water, 1 teaspoon at a time, until drizzling consistency. Set aside.
3. In another small bowl, combine panko with a drizzle of oil (a large drizzle for 4 servings), salt and pepper.
4. Pat chicken cutlets dry with paper towels. Season all over with salt, pepper and half the fry seasoning (all for 4 servings).
5. Place chicken on one side of a baking sheet (for 4 servings, spread across entire sheet). Brush tops of chicken with remaining sour cream. Mound panko mixture on top, pressing gently to adhere.
6. Add potatoes and broccoli to the baking sheet in separate sections (for 4 servings, use a second sheet). Toss potatoes with a drizzle of oil, salt and pepper. Toss broccoli with a drizzle of oil, 2 teaspoons ranch spice (4 teaspoons for 4), salt and pepper.
7. Roast on top rack until chicken is crispy and cooked through and vegetables are tender and lightly browned, 18-22 minutes. (For 4 servings, roast chicken on middle rack and vegetables on top rack.)
8. Divide chicken, potatoes and broccoli among plates. Drizzle ranch crema over chicken and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness so they cook through in the same time.

What if I don't have fry seasoning?

Fry seasoning is a blend of spices like paprika, garlic powder, onion powder and cayenne. You can substitute with a mix of paprika, garlic powder and a pinch of cayenne.

Can I make the ranch crema ahead of time?

Absolutely! The ranch crema can be prepared up to a day in advance and stored in the refrigerator. Stir well before drizzling.