Crispy Italian Chicken Sheet Pan Dinner with Lemon Veggies

Forget the pile of pots and pans-this entire meal comes together on a single baking sheet. Juicy chicken cutlets get a crispy, cheesy panko crust, while potatoes, broccoli and carrots roast to perfection alongside. A squeeze of lemon brightens the veggies, making every bite satisfying and fresh.

Perfect for busy weeknights, this recipe delivers big flavor with minimal fuss. Just pop it in the oven and let the magic happen. Fewer dishes mean more time to enjoy dinner with family or friends.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the top and middle positions. Wash and dry produce. Dice potatoes into 1-inch pieces. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Cut broccoli into bite-size florets. Zest and quarter the lemon.
2. In a medium bowl, combine panko, Italian cheese blend, 1 teaspoon Italian seasoning, 1 tablespoon olive oil, salt and pepper. Set aside.
3. On one side of a baking sheet, toss potatoes with a drizzle of olive oil, half the fry seasoning, salt and pepper. Roast on top rack for 10 minutes.
4. Meanwhile, pat chicken cutlets dry and season with salt and pepper. Spread sour cream evenly over the tops. Press the panko mixture firmly onto the sour cream (no need to coat undersides). Place chicken on a second baking sheet and roast on middle rack until golden and cooked through, 15-20 minutes.
5. In a large bowl, toss carrots and broccoli with a drizzle of oil, salt and pepper. After potatoes have roasted 10 minutes, remove sheet from oven. Add carrots and broccoli to the empty side of the sheet. Return to top rack and roast until potatoes are crisp and vegetables are lightly charred, 15-20 minutes more.
6. Toss roasted broccoli and carrots with lemon zest and a squeeze of lemon juice. Divide chicken, potatoes, carrots and broccoli among plates. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking. Adjust roasting time as needed.

Can I prepare this dish ahead of time?

The crispy coating is best fresh, but you can prep the veggies and panko mixture in advance. Assemble and roast just before serving.

What can I substitute for Italian cheese blend?

A mix of mozzarella and Parmesan works well. You can also use any shredded Italian-style cheese.