One-Pan Italian Chicken and Bacon Bake with Lemon Broccoli and Spiced Potatoes

Looking for a dinner that’s big on flavor but light on dishes? This one-pan Italian chicken and bacon bake is your answer. Juicy chicken cutlets are topped with a crispy panko and Italian cheese crust, then roasted alongside bacon, spiced potatoes, tender carrots and broccoli kissed with lemon. Everything cooks on a single sheet pan (plus a second for the chicken), so you spend less time scrubbing and more time enjoying.

The secret to this dish is layering flavors and textures: the smoky bacon, the zesty lemon, the earthy Italian seasoning and the satisfying crunch from the panko topping. It’s a complete meal that feels special enough for a weekend but comes together quickly on a busy weeknight. Plus, the veggies get beautifully charred while the chicken stays moist and golden. Dinner is served-and cleanup is a breeze.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 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. Preheat the oven to 425°F with racks in the top and middle positions. Wash and dry all produce. Dice the potatoes into 1-inch pieces. Trim, peel and cut the carrots on a diagonal into ½-inch-thick slices. Cut the broccoli into bite-size florets if needed. Zest the lemon and then quarter it.
2. In a medium bowl, combine the panko breadcrumbs, Italian cheese blend, 1 teaspoon Italian seasoning (2 teaspoons for 4 servings), 1 tablespoon olive oil (2 tablespoons for 4 servings) and a pinch of salt and pepper. Set aside.
3. On one side of a baking sheet, toss the potatoes with a generous drizzle of olive oil, half the fry seasoning (all if making 4 servings) and a pinch of salt and pepper. Spread them out in a single layer. Roast on the top rack for 10 minutes.
4. While the potatoes roast, pat the chicken cutlets dry with paper towels and season all over with salt and pepper. Spread the sour cream evenly over the tops of the chicken. Mound the panko mixture on top, pressing firmly to adhere (no need to coat the undersides). Arrange the chicken on a second baking sheet and roast on the middle rack until golden brown and cooked through, 15-20 minutes.
5. Meanwhile, in a large bowl, toss the carrots and broccoli with a drizzle of cooking oil and season with salt and pepper. After the potatoes have roasted for 10 minutes, remove the sheet from the oven. Carefully add the carrots and broccoli to the empty side of the sheet (for 4 servings, push the potatoes to one side and add the veggies to the other). Return the sheet to the top rack and roast until the potatoes are crisp and the broccoli and carrots are lightly charred, 15-20 minutes more. Keep an eye on the potatoes; they may finish earlier.
6. Once the veggies are done, toss them with the lemon zest and a squeeze of lemon juice to taste. For extra richness, stir in 1 tablespoon butter (2 tablespoons for 4 servings). Divide the chicken, potatoes, carrots and broccoli among plates. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. If they are thick, pound them to an even thickness (about ½ inch) so they cook through in the same time as cutlets.

Can I substitute the vegetables?

Absolutely. Feel free to swap in other sturdy vegetables like cauliflower, bell peppers or zucchini. Adjust roasting time as needed-softer veggies may cook faster.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or microwave until warmed through. The panko topping may lose some crunch.