One-Pan Italian Chicken Bake with Crispy Potatoes and Lemon Broccoli

This one-pan wonder brings together Italian-spiced chicken, crispy potatoes and bright lemony broccoli for a complete meal with minimal fuss. Everything roasts on a single baking sheet, so you can spend less time cleaning and more time enjoying dinner.

The chicken gets a crunchy panko and cheese crust, while the potatoes turn golden and crisp. A squeeze of fresh lemon juice over the broccoli adds a refreshing finish. It’s a weeknight win that feels special without the extra dishes.

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.25 ounce Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with the rack in the top position (for 4 servings, use top and middle). Wash and dry produce. Dice potatoes into 1-inch pieces. Cut broccoli florets into bite-size pieces if needed. Zest and quarter the lemon.
2. In a medium bowl, combine panko, Italian cheese, 1 teaspoon Italian seasoning (2 teaspoons for 4 servings), 1 tablespoon olive oil (2 tablespoons for 4), 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 and a pinch of salt and pepper. (For 4 servings, spread potatoes across the entire sheet and use all the fry seasoning; roast 20-25 minutes total.) Roast on the top rack for 10 minutes.
4. While potatoes roast, pat chicken dry with paper towels and season with salt and pepper. Spread sour cream evenly over the tops of the chicken. Press the panko mixture onto the sour cream to adhere (no need to coat the undersides).
5. In a large bowl, toss broccoli with a drizzle of oil and season with salt and pepper. After potatoes have roasted 10 minutes, remove the sheet from the oven. Add broccoli and coated chicken to the empty side of the sheet. (For 4 servings, leave potatoes roasting; add broccoli and chicken to a second baking sheet and roast on the middle rack.) Return to the oven and roast until potatoes are crisp, broccoli is lightly charred and chicken is golden and cooked through, 15-20 minutes more. Keep an eye on the potatoes; they may finish first.
6. Carefully toss broccoli with lemon zest and add lemon juice to taste. For extra richness, toss with 1 tablespoon butter (2 tablespoons for 4 servings). Divide chicken, potatoes and broccoli among plates. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but slice them in half horizontally to create thinner pieces or pound them to an even thickness so they cook through in the same time.

What can I substitute for Italian cheese blend?

A mix of shredded mozzarella and Parmesan works well.

How do I reheat leftovers?

Reheat in a 350°F oven for about 10 minutes to restore crispness. Avoid the microwave, which can make the coating soggy.