One-Pan Italian Chicken with Lemon Broccoli and Spiced Potatoes

Forget the pile of pots and pans-this entire meal comes together on one baking sheet. Juicy chicken cutlets are topped with a cheesy panko crust, while potatoes, broccoli and carrots roast alongside until golden and tender. A squeeze of lemon brightens everything up.

Perfect for busy weeknights, this recipe delivers a satisfying, balanced dinner with minimal fuss. The spiced potatoes get a head start, then the veggies join in and the chicken bakes on a separate sheet for a crispy finish. Dinner is ready in under an hour and cleanup is a breeze.

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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

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the top and middle positions. Wash and dry all produce. Dice potatoes into 1-inch pieces. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Cut broccoli into bite-size florets. Zest the lemon, then quarter it.
2. In a medium bowl, combine panko, Italian cheese blend, 1 teaspoon Italian seasoning (2 tsp for 4 servings), 1 tablespoon olive oil (2 tbsp 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 (all for 4 servings) and a pinch of salt and pepper. Roast on the top rack for 10 minutes.
4. Meanwhile, pat chicken dry with paper towels and season all over with salt and pepper. Spread sour cream evenly over the tops of the chicken. Press the panko mixture onto the sour cream, mounding it and pressing firmly to adhere (do not coat the undersides). Place chicken on a second baking sheet and roast on the middle rack until golden brown and cooked through, 15-20 minutes.
5. While chicken roasts, in a large bowl, toss carrots and broccoli with a drizzle of oil and season with salt and pepper. After the potatoes have roasted 10 minutes, remove the sheet from the oven. Carefully add the carrots and broccoli to the empty side of the sheet. Return to the top rack and roast until potatoes are crisp and broccoli and carrots are lightly charred, 15-20 minutes more. (Keep an eye on the potatoes; they may finish first.)
6. Toss the roasted broccoli and carrots with lemon zest and a squeeze of lemon juice to taste. For extra richness, toss with 1 tablespoon butter (2 tbsp for 4 servings). Divide chicken, potatoes, carrots and broccoli among plates. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use regular chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness (about ½ inch) for even cooking. Adjust roasting time as needed.

What can I substitute for Fry Seasoning?

A mix of paprika, garlic powder, onion powder, salt and pepper works well.

Can I prepare this dish ahead of time?

You can chop the vegetables and prepare the panko mixture in advance. Assemble and roast just before serving for best texture.