One-Pan Italian Chicken with Lemon Broccoli and Spiced Potatoes

Forget the pile of pots and pans-this entire dinner comes together on one baking sheet. Juicy chicken cutlets get a crunchy Italian-seasoned panko crust, while broccoli turns bright and lemony and Yukon Gold potatoes roast up crispy and spiced. It’s a complete meal that’s as easy to clean up as it is delicious.

Perfect for busy weeknights, this recipe delivers big flavor with minimal effort. The chicken stays tender under its cheesy, golden topping and the broccoli gets a fresh pop of lemon zest. Serve it all with extra lemon wedges for a bright finish.

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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. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry all produce. Dice potatoes into 1-inch pieces. Cut broccoli florets into bite-size pieces if needed. Zest the lemon, then cut it into quarters.
2. In a medium bowl, combine panko, Italian cheese blend, 1 teaspoon Italian seasoning (2 teaspoons for 4 servings), 1 tablespoon olive oil (2 tablespoons for 4) and a pinch of salt and pepper. Set aside.
3. On one side of a baking sheet, toss the potatoes with a drizzle of olive oil, half the fry seasoning (for 4 servings, use all the fry seasoning and spread potatoes across the entire sheet) and a pinch of salt and pepper. Roast on the top rack for 10 minutes.
4. While the potatoes roast, pat the chicken dry with paper towels and season both sides with salt and pepper. Spread sour cream evenly over the tops of the chicken pieces. Mound the panko mixture on top, pressing firmly to adhere (no need to coat the undersides).
5. In a large bowl, toss the broccoli with a drizzle of oil and a pinch of salt and pepper. After the potatoes have roasted for 10 minutes, remove the sheet from the oven. Carefully add the broccoli and coated chicken to the empty side of the sheet (for 4 servings, leave potatoes roasting; place broccoli and chicken on a second baking sheet and roast on the middle rack). Return to the oven and roast until the 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. Toss the broccoli with lemon zest and add lemon juice to taste. For extra richness, toss with 1 tablespoon butter (2 tablespoons for 4 servings). Divide the 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 you may need to pound them to an even thickness for even cooking and adjust the roasting time accordingly.

What can I use instead of fry seasoning?

A mix of paprika, garlic powder, onion powder and a pinch of cayenne works well.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.