One-Pan Italian Chicken and Veggie Bake

Forget the pile of pots and pans-this entire dinner comes together on a single baking sheet. With Italian-spiced chicken, crispy potatoes, tender carrots and bright lemony broccoli, you get a complete meal with minimal cleanup.

Perfect for busy weeknights, this recipe delivers crunchy, flavorful chicken and perfectly roasted vegetables. Just pop everything in the oven and let it work its magic.

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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

ounce BroccoliView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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) 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. Adjust oven racks to top and middle positions and preheat to 425°F. 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 pieces if needed. Zest and quarter the lemon.
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), 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 top rack for 10 minutes.
4. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Spread sour cream evenly on top of each cutlet. Press the panko mixture firmly onto the sour cream (only on top). Arrange 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 and season with salt and pepper. After potatoes have roasted 10 minutes, remove sheet from oven. Carefully 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 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 other vegetables?

Yes, feel free to substitute with veggies like bell peppers, zucchini or green beans. Adjust roasting time as needed.

How do I store leftovers?

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

Can I make this gluten-free?

Use gluten-free panko breadcrumbs and ensure all seasonings are gluten-free.