Sheet Pan Italian Chicken with Lemon Broccoli and Spiced Potatoes

Forget the mountain of pots and pans-this entire dinner comes together on a single baking sheet. Juicy chicken cutlets get a crunchy coating of panko and Italian cheese, while potatoes roast up crispy with a savory spice blend. Broccoli and carrots are tossed with lemon zest for a bright finish. It’s a complete, satisfying meal that lets you spend less time cleaning and more time enjoying.

This recipe is perfect for busy weeknights when you want something hearty without the fuss. The chicken stays tender inside, the vegetables caramelize beautifully and every bite is packed with Italian-inspired flavor. Plus, with just one sheet pan to wash, you’ll have dinner on the table and your kitchen clean in no time.

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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

24 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry all 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 florets if needed. Zest the lemon, then quarter it.
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. (Be sure to measure the Italian seasoning; we sent more.)
3. On one side of a baking sheet, toss potatoes with a generous drizzle of olive oil, half the fry seasoning (all for 4 servings) and a pinch of salt and pepper. (For 4 servings, spread potatoes across the entire sheet.) Roast on the top rack for 10 minutes (you’ll add more to the sheet later).
4. While potatoes roast, pat chicken dry with paper towels and season all over with salt and pepper. Evenly spread sour cream onto the tops of the chicken. Mound the panko mixture on top, pressing firmly to adhere (no need to coat the undersides). Arrange chicken on a second baking sheet; roast on the middle rack until golden brown and cooked through, 15-20 minutes.
5. Meanwhile, 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 the sheet from the oven. Carefully add carrots and broccoli to the empty side of the sheet. (For 4 servings, push potatoes to one side and add broccoli and carrots to the empty side.) Return the sheet to the top rack and roast until potatoes are crisp and broccoli and carrots are lightly charred, 15-20 minutes more. TIP: Keep an eye out; potatoes may finish first.
6. Carefully toss broccoli and carrots with lemon zest; add lemon juice to taste. TIP: For an extra-rich experience, toss with 1 tablespoon butter (2 tablespoons for 4 servings). Divide chicken, potatoes, carrots and broccoli among plates. Serve with any 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 uniform cooking. Adjust roasting time as needed.

What can I substitute for fry seasoning?

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

Can I prepare this dish ahead of time?

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