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Crunchy Italian Chicken Sheet Pan Bake
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Crunchy Italian Chicken Sheet Pan Bake

Crunchy Italian Chicken Sheet Pan Bake

with Spiced Potatoes & Lemony Broccoli

Forget about that sous-vide machine you thought you might use some day, the full set of pots and pans you got for your new place, and all of the other gadgets taking up space in your kitchen cabinets: Everything in this recipe is prepared on a single baking sheet! Yep, all you have to do is pop it in the oven and wait for dinner to be ready. We’re talking Italian-spiced chicken, lemony broccoli, and spiced spuds. The best part (besides digging in)? Fewer pots and pans means quicker cleanup and more time to enjoy the meal. That’s a weeknight win.

Easy Prep
Easy Cleanup
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

10 ounce

Chicken Cutlets

8 ounce

Broccoli Florets

¼ ounce

Panko Breadcrumbs

(Contains Wheat)

2 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Italian Seasoning

1 unit


12 ounce

Yukon Gold Potatoes

½ cup

Italian Cheese Blend

(Contains Milk)

1 tablespoon

Fry Seasoning

Not included in your delivery

5 teaspoon

Olive Oil



1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories640 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate53 g
Sugar7 g
Dietary Fiber10 g
Protein46 g
Cholesterol140 mg
Sodium430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Baking Sheet
Paper Towel
Large Bowl



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Cut broccoli florets into bite-size pieces if necessary. Zest and quarter lemon.

Mix Panko

• In a medium bowl, combine panko, Italian cheese, 1 tsp Italian Seasoning (2 tsp for 4 servings), 1 TBSP olive oil (2 TBSP for 4), salt, and pepper. Set aside. (Be sure to measure the Italian Seasoning; we sent more.)

Roast Potatoes

• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, and a pinch of salt and pepper. (For 4 servings, spread potatoes out across entire sheet and use all the Fry Seasoning; roast 20-25 minutes total.) • Roast on top rack for 10 minutes (you’ll add the chicken and broccoli then).

Coat Chicken

• While potatoes roast, pat chicken* dry with paper towels and season all over with salt and pepper. • Evenly spread sour cream onto tops of chicken. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Roast Chicken & Broccoli

• In a large bowl, toss broccoli with a drizzle of oil. Season with salt and pepper. • Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add broccoli and coated chicken to empty side. (For 4 servings, leave potatoes roasting. Add broccoli and chicken to a second baking sheet; roast on middle rack.) • Return to top rack until potatoes are crisp, broccoli is lightly charred, and chicken is golden brown and cooked through, 15-20 minutes more. TIP: Keep an eye out; potatoes may finish first.

Finish & Serve

• Carefully toss broccoli with lemon zest; add lemon juice to taste. TIP: For an extra-rich experience, toss with 1 TBSP butter (2 TBSP for 4 servings). • Divide chicken, potatoes, and broccoli between plates. Serve with any remaining lemon wedges on the side.