Crunchy Italian Chicken Sheet Pan Bake
with Spiced Potatoes, Asparagus, Carrot & Broccoli
- Milk
- Wheat
Chicken cutlets are spread with sour cream and topped with a crunchy panko and Italian cheese blend crust, then roasted alongside spiced potatoes, carrots, broccoli, and asparagus on a sheet pan. The vegetables are finished with a bright squeeze of lemon juice and zest. A pat of butter stirred in at the end adds an extra layer of richness.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
6 ounce
Carrot
ounce
Broccoli
1 unit
Lemon
8 ounce
Asparagus
⅓ tablespoon
Italian Seasoning
½ cup
Italian Cheese Blend
(Contains: Milk)
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Cut broccoli into bite-size pieces if necessary. Trim woody ends from asparagus, then cut stalks into 2-inch pieces. Zest and quarter lemon.
In a medium bowl, combine panko, Italian cheese blend, 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.)
Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (all for 4 servings), and a pinch of salt and pepper. (For 4, spread potatoes out across entire sheet.)
Roast on top rack for 10 minutes (you’ll add more to the sheet then).
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).
Arrange chicken on a second baking sheet; roast on middle rack until chicken is golden brown and cooked through, 15-20 minutes.
Meanwhile, in a large bowl, toss carrots, broccoli, and asparagus with a drizzle of oil. Season with salt and pepper.
Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add carrots, broccoli, and asparagus to empty side of sheet. (For 4 servings, push potatoes to one side and add broccoli, carrots, and asparagus to empty side.)
Return sheet to top rack and roast until potatoes are crisp and vegetables are tender and lightly charred, 15-20 minutes more. TIP: Keep an eye out; potatoes may finish first.
Carefully toss broccoli, carrots, and asparagus 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, carrots, broccoli, and asparagus between plates. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers enjoyed the flavorful dish, with the oven doing most of the work 🍲.
- Ease of prep: Some found it required more chopping than expected, but others appreciated the easy oven-based cooking.
- Suggestions: Consider cutting carrots thinner than 1/2 inch for thorough cooking; balance broccoli and carrot quantities for preference.
- Cooking time: A few noted vegetables needed longer to cook; adjust roasting time for desired tenderness.
