Italian Chicken & Bacon Sheet Pan Bake
with Spiced Potatoes, Lemony Broccoli & Carrot
- Milk
- Wheat
Chicken cutlets are coated in sour cream and a crispy Italian cheese-panko crust, then roasted alongside spiced potato cubes, lightly charred carrots, and broccoli. Smoky bacon bits round out the sheet pan, while a finish of bright lemon zest ties the vegetables together. Everything roasts on two trays simultaneously, putting a complete dinner on the table in about 35 minutes.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Fry Seasoning
6 ounce
Carrot
8 ounce
Broccoli
1 unit
Lemon
⅓ tablespoon
Italian Seasoning
½ cup
Italian Cheese Blend
(Contains: Milk)
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
4 ounce
Applewood Smoked Bacon
5 unit
Potatoes
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. Zest and quarter lemon. Cut bacon crosswise into ½-inch pieces.
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 servings, 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 and broccoli with a drizzle of oil. Season with salt and pepper.
Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add carrots and broccoli to empty side of sheet. (For 4 servings, push potatoes to one side and add broccoli and carrots to empty side.)
Return sheet with veggies to 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.
Carefully toss broccoli and carrots 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 bacon between plates. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The roasted veggies were a highlight, though some found the chicken topping a bit bland.
- Ease of prep: One reviewer noted it's easy to over-salt the veggies, so go light with kosher salt and use a measured drizzle of oil.
- Suggestions: Getting the potatoes, carrots, and broccoli to finish at the same time can be tricky — keep an eye on them and pull faster-cooking pieces early.
