Sheet Pan Crunchy Chicken with Ranch Crema
plus Roasted Potatoes & Herby Broccoli
- Milk
- Wheat
Everything in this winner-winner chicken dinner is roasted on one baking sheet: juicy seasoned chicken cutlets coated in light, crispy panko breadcrumbs, ranch-spiced broccoli, and spiced potato wedges. Drizzle that crispy chicken with a quick homemade ranch crema, then dig right in (and enjoy very little digging out to do—what a perfect weeknight meal!).
12 ounce
Potatoes
12 ounce
Broccoli
4.5 tablespoon
Sour Cream
()
1 tablespoon
Ranch Spice
¼ cup
Panko Breadcrumbs
()
10 ounce
Chicken Cutlets
1 tablespoon
Fry Seasoning
Salt
Pepper
3 teaspoon
Cooking Oil
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Cut potatoes into ½-inch-thick wedges.
• In a small bowl, combine two packets of sour cream and a pinch of Garden Ranch Spice (four packets of sour cream and a big pinch of Garden Ranch Spice for 4 servings). (You’ll use more Garden Ranch Spice later.) • Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• In a second small bowl, combine panko, a drizzle of oil (large drizzle for 4 servings), salt, and pepper.
• Toss broccoli on one side of a baking sheet with a drizzle of oil, 2 tsp Garden Ranch Spice (4 tsp for 4 servings), salt, and pepper. (Be sure to measure the Garden Ranch Spice—we sent more!) • Toss potatoes on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4, toss broccoli and potatoes on two separate sheets.)
• Pat chicken* dry with paper towels and season all over with half the Fry Seasoning (all for 4 servings), salt, and pepper. • Push veggies to one side of sheet (for 4, push broccoli to one side of sheet). Place chicken on empty side of sheet; evenly spread tops of chicken with remaining sour cream. Mound coated sides with seasoned panko, pressing to adhere (no need to coat the undersides). • Roast on top rack until veggies are roasted and browned and chicken is cooked through, 15-20 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
• Divide chicken, potatoes, and broccoli between plates. Drizzle crema over chicken. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
- Flavor: Many enjoyed the crispy chicken, though some found it bland; adding extra seasoning to the panko improved taste 🍗.
- Ease of prep: Customers loved the convenient one-pan cooking method, praising its simplicity and quick cleanup.
- Suggestions: Consider cooking potatoes separately or longer; they often needed extra time to fully cook through.
- Leftovers: The chicken reheated well, but the broccoli was best fresh out of the oven.
- Sauce: Some found the ranch crema bland; adding extra seasoning or using it as a dip improved the flavor.
