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Sheet Pan Panko Chicken & Ranch Crema

Sheet Pan Panko Chicken & Ranch Crema

with Roasted Potatoes & Broccoli
0.0(0)
Recipe Development Team
Recipe Development TeamUpdated on January 02, 2026
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Calories
570 kcal
Protein
47g protein
Difficulty
Easy
Allergens:
  • Milk
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

4.5 tablespoon

Sour Cream

(Contains: Milk)

½ tablespoon

Fry Seasoning

12 ounce

Potatoes

8 ounce

Broccoli

12 ounce

Chicken Cutlets

⅔ tablespoon

Ranch Spice

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

Not included in your delivery

3 teaspoon (tsp)

Cooking Oil

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

/ per serving
Calories570 kcal
Fat20 g
Saturated Fat7 g
Carbohydrate50 g
Sugar7 g
Dietary Fiber5 g
Protein47 g
Cholesterol150 mg
Sodium230 mg
Potassium1710 mg
Calcium130 mg
Iron2.8 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.
Paper Towel
Baking Sheet
Small Bowl

Cooking Steps

Prep
1
  • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

  • Cut potatoes into ½-inch-thick wedges. Cut broccoli into bite-size pieces, if necessary.

  • In a small bowl, combine two sour cream packets with a pinch of ranch spice (for 4, use four sour cream packets and a large pinch of ranch). Season with salt and pepper. Add water, 1 tsp at a time, until you reach a drizzling consistency.

  • In a separate small bowl, combine panko with a drizzle of oil (large drizzle for 4), salt, and pepper.

Coat Chicken
2
  • Pat chicken* dry with paper towels and season all over with salt, pepper, and half the Fry Seasoning (all for 4 servings).

  • Place chicken on one side of a baking sheet (for 4, spread out across entire sheet). Evenly brush tops of chicken with remaining sour cream. Mound coated sides with panko mixture, pressing gently to adhere.

Roast Chicken & Veggies
3
  • Add potatoes and broccoli to baking sheet with chicken in separate sections (for 4 servings, add to a second sheet).

  • Toss potatoes with a drizzle of oil, salt, and pepper. Toss broccoli with a drizzle of oil, 2 tsp ranch spice (4 tsp for 4), salt, and pepper.

  • Roast on top rack until chicken is crispy and cooked through, and veggies are tender and lightly browned, 18-22 minutes. (For 4, roast chicken on middle rack and veggies on top rack.)

Serve
4
  • Divide chicken, potatoes, and broccoli between plates. Drizzle ranch crema over chicken. Serve.