Sheet Pan Parmesan Chicken

Name: Sheet Pan Parmesan Chicken with Roasted Broccoli & Garlic Bread
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: ¼ cup Parmesan Cheese; ¼ cup Panko Breadcrumbs; 1 tablespoon Fry Seasoning; 10 ounce Chicken Cutlets; 8 ounce Broccoli Florets; 1 unit Demi-Baguette; 2 tablespoon Garlic Herb Butter; 2 teaspoon Olive Oil; Salt; Pepper; 2 tablespoon Sour Cream; 1 teaspoon Cooking Oil

with Roasted Broccoli & Garlic Bread

Recipe Development TeamPublished on May 10, 2022

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Weeknights feeling busier and more jam-packed than ever? We hear you! That’s why we’re bringing you one of our quickest, easiest meals yet. All you have to do is assemble this meal in a sheet pan, pop it in the oven, and dig in! No need to worry about prep or dirtying multiple dishes. This week, we’re featuring crunchy, Parmesan-and-panko-coated chicken, crisp broccoli, and garlic butter baguettes—all ready in under 30 minutes. Now that’s a weeknight win.

Tags:

Easy Cleanup

•Easy Prep

Allergens:

Milk

•Wheat

•Soy

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

¼ cup

Parmesan Cheese

(Contains: Milk)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

1 tablespoon

Fry Seasoning

10 ounce

Chicken Cutlets

8 ounce

Broccoli Florets

1 unit

Demi-Baguette

(Contains: Wheat, Soy)

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories670 kcal

Fat32 g

Saturated Fat15 g

Carbohydrate50 g

Sugar5 g

Dietary Fiber4 g

Protein43 g

Cholesterol160 mg

Sodium770 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.

Utensils

•Small Bowl

•Paper Towel

•Baking Sheet

Instructions

• Adjust rack to middle position (middle and top for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • In a small bowl, combine panko, Parmesan, Fry Seasoning, a large drizzle of olive oil, and a pinch of salt and pepper.

• Pat chicken* dry with paper towels; season all over with salt and pepper. Place on one side of a baking sheet (for 4 servings, spread out across entire sheet). • Evenly brush tops of chicken breasts with sour cream. Mound coated sides with panko mixture, pressing to adhere.

• Cut broccoli florets into bite-size pieces if necessary. Toss broccoli on opposite side of sheet from chicken with a drizzle of oil, salt, and pepper. (For 4 servings, toss broccoli on a second sheet.) • Roast on middle rack until chicken is crispy and cooked through and broccoli is tender and lightly browned at the edges, 15-20 minutes. (For 4, roast chicken on middle rack and broccoli on top rack.) TIP: Broccoli may finish before chicken—if so, remove from oven and continue roasting chicken.

• Meanwhile, halve baguette lengthwise. When chicken has 5 minutes left, toast baguette in oven or toaster oven until lightly golden. • Spread cut sides of baguette with garlic herb butter. • Divide chicken, broccoli, and garlic bread between plates. Serve.