Here’s a little idea that, dare I say it, is a….winner, winner, a complete one-pan chicken dinner!! Panko breadcrumbs, parmesan cheese, and a little pinch of my One Pan One Spice seasoning transform baked chicken breasts. Throw in some rosemary red potatoes and garlic brussels sprouts and this sheet pan meal will be the easiest one pan to clean because there won’t even be any
crumbs left! Well, at least not here at my house–literally, I took the spatula, scrapped up the crumbs, and ate them up like I hadn’t had a meal in days. Little bits of garlic, salt, panko crumbs–lip smackin’ good.
Full disclosure—I’ve got a thing for brussels sprouts. So much so that sometimes Charlie has to say, “Enough with the brussels sprouts for a while. Three nights this week is plenty.” Their little mini cabbage cuteness combined with a little salt, a little olive oil, and some garlic is just delicious. And the leaves that fall off when you slice them–don’t discard. Cook them up too because they get crispy and crunchy and are just heavenly to me– like little brussels sprout chips. Rosemary baby red potatoes are a sure thing–always good, always dependable. But no matter how much I love the veggies, the chicken is the star here. I used a brand of panko breadcrumbs that not only had seasoning in it, but also pecorino romano cheese. It is so good. I added in my spice blend and some parmesan on top and my thoughts on plain ole baked chicken breasts are changed forever. And I think all of the herbs go together well–not too much of one, but a nice blend of flavors.
Put the veggies in first and then turn down the oven and add the chicken the last 30 minutes or so. By staggering like this, you can cook it all on one pan….is there a better way to go?!
- Olive oil for drizzling
- 1 pound brussel sprouts, stem removed and slice in half lengthwise (quarter larger sprouts for uniformity)
- 1 pound red new potatoes, quartered (or halved if small)
- salt for seasoning
- 2 teaspoons minced garlic ( I used jarred minced garlic)
- 2 teaspoons dried rosemary
- all purpose flour for dredging (about a 1/2 cup)
- 1 large egg, beaten (or 2 small)
- seasoned panko crumbs for coating (about 1 1/2 cups)
- 2 large chicken breasts, filleted or 4 thin chicken breasts
- 2 teaspoons One Pan One Spice seasoning, divided
- 1/3 cup freshly grated Parmesan cheese.
- freshly ground black pepper
- Preheat oven to 400 degrees. Drizzle a large jelly roll or rimmed sturdy baking sheet with a little olive oil and coat evenly around pan.
- Spread brussels sprouts on one side and potatoes on the other side of pan. Stir each side separately to coat.
- Add garlic to brussels sprouts and add rosemary to potatoes. Generously salt both. Stir each side to combine. Face potatoes cut side down, making sure the sprouts and the potatoes are spread out well, especially the sprouts.
- Bake for 10 minutes.
- While vegetables are baking, place flour on a plate, beat egg in a shallow bowl and place panko crumbs on a plate. Rinse chicken breasts in cold water and pat dry with a paper towel. Sprinkle 1/2 teaspoon One Pan One Spice seasoning per piece on both sides of chicken breast, pressing the spice into the chicken.
- Lay breast on flour plate and coat each side. Shake excess from chicken and dip both sides in the beaten egg. Lay chicken on panko crumbs plate and cover both sides well. Set aside.
- Remove pan from the oven and make room for chicken in the center by pushing veggies to the side, but making sure they are as spread out as possible. Stir sprouts at this point and apply a little more salt. Place chicken on the sheet and top chicken with equal amounts of parmesan cheese and top with a little black pepper. Lower temperature to 350 and bake for 30/35 minutes or until chicken is no longer pink in the middle and is tender. Stir sprouts once while cooking.
- May run under broiler at the end to brown parmesan cheese.
- I like my brussels sprouts nice and roasted brown! Make sure to stir them so that both sides are browned and keep them as spread out as possible. You want them to be tender in the middle and a little crispy on the outside and use as big a jelly roll or baking sheet as you have. If you like your sprouts a little greener and crunchier, adjust the cooking time for them by adding them to the pan a little later.