Crispy Chicken Sheet Pan Dinner
Crispy Chicken with potatoes and veggies all cooked on a sheet pan! Healthy and fresh with super easy clean up!
Servings 5
Calories 640kcal
Ingredients
- 6 boneless chicken thighs - rinsed and patted dry
- 3 cups large broccoli florets
- 4 medium Yukon Gold potatoes - scrubbed and quartered red potatoes wil work as well
- 3 tablespoons butter - melted
- 1/4 cup Dijon mustard
- 1 cup Panko crumbs
- 2 cloves garlic finely minced
- Olive oil
- Salt and Pepper
Instructions
- Preheat oven to 400 degrees
- Line large baking sheet with foil for easy clean up.
- Mix melted butter and dijon in medium size bowl for dredging chicken.
- Pour Panko crumbs onto a separate plate for dipping chicken.
- Dip chicken thighs into mustard/butter mixture and press into Panko crumbs.
- Place on one half of sheet pan.
- Now place broccoli florets and potatoes on second half of sheet pan.
- Sprinkle potatoes and broccoli with chopped garlic, salt pepper and about 2 tablespoons of olive oil and toss. Arrange evenly over pan.
- Bake for 30-35 minutes unit chicken is cooked through, potatoes are crispy and broccoli is cooked tender with just a hint of brown not the edges.
Nutrition
Calories: 640kcal | Carbohydrates: 38g | Protein: 36g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 188mg | Sodium: 531mg | Potassium: 1316mg | Fiber: 7g | Sugar: 2g | Vitamin A: 820IU | Vitamin C: 80.9mg | Calcium: 138mg | Iron: 8.1mg