One Pan Chicken Brussels Sprouts and Potatoes – Quick and Easy – 30 Minutes – Gluten Free

One Pan Chicken Brussels Sprouts Potatoes-6-poppopcooks.com-one pan recipes-one pot recipes-quick and easy recipes-gluten free recipes-paleo recipes

One Pan Chicken  – Brussels Sprouts and Potatoes……..

……..is going to be pretty high up there on your “quick and easy recipes for busy people” list.

It’s another of our one pan meals that don’t sacrifice good taste just to be quick and easy. 

Set the oven at 450°F/232°C. If your chicken breasts – or tenders – are frozen just defrost them in the microwave while you do your cutting board magic on the potatoes and brussels sprouts.

Trim the stalk ends off the Brussels sprouts and cut them in half thru the stalk. Cut the potatoes in half lengthwise and cut the halves crossways into about 1/8″ thick slices.

 Line a cookie sheet with aluminum foil or parchment paper and spray with olive oil – or –

I’d decided to give nonstick baking pans a try and out of the highest rated ones I picked this set. So far it’s doing a great job and I should have made the switch a long time ago.

Lay the chicken out in the middle of the cookie sheet with the veggies on each side. Drizzle with olive oil and lightly sprinkle salt, pepper, grated parmesan cheese and dried basil all over everything. Turn over the chicken and stir up the veggies then repeat the process and…….

One Pan Chicken Brussels Sprouts Potatoes-poppopcooks.com-one pan recipes-one pot recipes-quick and easy recipes-gluten free recipes-paleo recipes

…….Into the oven it goes.

We always have some bread dough in the fridge made with Poppop’s easy homemade bread recipe so I formed a little loaf and put it on the pizza stone.

One Pan Chicken Brussels Sprouts Potatoes-3-poppopcooks.com-one pan recipes-one pot recipes-quick and easy recipes-gluten free recipes-paleo recipes

Fresh bread right out of the oven with your supper. Life is good!!

 When the chicken is firm to a poke or the  juices are running clear or the thickest part reads 165°on an instant read meat thermometer  it is done and so are the veggies.

One Pan Chicken Brussels Sprouts Potatoes-4-poppopcooks.com-one pan recipes-one pot recipes-quick and easy recipes-gluten free recipes-paleo recipes

Bon Appetit!!

One Pan Chicken Brussels Sprouts Potatoes-6-poppopcooks.com-one pan recipes-one pot recipes-quick and easy recipes-gluten free recipes-paleo recipes

We had a bottle of our favorite chianti with our One Pan Chicken, Brussels Sprouts and Potatoes.

Print Recipe
One Pan Chicken Brussels Sprouts and Potatoes BigOven - Save recipe or add to grocery list Yum
Chicken, Potatoes and Brussels Sprouts all baked in one pan.
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Set the oven at 450°F/232°C. If your chicken breasts - or tenders - are frozen just defrost them in the microwave while you do your cutting board magic on the potatoes and brussels sprouts. Trim the stalk ends off the Brussels sprouts and cut them in half thru the stalk. Cut the potatoes in half lengthwise and cut the halves crossways into about 1/8" thick slices.
  2. Line a cookie sheet with aluminum foil or parchment paper and spray with olive oil. Lay the chicken out in the middle of the cookie sheet with the veggies on each side. Drizzle with olive oil and lightly sprinkle salt, pepper, grated parmesan cheese and dried basil all over everything. Turn over the chicken and stir up the veggies then repeat the process and into the oven it goes.
  3. When the chicken is firm to a poke or the juices are running clear or the thickest part reads 165°on an instant read meat thermometer it is done and so are the veggies.
  4. Serve up and enjoy your one pan dinner.
    One Pan Chicken Brussels Sprouts Potatoes-6-poppopcooks.com-one pan recipes-one pot recipes-quick and easy recipes-gluten free recipes-paleo recipes
Recipe Notes

Share this Recipe
Powered by WP Ultimate Recipe

Chicken Piccata with Roasted Vegetables – Quick and Easy – 30 Minutes – Gluten Free

Chicken Piccata-7-poppopcooks.com-quick and easy-gluten free-main course

Chicken Piccata…..

……..is an easy dish to prepare and it’s delicious! It’s one of those meals that we don’t order in a restaurant because we can make it better at home and so can you!!

Today’s tip……When you chop up onions or garlic chop up a good bit more than you need and put the extras into zip-lic bags. Store them in the freezer to make your future quick and easy meals even quicker and easier.

Now,, back to your Chicken Piccata with Roasted Vegetables. Set the oven at 400°F. Line a cookie sheet with aluminum foil and cut up whatever veggies that you want to have in the mix. Potatoes, onions and peppers are the basics but after that just go with whatever strikes your fancy. As you can see we also had on hand some brussels sprouts, carrots and zucchini. Put the veggies onto the cookie sheet and generously drizzle with the extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. Mix it all together by hand and spread it out. Into the oven for about 15 – 20 minutes.

Chicken Piccata with Roasted Vegetables-poppopcooks.com-quick and easy-gluten free

Poke a potato with a table fork to check if they are done. When the potato is as soft as you want it everything else is done too. If the veggies are done  before the Chicken Piccata is just turn off the oven and they will stay warm for you.

Chicken Piccata-4-poppopcooks.com-Roasted Vegetables-quick and easy-gluten free

Put a skillet on at medium high and add some olive oil and half of the butter. Mix the flour, salt and pepper in a shallow dish and dredge the chicken filets in the flour mix and put them in the skillet. About 3 -5 minutes each side depending on how thick they are. When they are firm or read 165°F  on an instant read meat thermometer remove them to a dish that will catch the drippings. Add the rest of the butter, chopped garlic, capers, parsley flakes, lemon slices and parmesan cheese to the skillet. Stir it up with a wooden spoon getting the bits off the bottom of the pan.

Chicken Piccata-2-poppopcooks.com-quick and easy-gluten free

Add the white wine – or chicken broth – and bring it up to a fast simmer. Then reduce the heat just enough to maintain the simmer.

Chicken Piccata-3-poppopcooks.com

Add the chicken and the drippings back to the skillet. Turn the filets over a few times as the liquid reduces and thickens up. Top it all off with some parsley and grated parmesan and enjoy your better than a restaurant Chicken Piccata with Roasted Vegetables. Bon Appetito!!

Chicken Piccata-7-poppopcooks.com-quick and easy-gluten free-main course

Santa Margarita Pinot Grigio goes along great!

 

Print Recipe
Chicken Piccata BigOven - Save recipe or add to grocery list Yum
A traditional Italian Sautéed chicken filets recipe with lemon, garlic and capers flavors.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Chicken Piccata
Roasted Veggies
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Chicken Piccata
Roasted Veggies
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
Roasted Veggies
  1. Set the oven at 400°F. Line a cookie sheet with aluminum foil and cut up whatever veggies that you want to have in the mix. Potatoes, onions and peppers are the basics but after that just go with whatever strikes your fancy. As you can see we also had on hand some broccoli, carrots and zucchini. Put the veggies onto the cookie sheet and generously drizzle with the extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. Mix it all together by hand and spread it out. Into the oven for about 15 - 20 minutes. Poke a potato with a table fork to check if they are done. When the potato is as soft as you want it everything else is done too. If the veggies are done before the Chicken Piccata is just turn off the oven and they will stay warm for you.
Chicken Piccata
  1. Put a skillet on at medium high and add some olive oil and half of the butter. Mix the flour, salt and pepper in a shallow dish and dredge the chicken filets in the flour mix and put them in the skillet. About 3 -5 minutes each side depending on how thick they are. When they are firm or read 165°F on an instant read meat thermometer remove them to a dish that will catch the drippings. Add the rest of the butter, chopped garlic, capers, parsley flakes, lemon slices and parmesan cheese to the skillet. Stir it up with a wooden spoon getting the bits off the bottom of the pan.
  2. Add the white wine - or chicken broth - and bring it up to a fast simmer. Then reduce the heat just enough to maintain the simmer. Add the chicken and the drippings back to the skillet. Turn the filets over a few times as the liquid reduces and thickens up. Top it all off with some parsley and grated parmesan and enjoy your better than a restaurant Chicken Piccata with Roasted Vegetables. Bon Appetito!!
    Chicken Piccata-7-poppopcooks.com-quick and easy-gluten free-main course
Share this Recipe
Powered by WP Ultimate Recipe