One Pan Chicken Dinner
This One Pan Chicken Dinner 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 350°F/176°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. If you substitute another vegetable for the Brussels sprouts substitute with a hard vegetable like carrots that will take as long as the chicken to sook.
Trim the stalk ends off the Brussels sprouts and cut them in half lengthwise 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.
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.
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.
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.
Bon Appetit!!
We had a bottle of our favorite chianti with our One Pan Chicken, Brussels Sprouts and Potatoes.
And here is another easy one pan dinner recipe for you
One Pan Chicken Brussels Sprouts and Potatoes
Ingredients
- 2 small boneless skinless chicken breasts or 4 tenders
- olive oil
- 1/2 pound Brussels sprouts trimmed and halved
- 2 medium potatoes Halved and sliced
- salt and black pepper
- grated parmesan cheese
- dried basil
Instructions
- Set the oven at 350°F/176°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. 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.
- 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.
- Serve up and enjoy your one pan chicken dinner.
Notes
