Easy Sheetpan Chicken Dinner

 

This Easy Sheetpan Chicken Dinner is the result of me constantly thinking up new ways to to make a very quick and easy weeknight dinner. 

I had heard or read about this crazy way to coat the chicken before baking. Of course I tweaked it a little to make it more poppop’s style. It was real easy to prep it then into the oven it went. And its was very good.

“I am thankful for all of those who said NO to me. It’s because of them I’m doing it myself.” – Albert Einstein

 

What you will need

These amounts are for 2 servings. You can easily change them in the recipe card at the bottom of this post

• 2 chicken breasts filets
• 1 1/2 cups mayonaise 
• 1/2 cup grated parmesan cheese
• 1 1/2 tablespoons dried basil or 3 tablespoons chopped fresh
• 1 tsp. salt and 1 tsp. black pepper
• 2 tsp. lemon juice or vinegar
• 1 cup thick carrot slices
• Half of a large onion – sliced 
• 8-12  asparagus spears (depending on thickness)trimmed and cut in half
• 1 medium sweet or white potato cut into about 3/4 inch cubes

 

Here’s how to get your Easy Sheetpan Chicken Dinner done and on the table

Set the oven at 350°F. Line your sheet pan (or pans) with aluminum foil and spray or wipe with olive oil.

If you have large chicken breasts that will work for 2 portions then I’d suggest slicing them horizontally like this. 

 

Trim off the excess fat.  Then, if you want them even thinner put them in a large ziplock bag and hammer them with a pot or a rolling pin to get an even thickness.

In a large bowl mix up the the mayo, parmesan cheese, salt, pepper, lemon juice and basil. And anything else that YOU want to put into the mix.

Cut up the veggies. I had some scallions in the fridge so I added them to the mix. You can use just about any that you have on hand just go with your gut. Leaf vegetables like spinach cook and wilt too fast. For this one sheetpan dinner I suggest sticking to the firm stuff.

 

 Dip the chicken filets in the mayo mix and lay them out on the sheetpan. Spread the vegetables around and shake a little grated parmesan on everything.

 

Give it about ten to fifteen minutes depending on the thickness of the chicken. A s they cook they will drain a little of the mayo mixture off and leek a little bit of their juices out . When the mayo coating is dried up and the chicken is firm to a poke or I suggest a meat thermometer. When the middle of the thickest part of the filets reads 165° they are ready.

 

 

Now serve up your Easy Sheetpan Chicken Dinner.

It turned out to be really tasty. We didn’t know quite what to expect but we liked it a lot. We added it to our busy weeknight chicken choices.

 

 

Here is a couple more chicken dinners

Sheetpan Chicken Dinner 

Baked Chicken Breasts with Hummus

Chicken Marsala Marinara

Honey Lemon Chicken Tenders