One Pan Oven Baked Chicken Dinner
You could catch up on other stuff while this One Pan Oven Baked Chicken Dinner is in the oven. It’s great for a busy weeknight while still being a very tasty and healthy supper.
Set your oven at 400°F. On a dishwasher safe cutting board slice the boneless skinless chicken breast in half horizontally resulting in two thin filets. Cover them with plastic wrap and pound them to a more even thickness with the flat side of a meat mallet or a rolling pin or the bottom of a sauce pan. Or, just go with chicken tenders.
Line a cookie sheet with aluminum foil and spray or wipe it with olive oil. Lay the chicken filets in the pan and lightly sprinkle salt, pepper and dried rosemary onto both sides. Ya know,, after the salt and pepper you can get creative and spice up the filets any way that YOU want i.e. garlic powder, red pepper flakes, dried basil, paprika, cumin, turmeric and on and on. Tonight we just went with dried rosemary leaves and it worked out real good. Cut the stump ends off of the asparagus spears and then into about 2″ pieces. Cut the potatoes into small chunks and and spread them both around outside of the chicken. Drizzle with olive oil and lightly sprinkle with salt and pepper.
In the oven for 15 – 20 minutes until the filets are firm to a poke or the liquid is running clear or the internal temperature is 170°F on an instant read meat thermometer.
Move your One Pan Oven Baked Chicken Dinner to plates and enjoy your quick and easy meal.
A California Chardonnay or an Italian Soave would go great.
Sheet Pan Chicken Dinner
Ingredients
- 1 large boneless skinless chicken breast or 4 tenders
- appx. 1/2 cup olive oil as needed
- salt and pepper to taste
- 1 tablespoon dried rosemary or 2 tbsp. fresh
- 2 medium size red potatoes or any other color that you have
- 1/2 pound fresh Asparagus spears
Instructions
- Set your oven at 400°F. On a dishwasher safe cutting board slice the boneless skinless chicken breast in half horizontally resulting in two thin filets. Cover them with plastic wrap o put them in a gallon zip lock bag and pound them to a more even thickness with the flat side of a meat mallet or a rolling pin or the bottom of a sauce pan. Or, just go with chicken tenders.
- Line a cookie sheet with aluminum foil and spray or wipe it with olive oil. Lay the chicken filets in the pan and lightly sprinkle salt, pepper and dried rosemary onto both sides. Ya know,, after the salt and pepper you can get creative and spice up the filets any way that YOU want i.e. garlic powder, red pepper flakes, dried basil, paprika, cumin, turmeric and on and on. Tonight we just went with dried rosemary leaves and it worked out real good. Cut the stump ends off of the asparagus spears and then into about 2" pieces. Cut the potatoes into small chunks and and spread them both around outside of the chicken. Drizzle with olive oil and lightly sprinkle with salt and pepper.
- In the oven for 15 - 20 minutes until the filets are firm to a poke or the liquid is running clear or the internal temperature is 165°F on an instant read meat thermometer.
- Move your One Pan Oven Baked Chicken Dinner to plates and enjoy your quick and easy meal.
