Kevin thinks I am obsessed.
I just say that I am inspired because that sounds much less like I need some kind of medication.
I do have to admit that I might just be tilting a little toward that obsession side, but what isn’t there to be obsessed with?
With all of the fantastic response that I have gotten back from Y’all, it makes me want to turn everything into a sheet pan meal!
I have to admit that the first time I made this I didn’t even get to taste it. I have been prepping lunches for Kevin and Mini Me, so this was one of those things that got made and then went directly into containers for their lunches.
Oh, side note, sheet pan meals are perfect for meal prep. This week I made Sheet Pan Steak Fajitas, and Sheet Pan Pork Saltimbocca, popped them into these containers I found on Amazon, and they were good to go!
But, meal prep aside, this is a fabulous weeknight meal. Most of the prep is done while other things are cooking so it really feels like it goes fast.
It is also one that the kids could help with, which is always fun. The G-baby is only two, but I have her help me put the potatoes on the baking sheet to start out. If you have older kids, they could help with the breading. It is always more fun when everyone is involved.
I always have Kevin help, and he is my biggest kid!
This recipe is also super kid friendly, which means it is Kylee approved. The second time I made this she was here, and bites of potato, broccoli, and chicken later, she gave me her version of a thumbs up. That is she hands me her empty bowl.
BAM that’s a win!
When you cook one pan meals your dishwasher (aka Mini Me) doesn’t complain quite as much!
So that makes this a win/win/win……oh, I lost count.
Let’s just say that this meal is awesome, and if you need confirmation of that just take Kevin’s word and Kylee’s errrr thumbs up!
Sheet Pan Chicken Milanese
- 1 pound baby potatoes, halved
- 4 tablespoons olive oil, divided
- 2 cloves garlic, minced
- Fresh cracked black pepper
- 1 head of broccoli cut into florets
- 1 large egg
- 1 lemon zested and juiced, divided
- 1 cup seasoned breadcrumbs
- 1/3 cup fresh grated Parmesan cheese
- 2 skinless, boneless chicken breasts
- Place your palm flat on the top of each chicken breast and carefully slice each piece in half horizontally; you’ll be left with 4 thinner chicken breast pieces.
- Preheat oven to 450°F.
- Grease a baking sheet with a light coating of oil. Set aside.
- In a large bowl, toss the potatoes, garlic, and 2 tablespoons olive oil together. Scatter the potatoes on the baking sheet cut side down. Roast potatoes mixture until they begin to brown around the edges, about 20 minutes.
- Meanwhile, in a shallow dish, whisk together the egg and 2 tablespoons lemon juice. In another shallow dish, combine the breadcrumbs with the Parmesan cheese.
- Dip chicken breasts into egg mixture then dredge the egg coated chicken in the breadcrumb mixture, lightly pressing to evenly coat.
- Move the potatoes around the baking sheet to make room for the chicken. Place chicken onto the baking sheet, and lightly spray with cooking oil spray.
- Bake for 10 minutes.
- Meanwhile, in a large bowl, toss the broccoli, remaining 2 tablespoons olive oil, and remaining lemon juice.
- Remove baking tray from the oven and flip each chicken breast. Place the broccoli around the chicken and continue to bake 10 more minutes.
- Switch the oven to broil and move the oven rack to the top. Carefully broil for a few minutes, watching carefully, if you want the chicken a bit more golden brown.
- Sprinkle with fresh chopped parsley and lemon zest, and serve immediately.