The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
I have yet to meet anyone who gets excited about a sinkful of dishes after cooking dinner, especially during the week. One-pan dinners (think skillet meals, one-pot pastas and sheet pan suppers) are some of my very favorites for simplicity and, of course, fewer dishes.
As we head into fall, I’m ready to crank up the oven, toss food onto sheet pans and roast all the things. This Sheet Pan Parmesan Chicken with Fall Vegetables combines vegetables of the season with a simple breaded chicken for a one-and-done dinner everyone will love.
The trick to a good sheet pan meal comes down to timing. You want to make sure the vegetables cook evenly while not under or over-cooking the protein. Using vegetables with similar cooking times and cutting them into equal sizes is a best practice.
In this recipe, I’m using one of my favorite cuts of Gerber’s CARE Certified chicken – thin-sliced chicken breasts – which cook up quickly while staying tender and juicy. To ensure the chicken doesn’t overcook, I give the vegetables a head start in the oven, then add the chicken mid-way through the cook time so everything finishes cooking at the same time.
- Cook time:
- Prep time:
- Total time:
For the Vegetables
- 8 oz. Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and diced
- ½ acorn squash, peeled and diced
- ½ large red onion, chopped
- 2 Tbsp. olive oil
- 1 tsp. garlic powder
- ½ tsp. dried thyme leaves
- ¾ tsp. salt
- ¼ tsp. black pepper
For the Chicken
- 2 egg whites
- ½ cup whole wheat panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tsp. dried oregano
- ½ tsp. garlic powder
- ¼ tsp. salt
- 1 lb. Gerber’s CARE Certified thin-sliced chicken breasts (about 5-6 cutlets)
For the Whole Grain Mustard Aioli
- ¼ cup mayonnaise
- 4 tsp. whole grain mustard
- 1 Tbsp. lemon juice
- 1 small garlic clove, minced
- Salt, to taste
- Preheat the oven to 400˚F. Line two sheet pans with parchment paper for easy clean-up.
- In a large bowl, combine the Brussels sprouts, sweet potato, acorn squash and red onion. Add the olive oil and toss well to coat. Season with the garlic powder, thyme, salt and pepper and mix well. Divide the vegetables between the two sheet pans and transfer to the oven to roast for 20 minutes.
- While the vegetables roast, prepare the chicken.
- Set out two large shallow bowls for a dredging station. In one bowl, whisk the egg whites. In the other, combine the breadcrumbs, Parmesan cheese, dried oregano, garlic powder and salt. You can taste the breadcrumb mixture at this point to determine if it needs more salt.
- Dip each chicken cutlet in the egg whites, then dredge in the breadcrumb mixture until well-coated.
- After 20 minutes, remove the vegetables from the oven and toss them well. Create space for the chicken cutlets and add them to the sheet pans. Return the pans to the oven and cook for 15-20 minutes more, rotating the pans and flipping the chicken halfway through. Cook until the chicken reaches an internal temperature of 165˚F.
- To prepare the aioli, combine the mayonnaise, whole grain mustard, lemon juice, garlic and salt in a small dish. Serve alongside the chicken and roasted vegetables.