Chicken Parmesan Sheet Pan Dinner

Chicken Parmesan Sheet Pan Dinner

by | Oct 13, 2021 | Mains

Easy to prepare and a meal that the whole family will love.

I use panko crumbs because they are lighter and crispier than regular bread crumbs – they work really well in this recipe. Feel free to swap in any of your favourite vegetables. Just make sure they are cut into smaller pieces so that the veggies all cook evenly.

One hour from prep to the table makes this one a great weeknight meal!

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Chicken Parmesan Sheet Pan Dinner

An easy recipe and a dish the whole family will love!
Course: Main Course
Keyword: easy weeknight meal

Ingredients

  • 4 chicken breasts boneless, skinless
  • 2 eggs lightly beaten
  • 1/2 cup panko crumbs
  • 1/2 cup grated parmesan
  • 1/3 cup flour
  • salt and pepper to taste
  • olive oil
  • 3 cups fingerling or baby red potatoes halved
  • 8 radishes halved
  • 2 peppers sliced
  • 1 large handful green beans ends trimmed
  • 3 parnips peeled and sliced into 1 cm coins
  • 2-3 tbsp olive oil
  • salt and pepper to taste
  • 1.5 cups prepared tomato sauce
  • 1 cup shredded mozzarella

Instructions

  • Preheat oven to 375°. Line a large cookie sheet with foil (this makes clean up much easier!) and brush lightly with olive oil. Mix together panko and parmesan in a medium bowl. Place flour and eggs in separate medium sized bowls. Season chicken breasts well with salt and pepper. Coat chicken first in flour shaking off any excess, then dip chicken in egg, and then panko/parmesan mix to coat. Press down crumbs so they stick.
  • Place chicken breasts top side down on sheet pan. Add potatoes to sheet pan and drizzle chicken and potatoes with olive oil and season with salt and pepper. Place in oven and cook for 15 minutes.
  • Remove from sheet pan from oven and flip chicken breasts over. On a separate foil-lined sheet pan, add remaining vegetables, drizzle with olive oil and season to taste with salt and pepper. Return both sheet pans to oven and continue cooking for 15-20 minutes.
  • Remove trays from oven, set oven to broil. Spread tomato sauce evenly on each chicken breast and top each with a generous amount of parmesan. Return chicken to the oven and broil for 5 minutes until cheese is melted and chicken reaches an internal temperature of 165°. Enjoy!
Roasted Balsamic Carrots with Goat Cheese and Almonds

Roasted Balsamic Carrots with Goat Cheese and Almonds

by | Oct 6, 2021 | Sides

Can you believe Thanksgiving is right around the corner??! How did that happen?

Are you looking for some side dish inspiration to go with your turkey? Something different from the usual suspects?

Try my recipe for roasted balsamic carrots. Colourful heirloom carrots, drizzled with balsamic and slow roasted to perfection. Topped with dots of creamy goat cheese and toasted almonds.

Delicious and super easy to make.

Wishing you and yours a fantastic holiday weekend!

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Roasted Balsamic Carrots with Goat Cheese and Almonds

An easy and delicious side dish to go with your holiday dinner. Colourful heirloom carrots drizzled with balsamic vinegar, roasted to perfection and topped with creamy goat cheese and toasted almonds.
Course: Side Dish
Servings: 6

Ingredients

  • 2 bunches heirloom carrots trimmed, peeled and quartered lengthwise
  • 2 tbsp olive oil
  • 2-3 tbsp balsamic vinegar
  • salt and pepper to taste
  • 1/3 cup soft fresh goat cheese
  • 1/4 cup sliced almonds toasted
  • 2 tbsp chopped parsley garnish (optional)

Instructions

  • Preheat oven to 350°. Place carrots in a large bowl. Add olive oil, salt & pepper and mix thoroughly.
  • Place carrots on a foil lined baking sheet. Drizzle balsamic vinegar evenly over carrots.
  • Roast for 30 minutes or so until carrots are tender crisp. Remove from oven and top with goat cheese, almonds and parsley just before serving. Enjoy!