Best 5 Crispy Sheet Pan Lemon Parmesan Garlic Chicken Veggies Milanese Recipes
Indulge in a delightful culinary adventure with our Crispy Sheet-Pan Lemon Parmesan Garlic Chicken and Veggies Milanese. This easy-to-make dish combines the vibrant flavors of lemon, parmesan, and garlic with tender chicken and a medley of roasted vegetables, all perfectly orchestrated on a single sheet pan. Experience a symphony of flavors and textures as you bite into crispy chicken enveloped in a tantalizingly savory coating, complemented by tender-crisp vegetables bursting with natural sweetness. The perfect harmony of tangy lemon, nutty parmesan, and aromatic garlic elevates this dish to a new level of deliciousness. Get ready to impress your taste buds and treat yourself to a delightful meal that celebrates the essence of Italian-inspired cuisine.
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CRISPY SHEET PAN LEMON PARMESAN GARLIC CHICKEN & VEGGIES (MILANESE)
Oven Baked Sheet Pan Crispy Lemon Parmesan Garlic Chicken & Veggies is a complete dinner with potatoes and green beans smothered in a garlic butter sauce!A CAFEDELITES© ORIGINAL RECIPE
Provided by cafedelites.com
Yield 1
Number Of Ingredients 12
Steps:
- For complete instructions, visit the original site at http://cafedelites.com/2016/10/26/sheet-pan-lemon-parmesan-garlic-chicken-veggies-milanese/
Nutrition Facts : ServingSize serving, Sugar 6 g, Sodium 1926 mg, Cholesterol 205 mg, SaturatedFat 33 g, Calories 1525 kcal, Carbohydrate 238 g, Protein 41 mg, Fat 55 g
SHEET-PAN LEMON GARLIC CHICKEN
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 483 calories, Fat 29g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
SHEET PAN PARMESAN CHICKEN AND VEGGIES
Baked EXTRA CRISPY Parmesan chicken and veggies--dinner made on one pan and packed with flavor!
Provided by chpmnk42
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl.
- Place green beans, potato, bell pepper, broccoli, and garlic on the prepared sheet pan. Drizzle olive oil on top and sprinkle with 1/2 of the seasoning mix; toss to coat. Spread vegetables on one side of the pan.
- Place flour in a bowl. Place melted butter in a second bowl. Combine panko, 2/3 cup Parmesan cheese, and the remaining 1/2 of the seasoning mix in a third bowl.
- Remove any excess fat from chicken breasts and slice into 1 1/4 inch strips. Coat chicken strips in flour, then dredge in melted butter, and then dip in the Parmesan-panko mixture until heavily coated. Place on the empty half of the sheet pan and sprinkle with any remaining Parmesan-panko mixture, pressing onto the chicken.
- Bake in the preheated oven for 10 minutes. Remove from the oven, flip chicken strips, stir the veggies, and return to the oven. Bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- While the chicken is baking, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce.
- Remove chicken and veggies from the oven. Toss veggies with remaining Parmesan cheese. Serve with dipping sauce.
Nutrition Facts : Calories 572.5 calories, Carbohydrate 32.3 g, Cholesterol 103.7 mg, Fat 36.5 g, Fiber 3.4 g, Protein 33.9 g, SaturatedFat 11.3 g, Sodium 670.3 mg, Sugar 4.7 g
SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS
This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
- Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
- Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
- Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.
CRISPY SHEET PAN LEMON PARMESAN GARLIC CHICKEN & VEGGIES (MILANESE) RECIPE
Provided by charlotteh371
Number Of Ingredients 15
Steps:
- Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside. In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper. Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).* In another bowl, combine the breadcrumbs with the parmesan cheese. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat. Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat. Bake in preheated oven for 15 minutes. Remove baking tray from the oven and flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through. Sprinkle with fresh chopped parsley (optional), and serve immediately. Recipe Notes *The chicken develops a deeper flavour when marinaded in the egg mixture, although if you don't have time, you can omit this step.
Tips:
- To achieve crispy chicken and vegetables, ensure the oven temperature is high (425°F or 220°C) and the sheet pan is adequately greased.
- Use a combination of olive oil and butter for the chicken marinade to enhance flavor and texture.
- Marinate the chicken for at least 30 minutes, allowing the flavors to penetrate deeply.
- Slice the vegetables thinly and evenly for uniform cooking.
- Arrange the chicken and vegetables in a single layer on the sheet pan to promote even cooking and browning.
- Sprinkle the chicken and vegetables with a generous amount of Parmesan cheese and garlic powder for added taste and texture.
- Keep an eye on the chicken and vegetables during cooking, adjusting the cooking time as needed to achieve the desired doneness.
- Garnish the finished dish with fresh herbs like parsley or thyme for an extra burst of flavor and color.
Conclusion:
This recipe for Crispy Sheet Pan Lemon Parmesan Garlic Chicken and Veggies Milanese offers a delightful combination of flavors and textures that will tantalize your taste buds. The succulent chicken, crispy vegetables, and tangy lemon-Parmesan sauce come together effortlessly in a single pan, making it a convenient and flavorful meal option. Whether you're a seasoned home cook or a beginner in the kitchen, this recipe is sure to impress with its ease of preparation and delicious results. Enjoy this delectable dish as a satisfying lunch, dinner, or even as a delectable appetizer at your next gathering. Bon appétit!
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