Best 4 Sheet Pan Chicken Saltimbocca With Roasted Potatoes And Crispy Kale Recipes

Indulge in the culinary symphony of sheet-pan chicken saltimbocca, a delectable dish where tender chicken breasts are artfully wrapped in savory prosciutto and melty cheese, then roasted to perfection alongside a vibrant medley of roasted potatoes and crispy kale. This symphony of flavors is sure to tantalize your taste buds, leaving you craving for more.

Savor the juicy chicken enveloped in the salty embrace of prosciutto, perfectly complemented by the gooey, melted cheese. The roasted potatoes, with their golden-brown exteriors and fluffy interiors, add a delightful textural contrast to the dish. And the crispy kale, with its slightly bitter notes, adds a refreshing touch that balances the richness of the chicken and cheese.

This sheet-pan meal is a symphony of convenience, combining the elegance of saltimbocca with the ease of one-pan cooking. It's a weeknight dinner hero, ready in under an hour with minimal cleanup. Embrace the culinary artistry of sheet-pan chicken saltimbocca, a dish that will leave you humming with satisfaction.

Check out the recipes below so you can choose the best recipe for yourself!

SHEET-PAN CHICKEN SALTIMBOCCA WITH ROASTED POTATOES AND CRISPY KALE

Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale image

Fancy enough for company but easy enough for a weeknight, this complete Italian-inspired meal is cooked on two baking sheets, making cleanup a breeze.

Provided by Anna Stockwell

Categories Chicken Potato Bake Kid-Friendly Dinner Kale Quick and Healthy Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Sheet-Pan Dinner Small Plates

Yield 4 Servings

Number Of Ingredients 14

Ingredients

8 boneless, skinless chicken breast cutlets (about 2 pounds total)
1 1/4 teaspoons freshly ground black pepper, divided
12 small fresh sage leaves, divided
8 thin slices prosciutto (about 6 ounces)
1 pound baby new potatoes, sliced in half lengthwise, quartered if large
1 garlic clove, finely chopped
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
3 oil-packed anchovy fillets, drained, finely chopped
1 tablespoon red wine vinegar
2 teaspoons honey
1 bunch curly kale (about 8 ounces), ribs and stems removed, coarsely chopped
Special equipment:
2 (18x13") rimmed baking sheets

Steps:

Position racks in upper and lower thirds of oven and preheat to 425°F. Arrange chicken cutlets in a single layer on rimmed baking sheet and season with 1/2 tsp. pepper. Place 1 sage leaf on top of each cutlet, then wrap each in 1 slice of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.
Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on second rimmed baking sheet.
Cook chicken in upper third of oven and potatoes in lower third until prosciutto is crisp and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, 12-14 minutes.
Meanwhile, whisk anchovies, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale and toss to coat.
Remove both baking sheets from oven; let chicken rest. Spread kale evenly over potatoes and return to upper third of oven. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
Divide chicken among 4 plates. Serve potatoes and kale alongside.

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT

Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt image

Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.

Provided by Melissa Clark

Categories dinner, lunch, weekday, weeknight, roasts, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds chicken thighs and drumsticks
1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/2 teaspoon lemon zest (from 1/2 lemon)
1/3 cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed

Steps:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

LEMON-THYME SHEET PAN CHICKEN AND POTATOES

Lemon-Thyme Sheet Pan Chicken and Potatoes image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons roughly chopped fresh thyme
1 1/4 teaspoons freshly ground black pepper
4 cloves garlic, chopped
Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges
6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds)
2 pounds red potatoes (6 medium), cut into 1-inch pieces
1 red onion, sliced
2 tablespoons finely chopped fresh parsley

Steps:

Preheat the oven to 425 degrees F.
Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE

Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale image

These sheet-pan chicken thighs gain gorgeous color from a harissa-yogurt marinade, which also keeps the meat juicy during the roasting process. The thighs only need 15 minutes in the marinade, but you can leave them for up to 24 hours in the fridge. For weeknights, heat the oven, place the chicken in the marinade, then wash and cut the sweet potato and kale, so the prep work is done and the oven hot by the time the chicken is done marinating. Make the herb oil while the chicken roasts so it has time to sit. While it's meant for the vegetables, it's also wonderful drizzled on top of the chicken.

Provided by Yasmin Fahr

Categories dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon harissa
1/4 cup full-fat Greek or Skyr yogurt
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
Kosher salt and black pepper
1 medium sweet potato, scrubbed and cut into 1/2-inch cubes (about 2 cups)
1 bunch lacinato or curly kale, stemmed and cut or torn into 1-inch ribbons
1 small red onion, peeled and cut into 1-inch wedges
3 tablespoons plus 1/4 cup olive oil
1 teaspoon ground cumin
1/2 cup flat-leaf parsley or cilantro leaves and tender stems, roughly chopped
1 lime, zested and juiced
1/2 teaspoon red-pepper flakes

Steps:

In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.

Tips:

Use high-quality ingredients: The better the ingredients, the better the dish will be. Use free-range chicken breasts, fresh sage leaves, and high-quality olive oil.
Pound the chicken breasts to an even thickness: This will help them cook evenly. You can use a meat mallet or a rolling pin to do this.
Season the chicken breasts generously: Don't be afraid to use plenty of salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Wrap the chicken breasts in prosciutto: This will help to keep them moist and flavorful. Be sure to overlap the prosciutto slices slightly.
Roast the chicken breasts and potatoes together: This is a great way to save time and energy. Just toss the potatoes with some olive oil and salt and pepper, and then spread them around the chicken breasts on the sheet pan.
Add the kale to the sheet pan towards the end of cooking: This will help to prevent it from becoming overcooked.

Conclusion:

Sheet pan chicken saltimbocca with roasted potatoes and crispy kale is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a casual gathering. The chicken is moist and flavorful, the potatoes are crispy and tender, and the kale is a healthy and delicious addition. This dish is sure to be a hit with everyone who tries it.