Best 5 Sheet Pan Paprika Chicken With Tomatoes And Parmesan Recipes
Indulge in a culinary journey with our signature Sheet Pan Paprika Chicken with Tomatoes and Parmesan, a delectable dish that tantalizes taste buds with its vibrant flavors and effortless preparation. Picture succulent chicken thighs nestled amidst a medley of juicy tomatoes, bell peppers, and onions, all generously seasoned with paprika, garlic, and herbs, roasting together in a symphony of flavors. The addition of Parmesan cheese adds a golden-brown crust, creating a delightful contrast to the tender chicken and vegetables.
This one-pan wonder epitomizes convenience, requiring minimal effort and cleanup, making it an ideal weeknight meal or a hassle-free option for busy individuals. Its versatility extends beyond the main course, as it also includes recipes for a refreshing Cucumber Salad with Lemon-Tahini Dressing, a flavorful Quinoa Pilaf with Herbs, and a decadent Chocolate Mousse for a sweet ending. Embark on this culinary adventure and treat your taste buds to a symphony of flavors with our Sheet Pan Paprika Chicken and its accompanying recipes.
SHEET PAN PAPRIKA CHICKEN AND VEGETABLES
This flavor-packed paprika chicken is never a hard sell at my house. And I'm not shy serving it to company (yes, directly from the pan!)
Provided by The Mediterranean Dish
Categories Entree
Time 50m
Number Of Ingredients 11
Steps:
- Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).
- Preheat oven to 425 degrees F.
- Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.
- Now, in a small bowl mix the spices together.
- Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.
- To the remaining spice mixture, add the garlic, lemon juice and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift skin up and add spice paste, this is important for flavor).
- Nestle the chicken pieces in with the vegetables on the sheet pan.
- Roast in heated oven until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35 minutes or so). Enjoy! (see suggestions for what to serve with paprika chicken up in the post)
Nutrition Facts : Calories 252 calories, Sugar 2.8 g, Sodium 565.1 mg, Fat 7.5 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 17.9 g, Fiber 4.4 g, Protein 29.2 g, Cholesterol 115.7 mg
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 CHICKEN PARMESAN
Saucy chicken, melty mozzarella and crisp-tender broccoli-all in one pan. What could be better? -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Lightly coat a 15x10x1-in. baking pan with cooking spray., In a shallow bowl, whisk egg. In a separate shallow bowl, stir together the next 5 ingredients. Dip chicken breast in egg; allow excess to drip off. Then dip in crumb mixture, patting to help coating adhere. Repeat with remaining chicken. Place chicken breasts in center third of baking pan. Spritz with cooking spray., Bake 10 minutes. Remove from oven. Spread broccoli in a single layer along both sides of sheet pan (if broccoli is frozen, break pieces apart). Return to oven; bake 10 minutes longer. Remove from oven., Preheat broiler. Spread marinara sauce over chicken; top with shredded cheese. Broil chicken and broccoli 3-4 in. from heat until cheese is golden brown and vegetables are tender, 3-5 minutes. If desired, sprinkle with basil.
Nutrition Facts : Calories 504 calories, Fat 17g fat (7g saturated fat), Cholesterol 147mg cholesterol, Sodium 1151mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 8g fiber), Protein 52g protein.
BAKED PAPRIKA-PARMESAN CHICKEN
This easy recipe takes chicken breasts breaded with a Parmesan and paprika coating is baked until golden and crispy. This unique combination of ingredients makes a fantastic dish that all your family will love.
Provided by Renae
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
- Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
- Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 7.6 g, Cholesterol 173.6 mg, Fat 17.9 g, Fiber 0.7 g, Protein 41.5 g, SaturatedFat 10 g, Sodium 644.3 mg, Sugar 0.7 g
SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA
In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet in the oven's heat. If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you'd rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes. This makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.
Provided by Melissa Clark
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
- Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
- Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
- Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
- Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.
Tips:
- Choose the right type of chicken: For this recipe, boneless, skinless chicken breasts or thighs are ideal. They cook quickly and evenly, ensuring that the chicken is juicy and tender.
- Use a flavorful spice blend: Paprika is the star of the show in this recipe, but you can also add other spices like cumin, garlic powder, and onion powder for extra flavor.
- Don't overcrowd the sheet pan: Make sure to space the chicken pieces evenly on the sheet pan so that they cook evenly. If the chicken is too crowded, it will steam instead of roast, resulting in soggy chicken.
- Roast the chicken until it reaches an internal temperature of 165°F: This ensures that the chicken is cooked through and safe to eat.
- Add the tomatoes and Parmesan cheese towards the end of cooking: This will prevent the tomatoes from becoming too soft and the Parmesan cheese from burning.
Conclusion:
This sheet pan paprika chicken with tomatoes and Parmesan is an easy and flavorful weeknight meal that the whole family will love. It's simple to prepare, cooks quickly, and is packed with flavor. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice, and enjoy a delicious and satisfying meal.
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