Description
A cozy, Italian-inspired sheet-pan dinner where everything—crispy panko-parmesan chicken, golden roasted potatoes, tender broccoli, and a fresh burst-tomato sauce—cooks together on one pan. Finish each cutlet with melty mozzarella and basil, and round out the meal with speedy, no-bake mini tiramisus.
Ingredients
CHICKEN
- 1–2 Tbsp olive oil (for tray + drizzling)
- Salt & pepper, to season
- 1 cup plain panko (for breading)
- ½ cup finely grated Parmesan (for breading)
- 1 tsp dried oregano
- ½ tsp garlic powder (for breading)
- 1 large egg, beaten
- 1–2 Tbsp olive oil (for tray + drizzling)
- Salt & pepper, to season
- 1 pint grape tomatoes, halved
- 2–3 garlic cloves, minced
- 1 Tbsp olive oil (for tomatoes)
- Pinch red pepper flakes (optional, from earlier step)
- 1 Tbsp tomato paste
- ½ cup fresh mozzarella pearls
- Fresh basil, chiffonade for topping
- Extra Parmesan for finishing
Roasted Broccoli
- 2 broccoli crowns, cut into florets
- 1–2 Tbsp olive oil
- ½ tsp garlic powder
- Salt & pepper
- Zest of ½ lemon
Roasted Fingerling Potatoes
- 1 lb small fingerling potatoes, halved or quartered
- 1–2 Tbsp olive oil
- ¼ cup finely grated Parmesan
- ½ tsp garlic powder
- Salt & pepper
- 1–2 Tbsp chopped parsley (for finishing)
Mini Tiramisu
- 6–8 ladyfingers
- ½ cup espresso or strong coffee (made with espresso powder)
- ½ cup heavy cream
- ½ cup mascarpone
- 1–2 Tbsp granulated sugar
- Unsweetened cocoa powder, for dusting
- Mini chocolate chips or shaved chocolate (optional)
Instructions
Main Meal (Chicken, Potatoes & Broccoli)
1. Season & Roast the Potatoes
- Preheat oven to 425°F.
- Slice fingerlings in half or quarters.
- Toss with olive oil, Parmesan, garlic powder, salt, and pepper.
- Spread cut-side down in their section of a large sheet pan.
- Roast for 10 minutes.
2. Prep the Chicken
- While potatoes roast, whisk the egg in one bowl.
- In another bowl, combine panko, Parmesan, oregano, garlic powder, salt, and pepper.
- Season chicken on both sides.
- Dip each piece in egg → then panko mixture, pressing to coat.
- Lightly oil the center section of the sheet pan for the chicken.
3. Add Chicken & Build the Tomato Sauce
- Remove potatoes from oven. Add the breaded chicken pieces to the middle of the pan.
- Form a small aluminum-foil “bowl” and nestle it into a corner of the pan.
- Toss grape tomatoes with minced garlic, olive oil, and a pinch of red pepper flakes; place in the foil bowl.
- Return the pan to the oven for 15 minutes.
4. Add Broccoli & Finish the Tomato Sauce
- Toss broccoli with olive oil, garlic powder, salt, and pepper.
- After the 15 minutes, remove the pan and add broccoli to the last open section.
- Use a spoon to gently crush the roasted tomatoes; stir in the tomato paste.
- Return the pan to the oven for 10–12 minutes, until chicken reaches 165°F.
5. Add Sauce & Cheese
- Remove pan from the oven and spoon the tomato sauce over each chicken piece. Discard the foil bowl.
- Dot chicken with mozzarella pearls.
- Return to oven for 1–2 minutes to melt.
- Finish with extra Parmesan and fresh basil. Keep warm until serving.
Mini Tiramisu (Dessert)
Make the Cream
- Whip heavy cream with a bit of sugar to soft peaks.
- Fold in mascarpone and a splash of vanilla. Set aside.
Dip & Assemble
- Cut ladyfingers into pieces sized for your mini silicone cups or jars.
- Quickly dip each piece in espresso/coffee—just a fast dunk on each side.
- Lay soaked ladyfingers in the bottom of each cup.
- Add a layer of cream. Repeat if space allows.
- Dust with cocoa powder and finish with chocolate chips or shavings.