Peanut Chicken And Broccoli Sheet Pan Supper Recipes

SHEET-PAN SUPPER

Sheet-Pan Supper image

This is not a recipe for a chicken dish. Instead, you get a whole chicken dinner, which comes together easily and without fuss by roasting everything at the same time on sheet pans, which emerge from the oven more or less simultaneously. The chicken comes out crunchy-skinned and juicy, the sweet potatoes soft and succulent and scented with thyme, and the broccoli rabe crisp-leafed and tender-stemmed. Perhaps the best part? With just a couple of pans that can go straight into the dishwasher, cleanup is a snap.

Provided by Melissa Clark

Categories dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds sweet potatoes (2 medium potatoes)
2 teaspoons chopped thyme leaves, plus a small bunch of thyme sprigs
1/4 cup whole-grain mustard
4 garlic cloves
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 1/4 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
2 tablespoons extra-virgin olive oil, more for drizzling
1 pound broccoli rabe, trimmed
Pinch red pepper flakes
1/3 cup sour cream or Greek yogurt

Steps:

Prepare the sweet potatoes: Heat oven to 425 degrees. Cut the potatoes into 1-inch-thick slices. Reassemble the slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin or directly on oven rack (seam side up). Bake until very tender, 60 to 75 minutes.
Meanwhile, make the mustard butter for the chicken: In a small bowl, combine the whole-grain mustard and chopped thyme leaves. Mince 2 garlic cloves and stir into the bowl. Take out 1 tablespoon of the mixture; reserve. Add butter and Dijon to remaining mixture in bowl and stir to combine.
Prepare the chicken: Season chicken with 2 teaspoons salt and 1 teaspoon black pepper. Rub mustard butter all over chicken. Place bread crumbs in a wide, shallow bowl. Coat the chicken evenly with bread crumbs. Transfer to a baking sheet and drizzle with olive oil.
Once the sweet potatoes have baked for a half-hour, add the pan with chicken to the oven and bake until chicken is golden and no longer pink, 35 to 40 minutes.
As the chicken cooks, prepare the broccoli rabe: Toss rabe with olive oil, remaining 1/4 teaspoon salt and the red pepper flakes. Smash remaining 2 garlic cloves and toss into rabe. Spread on another sheet pan. Add to the oven with potatoes and chicken for the last 10 minutes of cooking time. The broccoli rabe is done when the stems are tender and the leaves are crisp at the edges. (The chicken, sweet potatoes and broccoli rabe should all come out of the oven at more or less the same time.)
To serve, combine the reserved 1 tablespoon of mustard mixture with sour cream or yogurt in a small bowl. Serve chicken with broccoli rabe and sweet potatoes on the side, dolloping the potatoes with the sour cream-mustard sauce.

Nutrition Facts : @context http, Calories 1074, UnsaturatedFat 39 grams, Carbohydrate 54 grams, Fat 65 grams, Fiber 10 grams, Protein 66 grams, SaturatedFat 20 grams, Sodium 1597 milligrams, Sugar 9 grams, TransFat 0 grams

SHEET PAN CHICKEN WITH MOZZARELLA, PESTO, AND BROCCOLI

Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli image

Easy one-dish chicken dinner baked on a sheet pan with broccoli and tomatoes.

Provided by BMG

Categories 100+ Everyday Cooking Recipes Sheet Pan Dinner Recipes

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

2 pounds boneless chicken breasts
2 teaspoons garlic salt
1 pinch ground black pepper, or to taste
6 tablespoons pesto
2 Roma (plum) tomatoes, thinly sliced
1 ½ cups shredded mozzarella cheese
1 head broccoli, cut into florets
2 tablespoons olive oil
salt to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large rimmed baking sheet.
Place chicken on the prepared baking sheet and sprinkle with garlic salt and black pepper. Spread pesto over chicken and top with tomatoes and cheese.
Toss broccoli and oil together in a bowl. Place broccoli around chicken on the baking sheet. Sprinkle salt and pepper on top.
Bake in the preheated oven until broccoli is tender and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 283.7 calories, Carbohydrate 4.7 g, Cholesterol 81.9 mg, Fat 15 g, Fiber 1.5 g, Protein 32.1 g, SaturatedFat 4.8 g, Sodium 762.3 mg, Sugar 1.3 g

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