A simple dinner with maximum flavor!
Sheet Pan Cheddar Chicken with Crispy Brussels Sprouts and Baby Potatoes brings together savory, cheesy chicken with tender, golden veggies—all roasted together for minimal fuss and maximum flavor. With everything cooked on one pan, cleanup is a breeze making it a win/win/win.
I don’t call anything a “weeknight dinner,” if it takes longer than a half an hour to prep. And this took me about 45 minutes, but that might come down to being a pet owner with a couple of scamps dancing around my feet begging for cheese while I did a two step to avoid stepping on their paws.
That does tend to prolong things.
So, you could probably get this done in 30 minutes.
But even with me desperately tapdancing around pets, it was worth every second. Because this chicken is so good that I want it every night.
It’s cheesy, crunchy, perfectly browned, and then I gave it a drizzle of hot honey which made me smile even more.
Then, it’s served with baby potatoes cooked with smoked salt and crispy lemon Brussels sprouts.
And it’s all cooked on one pan, on parchment, which meant no big cleaning project while my belly was full and happy.
Like I said, it’s a win/win/win.
Tip: Sprinkle a little water on the counter and lay a couple of pieces of wax paper down before setting up your chicken dredging station. The water keeps the wax paper from slipping, and the wax paper means that you won’t make a mess with the flour!
Sheet Pan Cheddar Chicken with Crispy Brussels Sprouts and Baby Potatoes
Ingredients
Cheddar Chicken Ingredients:
- 2 medium 6 oz. chicken breasts, sliced into ½ - inch pieces
- 1 cup unbleached flour
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 1 large egg
- 1 tablespoon water
- 1 tablespoon buffalo chicken wing sauce
- 1 cup panko breadcrumbs
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon Hungarian paprika
- 1 ½ teaspoons hot smoked paprika
- 1 ½ tablespoons melted salted butter
Crispy Lemon Brussels Sprouts Ingredients:
- 20 Brussels sprouts halved
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon citric acid
Smoked Paprika Baby Potatoes Ingredients:
- 10 baby potatoes halved
- 1 tablespoon olive oil
- ½ teaspoon hot smoked paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon hot smoked paprika
Hot Honey Ingredients:
- ½ cup honey
- 1 teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ½ teaspoon hot smoked paprika
Instructions
Cheddar Chicken Instructions:
- Preheat oven to 425 degrees.
- Fit a large, rimmed sheet pan with parchment. Reserve.
- In a large bowl or pie plate, mix the flour, salt and pepper together.
- In a second bowl whisk together the egg, water, and hot sauce.
- In a third bowl whisk together panko, cheddar, and both types of paprika.
- Dredge the chicken through the flour, shaking off excess. Dredge it through the egg mixture, shaking off excess. Finally, dredge the chicken through the panko mixture, patting to make sure all sides are covered.
- Place on the prepared sheet pan. Repeat with the rest of the chicken.
- Drizzle with melted butter.
Crispy Brussels Sprouts & Smoked Paprika Baby Potatoes Instructions:
- acid, and then place each Brussels sprout cut sized down, so that they’re taking up approximately 1/3 of the sheet pan.
- Toss the potatoes with the olive oil, salt, pepper, and paprika in a medium bowl. Place them cut side down in the middle of the sheet pan.
- Place the pan in the oven, and bake for 18-20 minutes, or until the chicken is golden brown and the chicken registers 165 degrees with a meat thermometer.
Hot Honey Instructions:
- Place all of the ingredients in a microwave safe bowl, and warm for 30 seconds. Stir well.
- To Serve:
- Serve the chicken with the vegetables, and drizzle with hot honey.
- Enjoy!
