This Crispy Walnut Chicken with Vegetables Is Made on One Sheet Pan
When you’re tired at the end of a long day (like maybe today) and you don’t feel like making anything too complicated for dinner, this sheet pan chicken will be there for you. After a little prep work, everything cooks together on one pan in the oven, leaving you free to change into comfy clothes, pour a glass of wine, and maybe even read a few pages of that book you started a month ago.
While baked chicken might sound bland or boring, this recipe is far from that. The chicken first takes a dunk in some milk and Dijon mustard before being dredged in a mixture of panko, walnuts, Parmesan, and dried herbs (parsley, basil, and rosemary).
Once you’ve coated the chicken, throw it on a sheet pan with baby potatoes, carrots, broccoli, and red and yellow bell peppers. If you have other vegetables on hand that need to get used up, by all means, add or swap those in!
After about 30 minutes in the oven you’ll have an entire dinner waiting for you. You can certainly eat the chicken and veggies as is, or serve them over rice, quinoa, or greens. If you have any leftovers, take them for lunch tomorrow — now that’s what I call a low-effort, high-reward meal.
→ Get the Recipe: One-Pan Crispy Walnut Herb Chicken and Vegetables from The Recipe Critic