Crispy Chicken & Parmesan Oven Fries Sheet Pan Dinner
This post is sponsored by Cascadian Farm
The most convenient kind of dinner recipes for any busy household are the ones when the whole meal can be made in one dish. Whether it be an eggy casserole, or a pot of soup, anything that be transferred straight from the heat to the table with ease is bar-none the simplest way to cook. One of my favorite dishes that achieves this is my favorite Parmesan chicken and fries sheet pan dinner.
Preparing this dinner doesn’t take long. I bread the chicken in a simple panko Parmesan crust and place it directly on a lined cookie sheet. Then I open a bag of my favorite Cascadian Farm Organic Wedge Cut Oven Fries and arrange them around the chicken to round out the meal. Once the sheet is ready it is slipped straight into the oven and I prepare a quick green salad while it cooks.
I love using the oven fries for this meal because they are perfectly sliced and prepared for baking which is a huge saver when it comes to prep time. Also, the chicken and fries cook at the same temperature, which means I don’t have to coordinate multiple dishes. Right before baking is finished I sprinkle the fries with a generous dose Parmesan cheese, just enough to melt onto the fries, and it is ready. As soon as it comes out of the oven I scoop chicken and fries onto plates with a spatula and dinner is served!
(Disclosure: This post is sponsored by Cascadian Farm as part of our ongoing partnership. The photographs and opinions are wholly my own. Thank you for supporting the sponsors that support The Naptime Chef.)
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons light mayonnaise
- 1 ½ cups Panko bread crumbs
- 2 teaspoons dried Italian seasnoning
- ¾ cup grated Parmesan cheese, divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 boneless skinless chicken breasts
- Olive oil
- 1 bag Cascadian Farm Organic Wedge Cut Oven Fries
Instructions
- Preheat the oven to 425 degrees F.
- In a shallow wide bowl whisk the mustard and mayonnaise. Set aside. In a separate bowl mix the bread crumbs, seasoning, ½ cup Parmesan, salt, and pepper.
- Place the chicken breasts between two sheets of wax paper and pound until just tenderized and about ½ - ¾ -inches thick.
- Line a large rimmed baking sheet with aluminum foil and set aside.
- Bread the chicken as follows: Dip chicken in the mustard mixture until well coated, then transfer it to the panko mixture and turn it a few times to ensure it is completely coated. Place on the lined baking sheet. Repeat with remaining chicken breasts. Drizzle the chicken breasts with a little olive oil.
- Carefully arrange the oven fries around the chicken breasts. They can be close, but make sure they aren’t touching. Bake for 20 to 25 minutes, rotating the oven fries with a wooden spoon once at the halfway point.
- 7. Sprinkle the fries with the remaining Parmesan once the baking has completed and return the pan to the oven for 2 minutes to allow the cheese to melt.
- 8. Divide the chicken and fries equally amongst four plates and serve immediately.
