Here we are with the sheet pan dinners again. You guys they are just so dang good. Sheet pan dinners are also super easy to make. This one comes together in under 30 minutes and that includes cooking it. How easy is that? Crispy Chicken Spicy Broccoli Sheet Pan dinner is a twist on a child hood favorite of mine. Did your mom ever make corn flake chicken? Some recipes have you roll the chicken in butter. Others have it going into a mix of milk and egg. Either way, that cornflake coating is magic. You don’t even miss the deep fried chicken.
I used a mix of non-fat Greek Yogurt, lemon juice and Dijon mustard in place of the egg and milk. The corn flakes really are a great alternative to breading. You can even use a gluten free version if that fits your dietary needs. The Greek yogurt tenderizes and flavors the chicken and the coating is just magical.
I used smaller chicken breasts for this recipe so mine baked in about 15 minutes at 425. I highly recommend pounding your chicken to an even thickness. It will not only tenderize the chicken, but it will cook evenly. The broccoli cooks pretty quick too, so a thinner chicken breast is the way to go.
I hope you make this Crispy Chicken Spicy Broccoli Sheet Pan dinner and if you do, let me know how it went in the comments. You can also take a picture on instagram and hashtag it #freshfitkitchen. I’ll regram my favorites!
Here’s a video showing you the step by step for this recipe!
Tools I used for this recipe:
Crispy Chicken Spicy Broccoli Sheet Pan Dinner
Ingredients
- 2 Chicken Breasts
- 1/2 cup Greek Yogurt, non-fat
- 1 tbsp. Dijon Mustard
- 2 tbsp. Lemon Juice
- 1 cup Corn flakes, crushed
- salt and pepper
- 2 cups Broccoli Florets, fresh
- crushed red pepper, to taste
Instructions
- Preheat oven to 425 degrees. Mix together the yogurt, lemon juice and Dijon in a shallow bowl. Pour the crushed corn flakes onto a plate or shallow dish.
- Pound the chicken to an even thickness and salt and pepper on both sides. Dredge in the yogurt, then the corn flake mix. Put the chicken on a sheet pan sprayed with cooking spray.
- On the other side of the pan, put the broccoli florets. Toss with salt, pepper, and a few crushed red pepper flakes. Spray with cooking spray.
- Bake at 425 until the chicken is cooked through and the broccoli is crisp on the edges.
We change up the vegetables, but this chicken is a staple in our house. So easy, crispy, and delicious!
I am so happy you enjoyed it Rebecca! Thank you for stopping by 😉
So I made the chicken and it came out dry and rather dull. Is there a suggested way of correcting this result? Perhaps a sauce?
I am sorry the recipe didn’t work out as you’d hoped. We sometimes will dip ours in honey mustard or barbecue sauce. The yogurt has a tenderizing factor so the fact that you say it was dry leads me to think it could have been overcooked. Though I provide a time recommend in the recipe it’s specifically for chicken breasts about 1 inch thick and of course ovens can vary. I’d recommend investing in a meat thermometer cooking the chicken to 165 degrees no more than 170. Chicken breast cooks incredibly fast and over cooking can happen quickly. In any event, every recipe isn’t for every one, so it’s perfectly okay if you didn’t find it to your liking. Hope you will visit other recipes on the blog. Thank you!