Parmesan Crusted Buffalo Chicken & Broccoli Sheet Meal
Sheet meals have always beed super convenient, but especially since becoming a Mom I have relied on them more and more! I started a new series on Instagram that I’m calling “easy weeknight meals under 30 minutes” and a few of them have already featured simple sheet pan meals! I love them because you can throw a protein, some veggies and seasonings on a sheet pan and toss it in the oven to cook. It usually turns out pretty good to be so low maintenance! I did take a couple extra steps for this recipe, but I must say it was absolutely worth it. I marinated the chicken in a buttery hot sauce and then coated it with a mix of parmesan and bread crumbs - it turned out absolutely incredible! The combo of the spicy chicken with the melty cheese and crumbs was honestly so good. I kept the broccoli simple with some olive oil and seasonings, but made a really yummy sauce to tie it all together. It’s a creamy jalapeño dill sauce made with just a few simple ingredients. I served it all over brown rice to round out the meal and add a little extra substance. I had so much fun making this recipe and we really enjoyed it in our home, I hope you do too!
Parmesan Crusted Buffalo Chicken & Broccoli Sheet Meal
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1/4 cup hot sauce
- 1/4 cup butter
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- Optional: Brown rice for serving
- 2 small heads of broccoli
- 1.5 tbsp. olive oil
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- salt and pepper to taste
- 1 jalapeno
- 1/3 cup plain Greek yogurt
- 1/4 tsp. dried dill
- 2 tbsp. cold water
Instructions
- Preheat oven to 450°F.
- Cut chicken breasts into small cubes and place in a bowl.
- Melt butter and hot sauce in a small sauce pan on the stove top. Pour the mixture on top of the chicken and mix. Refrigerate for 30 minutes to marinate.
- While the chicken is marinating prepare the broccoli. Cut each head into florets and place on a parchment lined baking sheet. Drizzle with olive oil and add garlic powder, paprika, and salt and pepper to taste. Use your hands to mix well and make sure all of the broccoli is coated. Push it all to one half of the sheet, making sure it is still in a single layer so it cooks evenly.
- In a bowl mix together the breadcrumbs and parmesan cheese. After the chicken is done marinating, take it out of the refrigerator and mix it up again to make sure it is all coated evenly with the hot sauce mixture.
- Individually dip each cubed chicken in the breadcrumb mixture to coat and then place on the other half of the baking sheet with the broccoli.
- Bake for 12 minutes. Flip the chicken and lightly toss the broccoli to mix it up, and then bake for 12 more minutes.
- Serve over a bowl of brown rice with the jalapeño dill dressing.
- Roast the jalapeño on the stove top if you have a gas stove, or you can broil it in the oven. Once the outside of the jalapeño is roasted immediately place it in a container with a lid while it's hot to continue cooking. Let sit for 10 minutes.
- Remove the burnt skin from the jalapeño and cut it to remove the seeds.
- Place the jalapeño (NOTE: I only used 1/4 of the jalapeño, if you want more heat you can add more to the food processor) in a food processor with the rest of the ingredients for the dressing. Blend until smooth.