Sheet-Pan Victory Chicken

Crispy yogurt-coated chicken with roasted potatoes and herb yogurt sauce

Greek yogurt-coated chicken breasts pressed into a cheesy breadcrumb crust, roasted on the same pan as golden potatoes, with a tangy herb yogurt dipping sauce on the side.

Equipment Needed

• Baking sheet
• Parchment paper or foil
• Two mixing bowls
• Small bowl (for sauce)

Sheet-Pan Victory Chicken

Greek yogurt-coated chicken breasts pressed into a cheesy breadcrumb crust, roasted on the same pan as golden potatoes, with a tangy herb yogurt dipping sauce on the side.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 2 Servings

Course: Entrees

Cuisine: American

Ingredients Method

Ingredients

  

Chicken

• 2 boneless skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt or sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Dijon mustard (optional) optional

Crust

• 1/2 cup panko or regular breadcrumbs
• 1/2 cup shredded cheese (cheddar Parmesan, or a mix)
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon smoked paprika
• Pinch of cayenne (optional) optional
• 1 tablespoon olive oil or melted butter

Roasted Potatoes

• 3 to 4 medium potatoes (Yukon Gold red, or russet), cut into 1-inch chunks
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• Black pepper to taste

Herb Yogurt Sauce

• 1/3 cup plain Greek yogurt or sour cream
• 1 teaspoon Dijon mustard (optional) optional
• 1 clove garlic minced, or 1/4 teaspoon garlic powder
• 1 tablespoon lemon juice or white vinegar
• 1 tablespoon olive oil
• 1 teaspoon fresh parsley dill, or chives (or 1/2 teaspoon dried)
• Salt and pepper to taste

Method

 

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment or foil and lightly grease.
2. Toss potato chunks with olive oil, garlic powder, paprika, salt, and pepper. Spread cut-side down on one half of the baking sheet.
3. Pound chicken to even thickness. Season both sides with salt and pepper. Mix yogurt with garlic powder, onion powder, and Dijon if using. Coat chicken thoroughly.
4. In a shallow bowl, combine breadcrumbs, shredded cheese, Italian seasoning, paprika, cayenne if using, and oil or butter. Press yogurt-coated chicken into the mixture to coat both sides. Place on the other half of the baking sheet.
5. Roast 25 to 30 minutes, flipping potatoes halfway through, until chicken reaches 165 degrees F and breading is golden and set. Broil 1 to 2 minutes at the end if desired.
6. While baking, whisk together all herb yogurt sauce ingredients. Refrigerate until ready to serve.
7. Rest chicken 5 minutes before serving. Plate with roasted potatoes and sauce on the side.

How to Know It's Done

• Oven: 425 degrees F
• Chicken is done at an internal temperature of 165 degrees F.