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Sheet-Pan Victory Chicken, photographed on white marble in the A More Perfect Supper kitchen

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.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour
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.