AuthorMike EgrieCategoryDifficultyIntermediate
Sheet Pan Lemon-Parmesan Chicken with Artichokes, Tomatoes & Onions
Yields4 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
 1 medium yellow onion, cut into 8 wedges
 2 tbsp dijon or coarse ground mustard
 2 tbsp lemon juice
 2 tbsp unsalted butter, melted
 1 cup panko breadcrumbs
 2 tbsp grated parmesan cheese
 1 ¼ lbs boneless, skinless chicken tenders or breasts, breasts cut into 1-inch strips
 14 oz quartered artichoke hearts, drained and rinsed
 1 cup grape tomatoes
 Fresh thyme sprigs and lemon wedges for garnish (optional)
1

Preheat oven to 425°. Spray large rimmed baking pan with cooking spray; spread onion on pan and spray with cooking spray. Roast onion 10 minutes.

2

In wide, shallow dish, stir mustard, lemon juice and butter. In large zip-top plastic bag, mix breadcrumbs, cheese and ¼ teaspoon pepper. In batches, dip chicken in mustard mixture to coat; add to breadcrumb mixture in bag and toss to coat.

3

Push onion to 1 side of pan; spray opposite side of pan with cooking spray. Stir artichokes and tomatoes into onion; spread chicken on opposite side of pan. Spray chicken and vegetables with cooking spray.

4

Roast 10 minutes or until bottom of chicken browns; turn chicken and stir vegetables. Roast 15 minutes longer or until internal temperature of chicken reaches 165°. Serve chicken and vegetables garnished with thyme sprigs and lemon wedges, if desired.

Chef Tip: Stir 1 teaspoon dried thyme leaves into onion along with artichokes and tomatoes for additional flavor.

Dietitian’s Tip: Get some additional fiber and B Vitamins by serving with a whole grain like quinoa or farro.

Make it Gluten Free: Dependent on using a Gluten Free panko bread crumbs.

Ingredients

 1 medium yellow onion, cut into 8 wedges
 2 tbsp dijon or coarse ground mustard
 2 tbsp lemon juice
 2 tbsp unsalted butter, melted
 1 cup panko breadcrumbs
 2 tbsp grated parmesan cheese
 1 ¼ lbs boneless, skinless chicken tenders or breasts, breasts cut into 1-inch strips
 14 oz quartered artichoke hearts, drained and rinsed
 1 cup grape tomatoes
 Fresh thyme sprigs and lemon wedges for garnish (optional)

Directions

1

Preheat oven to 425°. Spray large rimmed baking pan with cooking spray; spread onion on pan and spray with cooking spray. Roast onion 10 minutes.

2

In wide, shallow dish, stir mustard, lemon juice and butter. In large zip-top plastic bag, mix breadcrumbs, cheese and ¼ teaspoon pepper. In batches, dip chicken in mustard mixture to coat; add to breadcrumb mixture in bag and toss to coat.

3

Push onion to 1 side of pan; spray opposite side of pan with cooking spray. Stir artichokes and tomatoes into onion; spread chicken on opposite side of pan. Spray chicken and vegetables with cooking spray.

4

Roast 10 minutes or until bottom of chicken browns; turn chicken and stir vegetables. Roast 15 minutes longer or until internal temperature of chicken reaches 165°. Serve chicken and vegetables garnished with thyme sprigs and lemon wedges, if desired.

Sheet Pan Lemon-Parmesan Chicken with Artichokes, Tomatoes & Onions
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