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Crispy Ranch Chicken Cutlets with Broccoli & Red Onion

Crispy Ranch Chicken Cutlets with Broccoli and Red Onion is a simple sheet pan dinner that combines golden, panko-crusted chicken with roasted vegetables. Thin chicken cutlets are coated in Greek yogurt and ranch-seasoned breadcrumbs, then baked on a wire rack so they cook evenly and develop a crisp texture. While the chicken roasts, broccoli florets and red onion wedges cook underneath on the same pan until tender with lightly charred edges.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

For Chicken & Breading
  • 2-3 large chicken breasts sliced horizontally into thin cutlets
  • ½ cup plain Greek yogurt
  • 1 cup panko breadcrumbs
  • 2 tbsp dry ranch seasoning
  • 2 tbsp olive oil
The Veggie Mix
  • 2 large heads broccoli cut into medium florets
  • 1 large red onion cut into 1-inch wedges
  • 2 tbsp olive oil
  • 1 tbsp garlic powder
  • salt & pepper to taste

Equipment

  • large sheet pan
  • heat safe wire rack
  • Parchment paper or foil
  • Large mixing bowl
  • Shallow bowl
  • chef's knife
  • Cutting Board
  • Measuring cups & spoons
  • instant read thermometer

Method
 

  1. Preheat your oven to 400°F (200°C).
    Line a large sheet pan with parchment paper or foil. Place a heat-safe wire rack on top of the pan and lightly grease the rack with cooking spray or oil
  2. In a large bowl, toss the broccoli florets and red onion wedges with:
    2 tablespoons olive oil
    Garlic powder
    Salt and black pepper
    Spread the vegetables evenly across the sheet pan underneath and around where the rack will sit.
  3. Place each chicken breast on a cutting board and carefully slice it horizontally to create thinner pieces.
  4. In a shallow bowl, mix together:
    Panko breadcrumbs
    Dry ranch seasoning
  5. Spread a thin layer of Greek yogurt over each chicken cutlet.
    Then press the yogurt-coated chicken firmly into the breadcrumb mixture until both sides are fully covered.
  6. Place the breaded chicken cutlets on the greased wire rack.
    Once all the chicken is arranged on the rack, drizzle the remaining 2 tablespoons of olive oil lightly over the top of the breading.
  7. Transfer the sheet pan to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
  8. The chicken is ready when:
    The breading is golden brown and crisp
    The internal temperature reaches 165°F
    The broccoli edges are lightly charred
    The red onion wedges are tender with slightly caramelized tips
    Once everything is done, remove the pan from the oven and let the chicken rest for a couple of minutes before serving.