Easy Sheet Pan Chicken and Vegetables

Boneless chicken medallions, breaded and baked with sausage, carrots, onions, potatoes and cauliflower.  This easy sheet pan dinner proves that gluten free does not have to be complicated!  From oven to table, you don’t even need a serving dish.

I didn’t take step by step pictures of the preparation as I normally do, because honestly I never thought this meal would make it to the blog.  But it came out really delicious, so here we are.

The simple, fresh ingredients speak for themselves in this perfectly seasoned, one dish meal.

I was featured at the senior salon pit stop

4 Servings

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Ingredients:

Preparation:

  1. Heat a large nonstick skillet with 2 tbsp. olive oil.  Line a half sheet pan with foil and mist with cooking spray.  Preheat the oven to 400º.
  2. Cook the sausage coins in the skillet until lightly browned, then use a slotted spoon to transfer them to the baking sheet.  Leave the oil behind in the skillet.
  3. Place the breadcrumbs in a food safe plastic bag, add the chicken medallions and shake to coat.
  4. Brown the chicken on both sides in the same skillet, about 1 minute per side.  Do not cook through, it will finish cooking in the oven.  Arrange the browned chicken on the baking sheet.
  5. Add several more tbsp. of olive oil to the skillet, with all of the vegetables.  Sprinkle liberally with Creole seasoning.  Par cook the vegetables in the skillet for about 10 minutes to give them a good head start, then arrange them on the baking sheet with the chicken and sausage in a single layer.
  6. Bake for 15-20 minutes at 400º and bring right to the table for a fun and casual meal.  If you like, serve with BBQ Sauce for dipping!

Notes ♪♫ While the chicken and sausage cooked very quickly, the veggies took quite a bit longer, especially the potatoes and carrots.  Giving the veggies a 10-minute head start in the skillet is the secret to having everything finish in the oven at the same time.

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Sheet Pan Breaded Pork Chops, Sweet Potato and Delicata Squash

It’s sheet pan dinner night, and Mr. Cucina (our official dishwasher) is going to be happy!  With just one baking sheet that I lined with foil, he is going to be finished with cleanup in minutes.  Of course I took care of the prep bowls before we had dinner, he deserves a night off!

Dinner for two

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Ingredients:

Preparation:

Ready?  Start by preheating your oven to 375º.  Line a half sheet pan with foil and mist with cooking spray.  The cook time is 40 minutes total, with the potatoes going in for a 10 minute head start, followed by the pork chops and squash cooking for the remaining 30 minutes.

For the potatoes

Peel and cut the sweet potato into cubes, toss with canola oil and sprinkle with maple seasoning and cinnamon.  Arrange the potatoes on one side of the pan in an even layer.  Give them a 10 minute head start in the oven while you prepare the pork chops and Delicata squash.

For the pork chops

This is how my mother made pork chops when I was young.  At that time she belonged to weight watchers, and this was her lightened up version of traditional breaded and fried pork chops.  Now I make mine the same way, with a simple substitution of gluten free seasoned breadcrumbs for regular.  Set up two breading trays or bowls with the skim milk and the breadcrumbs.  Dip each pork chop in the skim milk, then in the breadcrumbs.  Add them to the center of the sheet pan.

For the Delicata squash

Wash the squash (you can eat the skin).  Remove the ends, cut it in half lengthwise and scrape out the seeds.  Slice into half moons, toss with olive oil and Italian seasoning.  Spread the squash out on the other side of the sheet pan in a single layer.

Once the pork chops and squash are in the pan, continue baking for another 30 minutes.  Use tongs to toss the potatoes and turn the squash halfway through.

Garnish with parsley leaves and bring it to the table right in the pan!

Notes ♪♫  I love sheet pan meals like this!  The variations are endless, here is another spin on the 3 course pork chop dinner, check it out here!  Or, when you need a veggie side to feed a crowd check out my beautiful sheet pan roasted veggies!

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Smashed Potatoes

Tonight try something different from your usual potato side.  These little potatoes are so tasty!  This is a family style dish that you can serve on a pretty plate, or right from the pan- no fussing!

Marble potatoes come in round and fingerling variety and you can find them in red, gold and even purple shades, they are all delicious!  I like the round potatoes because they are more uniform in size, but if you can only find the fingerlings just cut them into smaller pieces so they all cook at the same time.

This easy dish is most definitely casual fare.  Would I serve it if the king and queen were coming to dinner?  Maybe not, but for everyday family meals it’s a winner.  It was Mr. Cucina’s favorite.

Naturally gluten free!

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Ingredients:

  • 1 bag marble or fingerling potatoes
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • seasoning of choice (I like this one)
  • fresh parsley or chives, for garnish
  • cooking spray

Preparation:

Use the amount of potatoes needed for your family.  For the two of us I used a half bag.  Rinse the potatoes and if needed cut the larger ones in half so that all are about the same size.  Preheat the oven to 350º.

Steam the potatoes for 20 minutes to soften.

Line a baking sheet with foil and mist with cooking spray.  Arrange the potatoes on the baking sheet, leaving at least 2″ space in between.

Use a wide bottom mug to “smash” the potatoes by gently pressing them to flatten.  I misted the bottom of the mug with cooking spray so the potatoes would release easily.

Melt butter and combine with the olive oil.  Brush over the potatoes and season.

Bake for 20 minutes.  Transfer to a serving platter or serve right in the pan.

For a pretty presentation garnish with fresh parsley or chives.

Notes: ♪♫ Potatoes are naturally gluten free and they are a regular part of my menu rotation.  If you are limiting white potatoes, you might give these little marble potatoes a try.  With more skin per bite, they are a healthier choice and a nice change from the usual!

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Sheet Pan Pork Chops, Potatoes and Asparagus

Easy, delicious and only one pan to clean?  Yes please!  Juicy pork chops, tender potatoes and asparagus spears all perfectly seasoned and baked in a sheet pan.  Both the cook and the dishwasher are sure to love this one dish meal!  You can change up the seasonings to suit your taste or just use salt and pepper.  I had a little leftover bacon from another meal, and it really made the veggies pop!

3 servings

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Ingredients:

Preparation:

Line a half sheet pan with foil and mist with cooking spray.  Preheat the oven to 350º.

For the potatoes

I used yellow marble potatoes because of their quick cook time.  If using russet potatoes, you may need to give them a 10-minute head start in the oven or microwave for a few minutes before baking.  Rinse the potatoes and cut them into even size pieces.  In a small bowl, toss them with olive oil and seasoning.  I like a garlic pepper seasoning like this one from Nashville Spice Co.  Spread the potatoes evenly on the right side of the pan and top with 1 strip of chopped bacon.

For the pork chops

Pat the pork chops dry with paper towels, then brush both sides with olive oil.  Sprinkle with seasoning and lay them out in the center of the pan.  Try a barbeque seasoning like this one, with hints of maple flavoring that picks up on the bacon in the veggies.

For the asparagus

Cut the bottom 3″ off the asparagus and discard.  Rinse and spread the spears out on the left side of the pan, drizzle with olive oil and top with remaining strip of chopped bacon.  Try a bold seasoning blend like this one, it’s not just for steak!

Bake for 40 minutes at 350º.  Potatoes should be fork-tender, and pork chops should reach an internal temperature of 145º.  Bring to the table right in the pan for casual dining and easy cleanup!

Notes ♪♫ I can be quite the spice snob at times.  Lately I’ve been using Nashville Spice Co products in my recipes.  They have an amazing variety of spice blends and seasonings that are gluten free, and the company is committed to the clear labelling of allergens and gluten containing ingredients.  They also offer salt free seasoning blends on their website.  I used their Pepper Roasted Garlic, Bourbon Maple Hops, and Montreal Steak Spice in this recipe.

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