We're Meghan & Stacie

Armed with culinary prowess, practical advice, and microphones, Meghan and Stacie make life as the family cook easier. And funnier too?

hello,

more about us
What Are You Looking For?

Leave Us A Voicemail!

Did you know that you can call us? From your device? Like, RIGHT NOW!?

It’s true. Click below, hit start recording, and tell us what’s on your mind. We think you can imagine what our inbox looks like (right?): voicemail is the way to go to share your thoughts, ideas, and even just your happy hellos. 

leave a voicemail
Apple Podcasts
Overcast
spotify
Stitcher
DIJFY+
Amazon
Listen to The Podcast On:

DIY Shake ‘N Bake Sheet Pan Dinner

Filed Under:

dinners

Share This:

When you want just a little more than frozen chicken nuggets can deliver, this recipe is for you. Nearly as easy, but with homemade appeal and customization, you can always mix up the seasoning on the chicken, swap broccoli for other veg, or whip up a new sauce (our episode on How Sauces Can Save Your Weeknight cCooking is packed with ideas).

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
DIY Shake 'N Bake Sheet Pan Dinner recipe | Didn't I Just Feed You podcast

DIY Shake ‘N Bake Sheet Pan Dinner


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Stacie and Meghan
  • Yield: 4 to 6 servings 1x

Description

When you want just a little more than frozen chicken nuggets can deliver, this recipe is for you. Nearly as easy, but with homemade appeal and customization, you can always mix up the seasoning on the chicken, swap broccoli for other veg, or whip up a new sauce (our episode on How Sauces Can Save Your Weeknight cCooking is packed with ideas).


Ingredients

Scale

For the chicken:

2 tablespoons olive oil
3/4 cup mayonnaise
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
1 large egg, lightly beaten
1/2 teaspoon kosher salt, plus more for sprinkling
2 pounds chicken tenders, or 2 pounds boneless, skinless chicken breasts cut crosswise into 1-inch strips
2 cups breadcrumbs
2 large heads broccoli, about 1 1/2 pounds, cut into 1 inch florets OR 2 (10-ounce) bags of pre-cut broccoli

For the sauce:

1/2 cup mayonnaise
1/4 cup BBQ sauce
1 teaspoon apple cider vinegar


Instructions

  1. Heat oven to 400ºF. Coat a rimmed baking sheet with olive oil. In the meantime, combine the mayonnaise, ranch seasoning, and egg in a gallon-sized zip-top bag. Seal the bag and massage until the ingredients become a mostly homogenous mixture.
  2. Add the chicken to the bag with the mayonnaise mixture, seal, and massage to coat each strip well.
  3. Transfer the breadcrumbs to another gallon-sized zip-top bag. Using tongs, transfer the chicken, piece by piece, to the breadcrumb bag. Seal and shake until the chicken is evenly coated.
  4. Use the tongs to transfer the coated chicken strips to the prepped baking sheet. Arrange the broccoli around the chicken and season with salt. Place the sheet pan in the oven and bake until the chicken turns golden-brown and is cooked through, 15 to 20 minutes.
  5. While the chicken bakes, make the sauce: Whisk together the mayo, BBQ sauce, and apple cider vinegar in a small bowl.
  6. Sprinkle the the warm chicken and broccoli with a final hit of salt and serve with the sauce on the side.

join now

Our favorite cocktail is WHISKEY — you’ll understand when you try to join). This week, we’ll find out what you’re cooking and eating now too.  

Join Our Private Listener's Community on Facebook

get social with us!

Get our Free Meal Plan Template!

A simple tool that works for any meal planner, beginner or advance, in any system, formal or (really) informal!