A simple, seasonal one-pan Parmesan chicken dinner featuring Parmesan and panko-crusted chicken thighs, turnips, and asparagus. This post is sponsored by Progresso Foods. Thanks for supporting the brands that make Brooklyn Supper possible! Jump to recipe.
As I sit down to write about this dish, I feel myself trying to wriggle out from the sensible chicken dinner angle. I envision a knowing expression from the practical mid-century home cook of my imagination as I discover what she’s known all along. I picture her, hair perfectly curled, sheath dress, heels, and an apron, nodding supportively as I tell you that breaded chicken tastes good. That the oven can be a magical place; there’s no need to overthink it.
This meal is as simple as dark meat chicken dipped in a lightly beaten technicolor spring egg, breaded in airy herbed panko and shredded Parm, and baked on a single sheet alongside the first spring produce – vibrant asparagus and purple-edged spring onions, as well as smoky sweet turnips. The resulting chicken is tender and juicy with a satisfying, flavor-packed crunch in each bite. Progresso’s Panko Italian Style Breadcrumbs make great flavor effortless, since they already have the perfect balance of salt, garlic, onion, and herbs. The addition of Parmesan adds richness to the mix, lending depth and complexity.
My recipe calls for the skinless, boneless chicken thighs to be pounded and rolled to a 1/4-inch thickness. This step tenderizes the meat and enhances flavor, but it also ensures a consistent cook time and is essential for uniformly well-cooked chicken. As far as vegetables go, feel free to swap in seasonal faves for the asparagus and storage turnips – radishes, salad turnips, ramps, green garlic, carrots, green beans, or snap peas would all work well.
A simple, seasonal take on the one-pan chicken dinner featuring Parmesan and panko-crusted chicken, turnips, and asparagus.
- 1 1/2 tablespoons extra virgin olive oil, divided
- sea salt
- 1 pound skinless boneless chicken thighs
- 2 eggs, lightly beaten
- 3/4 cup Progresso Panko Italian Style Breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 3 tablespoons minced parsley, divided
- 2 small turnips (about 1/2 pound), trimmed, peeled, and cut into 1/4-inch thick slices
- black pepper
- 1 pound asparagus
- 1 large spring onion or 4 small spring onions, trimmed and cut into thin strips
Preheat oven to 450 degrees F. Lightly oil a large rimmed baking sheet.
Sprinkle both sides of chicken with sea salt, and then, using a meat tenderizer (so that's what those things are for) or a rolling pin, pound and/or roll chicken to 1/4-inch thick. Trim any little bits of chicken that aren't firmly attached and reserve for another use.
In a wide, shallow bowl, combine Progresso’s Panko Italian Style Breadcrumbs, Parmesan, and 1 tablespoon parsley.
Immerse chicken thighs in egg mixture and lift, letting any excess egg drip off, and then press into panko mixture; flip, and press other side, lift chicken out and give it a gentle shake. Set breaded chicken on baking sheet. Repeat for remaining pieces.
In a small bowl, toss turnips with 1 tablespoon olive oil, and sprinkle with sea salt and pepper. Scatter turnips around chicken pieces.
Slide sheet into oven and bake for 12 minutes.
Meanwhile, rinse asparagus well. Break off woody ends, about a third of the way down. If asparagus spears are thicker than 1/2-inch, slice them in half, starting at the base and moving up. Drizzle asparagus and spring onion(s) with remaining 1/2 tablespoon olive oil, and sprinkle with sea salt.
Pull baking sheet from oven. Flip turnips, make a bit of room on the sheet, and add asparagus and onion. Bake an additional 8 - 12 minutes, or until chicken is golden and the internal temperature has reached 165 degrees F.
Chicken can either be served as a fillet or cut into thin strips.
Disclosure: This post is sponsored by Progresso Foods. Thanks for supporting the brands that help us do what we do.