Dinner Recipe

Sheet Pan Tuscan Chicken & Vegetables

Ingredients

  • 1/4 cup Brummel & Brown Original Spread, melted

  • 2 Tbsp. finely chopped sun-dried tomatoes

  • 1 tsp. dried Italian seasoning

  • 1 clove garlic, minced

  • 4 medium red potatoes, cut in 1-inch pieces

  • 2 large red and/or orange bell peppers, seeded and sliced, about 3 cups

  • 1 cup sliced onion

  • 1 lb. boneless, skinless chicken breasts

  • 2 tsp. balsamic glaze or balsamic vinegar

  • 1 Tbsp. thinly sliced fresh basil leaves

Directions

  • Preheat oven to 425°.

  • Combine Brummel & Brown Spread, sundried tomatoes, Italian seasoning and garlic. (See below for variations on this recipe including Lemon Garlic, Thai Coconut Ginger Lime, and Chipotle Lime.)

  • Toss potatoes with 1 Tablespoon spread mixture and arrange on one third of a large baking sheet (we recommend 15-inch x 13-inch).

  • Toss bell peppers and onion with 1 Tablespoon spread mixture and arrange on one third of baking sheet. (See below for variations and other veggie ideas.)

  • Season chicken if desired: coat both sides of chicken with remaining spread mixture and arrange on remaining one third of baking sheet.

  • Roast chicken and vegetables 25 minutes or until chicken is thoroughly cooked and potatoes and vegetables are tender.

  • Slice chicken and arrange on platter with potatoes and vegetables. Drizzle with balsamic glaze and any pan drippings. Sprinkle with sliced basil.

  • Tip: Change up the flavor with these variations!

  • Lemon Garlic & Broccoli Sheet Pan Chicken: Combine Brummel & Brown Spread, 3 cloves garlic, minced, 1 Tablespoon lemon peel, 2 Tablespoons chopped flat leaf parsley and 1/2 teaspoon cracked black pepper. Substitute 3 cups broccoli florets for the bell peppers. Prepare and cook as directed in recipe above. Sprinkle with 1 Tablespoon chopped flat leaf parsley and serve with lemon wedges.

  • Thai Coconut Ginger Lime & Green Beans Sheet Pan Chicken: Combine Brummel & Brown Spread, 1 Tablespoon minced fresh ginger, 1 Tablespoon minced seeded jalapeno, 1 Tablespoon grated lime peel and 2 cloves garlic, minced. Substitute 12 ounces green beans for the bell peppers. Prepare and cook as directed in recipe above. Sprinkle with 2 Tablespoons toasted shredded coconut and fresh cilantro leaves. Serve with lime wedges.

  • Chipotle Lime Sheet Pan Chicken: Combine Brummel & Brown Spread, 2 cloves garlic, minced, 1/2 teaspoon ground chipotle chile powder and 1/4 teaspoon ground cumin. Prepare and cook as directed in recipe above. Sprinkle with 1 Tablespoon chopped cilantro and serve with lime wedges.

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