Sheet-Pan Supper

Melissa Clark, you are the best! I'm so grateful for this wonderful meal. Used broccoli flowerets instead of the rabe. My utmost preference for coating is matzo meal. I've tried all the different coatings, and nothing comes close for crispiness.

I, too, have made this multiple times. Being a broccoli rabe anti-fan, I've used kale and other tough greens instead. (Take 'em out early if they look like they're not going to go the distance!) This is great meal if you're looking for leftovers.

The mustard and sour cream/yogurt sauce is great to have in your back pocket for other meals too — it's tasty on roast chicken, mashed potatoes, etc etc etc.

Can confirm. Panko works very well! You can also substitute mayo for the Dijon in the butter.

Really good (did just the chicken and sweet potatoes) and since it is all in the oven at the same time I get to watch the news while they cook. Will make again.

This is Melissa Clark at her best: tasty recipe and sane preparation.

I made this tonight for my husband and two boys. They loved it! You could substitute baked potatoes for the sweet potatoes and it would still be delicious. One thing re broccoli rabe. I was always wary of it because it can be stringy and bitter. Boil it for. 2 mins and then stick it in cold water. Them follow recipe .
It was delicious . No bitterness.

Wow, the mustard-butter coating dipped into breadcrumbs made an awesome meal. I used boneless, skinless chicken thighs and was shocked with how flavorful, crunchy and moist the chicken turned out. Will definitely make again. My boyfriend has already requested it again!

For a quick cleanup use parchment paper. I learned this from a professional pizza baker for home baking. Even at 450 degrees F the paper edges burn a bit but the rest holds together just fine and you bypass the aluminum.

This was easy and delicious. Because of the comments on tough stems of the broccoli rabe, I made a kettle of boiling water and set them upright in a large pyrex measuring cup, soaking the stems in hot water after I got the chicken in the oven. They cooked perfectly.

There are so many recipes on this site. Perhaps you can find a different one with ingredients you like.

Don't forget to line the pans with tinfoil....

This was fabulous! My husband even liked the sauce, and he's not a fan of sour cream. Next time I will remove the skin (I used thighs) before I do any other prep. It didn't crisp, and I lost a lot of the mustard-butter flavor by setting it aside. My husband, on the other hand, scarfed it right down.

The potato was a big hit, too. I fixed roasted asparagus, since I couldn't obtain broccolini or broccoli rabe, and it baked right along with the chicken and potato.

Making this today for third time. First time, I used rustic bread crumbs from the bakery, baked on a rack over a sheet pan; the chicken turned out very crispy. Second time, I used panko but tried tossing all the chicken in the same bowl with the mustard butter and panko. Didn't turn out as crispy. Tonight, it's panko again, individually coated vs. altogether in a bowl. Crispier than second try but not as good as first try with the chunky bread crumbs.

Loved so much I made it three times in a row. So reminicent of my moms recipe from my childhood, I was filled with nostalgia. Very quick to make, I had chard on hand and skipped the potatoes, and used panko it was still just wonderful!

Just try it. I sub the dijon for mayo as suggested by someone as I have a toddler. Used Tuscan kale and everyone was happy with the result. Will cook again.