Crispy Sour Cream & Onion Chicken with Herb Roasted Potatoes & Broccoli

Crispy Sour Cream & Onion Chicken with Herb Roasted Potatoes & Broccoli

fresh ingredients


  • 12 oz
    chicken breasts
  • 2 oz
    seasoned panko
  • 1 oz
    ranch seasoning
  • 4 oz
    mayo/sour cream combo
  • 2 oz
    green onion
  • 12
  • 6 oz
  • 12 oz
  • 1 oz
    house herb blend

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Rimmed baking sheet

Zest/box grater

Meat mallet (or heavy skillet)

Large heavy skillet (preferably cast-iron)

2 medium bowls

Small bowl

Plastic wrap

cook along



Preheat oven to 450°F with a rack in the upper third;

Scrub potatoes, then cut into ½-inch thick wedges;

Trim stem ends from broccoli, then cut crowns into 1-inch florets;

Add broccoli to medium bowl with a drizzle of olive oil, salt, pepper & toss well.

1Roast Potatoes

On a rimmed baking sheet, toss potatoes with a drizzle of olive oil & herb blend, season with salt & pepper. Spread to an even layer on one half of the baking sheet. Roast on upper oven rack until lightly browned, about 15 minutes. Add broccoli to empty half of baking sheet. Continue to roast until broccoli is tender & potatoes are browned & crisp, about 10 minutes more.

2Make Sauce

Meanwhile, finely grate all of the lemon zest into a medium bowl. Cut lemon into wedges. Thinly slice green onions. To the medium bowl with lemon zest, add mayo/sour cream, ranch powder, half green onion. Stir to combine. Season to taste with salt & pepper. Reserve 1/3 sauce in the bowl, put rest in a small bowl. 

3Bread Chicken

Place chicken between 2 sheets of plastic; use a meat mallet (or heavy skillet) to pound to an even ¼-inch thickness. Season all over with salt & pepper. Add chicken to medium bowl with remaining sauce, turn to coat. Transfer panko to a plate & season with salt, pepper. Working one at a time, coat chicken into panko, pressing to help breading adhere.

4Fry Chicken

Heat ¼-inch oil in a large heavy skillet (preferably cast-iron) over medium-high. Add chicken, cook, turning once, until golden, crisp & cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate & sprinkle with salt.

5Finish & Serve

Serve chicken with potatoes & broccoli alongside. Serve reserved sauce on the side for dipping, lemon wedges, remaining green onion for sprinkling over top. Enjoy!