Sheet Pan

Recent Recipes

• 1

  Sheet Pan Honey Mustard Chicken, Sweet Potato & Bacon by Ambitious Kitchen

  "Sheet pan meals make dinner such a breeze, but sometimes they can feel a little boring. Well, there's two ways I love to elevate them: bacon and FUN toppings. This one's a bit unexpected-chicken topped with an arugula-pecan-date-feta crumble—resulting in SO MANY TEXTURES. It's crispy, chewy, tender, crunchy. A beautiful dinner in just an hour from start to finish (with minimal cleanup)! If you really love honey mustard, I suggest doubling the sauce and serving some on the side or drizzled over the chicken and veggies. TO MAKE DAIRY-FREE: Leave out the feta or sub dairy-free feta. If you're a bacon lover, double the bacon."—Monique Volz from Ambitious Kitchen

• 2

  Sheet-Pan Chicken Fried Rice

  There’s really a lot to love about sheet-pan dinners. As a category, these recipes tend to be pretty hands-off, easy to assemble, and have minimal clean-up. When the day has been busy or I just don’t want to have to fuss over the stove, sheet pan recipes are my go-tos. While dinner roasts in the oven, the table can be set, a DuoLingo streak can be managed, or a cocktail can be mixed. If I am feeling industrious, I can quickly clean up the cutting board and any bowls I may have used.

  Two of my favorite recipes from Olga Massov and Sanae Lemone’s incredible cookbook, "Hot Sheet," are a vegetarian sheet pan fried rice and a sheet pan chicken stir-fry. Inspired by both meals, I made this easy sheet-pan chicken fried rice with Perdue Fresh Cuts Diced Chicken Breast in just a little over 30 minutes.

  With the chicken already cut, I made a quick marinade with toasted sesame oil, low-sodium soy sauce, honey, and finely chopped ginger. You can marinate the chicken for just 10 to 15 minutes at room temperature or refrigerate for up to 3 hours. Because I like vegetable-forward fried rice, I roasted the marinated chicken with lots of chunks of bell pepper and broccoli florets. After just 8 minutes, cooked rice and more sesame oil are added to the baking sheet, and baked until the rice is warm, about 10 minutes more. If you love crispy rice in your fried rice, broil the whole sheet pan on high for about 4 minutes instead of baking it.

  Sliced scallions and a shower of toasted sesame seeds add more crunch to the finished dish. You can also add a fried or scrambled egg on top if you crave eggs in your fried rice. A drizzle of Sriracha or a spoonful of chili crisp is a must for me, but it’s really a choose your own fried rice adventure.—Anna Painter

• 3

  Summer Farro Salad

  I love farro for its nutty texture, and it has the same nutritional benefits as brown rice but cooks in half the time. Rather than simply cook it in water, I added some garlic, onion and parsley to the pan to infuse extra flavor. This recipe started with the Mr. asking me to cook something for his office potluck, so I decided to focus on a salad that could easily double as a side or main course for any vegetarians hoping to take part in the potluck. Studded with tiny bits of fresh mozzarella, chopped olives, onions and grape tomatoes, it's now my new favorite summer salad. The dressing is also a very versatile vinaigrette you can toss with any mixed greens for a homemade option to bottled dressings.

• 4

  Nutty Fennel Granola with Blueberry Compote from Elena Besser

  Elena Besser, the founder of the pop-up dinner party series, The Lineup, made this recipe with Amanda for a recent episode of Break an Egg. Crushed fennel seed adds a deliciously savory, fragrant element to her granola that’s studded with dried fruit and candied ginger. Sprinkled over tangy Greek yogurt with a maple-y blueberry compote spooned on top, it’s a sneakily fresh twist on a classic breakfast.