ONE PAN CHICKEN DINNER RECIPES

Steps:

• Cut 1 medium lemon into wedges and finely grate 1 3/4 ounces Parmesan cheese (about 1 cup).
• In a large shallow bowl, combine 1 cup all-purpose flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk 2 large eggs with a fork in a second large shallow bowl until broken up with no streaks of egg white. Stir 1 1/2 cups panko breadcrumbs and the Parmesan cheese together in a third large shallow bowl.
• Cut 2 boneless, skinless chicken breasts in half horizontally so you end up with 4 thin pieces of chicken. Working with 1 piece of chicken at a time, place in a large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until 1/4-inch thick. Set aside and repeat with the remaining 3 pieces.
• Working with 1 piece of chicken at a time, dredge in the flour mixture, then the eggs, and finally the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so they stick. Place on a large plate or baking sheet.
• Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches if needed, add the breaded chicken cutlets in single layer and cook until cooked through and lightly browned on both sides, 4 to 5 minutes per side.Transfer the chicken onto a paper towel-lined plate. Repeat cooking the remaining chicken if needed, adding 2 tablespoons olive oil to the pan as needed. Serve with lemon wedges.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
• Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
• Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
• Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.