Intact chicken breasts roast with a coarse Parmesan-panko crust on top, alongside halved baby potatoes and whole green beans. The ingredients need different amounts of oven time: potatoes get a head start, chicken goes on next, and beans are added last. Check each component on its own schedule. If the chicken reaches its safe temperature before the potatoes are tender, take it off the pan and let the vegetables finish roasting.

Ingredients

Servings: 4 · Prep: 20 minutes · Cook: about 35–40 minutes · Total: about 55–60 minutes

• 4 boneless, skinless chicken breasts, about 6–8 ounces each (about 1 3/4–2 pounds total; 850g)
• 1 pound baby potatoes, halved (450g)
• 12 ounces fresh green beans, trimmed (340g)
• 1/2 cup finely shredded Parmesan cheese (45g)
• 2/3 cup panko breadcrumbs (40g)
• 3 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt, divided, or to taste
• 1/2 teaspoon freshly ground black pepper, divided

Optional for serving: lemon wedges. Regular breadcrumbs can replace panko, but the crust will be finer and less chunky. Gluten-free panko is another option if needed.

How to Make Parmesan Crusted Chicken on a Sheet Pan

1. Preheat the oven: Set a rack near the center and heat the oven to 425°F (220°C). Use a large rimmed sheet pan, preferably about 18 by 13 inches. Line it with parchment rated for that temperature, or lightly oil the bare pan.
2. Start the potatoes: Toss the potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread them cut-side down in one layer, leaving room for the chicken and beans. Roast uncovered for 15 minutes.
3. Coat the chicken: While the potatoes roast, pat the breasts dry and lightly coat them with 1 tablespoon olive oil. Mix the Parmesan, panko, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Press the mixture firmly onto the upper surface of each breast.
4. Add the chicken: Gently move or turn the potatoes if needed, keeping them in one layer. Set the chicken on the pan crust-side up, with space between the pieces. Roast for 8–10 minutes. Do not flip the chicken.
5. Add the green beans: Toss the beans with the remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread them in a separate area of the pan. Roast for about 12–15 minutes more, until tender with a little bite. Begin checking the chicken about 18 minutes after adding it to the oven.
6. Check and rest: Remove each breast when an instant-read thermometer inserted into its thickest part reads 165°F (75°C). Rest the chicken for about 5 minutes. Check that the potatoes are fork-tender and the beans are tender; if either needs more time, keep roasting it without the chicken.

How to Keep the Parmesan Crust on the Chicken

Patting the chicken dry helps the crumbs adhere to its lightly oiled surface. Press the topping on firmly and keep the coated side facing up throughout roasting. The crust should look golden and textured, but its color does not tell you whether the chicken has reached 165°F.

Pan Space and Chicken Thickness

Keep the chicken, potatoes, and beans in separate, uncrowded areas so they roast rather than steam. If they cannot fit in one layer, use a second rimmed sheet pan.

Similarly sized breasts are easiest to manage. Check thinner pieces early and remove each one as it reaches 165°F; larger potato halves may need extra time after the chicken comes out.

Storing and Reheating Leftovers

Refrigerate cooled leftovers in an airtight container for up to 3–4 days. Reheat in a 375°F (190°C) oven until hot throughout. The coating softens in storage, though oven reheating can restore some texture. Cooked portions can be frozen, but thawing and reheating may leave the crust soggy.

Nutrition

Approximate per serving, based on 4 servings: 545 calories, 57g protein, 19g fat, and 34g carbohydrates. Approximate per 100g of ingredients before cooking: 125 calories, 13g protein, 4g fat, and 8g carbohydrates. Per-100g values will change as moisture cooks off.

These Korean-inspired bowls bring together glossy gochujang chicken, white rice, roasted sweet potato, wilted kale, and cool kimchi. Keep the components in separate sections so the rice stays fluffy and the kimchi contrasts with the warm toppings.

Boneless skinless thighs stay juicy as they roast. A light coating of sauce seasons the chicken on the sheet pan; sauce reserved before it touches raw chicken adds the finishing glaze without exposing the sweet sauce to high heat for too long. Makes 4 bowls in about 50 minutes.

Ingredients for Korean BBQ Chicken Rice Bowls

• 1 1/2 cups uncooked jasmine rice (285g)
• 1 lb sweet potato, cut into short, thin wedges or strips (450g)
• 1 1/2 lb boneless skinless chicken thighs, cut into roughly 1-inch pieces (680g)
• 4 packed cups chopped kale (140g)
• 1 cup kimchi, drained slightly if very wet (150g)
• 3 tablespoons gochujang
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 2 garlic cloves, finely grated or minced
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon neutral oil, plus more as needed for the vegetables
• 2 tablespoons water, plus a splash as needed to thin the sauce
• Kosher salt, used lightly to taste
• 1 tablespoon sesame seeds
• 1/4 cup loosely packed cilantro leaves

Optional: 2 sliced green onions for garnish.

How to Make Korean BBQ Chicken Rice Bowls

1. Cook the rice: Prepare the jasmine rice according to the package directions. When tender, keep it covered off the heat until assembly.
2. Start the sweet potato: Heat the oven to 425°F (220°C) with a rack in the center. Toss the sweet potato with some of the neutral oil and a light pinch of salt. Spread it in a single layer on a large rimmed sheet pan. Roast uncovered for about 15 minutes, until the edges begin to brown.
3. Mix and reserve the sauce: Whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and 2 tablespoons water. Set aside a clean portion for glazing and serving before any sauce touches the raw chicken.
4. Roast the chicken: Toss the chicken with enough of the remaining sauce to coat it lightly. Turn the sweet potato, then add the chicken to the open space on the pan. Leave room between the pieces so they brown rather than steam; use a second sheet pan if needed. Roast for about 12 to 18 minutes, turning the chicken once if it browns unevenly. Start checking after 12 minutes. The thickest piece must reach 165°F (75°C); the sweet potato should be tender when pierced and browned at the edges.
5. Glaze and rest: Lightly brush or toss the cooked chicken with some of the reserved clean sauce. For more browned edges, broil for 1 to 2 minutes, watching continuously. Rest the chicken for about 5 minutes.
6. Wilt the kale: Warm a little neutral oil in a small skillet over medium heat. Add the kale and a small splash of water. Stir for 3 to 5 minutes, until tender but still green, then season lightly with salt.
7. Build the bowls: Divide the rice among four wide, shallow bowls. Arrange the chicken, kale, sweet potato, and cool kimchi in distinct sections. Scatter with cilantro and sesame seeds. Serve any remaining reserved sauce on the side, and add green onion if desired.

How to Keep the Chicken Glazed, Not Burnt

Gochujang and honey can scorch, especially under the broiler. The sauce on the raw chicken should be a light coating, not a pool on the pan. Use only sauce reserved before it touched raw chicken for the finishing glaze or a table drizzle. Discard any uncooked sauce left over from coating the chicken.

Make-Ahead, Storage, and Reheating

The sauce and rice can be prepared ahead. Refrigerate cooked chicken and rice in airtight containers for 3 to 4 days. Cooked kale and sweet potato can be stored with the warm components, though they may soften. Keep the kimchi, cilantro, and reserved sauce separate.

Reheat the chicken and rice in a microwave or skillet until hot, then add the cool kimchi and fresh herbs. Loosen thickened sauce with a splash of water. Cooked chicken and rice may be frozen separately for up to about 3 months; thaw in the refrigerator before reheating. Do not freeze assembled bowls with kimchi or fresh garnishes.

Korean BBQ Chicken Rice Bowl Variations

• Chicken breast: Use evenly cut boneless skinless breast pieces instead of thighs. Breast meat is leaner and may cook faster, so check early and remove it when the thickest piece reaches 165°F.
• Different rice base: Use brown rice or cauliflower rice in place of jasmine rice. Prepare it according to its own package directions or recipe.

Nutrition

Approximate nutrition per bowl, based on 1/4 of the recipe: 855 calories, 45g protein, 32g fat, and 96g carbohydrates. Per 100g: approximately 145 calories, 8g protein, 6g fat, and 16g carbohydrates. Values vary with ingredient brands, the amount of sauce used, and cooked yield.

Smoky-spiced chicken roasts until it has browned edges, then goes into warm, folded pitas with shredded lettuce and purple cabbage. A thick lemon-herb yogurt mixture lightly dresses the cabbage, while the rest stays in distinct dollops over the filling.

Spread the chicken out so it browns rather than steams, and check its temperature when you toss it partway through roasting. There’s no need to marinate it first. This recipe makes 4 generously filled pitas in about 40 to 45 minutes.

Ingredients for Sheet Pan Chicken Pitas

• 1 1/2 lb boneless, skinless chicken breasts, cut into roughly 1-inch pieces (680g)
• 2 tablespoons plus 1 teaspoon olive oil, divided
• 1 tablespoon light brown sugar (about 15g)
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1 1/4 teaspoons kosher salt, divided
• 1 large lemon, for about 2 tablespoons juice and a few thin slices
• 3/4 cup plain Greek yogurt (170g)
• 1 tablespoon chopped fresh dill
• 2 tablespoons chopped fresh parsley, divided
• 1 cup finely shredded red cabbage (70g)
• 3 cups finely shredded lettuce (110g)
• 4 large pita breads

Use thick Greek yogurt so the finishing sauce holds its shape. If substituting regular plain yogurt, drain it first if it is thin. Adjust the salt if using a type other than kosher salt.

How to Make Sheet Pan Chicken Pitas

1. Season the chicken: Fully preheat the oven to 425°F (220°C). Toss the chicken with 2 tablespoons olive oil, the brown sugar, smoked paprika, garlic powder, onion powder, cayenne, and 1 teaspoon kosher salt until evenly coated.
2. Roast: Spread the chicken in one uncrowded layer on a large rimmed sheet pan. Place a few thin lemon slices alongside the pieces, not underneath them. Roast uncovered for about 15 minutes, then toss and check the thickest pieces with an instant-read thermometer. Roast for another 4 to 7 minutes as needed, stopping when the chicken has browned patches and the thickest piece reaches 165°F (75°C).
3. Mix the yogurt sauce: While the chicken roasts, stir together the yogurt, about 2 tablespoons lemon juice, the remaining 1 teaspoon olive oil, dill, most of the parsley, and the remaining 1/4 teaspoon salt. Reserve roughly half the sauce for topping the pitas.
4. Dress the cabbage: Toss the cabbage with just enough of the unreserved yogurt mixture to coat it lightly. Let stand for 10 to 15 minutes while the chicken cooks. Keep the lettuce separate and dry.
5. Toast the pitas: Warm each pita in a dry skillet over medium to medium-high heat for about 30 to 60 seconds per side, until pliable with scattered brown spots.
6. Fill and serve: Fold the warm pitas around the lettuce, dressed cabbage, and chicken, leaving the filling visible along the open sides. Dollop with the reserved yogurt sauce, scatter over the remaining parsley, and serve promptly.

How to Brown the Chicken Without Drying It Out

Leave room around most pieces so moisture can escape from the pan. If the chicken will not fit in one layer, use two rimmed sheet pans rather than crowding one. Cut the pieces to a similar size so they finish cooking at about the same time.

The sugar and paprika can darken at the edges before every surface browns. Begin checking at the 15-minute toss—smaller pieces may already be done—and stop cooking when the thickest piece reaches 165°F. Color alone is not a reliable doneness test, and extra roasting can dry out cooked chicken.

Keep the Cabbage Crunchy and the Sauce Thick

The cabbage needs only a light coating of yogurt and a short rest. If dressing collects beneath it, leave the excess behind when filling the pitas. Add the dry lettuce and reserved sauce just before serving so the bread stays pliable rather than soggy.

Make-Ahead and Leftovers

You can refrigerate the seasoned chicken for a few hours before roasting, though marinating is optional. The yogurt mixture and shredded vegetables can also be prepared ahead; dress the cabbage shortly before serving.

Refrigerate cooked chicken and yogurt sauce in separate airtight containers for up to 3 to 4 days. Keep the lettuce separate and dry, and use dressed cabbage within 1 to 2 days. Reheat the chicken until hot throughout and warm the pita separately, then add the cold vegetables and sauce. Assembled pitas are best eaten right away.

If freezing leftovers, freeze the cooked chicken alone. Thaw it safely and reheat before adding fresh pita, vegetables, and sauce; do not freeze assembled pitas or yogurt slaw.

Nutrition

Approximate nutrition per pita, based on 4 servings: 550 calories, 50g protein, 16g fat, and 50g carbohydrates. Approximate values per 100g of finished food: 180 calories, 16g protein, 5g fat, and 16g carbohydrates. Values will vary with pita size, yogurt, and the weight of the cooked chicken.

This free-form beef meatloaf has lightly browned edges, a tender center that holds together in thick slices, and a glossy ketchup glaze. Milk-hydrated breadcrumbs, egg, and finely minced onion give the loaf its even texture.

Baking it on a rimmed sheet pan leaves the sides exposed and lets some rendered fat drain away. Add the glaze near the end so it can set without getting too dark, and use the center temperature—not the clock alone—to judge doneness. The recipe makes 6 to 8 servings.

Ingredients for Classic Homemade Meatloaf

For the meatloaf

• 1 teaspoon neutral oil
• 1 small yellow onion, finely minced (about 3/4 cup or 100g)
• 1 cup plain breadcrumbs (100g)
• 1/2 cup milk (120g)
• 2 pounds ground beef, about 85% lean (900g)
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

For the glaze and finish

• 1/2 cup ketchup (120g)
• 2 tablespoons packed brown sugar (25g)
• 1 teaspoon yellow or Dijon mustard
• 1 tablespoon finely chopped fresh parsley, plus a little more for the platter

How to Bake Classic Homemade Meatloaf

1. Prepare the oven and pan: Heat the oven to 350°F (175°C) with a rack in the middle position. Line a rimmed baking sheet with foil.
2. Soften the onion and soak the breadcrumbs: Warm the oil in a small skillet over medium heat. Cook the onion for 4 to 5 minutes, until soft but not browned, then let it cool briefly. Meanwhile, stir the breadcrumbs and milk together in a large bowl. Let stand for a few minutes, until the crumbs absorb the milk.
3. Mix gently: Add the egg, Worcestershire sauce, Italian seasoning, salt, pepper, onion, and beef to the breadcrumb mixture. Fold with your hands or a fork just until evenly combined. Stop before the mixture becomes paste-like.
4. Shape the loaf: Transfer the mixture to the baking sheet and gently shape it into an even oblong loaf about 9 by 5 inches, with rounded ends and sloped sides. Do not pack it tightly.
5. Bake before glazing: Bake uncovered for 40 to 45 minutes. While the loaf bakes, stir the ketchup, brown sugar, and mustard together until smooth.
6. Glaze and finish baking: Carefully brush or spoon the glaze over the top and sides. Bake for another 15 to 20 minutes. Begin checking the thickest part of the center around 50 minutes of total baking time, or sooner if the loaf is unusually narrow or your oven runs hot. The loaf is done when the center reaches 160°F (70°C) on an instant-read thermometer; avoid touching the pan with the probe. The glaze should look glossy and set. If it darkens before the center is done, tent the loaf loosely with foil.
7. Rest and slice: Let the loaf rest on the pan for 10 minutes so it firms up before cutting. Transfer it to a platter, cut several slices about 3/4 to 1 inch thick, and arrange them overlapping in front of the remaining loaf. Scatter the parsley lightly over the glaze and platter.

Why Bake Meatloaf Free-Form?

On a rimmed sheet pan, the loaf’s exposed sides can brown while some rendered fat drains onto the foil. The rim catches the drips. A loaf pan produces a more defined shape and retains more juices, but it also changes the browning and cooking time; do not rely on the sheet-pan timing if you use one.

How to Keep Meatloaf Tender and Sliceable

Soaking the breadcrumbs helps distribute moisture, while the crumbs and egg bind the beef. Finely minced, softened onion blends into the loaf without leaving large pieces that can interrupt a slice.

Overworking the mixture or packing it tightly can make the loaf dense. For a cleaner cut, give it the full 10-minute rest and slice gently. Loaf thickness affects baking time as much as weight does, so check the center with a thermometer rather than waiting for a fixed time.

Serving, Storage, and Reheating

Serve the meatloaf with mashed potatoes and green beans, or with roasted or steamed vegetables. For other ground-beef dinners, try Salisbury steak with mushroom gravy or classic beef shepherd’s pie.

Cool leftovers promptly and refrigerate them in an airtight container for 3 to 4 days. Reheat slices covered in a 350°F oven until hot, adding a small splash of water or broth to help keep them moist. Individual slices can also be microwaved in short increments until hot.

You can assemble the loaf ahead and refrigerate it for a short period before baking. A cold loaf may take longer to cook, so check its center temperature. Cooked slices may also be wrapped airtight and frozen; thaw them in the refrigerator before reheating.

Nutrition Information

Approximate nutrition per serving, based on 1 of 8 portions: 300 calories, 24g protein, 19g fat, and 18g carbohydrates. Per 100g: approximately 190 calories, 16g protein, 12g fat, and 12g carbohydrates. Values vary with the beef, ingredient brands, and how much fat drains during baking.

Ranch-seasoned pork chops roast alongside small baby potatoes on a sheet pan, with smoked paprika and oregano adding color and herb flecks to the dry coating. Leave very small potatoes whole for browned skins, and halve larger ones so they cook more evenly.

The potatoes get a short head start, but the two ingredients may still finish at different times. Remove each chop when it reaches 145°F (65°C), and keep roasting the potatoes until a fork slides in easily. Ranch seasoning already contains salt, so taste before adding any extra.

Ingredients

• 4 pork chops, about 1 inch thick, bone-in or boneless (6–8 ounces each)
• 1 1/2 pounds small baby potatoes (680g), very small ones left whole and larger ones halved
• 2 tablespoons olive oil, divided
• 1-ounce packet dry ranch seasoning (28g; about 2 tablespoons, depending on the brand)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 tablespoon finely chopped fresh parsley, for finishing

How to Make Ranch Pork Chops and Potatoes

1. Heat the oven: Preheat to 400°F (205°C) with a rack in the center. Set out a large rimmed sheet pan; line it with parchment if desired.
2. Season the potatoes: Pat them dry. Leave very small potatoes whole and halve larger ones into similar-sized pieces. Toss with 1 tablespoon olive oil and half each of the ranch seasoning, paprika, oregano, and pepper.
3. Start roasting the potatoes: Spread them on the pan in one layer, with space between pieces. Place any halved potatoes cut-side down. Roast for 8–10 minutes; they do not need to be tender yet.
4. Season the pork: Pat the chops dry and coat with the remaining tablespoon of oil. Season both sides with the remaining ranch seasoning, paprika, oregano, and pepper. Do not add salt yet.
5. Roast together: Carefully remove the pan from the oven and arrange the chops among the potatoes in one layer. Roast uncovered for about 18–25 minutes more. Begin checking thinner chops after about 15 minutes; no routine flipping is needed.
6. Check doneness: Insert an instant-read thermometer into the thickest part of each chop without touching bone. Transfer each chop to a plate as it reaches 145°F, and let it rest for 3 minutes. The potatoes are done when they are fork-tender and browned in spots. If they are still firm, return them to the oven without the pork.
7. Finish: Scatter the parsley over the chops and potatoes. Taste before adding any extra salt.

Allow about 28–35 minutes of total oven time, though potato size, chop thickness, and oven performance can change the timing. Bone-in and boneless chops both work; check each one rather than assuming they will finish together.

Potato Size and Pan Space

Choose very small potatoes if you want to leave most of them whole. Halve larger ones so they have a better chance of becoming tender near the time the pork is done. Pat the potatoes dry and give them room on the pan: crowded or wet potatoes tend to steam instead of brown. If everything will not fit in one layer, use two pans.

Serving and Storage

Serve the chops and potatoes with a simple green salad. Green beans or asparagus also work as a separate side.

Refrigerate leftovers promptly in an airtight container for 3–4 days. Reheat only the portion needed in a 325°F (165°C) oven until hot, covering loosely if the pork appears to be drying out.

Freezing cooked portions is optional. They can be frozen for 2–3 months and thawed in the refrigerator before reheating, though the potatoes may soften.

Nutrition

Approximate nutrition per serving, based on 4 servings: 510 calories, 46g protein, 20g fat, and 40g carbohydrates. Approximate nutrition per 100g: 160 calories, 14g protein, 6g fat, and 13g carbohydrates. Values vary with the pork cut and ranch seasoning brand.

Whole chicken breasts bake on a sheet pan with a thin coating of olive oil, paprika, garlic, and oregano. The tops turn golden and spice-speckled, while a little parsley adds a fresh finish. Because breast meat can dry out quickly, start checking before the estimated bake time is up. The chicken is done when the thickest part of each breast reaches 165°F, not when the surface looks browned.

Ingredients for Baked Chicken Breasts

• 3 boneless, skinless chicken breasts, about 8 ounces each (1½ pounds/680g total)
• 1½ tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ¾ teaspoon fine salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried oregano
• 1 tablespoon chopped fresh parsley

Choose breasts of similar size when possible. If substituting kosher salt for fine salt, adjust the amount according to the brand rather than using the same teaspoon measure.

How to Bake Chicken Breasts

1. Preheat the oven: Place a rack near the center and heat to 425°F (220°C). Line a rimmed baking sheet with parchment rated for that temperature, or lightly oil the bare sheet. Do not broil parchment.
2. Prepare the chicken: Pat the breasts dry. If one has an unusually thick portion, gently press that area with a meat mallet to even it out. Keep each breast intact and plump rather than flattening it into a cutlet.
3. Season and arrange: Lightly coat the chicken with olive oil. Mix the paprika, garlic powder, salt, pepper, and oregano, then rub the mixture over all sides. Arrange the breasts smooth sides up, with space between them.
4. Bake and check: Bake uncovered, without flipping or basting. Begin checking the thickest part of each breast at 18–20 minutes, or sooner for smaller or noticeably thin pieces. Continue baking until each reaches 165°F (75°C). Breasts around 8 ounces typically take 20–28 minutes, but thickness can change that range. Remove any breast that finishes ahead of the others.
5. Rest and serve: Let the chicken rest for 5 minutes. Scatter parsley over the tops and serve the breasts whole with any pan juices. If slicing, wait until after the rest.

How to Tell When the Chicken Is Done

Insert an instant-read thermometer into the thickest part of each breast without touching the baking sheet. If a piece is below 165°F, return it to the oven and check again after a few minutes. Golden tops and dark paprika speckles show browning, not whether the center is cooked.

Why Baking Time Varies

The 20–28-minute estimate is for boneless, skinless breasts weighing about 8 ounces each; it does not apply to thin cutlets or bone-in pieces. A thick center can take longer to cook even when two breasts weigh the same. Gently evening out an unusually thick portion helps the pieces finish more consistently while preserving their whole-breast shape.

Serving and Storing Leftovers

Serve with roasted vegetables and rice, or mashed potatoes and a vegetable side. For a different chicken dinner, try this garlic butter chicken and zucchini.

Refrigerate leftover chicken promptly in an airtight container for up to 3 days. Reheat gently, covered, until hot throughout; prolonged reheating can dry out the meat.

For longer storage, freeze cooled chicken airtight for up to 3 months. Thaw overnight in the refrigerator before reheating. It may be less juicy after freezing.

Nutrition

Approximate nutrition per serving (one breast): 335 calories, 51g protein, 13g fat, and 2g carbohydrates. Approximate nutrition per 100g of cooked chicken: 185 calories, 28g protein, 7g fat, and 1g carbohydrates. Values vary with breast size, moisture lost during baking, and how much oil remains on the pan.

Golden edges, bubbly mozzarella and cheddar, barbecue-coated chicken, and thin red onion make this a sheet-pan pizza to cut into generous squares. Toss the fully cooked chicken with sauce before adding it so it stays coated during the hot, brief bake. Spread the toppings evenly and keep the sauce layer thin: a heavy layer can leave the center soft. Dough thickness and ovens vary, so use the crust and cheese—not just the timer—to judge when it’s done.

Ingredients for BBQ Chicken Pizza

• 1 lb pizza dough, store-bought or homemade (about 450g)
• 1 tablespoon olive oil, for the pan
• About 3/4 cup barbecue sauce, divided (200g)
• 2 cups cooked chicken, chopped or shredded (about 10 oz; 285g)
• 2 cups shredded low-moisture mozzarella (200g)
• 1 cup shredded cheddar (110g)
• 1/2 small red onion, thinly sliced (55g)
• About 1/4 cup loosely packed fresh basil leaves or small sprigs (10g)

Optional: A pinch of crushed red pepper flakes for the pizza, or ranch dressing for dipping.

How to Make BBQ Chicken Pizza

1. Preheat the oven: Heat the oven fully to 500°F (260°C). Lightly coat a rimmed sheet pan with the olive oil.
2. Stretch the dough: Stretch it into a broad rectangle that reaches close to the pan edges, keeping the center fairly even. Transfer it to the pan. If the dough springs back, cover it, let it rest briefly, and stretch it again.
3. Sauce the chicken: Toss the fully cooked chicken with enough barbecue sauce to coat it without leaving excess sauce in the bowl. Reserve some sauce for the dough and a light finishing drizzle.
4. Add the toppings: Spread a thin, even layer of barbecue sauce over the dough, leaving a narrow border. Add the mozzarella and cheddar, then distribute the chicken and red onion evenly. Avoid piling sauce or toppings in the center. If using red pepper flakes, sprinkle them over the cheese.
5. Bake: Bake uncovered, checking the crust and cheese at 10 minutes. Rotate the pan if one side is browning faster. Bake for about 13–15 minutes total, or until the edges are deep golden, the cheese is melted and bubbling with a few browned spots, and the center of the crust is baked through. A thicker crust may need longer.
6. Finish and slice: Let the pizza rest for 3–5 minutes so the cheese settles slightly. Scatter the basil over the top, add a light drizzle of reserved barbecue sauce, and cut into generous squares or rectangles.

How to Keep the Chicken Moist

Use fully cooked chicken; the short pizza bake is not intended to cook raw chicken. Coating the chicken with barbecue sauce before assembly helps protect it as it heats again. Once the crust is baked through and the cheese is bubbling, remove the pizza rather than leaving it in the oven longer.

How to Tell When the Crust Is Done

Check both the edges and the center. Deep-golden edges and bubbling cheese are good signs, but a thick center can still be doughy. If needed, give the pizza more time and check often so the edges do not overbrown. Rotating the pan helps when one side cooks faster.

Crust and Cheese Options

For a prepared pizza crust, follow its package temperature and baking time instead of the raw-dough directions above. You can use all mozzarella in place of the mozzarella-cheddar blend, or substitute another melty cheese such as gouda. Keep the sauce and toppings moderate whichever crust you use.

Serving, Storing, and Reheating

Serve hot, with extra barbecue sauce or ranch dressing for dipping if desired. A simple green salad works well alongside it.

Refrigerate leftover slices in a tightly covered container for up to 5 days; they are best earlier. Reheat in a 350°F (175°C) oven until hot, covering loosely with foil if the cheese browns too quickly. A microwave is faster but leaves the crust softer.

Baked, cooled slices can be wrapped tightly and frozen in a freezer container or bag for up to 3 months. Thaw in the refrigerator, then reheat until hot. The cooked chicken can be prepared ahead, but assemble and bake the pizza close to serving for the best crust texture.

Nutrition

Approximate nutrition per serving, based on 1/8 of the pizza: 375 calories, 25g protein, 14g fat, and 39g carbohydrates. Approximate nutrition per 100g: 230 calories, 15g protein, 8g fat, and 24g carbohydrates. Values vary with the dough, barbecue sauce, and cheese used.

Roasted chickpeas should be golden and dry on the outside, with a distinct crunch after they cool. Moisture is the main obstacle: wet beans can steam on the pan instead of crisping. Blot canned chickpeas thoroughly, then roast them briefly without oil before adding olive oil and salt.

One can makes a small batch for snacking by the handful or scattering over a salad. Bean moisture and ovens vary, so use the roasting time as a guide and check the crunch of a cooled chickpea before serving.

Ingredients for Crunchy Roasted Chickpeas

• 1 (15-ounce) can chickpeas, drained and rinsed (about 1½ cups or 250g drained)
• 1 teaspoon olive oil
• ¼ teaspoon fine salt, or to taste

Yield: About 4 small snack servings. Total time: About 55–65 minutes, including 10 minutes prep, 35–45 minutes roasting, and 10 minutes cooling.

How to Roast Chickpeas in the Oven

1. Preheat and drain: Fully preheat the oven to 400°F (205°C). Drain and rinse the chickpeas well.
2. Dry the chickpeas: Spread them on a clean kitchen towel or paper towels. Gently roll and blot until no water droplets remain and the towel absorbs little more moisture when pressed. Discard loose skins if convenient; there’s no need to peel every bean.
3. Roast without oil: Spread the chickpeas in a single layer on an unlined, rimmed baking sheet, leaving room for them to roll. Roast uncovered for 10–12 minutes to help remaining surface moisture evaporate.
4. Add oil and salt: Carefully remove the hot pan. Toss the chickpeas with the olive oil and salt, then spread them out again. They should be lightly coated, with no oil pooling on the pan.
5. Finish roasting: Roast for about 25–33 minutes more, shaking the pan once or twice. Start inspecting at about 30 minutes total roasting time, then check every 5 minutes or sooner if they’re darkening quickly. Look for dry, firm chickpeas that are mostly golden with scattered toasted-brown spots.
6. Cool and check: Cool on the pan for about 10 minutes, then taste one. If it’s still soft rather than distinctly crunchy, return the batch to the 400°F oven in short intervals, watching closely to prevent scorching.

How to Tell When Roasted Chickpeas Are Crunchy

Browning alone isn’t a reliable doneness test. A chickpea may feel softer while hot and firm up as it cools, so taste a cooled sample before stopping the roast. It should crunch rather than feel sponge-like. Some batches will need more or less time than the suggested range.

Why Did My Chickpeas Turn Out Soft?

Excess moisture, a crowded pan, or too little roasting time can leave chickpeas chewy. Blot them well before roasting and keep them in one layer; for a larger batch, use two baking sheets. If a cooled sample is still soft, roast a little longer and check often. Browning can speed up near the end.

Seasoning and Serving Options

Keep the base batch lightly salted for golden chickpeas. For a variation, toss the hot finished chickpeas with ¼ teaspoon garlic powder or ¼ teaspoon smoked paprika. Adding spices after roasting keeps them out of the oven’s prolonged heat; paprika will make the chickpeas darker. Avocado oil can replace the olive oil in the same amount.

Serve the chickpeas loose in a small cup, scatter them over a salad in place of croutons, or add them to creamy soup just before serving. For another crunchy oven snack, try oven-baked cottage cheese chips.

Storing and Recrisping Roasted Chickpeas

These are crunchiest soon after cooling. Let leftovers cool completely, then keep them loosely covered in a glass container at room temperature for up to 2–3 days. Expect them to soften during storage.

To refresh them, spread them on a baking sheet and warm at 350°F (175°C) for about 5 minutes. Let them cool before checking the crunch.

Nutrition

Approximate per small serving (¼ of the recipe): 100 calories, 4g protein, 3g fat, and 14g carbohydrates. Approximate per 100g of ingredients before roasting: 155 calories, 7g protein, 5g fat, and 22g carbohydrates. Values are estimates; moisture lost during roasting changes the finished weight and its per-100g values.

This large sheet-pan pizza has a thin layer of peppery white gravy beneath soft scrambled eggs, cooked bacon, and patches of melted cheddar and mozzarella. It goes to the table whole, then gets cut into squares.

The dough gets a short par-bake before the toppings go on. That sets the center beneath the gravy, while a brief final bake melts the cheese without drying out the eggs.

Ingredients for Breakfast Pizza

• 1 1/2 pounds pizza dough (680g)
• 1 tablespoon olive oil
• 10 ounces bacon, about 10 standard slices (280g)
• 2 tablespoons unsalted butter (30g)
• 2 tablespoons all-purpose flour (15g)
• 1 cup whole milk for the gravy, plus 2 tablespoons for the eggs
• 8 large eggs
• 1/2 teaspoon fine salt, divided, or to taste
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup shredded cheddar (about 115g)
• 1 cup shredded low-moisture mozzarella (about 115g)

Yield: 1 large rectangular pizza, or 8 servings. Time: About 20 minutes prep, 25–30 minutes cooking, and 45–55 minutes total; some stovetop work overlaps the oven time.

How to Make Breakfast Pizza with Eggs and Bacon

1. Preheat and prepare the pan: Set a rack near the center of the oven and heat to 425°F (220°C). Lightly coat an 18-by-13-inch rimmed metal baking sheet with the olive oil.
2. Cook the bacon: Cook the bacon in a large skillet over medium heat until browned and fully cooked, about 10–12 minutes, depending on thickness. Drain, then chop or break it into irregular pieces. The brief final bake will not cook raw bacon through.
3. Par-bake the dough: Stretch the dough nearly to the edges of the sheet pan, leaving a modest raised border. Lightly prick the center. Bake uncovered for 9–11 minutes, checking at 9 minutes. The surface should look set, not raw or sticky, and the edges should just begin to color.
4. Make the gravy: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook briefly, then gradually whisk in 1 cup milk. Simmer, whisking, until the gravy coats a spoon but still spreads easily, about 5–7 minutes. Stir in 1/4 teaspoon each salt and pepper. If it runs like milk, simmer it a little longer.
5. Softly scramble the eggs: Whisk the eggs with the remaining 2 tablespoons milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wipe excess bacon fat from the skillet. Cook the eggs over medium-low heat, stirring gently, for about 3–4 minutes. Remove them from the heat when soft curds have formed and no liquid egg pools in the pan; they should still look moist.
6. Top and bake: Spread the gravy thinly over the par-baked center, leaving the border visible. Add the eggs and bacon, then scatter on the cheddar and mozzarella, leaving some sauce, egg, and bacon visible. Bake uncovered for 10–14 minutes, checking at 10 minutes. The cheese should be melted, the edges lightly golden, and the center of the crust baked rather than doughy. Rotate the pan only if your oven browns unevenly.
7. Rest and serve: Leave the whole pizza on its baking sheet for about 5 minutes so the cheese settles, then cut it into squares.

How to Keep the Crust from Turning Doughy

The par-baked center should look set before the gravy goes on; it does not need to be fully browned. Use a thin layer of spreadably thick gravy, and check the center of the crust at the end of the final bake rather than judging by melted cheese alone.

A smaller pan will make the dough thicker and may require more baking time. If using a prepared crust, follow its baking directions where applicable.

Why the Eggs and Bacon Cook Differently

Cook the bacon completely before assembly because the final bake is short. Take the eggs off the heat while they are softly set: they will heat again on the pizza, and dry scrambled eggs can turn rubbery.

White Gravy and Topping Options

For a shortcut, use about 1 cup thick prepared white gravy in place of the homemade gravy. Spread it thinly and taste before adding salt, since prepared gravies vary. Fully cooked, crumbled breakfast sausage can replace the bacon, though bacon defines this version. Offer hot sauce or red pepper flakes at the table if desired.

For another shareable brunch dish, try sheet pan French toast.

Storage and Reheating

Refrigerate leftover cooked pizza in an airtight container or zip-top bag for up to 3 days. To reheat refrigerated slices, preheat an air fryer to 350°F (175°C) and heat for about 3–4 minutes, checking early and making sure the center is hot.

Cooked slices can also be frozen, separated with parchment in freezer-safe wrapping or bags, for up to 1 month. Reheat frozen slices in an air fryer at 400°F (205°C) for about 5–7 minutes, until hot in the center. Thicker slices and different air fryers may need more or less time.

Nutrition

Approximate nutrition per serving (1/8 of the pizza): 610 calories, 27g protein, 36g fat, and 48g carbohydrates. Approximate values per 100g of finished pizza: 290 calories, 13g protein, 17g fat, and 23g carbohydrates. Values will vary with the dough, bacon, cheese, and moisture lost during cooking.

Asian five-spice chicken has deep savory flavor, browned skin, and juicy meat with very little hands-on work. The soy sauce, garlic, onion, and five-spice powder give the chicken plenty of flavor while it roasts.

The method is simple: mix one marinade, let the chicken rest while the oven heats, then roast on a lined sheet pan. Because the marinade is dark, use temperature and texture to judge doneness rather than color alone.

Ingredients for Asian Five-Spice Chicken

• 3 to 4 pounds bone-in chicken thighs or leg quarters (about 1.35 to 1.8 kg)
• 1/4 cup soy sauce (60g)
• 1 to 1 1/2 teaspoons Chinese five-spice powder
• 1/2 medium red onion, thinly sliced (about 75g)
• 3 cloves garlic, minced
• 2 tablespoons neutral oil (30g)
• 2 tablespoons Shaoxing wine or dry cooking sherry (30g)
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Optional for serving: sliced scallions, sesame seeds, or 1 to 2 teaspoons honey or brown sugar added to the marinade for a slightly sweeter finish.

Bone-in, skin-on thighs or leg quarters work best here because they stay juicier in the oven and brown better. Boneless thighs can work, but start checking them earlier.

How to Make Asian Five-Spice Chicken

1. Mix the marinade: In a large bowl, stir together the soy sauce, five-spice powder, red onion, garlic, neutral oil, Shaoxing wine or sherry, sesame oil, salt, and black pepper.
2. Coat the chicken: Add the chicken and turn to coat well. If using skin-on pieces, loosen the skin where you can and rub a little marinade underneath.
3. Marinate: Cover and refrigerate for at least 20 minutes or up to overnight. If marinating for several hours, turn the chicken once so it stays evenly coated.
4. Preheat the oven: Heat the oven to 400°F. Line a large rimmed sheet pan with parchment paper or foil.
5. Arrange the chicken: Lift the chicken from the bowl and place it on the pan in a single layer, leaving a little space between the pieces. Let excess marinade drip off so the chicken roasts instead of steams.
6. Roast: Roast for 25 to 35 minutes, until the skin is starting to brown and the chicken is mostly cooked through. If your oven browns unevenly, rotate the pan or flip the pieces once halfway through.
7. Finish cooking: Roast for 10 to 15 minutes more, or until the thickest part reaches 165°F without touching the bone. The juices should run clear, and the meat should no longer look pink near the bone. Start checking early if the pieces are small, and allow more time for large leg quarters.
8. Broil if needed: If the skin needs more color or crispness, broil for 1 to 3 minutes at the end. Watch closely, since the soy sauce, garlic, and any added sweetener can burn quickly.
9. Rest and serve: Let the chicken rest for 5 to 10 minutes before serving. Top with scallions or sesame seeds if you like, and serve with rice and a simple vegetable.

How to Keep the Skin Crisp

The biggest help is spacing the chicken well on the pan. If the pieces are crowded or sitting in too much marinade, the skin stays soft.

Use only the marinade clinging to the chicken, not a pool of extra liquid on the pan. A wire rack over the sheet pan can help with airflow, but it is optional.

How to Tell When the Chicken Is Done

The marinade makes the outside look dark early, so color is not the best guide here. Check the thickest part with an instant-read thermometer and look for 165°F.

• The juices should run clear.
• The meat should not look pink near the bone.
• The skin may brown before the inside is fully cooked, so check the largest pieces first.

What to Serve with Asian Five-Spice Chicken

Steamed white rice or jasmine rice makes an easy base for this chicken. For vegetables, keep the sides simple so the five-spice flavor stays the focus.

• Stir-fried cabbage
• Broccoli
• Bok choy
• Green beans

For another easy chicken dinner with a sauce, try Easy Thai Red Curry Chicken.

How to Store and Reheat Asian Five-Spice Chicken

Let the chicken cool, then refrigerate it in an airtight container for up to 4 days. If you are storing it with rice, keep the rice separate when possible so it does not turn soggy.

To reheat, warm the chicken covered in a 325°F oven until heated through, or microwave in short intervals. If it seems a little dry, add a small splash of water or broth before reheating.

For make-ahead prep, marinate the chicken overnight and roast it the next day. If you want another simple chicken recipe with similar flavors, try Easy Healthy Sesame Chicken.

Nutrition

Nutrition is approximate and will vary based on the chicken pieces used, rendered fat, marinade left in the bowl, and serving size.

• Serving size: about 1/4 of the recipe
• Calories: about 550
• Protein: 42g
• Fat: 39g
• Carbohydrates: 5g
• Per 100g: about 210 calories, 16g protein, 15g fat, 2g carbohydrates