If you haven’t made a sheet pan dinner yet (and even if you have!), I want you to give this 5 Ingredient Prosciutto Wrapped Chicken with Broccoli recipe a try. It’s a weeknight worthy sheet pan dinner, requiring only five ingredients (besides three pantry staples). Plus, it’s full of fresh flavor, which is something I think we all need to beat the January blues!
What are Sheet Pan Dinners?
Can we talk about the glory of sheet pan dinners just for a minute or two? If you haven’t seen other sheet pan recipes, let me explain what a sheet pan dinner is. Basically, you toss all your food onto a sheet pan (I’ll explain this shortly) and put it in the oven to roast until all the food is done cooking.
That’s it in a nutshell, and based on that, I’m sure you can see how this type of meal could be a game changer for quick weeknight dinners.
What’s a Sheet Pan?
So, what’s a sheet pan, in case you don’t already know? Sheet pans are very shallow baking pans used for many purposes, such as baking cakes and cookies and roasting vegetables and some meats. They are very sturdy pans, and if you peak into most restaurant or bakery kitchens, you’ll tend to find a lot of them. They hold up really well over time because they are so sturdy.
If you can remember going to weddings or graduation parties 10 years ago or more, you likely remember seeing those ginormous flat cakes, still in the pan and cut into squares to serve to guests. Can you picture them? Those are sheet pans! Trends have changed so that they aren’t the standard anymore at graduations and weddings, but they are definitely still around!
What Size are Sheet Pans?
Sheet pans are usually large because they were traditionally used in restaurant and bakery kitchens to make larger amounts, but you can get them small enough for home use too. I have a set in my kitchen that came with two sizes – one large, and one small, and I use them both all the time!
As for the size of pan that works well for most sheet pan dinners, I recommend what’s called a “half sheet pan”, which is 13×18 inches. Don’t let the name fool you, though. This will be a large pan, in fact, it’s the largest square foot pan I have in my kitchen even though it’s just a “half sheet pan”. Remember, sheet pans were traditionally made for restaurant or bakery kitchens, where they need really large pans!
Another similar pan is called a jelly roll pan (or a 15x10x1-inch baking pan). These can definitely work in recipes that call for a sheet pan (as long as it doesn’t have to be a really large sheet pan), however, you want to make sure that your jelly roll pan is good and sturdy. Many jelly roll pans are thinner and aren’t meant for long baking times at a higher oven temperature, which is what many sheet pan dinners require.
Need to Buy a Sheet Pan?
If you don’t already own a heavy duty half sheet pan, I recommend this pan. The good thing is that they are very affordable!
About the 5 Ingredient Prosciutto Wrapped Chicken with Broccoli Sheet Pan Dinner
This 5 Ingredient Prosciutto Wrapped Chicken with Broccoli doesn’t need a long, fancy description. The name and ingredients speak for themselves. The chicken gets briefly marinated in a lemon-garlic marinade and then is wrapped in prosciutto before baking on top of broccoli in the sheet pan. It’s simple, quick, and very flavorful despite the short ingredient list.
P.S. Do you already love sheet pan dinners, or are you ready to jump on the sheet pan dinner bandwagon? If so, check out my other sheet pan dinner recipes, like this Roasted Brussels Sprouts and Chicken Sheet Pan Dinner or this Sheet Pan Coconut Curry Salmon and Brussels Sprouts. Happy weeknight cooking, and as always, if you give this 5 Ingredient Prosciutto Wrapped Chicken with Broccoli recipe a try, leave a comment below to let me know how you liked it!
5 Ingredient Prosciutto Wrapped Chicken with Broccoli How-To Photos:
5 Ingredient Prosciutto Wrapped Chicken with Broccoli (Sheet Pan Dinner)
- 12 fresh chicken breast tenderloins about 1 ½ pounds total
- 2 large cloves garlic divided
- 5 tablespoons olive oil divided
- 3 tablespoons lemon juice
- ¼ teaspoon ground black pepper
- 6 cups broccoli florets about 1 ½-inch size
- ¼ teaspoon coarse salt
- Freshly ground black pepper
- 4 ounces very thinly sliced prosciutto*
- Lemon wedges optional
- Place chicken tenderloins in a medium bowl. Mince one of the garlic cloves and place in a small bowl. Add 3 tablespoons of the oil, the lemon juice and ¼ teaspoon pepper. Whisk until well combined. Pour over chicken in bowl. Turn and gently mix chicken so all is well coated in the marinade. Cover; marinate in the refrigerator 30 to 45 minutes (do not marinate longer).
- Meanwhile, preheat oven to 400°F. Arrange broccoli in a large shallow baking pan (such as a 15x10x1-inch pan or a half sheet pan). Thinly slice remaining garlic clove; sprinkle over broccoli. Drizzle with remaining 2 tablespoons oil. Sprinkle with salt and fresh pepper. Toss to coat; spread to an even layer.
- Roast broccoli, uncovered, for 10 minutes. Meanwhile, remove chicken from marinade (discard excess marinade). Wrap each piece of chicken with a slice of prosciutto. If you don’t have enough full slices of prosciutto for each chicken piece, cut a couple of the prosciutto slices lengthwise in half and use half a slice to wrap a few of the chicken pieces.
- Stir broccoli; spread to an even layer in the pan. Arrange wrapped chicken in a single layer on top of broccoli (if it all doesn’t fit on top of the broccoli, put it beside the broccoli.
- Roast, uncovered, for 20 to 22 minutes more or until chicken is no longer pink. Serve with lemon wedges for squeezing over if desired. This makes a lot of chicken – if you don’t eat it all, store the rest in an airtight container in the refrigerator up to 3 days. It tastes great on a lettuce salad.
NOTE: I don’t count olive oil, salt, or pepper in the ingredient count since these are pantry items that everyone should have in their kitchen. Yield: 4 servings (+ leftover chicken)