Best 4 Sheet Pan Scallion Chicken With Bok Choy Recipes
Sheet pan scallion chicken with bok choy is an easy and flavorful one-pan meal that is perfect for a weeknight dinner. The chicken is marinated in a mixture of soy sauce, ginger, garlic, and scallions, then roasted in the oven until cooked through. The bok choy is added to the pan during the last few minutes of cooking, so it wilts slightly. This dish is served with a simple sauce made from soy sauce, rice vinegar, and sesame oil.
Here are our top 4 tried and tested recipes!
SHEET-PAN SCALLION CHICKEN WITH BOK CHOY
This weeknight sheet-pan chicken dinner makes exciting use of refrigerator staples. A fun mash-up of mustard, miso, scallions, garlic and ginger creates a zesty coating for skinless chicken thighs. The flavors soak into the chicken as it roasts, and the thighs are left on the bone to keep the meat juicy. The chicken cooks atop a bed of fresh bok choy, which picks up the rich aromatics of the pan juices, but broccoli florets also work well here. Turn leftovers into chicken salad sandwiches for lunch the next day: Simply pick the meat off the bones, chop the bok choy and mix it with some olive oil, lemon juice and chopped celery or fresh herbs.
Provided by Kay Chun
Categories dinner, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees. In a small bowl, combine scallions, mustard, ginger, garlic, miso, sugar, 1 teaspoon salt, 1/2 teaspoon pepper and 6 tablespoons of the oil. Mix well.
- On a rimmed baking sheet, toss bok choy with the remaining 2 tablespoons oil and season with salt and pepper, then spread in an even layer. Season chicken with salt and pepper, arrange on top of bok choy and rub chicken all over with the scallion-mustard marinade.
- Roast until chicken is cooked through and vegetables are tender, about 30 minutes.
- Serve chicken and vegetables over rice or mashed potatoes. Spoon pan juices over the chicken and garnish with scallions. Serve with lemon wedges.
GLAZED SALMON AND BOK CHOY SHEET PAN DINNER
This simple-yet-satisfying meal can be assembled and cooked in minutes on just one sheet pan; what's better than that? Pair with steamed sticky rice for a fast and filling meal.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
- Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
- Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.
SHEET-PAN CHICKEN WITH POTATOES, SCALLIONS AND CAPERS
This one-pan chicken dinner requires only five ingredients, making it perfect for busy weeknights. Meaty chicken thighs roast on top of scallions and potatoes until the chicken is golden and juicy and the scallions are tender and sweet. Despite the short ingredient list, this dish delivers deep flavor and varying textures: The potatoes on the bottom soak up the tasty pan juices while the ones on top turn crispy. Any extra pan drippings get mixed with capers and lemon juice for a quick, tangy sauce. You could also use some of the sauce to dress a simple side salad.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, poultry, roasts, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
- Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using.
BOK CHOY AND CHICKEN
So yummy. So easy. So fast. Healthy, too! One of my mom's easy dinners. Bok choy is a leafy vegetable that tastes kind of like a cross between lettuce and cabbage, but also with a flavor of its own.
Provided by ketchupqueen
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash bok choy very well.
- Slice across the leaf at about 1/2 inch intervals.
- Discard the bottom when you get to the part with no green on it.
- Drain thoroughly.
- Chop chicken breasts into 1/2 to 1 inch chunks.
- Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
- When oil is hot, add garlic.
- Saute for a few seconds, then add chicken.
- Saute until slightly browned all over (no pink showing on the outside).
- Add bok choy and stir-fry for about half a minute, until just wilted.
- Add soy sauce and sherry.
- Cover and cook until chicken is done; about 10 to 15 minutes.
- Serve over steamed white rice with soy sauce or teriyaki sauce.
Tips:
- Mise en Place: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help the cooking process go smoothly and quickly.
- Use a Large Sheet Pan: This will ensure that the chicken and vegetables have enough space to cook evenly.
- Don't Crowd the Pan: Make sure the chicken and vegetables are spread out in a single layer on the sheet pan. This will help them cook evenly and prevent them from steaming.
- Season Generously: Don't be afraid to season the chicken and vegetables with salt and pepper. This will help bring out their flavor.
- Roast at a High Temperature: This will help the chicken and vegetables cook quickly and evenly. Make sure to keep an eye on them so they don't burn.
- Add the Bok Choy Last: The bok choy will cook quickly, so add it to the sheet pan towards the end of the cooking time.
- Serve Immediately: This dish is best served hot out of the oven.
Conclusion:
This sheet pan scallion chicken with bok choy is a quick, easy, and delicious meal that is perfect for a weeknight dinner. The chicken is tender and juicy, the vegetables are roasted to perfection, and the scallion sauce adds a delicious flavor that ties everything together. Serve this dish with rice or your favorite sides for a complete meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love