Skip to Content
Menu

Nashville Hot Chicken Sheet-Pan Dinner (Cooking for 2)

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated May 14, 2021
  • Save
  • Share
  • Jump to Recipe
No need to travel—you can experience a bit of Nashville’s most famous food right at home. This sheet-pan dinner sized for two starts with boneless skinless chicken breasts soaked in a spicy buttermilk marinade before being coated in toasted panko bread crumbs. It’s then added to a sheet pan alongside corn on the cob and Pillsbury™ Grands!™ Buttermilk Biscuits for a complete meal. Once it’s out of the oven, the chicken gets drizzled with a cayenne butter sauce for another hit of heat. Spicy, satisfying and super easy!

Nashville Hot Chicken Sheet-Pan Dinner (Cooking for 2)

  • Prep Time 20 min
  • Total 1 hr 40 min
  • Servings 2
  • Ingredients 12
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 3/4 cup buttermilk
  • 3 tablespoons hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1/4 teaspoon garlic powder
  • 2 boneless skinless chicken breasts (about 2/3 lb)
  • 4 tablespoons butter
  • 1 cup Progresso™ plain panko crispy bread crumbs
  • 1 1/2 teaspoons paprika
  • 2 ears fresh sweet corn, husks removed
  • 2 biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    In medium bowl, mix buttermilk, hot sauce, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, 1/4 teaspoon of the red pepper and the garlic powder. Add chicken; turn to coat. Cover and refrigerate 1 hour.
  • Step 
    2
    Meanwhile, in 10-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl; add paprika, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Step 
    3
    Heat oven to 375°F. Spray large rimmed baking sheet with cooking spray.
  • Step 
    4
    Drain chicken; discard marinade. Dredge marinated chicken in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots. Place on baking sheet.
  • Step 
    5
    Wrap ears of corn individually in foil. Place on baking sheet with chicken; bake 10 minutes. Add biscuits to baking sheet; bake 22 to 26 minutes or until biscuits are golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Step 
    6
    Meanwhile, in small microwavable bowl, mix remaining 2 tablespoons butter and remaining 1/4 teaspoon red pepper. Microwave uncovered on High 30 seconds to 1 minute, or until melted. Drizzle butter mixture over chicken just before serving.

Nutrition

950 Calories
42g Total Fat
52g Protein
92g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
950
Calories from Fat
380
Total Fat
42g
64%
Saturated Fat
21g
104%
Trans Fat
1g
Cholesterol
160mg
54%
Sodium
2180mg
91%
Potassium
760mg
22%
Total Carbohydrate
92g
31%
Dietary Fiber
4g
16%
Sugars
14g
Protein
52g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
5 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved