Martha Stewart Buffalo Chicken Breasts

Martha Stewart Buffalo Chicken Breasts are a crunchy panko-crusted sheet pan dinner with hot sauce chicken, roasted carrots and celery blue cheese salad that comes together in 55 minutes. It's an easy weeknight dinner for game day, family night or a Super Bowl spread, and it's all made on one pan.

Let the hot sauce-brushed chicken stand for 15 minutes before it gets coated, because that gives the flavor time to sink in. Skip the rest and the chicken tastes bland under all that crunchy panko.

Martha toasts the panko on the sheet pan before it ever touches the chicken, so the crumbs are already golden when they go in the oven. The mayo and hot sauce dip also holds the crust on better than flour and egg would, and it keeps the breasts juicy.

Martha Stewart Buffalo Chicken Breasts

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

520

kcal

Panko toasted first, then pressed onto mayo-and-hot-sauce chicken, bakes into a crisp golden crust while the carrots caramelize beside it. A cool, crunchy celery and blue cheese salad cuts the heat.

Ingredients

• 4 small boneless, skinless chicken-breast halves (about 1 ¾ pounds total)
  

• Kosher salt and freshly ground pepper
  

• 1/4 cup Louisiana hot sauce, such as Frank's RedHot
  

• 1 1/4 cups panko breadcrumbs
  

• 1 1/4 pounds large carrots, peeled and cut into 2-inch pieces
  

• 2 tablespoons extra-virgin olive oil
  

• 1/4 cup mayonnaise
  

• 2 cups sliced celery stalks, plus ¼ cup leaves
  

• 2 ounces mild blue cheese, crumbled (½ cup)
  

• 2 teaspoons red-wine vinegar
  

Directions

• Season the chicken: Preheat the oven to 425°F, then season 4 small boneless, skinless chicken breast halves with salt and pepper. Brush them with 2 tablespoons of the hot sauce and let them stand for 15 minutes.
• Toast the panko: Spread 1 1/4 cups panko in a single layer on a rimmed baking sheet. Toast it for 3 to 4 minutes, stirring once, until golden, then move it to a plate.
• Roast the carrots: Toss 1 1/4 pounds carrots, peeled and cut into 2-inch pieces, with 1 tablespoon olive oil, salt and pepper. Spread them on the same sheet and roast for 12 to 15 minutes, until they start to brown.
• Coat the chicken: While the carrots roast, whisk 1/4 cup mayonnaise with the remaining 2 tablespoons hot sauce in a shallow bowl. Dip each breast in the mixture, then press it into the panko so the crumbs stick.
• Roast it all together: Add the coated chicken to the sheet with the carrots. Roast for 10 to 15 minutes more, depending on how thick the chicken is, until both are cooked through.
• Toss the salad: Combine 2 cups sliced celery, 1/4 cup celery leaves, 2 ounces crumbled blue cheese, the last tablespoon of olive oil and 2 teaspoons red-wine vinegar. Season it, then serve it with the chicken and carrots.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro instant-read thermometer, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken thighs instead of breasts?

Boneless, skinless thighs work if you want juicier meat, since they forgive a little extra time in the oven. Check that they reach 165°F inside, because thighs can be thicker in spots and may need a few more minutes.

How do I store and reheat leftovers?

Keep the chicken and carrots in an airtight container in the fridge for up to 3 days, and store the salad separately so the celery stays crisp. Reheat the chicken on a baking sheet at 400°F for about 10 minutes, since the microwave makes the panko soggy.

Can I make this ahead of time?

You can toast the panko, cut the carrots and slice the celery a day ahead and keep them in the fridge. Coat the chicken right before it goes in the oven, because the crumbs turn damp if they sit on the mayo mixture too long.

What if I don't have a rimmed baking sheet?

A large roasting pan or a 9x13 baking dish can hold the carrots and chicken if you give them room. The sides of a rimmed sheet help the panko toast and the carrots brown evenly, so spread everything in a single layer in whatever pan you use.

What's the most common mistake with this recipe?

Crowding the pan is the big one, because steam from packed carrots and chicken softens the crust. Leave a little space between the pieces and press the panko on firmly so it stays crunchy.