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

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Nashville Hot Chicken Sheet-Pan Dinner (Cooking for 2)
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  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 2
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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!
By Betty Crocker Kitchens
Updated May 14, 2021

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
Make With
Progresso Breadcrumbs

Steps

  • 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.
  • 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.
  • 3
    Heat oven to 375°F. Spray large rimmed baking sheet with cooking spray.
  • 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.
  • 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).
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try serving your biscuits and even your corn with a sweet honey butter. To make it, just combine 2 tablespoons softened butter with 1 tablespoon honey.
  • tip 2
    Toasting the bread crumbs before they are used to coat ensures an evenly browned chicken breast that will be extra crunchy.
  • tip 3
    Pillsbury™ Grands!™ Southern Style Biscuits can be substituted for the Pillsbury™ Grands!™ Buttermilk Biscuits.

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.
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