Sheet-Pan Chicken and Waffles Recipe

Sheet-Pan Chicken and Waffles

• Difficulty: Easy
• Servings: 6
• Nutrition per serving (1 of 6): Calories 940, Total Fat 49 g, Saturated Fat 15 g, Carbohydrates 82 g, Dietary Fiber 1 g, Sugar 11 g, Protein 44 g, Cholesterol 241 mg, Sodium 1012 mg
• Duration: Total: 1 hr 10 min, Active: 45 min

• Cooking spray
• 4 skinless, boneless chicken breasts (6 to 8 ounces each), sliced diagonally into thirds
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Finely grated zest of 1 lemon
• Kosher salt and freshly ground black pepper
• 5 cups cornflakes, crushed finely
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh thyme
• 6 tablespoons unsalted butter, softened to room temperature
• 12 frozen home-style waffles
• Maple syrup, for serving

1. Place a rack in the upper third of your oven and preheat to 450F. Spray a rimmed baking sheet evenly with cooking spray. In a large bowl, toss the chicken pieces with sour cream, garlic powder, cayenne, half the lemon zest, 1/4 teaspoon salt, and some freshly ground black pepper until coated. Set aside.
2. Transfer the cornflakes to a shallow bowl and mix in the olive oil, 1 tablespoon of thyme, and a pinch of salt and pepper. Press the chicken pieces into the cornflake mixture to coat thoroughly. Arrange the coated chicken on the prepared baking sheet and lightly spray the tops with cooking spray. Bake until the chicken is lightly browned, about 15 minutes.
3. While the chicken bakes, blend the butter with the remaining lemon zest and 1 tablespoon thyme in a medium bowl. Season with salt and black pepper, then set aside.
4. Remove the baking sheet from the oven and shift the chicken to one side. Place the waffles in two rows on the other side, overlapping slightly. Continue baking, turning and rotating the waffles halfway through, until a meat thermometer inserted into the thickest part of the chicken reads 165F and the waffles are crispy and hot, approximately 10 to 15 minutes.
5. Generously spread the lemon-thyme butter over the warm waffles. Serve the chicken and waffles with maple syrup on the side.

Photograph by Ryan Dausch