Sheet Pan Cheesy Chicken with Veggies
This delicious Sheet Pan Mozzarella Chicken and Potatoes is a one dish meal that anyone can make! Perfect for if you’re limited on time! I really do love a good sheet pan meal.
The thing about sheet pan meals is that you usually use one bowl and one pan. That’s it. You have a limited number of dishes to wash and you still end up with a flavorful and hearty dinner.
With this recipe, you’re getting a complete meal. With cheesy chicken, tender potatoes, juicy tomatoes and perfectly baked broccoli, you’ve got all of your bases covered.
This sheet pan meal is naturally gluten-free, egg-free and nut-free. You can easily make it dairy-free as well if you replace the cheeses listed with an alternative vegan cheese. Make sure to choose something that melts!
Looking for some other delicious sheet pan meals? Try my Sheet Pan Gnocchi with Vegetables or my Rainbow Vegetables With Tahini Dressing!
Sheet Pan Mozzarella Chicken Recipe
Ingredients:
1 1/2 lbs Baby or fingerling potatoes, cut in half or quarters (about 1” pieces)
1 Tbsp + 1 tsp olive oil
1 + 1/4 tsp garlic powder
1 + 1 1/2 tsp Italian seasoning
1/4 cup grated Parmesan or Romano cheese
1 cup cherry tomatoes, halved
2 cups frozen broccoli florets
1/4 tsp dried basil
1 tsp balsamic vinegar
2 large boneless, skinless chicken breasts, halved
Salt & pepper to taste
4 slices fresh mozzarella
Preheat your oven to 425 degrees and line a large sheet pan with parchment paper or foil.
Take out a cutting board and your baby or fingerling potatoes. Cut them in half or quarter pieces so that each is approximately 1″. This is the best size for making sure they cook well and evenly in the oven (particularly the purple ones).
Place you potatoes in a medium-sized mixing bowl and top them with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and a few shakes of salt. Stir everything to coat well.
Spread the potato mixture on your sheet pan and sprinkle everything with 1/4 cup of grated cheese. Place the pan in the oven and bake for 10 minutes.
While this is cooking, slice your tomatoes in half and place them in the same bowl you just used for the potatoes (no need to wash it out!). Add your frozen broccoli, as well as 1 teaspoon olive oil, 1/4 teaspoon balsamic vinegar, 1/4 teaspoon garlic powder and 1/4 teaspoon basil. Stir everything to coat well. Set the bowl aside until the potatoes come out of the oven.
Using your cutting board again, slice each of the two chicken breasts in half. Season them on both sides with salt, pepper and 1 1/2 teaspoon of Italian seasoning.
Remove the sheet pan from the oven after 10 minutes. Reduce your oven temperature to 400 degrees.
Push the potatoes to one side of the pan. Place your chicken down the middle of the sheet pan, making sure that each piece is barely touching (you want as much distance as possible so that they cook). Place the tomatoes and broccoli on the remaining space on the other side.
Bake for 15 minutes. At the 15 minute mark, top each of the chicken pieces with one slice of mozzarella cheese, sprinkle with a little basil if desired, and then return the pan to the oven for 10 more minutes, or until the chicken is cooked through. Enjoy!
Stainless Steel Mixing Bowls (Set of 5), Non Slip Colorful Silicone Bottom Nesting Storage Bowls by Regiller, Polished Mirror Finish For Healthy Meal Mixing and Prepping 1.5-2 – 2.5-3.5 – 7QT
OXO Good Grips 3-piece Mixing Set, White Bowls Brown Handles, Blue/Green/YellowCutting Boards for Kitchen, Plastic Chopping Board Set of 4 with Non-Slip Feet and Deep Drip Juice Groove, Easy Grip Handle, BPA Free, Non-porous, Dishwasher SafeFlexible Plastic Cutting Board Mats set, Colorful Kitchen Cutting Board Set of 3 Colored MatsChef Craft Maple Wooden Set Spoon, Multisize, BrownGood Cook 3-Piece Mixing Spoons Set
Sheet Pan Mozzarella Chicken And Potatoes
This Sheet Pan Mozzarella Chicken and Potatoes is a one pan dish that anyone can make! With tender tomatoes and cooked broccoli, it's a complete meal!
Ingredients
- 1 1/2 lbs Baby or fingerling potatoes, cut in half or quarters (about 1” pieces)
- 1 Tbsp + 1 tsp olive oil
- 1 + 1/4 tsp garlic powder
- 1 + 1 1/2 tsp Italian seasoning
- 1/4 cup grated Parmesan or Romano cheese
- 1 cup cherry tomatoes, halved
- 2 cups frozen broccoli florets
- 1/4 tsp dried basil
- 1 tsp balsamic vinegar
- 2 large boneless, skinless chicken breasts, halved
- Salt & pepper to taste
- 4 slices fresh mozzarella
Instructions
- Preheat your oven to 425 degrees and line a large sheet pan with parchment paper or foil.
- Take out a cutting board and your baby or fingerling potatoes. Cut them in half or quarter pieces so that each is approximately 1". This is the best size for making sure they cook well and evenly.
- Place you potatoes in a medium-sized mixing bowl and top them with 1 tablespoon of olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and a few shakes of salt. Stir everything to coat well.
- Spread the potato mixture on your sheet pan and sprinkle everything with your 1/4 cup grated cheese. Place the pan in the oven and bake for 10 minutes.
- While this is cooking, slice your tomatoes in half and place them in the same bowl you just used for the potatoes (no need to wash it out!). Add your frozen broccoli, as well as 1 teaspoon olive oil, 1/4 teaspoon balsamic vinegar, 1/4 teaspoon garlic powder and 1/4 teaspoon basil. Stir to coat. Set the bowl aside until the potatoes come out of the oven.
- Using your cutting board again. slice each of the two chicken breasts in half. Season them on both sides with salt, pepper and 1 1/2 teaspoon of Italian seasoning.
- Remove the sheet pan from the oven after 10 minutes. Reduce your oven temperature to 400 degrees.
- Push the potatoes to one side of the pan. Place your chicken down the middle of the sheet pan. Place the tomatoes and broccoli on the remaining space of the sheet pan.
- Bake for 15 minutes. At the 15 minute mark, top the chicken pieces with one slice of mozzarella cheese, sprinkle with a little basil if desired, and then return the pan to the oven for 10 more minutes, or until the chicken is cooked through. Enjoy!
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 449Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 82mgSodium: 1100mgCarbohydrates: 44gFiber: 6gSugar: 4gProtein: 33g
This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
