This Sheet Pan Mozzarella Chicken, Potatoes, and Vegetables is a one-pan dish that anyone can make! With tender tomatoes and cooked broccoli, it’s a complete meal!

Baked Chicken with Mozzarella

This delicious Sheet Pan Mozzarella Chicken, Potatoes, and Vegetables is a one-pan meal that is perfect for the whole family! With simple ingredients that you can find at any grocery store, this is about to be one of the new recipes you’ll want to make over and over.

Much like a deconstructed Caprese Chicken, this recipe uses boneless skinless chicken breast halves covered in creamy mozzarella cheese with balsamic broccoli, balsamic potatoes, and seasoned potatoes. It is the kind of dish that has all of your favorite flavors, but is served hot and all feels like comfort food.

The best part about sheet pan meals is that they are one-pot meals, but made on a rimmed cookie sheet. You have a limited number of dishes to wash, they don’t take much time, and you still end up with a flavorful and hearty dinner. Perfect for a busy night.

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!

There are tons of easy chicken recipes out there, but this quick meal really is a winner. It is a complete dinner all on one pan and will allow you to relax after a long day.

Sheet Pan Mozzarella Chicken Bake Recipe

How To Make:

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 cheese or Romano cheese
1 cup cherry or grape tomatoes, halved
2 cups frozen broccoli florets
1/4 tsp dried basil
1 tsp balsamic vinegar
2 large boneless chicken breasts, halved
Salt & pepper to taste
4 slices fresh mozzarella

Directions:

Preheat your oven to 425 degrees and line a large sheet pan with parchment paper or aluminum foil. If you don’t have any, spray the bottom of the pan generously with nonstick cooking spray.

Take out a cutting board and your baby or fingerling potatoes. Wash and scrub them, then dry them off with paper towels.

Cut the potatoes 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 your potatoes in a medium bowl and top them with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and a pinch 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 preheated oven and bake for 10 minutes.

While this is cooking, slice your fresh tomatoes in half and place them in the same bowl you just used for the potatoes (no need to wash it out or for a separate bowl!).

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 the balsamic sauce thoroughly with the veggies to coat them well. Set the bowl aside until the potatoes come out of the oven.

Using your cutting board again, slice each of the two tender chicken breasts in half. Season them on both sides with salt & black pepper (to your personal preference), and 1 1/2 teaspoon of Italian seasoning.

Remove the hot 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 thin chicken breasts 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 cherry tomatoes and broccoli on the remaining space on the other side. Scrape any extra flavorful sauce out of the bowl and onto the veggies.

Bake for 15 minutes in the center of the oven.

At the 15 minute mark, lay a slice of fresh mozzarella cheese on top of the chicken breasts, sprinkle with a little basil if desired, and then return the baking sheet to the oven for 10 more minutes of baking, or until the chicken is cooked through and you’ve got melty mozzarella.

Top with some red pepper flakes if you want to add some spice or eat it just the way it is. Enjoy!

Store any leftovers of this easy chicken dinner in an airtight container or on a plate covered tightly in plastic wrap for up to 3 days.

Is There Anything Else I Can Add To This Mozzarella Chicken Recipe?

I think this recipe is already the perfect way to make this delicious dinner, but since I’ve been asked several times, here are a few ideas! You could add a jarred pesto sauce or marinara sauce on the side, which might make this resemble a chicken parmesan. You could add chopped red onions, bell peppers, or garlic cloves to the vegetable side of the sheet pan before baking, or use fresh basil instead of dried. Lastly, you could make this easy recipe from beginning to end and serve it with a side salad and/or garlic bread. It’s absolutely a recipe worth repeating, so try one of these ideas next time!

Can I Use Chicken Thighs Instead Of Breasts?

Yes! If you have boneless skinless chicken thighs available instead of boneless skinless chicken breasts, you can use them instead. Thighs take a little longer to cook, so I highly recommend using a meat thermometer to make sure that they have an internal temperature of 165 degrees before serving. Because of this, you may also want to delay adding the mozzarella slice by a few minutes as well.

Are You Looking For More Tasty Sheet Pan Dinners? Here Are Some Of My Favorites:

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/Yellow Cutting 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 Safe Flexible Plastic Cutting Board Mats set, Colorful Kitchen Cutting Board Set of 3 Colored Mats Chef Craft Maple Wooden Set Spoon, Multisize, Brown Good Cook 3-Piece Mixing Spoons Set

Yield: 4 Servings

Sheet Pan Mozzarella Chicken, Potatoes, And Vegetables

Name: Sheet Pan Mozzarella Chicken, Potatoes, And Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: American
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

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!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

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 your 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!

Sheet Pan Mozzarella Chicken, Potatoes And Vegetables