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Cheesy Chicken Veggie Sheet Pan

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Cheesy Chicken Veggie Sheet Pan is a wholesome one-pan dinner featuring juicy roasted chicken, colorful caramelized vegetables, and a generous layer of melted mozzarella and Parmesan cheese.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, cut into chunks
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 400°F.
  2. Line a large sheet pan with parchment paper or lightly grease it.
  3. Place the chicken breasts on the sheet pan and arrange broccoli, bell pepper, zucchini, and red onion around them.
  4. Drizzle olive oil evenly over the chicken and vegetables.
  5. Sprinkle garlic powder, Italian seasoning, salt, and black pepper over everything.
  6. Toss the vegetables gently to coat them evenly with oil and seasonings.
  7. Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  8. Remove from the oven and sprinkle mozzarella and Parmesan cheese evenly over the chicken and vegetables.
  9. Return to the oven for 3–5 minutes, until the cheese is melted and bubbly.
  10. Let rest for a few minutes before serving.

Notes

  • Do not overcrowd the pan to ensure proper roasting and caramelization.
  • Chicken thighs can be substituted; adjust cooking time as needed.
  • Frozen vegetables should be thawed and patted dry before roasting.
  • Add small diced potatoes if desired, increasing bake time slightly.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 2 months and thaw overnight before reheating.

Nutrition

Find it online: https://thefamilycooking.com/cheesy-chicken-veggie-sheet-pan/