Melt-in-Your-Mouth Cheesy Chicken & Veggie Sheet Pan Dinner

Imagine a dinner that’s as easy to make as it is delicious. Our Cheesy Chicken & Veggie Sheet Pan Dinner fits the bill perfectly! It’s a one-pan meal that brings together tender chicken, a medley of colorful vegetables, and a blanket of melted cheese. This recipe is not only convenient and healthy but also packed with flavor, making it a must-try for any busy household.

A Family Favorite: How This Dish Became a Staple in Our Home:This Cheesy Chicken & Veggie Sheet Pan Dinner has become a beloved staple in our family. The first time I made it, I was looking for a quick yet satisfying meal that didn’t require a lot of cleanup. My husband was skeptical at first, but one bite of the cheesy, flavorful chicken and he was hooked. Our kids love it too; they even help with the vegetable prep! Now, it’s a go-to dinner in our home, perfect for weeknights when we want something tasty and easy.

Why This Cheesy Chicken & Veggie Sheet Pan Dinner?

Effortless Preparation: Minimal prep time and easy cleanup with one sheet pan.
Flavor Explosion: A harmonious blend of spices and cheesy goodness.
Nutrient-Rich: Loaded with protein and a variety of vegetables.
Customizable: Easily adaptable with your favorite veggies and cheese.
Family-Approved: Sure to be a hit with both adults and kids.

Ingredients

3 chicken breasts (about 680g / 1.5 lbs), cut into large cubes
240 ml (1 cup) milk
1 zucchini (about 200g / 7 oz), sliced into thick half-moons
1 stalk broccoli (about 150g / 5 oz), cut into small florets
1/2 red onion (about 60g / 2 oz), cut into large chunks
1 large bell pepper (about 150g / 5 oz), cut into chunks
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp chili powder
Salt and pepper to taste
60g (1/2 cup) breadcrumbs
30g (1/3 cup) grated Pecorino cheese
60 ml (1/4 cup) olive oil
170g (1.5 cups) shredded mozzarella cheese
Optional: chili pepper flakes and fresh basil for garnish

Directions

Marinate the Chicken: In a medium bowl, soak the chicken pieces in milk for 20-30 minutes.

Prepare the Oven and Sheet Pan: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Prep the Ingredients: While the chicken is marinating, slice the vegetables and gather all the ingredients.
Combine Ingredients: In an extra-large bowl, mix the marinated chicken, sliced vegetables, seasonings, breadcrumbs, Pecorino cheese, and olive oil until everything is well-coated.
Bake: Spread the mixture evenly on the prepared baking sheet. If the vegetables seem dry, drizzle a bit more olive oil over them. Bake for 25 minutes.
Add Cheese and Finish: Remove the sheet pan from the oven and sprinkle shredded mozzarella evenly over the top. Return to the oven and bake until the cheese is melted and bubbly, about 5-7 more minutes.
Garnish and Serve: Optionally, garnish with chili pepper flakes and fresh basil before serving.

Notes:

Substitutions: Swap chicken with turkey or tofu for a different protein option.
Vegetables: Feel free to add or substitute other vegetables like carrots, cherry tomatoes, or mushrooms.
Cheese Variations: Experiment with different cheeses such as cheddar, gouda, or a blend for varied flavor.
Marinating Tip: Marinating the chicken in milk helps tenderize it, but you can skip this step if pressed for time.
Nutritional Information: This dish is high in protein and fiber, making it a balanced meal option. For a lower-calorie version, reduce the amount of cheese and olive oil used.