Cheesy Chicken Veggie Sheet Pan Dinner
I can’t stop thinking about how juicy and tender the chicken comes out with that simple 20 minute milk marinate. Its so easy to add in to your prep because you start with the chicken, and while that’s marinating, you chop up your veggies and getting everything else ready.
We used chicken breasts, but you can also use boneless skinless thighs here too. Also customizable are the vegetables; eggplant, mushrooms, tomatoes, etc. can be subbed it. This is definitely a clean out your fridge type of meal.
Once you get the ingredients tossed all together and spread out on your baking sheet, make certain they don’t look dry to you, especially the vegetables! The beauty of this dish is that the breadcrumbs and pecorino coat the chicken and give it a nice texture. You can leave out the last step of mozzarella cheese if you’re not into that and this dish will still rock your socks off!
If you like this, you will love my Roasted Veggie Pizza and my One Pan Roasted Greek Chicken ‘Salad.’
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you coming back to comment and rat the recipe! LOVE YOUR LIFE!
Cheesy Chicken Veggie Sheet Pan Dinner
Ingredients
- 3 chicken breasts, cubed large chunks
- 1 cup milk
- 1 zucchini, sliced thick halfmoons
- 1 stalk broccoli, cut into small florets
- 1/2 red onion, sliced into big chunks
- 1 large bell pepper, sliced into chunks
- 1/2 tsp each garlic powder, onion powder, paprika, dried oregano, chili powder
- salt and pepper to taste
- 1/2 cup breadcrumb
- 1/3 cup grated pecorino
- 1/4 cup olive oil
- 1½ cup shredded mozzarella cheese
- Garnish with chili pepper flakes + basil
Instructions
- In a medium bowl, marinate your chicken pieces in the milk for 20-30 minutes.
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
- While the chicken is marinating prep your veggies and gather your ingredients.
- In an XL bowl, toss your sliced veggies, chicken, seasonings, breadcrumb, pecorino, olive oil to coat. Transfer and spread the goods out on your baking sheet. If the veggies look at all too dry, drizzle on a little extra olive oil. Bake for 25 minutes. Remove from oven, sprinkle with mozzarella all over and stick back in the oven until melted.
- Optional: garnish with chili pepper flakes and fresh basil.
Amazing. Everyone in the marron house loved this
I’m so glad the whole family enjoyed this dinner! Thank you for taking the time to rate it too!
This look so good! Do you drain the milk from the chicken before adding the seasonings?
Hi Jojo! Yes definitely drain that milk! And thank you!
Good question…I was wondering about that also👍
How can this be keto with 24 grams of carbs?
The recipe says 22 g carbs and 3 g fiber per serving… you subtract the fiber from the total carbs to get net carbs, so actually 19 g carbs for your entire meal (meat and veggies combined).
This was so easy and delicious. I never knew milk could make chicken breasts so tender and juicy. I used to hate them cause they were always so dry. I’ve passed this recipe on to two more friends and they loved it too.
Thank you
Turned out just like the video! I also have never tried marinating chicken in milk, but I can tel a difference.
Hi Taylor, It DOES make a difference! Thanks for trying it out!!
Really yummy and easy 🥰
HI Teodora! Glad you enjoyed the dish!! Thanks for taking the time to rate it too!
Easy and delish!
Hi Laura! Exactly! Thanks for trying the recipe out!!
Hello, I will be trying this dish tonight. Looks delicious. Just wondering if anyone added any side dish and what it might be.
I serve this with polenta, it’s an amazing combination! I’ve also added more veggies (carrots, mushrooms, etc.) to stretch the recipe for my hungry family. 🙂
This is now one of my picky crew’s favorite! Made it twice now. Love! This is going in the book of main go to recipes. I wouldn’t change a thing about it.
Can you use almond milk or other nut milk for this? Also are the breadcrumbs necessary? Gluten free Pablo??
Yes, I’ve used gluten free panel and they work great. They add a very satisfying crunch.
That should have been gluten free panko. Stupid auto correct.
As I had originally answered to you, yes gluten free panko works great and adds a very satisfying crunch.
How many pounds of chicken did you use?
It was about 1.5 to 1.75 pounds chicken breasts.
Cooked this tonight , made it with chicken thighs and added some pumpkin to the veg as well . We really loved the dish ,moist flavoursome and lots of variety . Will definitely cook it again .
Is there a way to make this recipe GF? Looks amazing!!
Yes! Sub in almond flour for the breadcrumbs – it’s stella btw! Enjoy!
I made it tonight with GF breadcrumbs and it was yummy !!
You could use chiccaronne crumbs for the bread crumbs – 0 carbs!
I made this food and just like what you said “I loved my Life…”.
Can you marinate the chicken longer than 30 minutes
This was an excellent meal! Tasted great
Delicious and easy to make! Thank you
Made this exactly as written, and it was delicious! Thank you!
Excellent!!! Loved it!!
Hi Rosie, I’m glad you enjoyed it! Thanks for the rating!
Great recipe. When you put the nutrition info at the bottom of the recipe, is that per serve? 54g protein sound like a lot per serve
Hi Erica, it’s per serving!
This is now a family favourite – we love it! I have to double the ingredients so we have enough for left overs – thank you! My favourite recipe place!
I love the thought of this dish and it’s got all the right ingredients but it was just “eh” for me this go-round. The only breadcrumbs I had were italian seasoned, which may have skewed the flavors going on with the spices. I wondered if panko would do it, but I think they’d be soggy. Plain ones next time, I think. It’s great right out of the oven but when heated up the next day for lunch, while the veggies were great, the chicken re-heated was not my cup of tea.
I’m going to give this another whirl because to get your protein and veggies in one pan with little prep is a win for me….and who doesn’t like cheese on everything, to boot?!
Hi Jill, I’m so sorry you didnt like the dish!
I’m going to sprinkle panko bread crumbs on just before adding the cheese then returning the pan to the oven just long enough to melt the cheese. I’m hoping the panko retains some crunch. ☮️
I’ve made this recipe several times! It’s awesome I love it. I love all your stuff. Keep doing what you’re doing. Thanks for sharing…….. so happy I found you
Great flavors and easy clean up. Who could ask for more?
HI Janice, I agree! And thanks so much for trying it and rating the dish!! Cheers!
Loved it. Substituted parmesan cheese for pecorino and mushrooms and cauliflower instead of zucchini. Really enjoyed it. Thank you!
Hi Steven, Thanks for sharing your version with everyone and I’m glad you liked it!
Super, super good dinner recipe. Very tasty. Thank you very much
2nd go around for this dish for me .. I had to make 2 pans as my family loved it so much…Thank you ,Thank you.,
Kim
This was so good! And very easy to make. I used zucchini, grape tomatoes and green bell pepper. Marinating in the milk makes the chicken super juicy. Loved it. Thanks!
This is on repeat at our house! It’s delicious and a one pot meal.
Hi Katerina, glad you liked it! Thanks for trying it out!
I loved it and my husband loved it! I also loved that my husband thought it must’ve taken so long to fix up! Was so easy! Only adjustment I’d make is to not cut the zucchini too small. Will be making again!!
This is delicious 😋
Thank you for this great recipe!!
It’s a keeper!!
HI Susan, Glad you liked the dinner! Thanks for trying it!!
First of all been loving your recipes and can’t wait to make more. I love the overall process of this recipe. Super easy to throw together in no time. It was good and the chicken was super moist but felt lacked flavor. The seasoning could have definitely been doubled even tho I was already pretty generous with them. Will definitely make again!
Hi Lindsey, glad you enjoyed the dish overall and I thank you for your feedback!
Lindsey, roll all of the chicken chunks in Monterey Steak Seasoning and extra oregano before continuing with the recipe. Hope it helps. ☮️
Can I use buttermilk and how many lbs of chicken because some are small some very big
H Rubina, yes buttermilk works here!
Another awesome recipe! So tasty and good. I went a little lighter on the mozzarella at the end which was nice, wanted to taste more of the veggies. But I think your right, you could omit the mozz. altogether and it would still be amazing. The flavors were so good! Thanks again 😋
HI michelle, Yes, I love the taste of my veggies even without the gobs of cheese! Which i also love lol! Glad you enjoyed the dish though and thanks for the kind message!
What side would you recommend serving with this?
Hi Marion, i would do a rice side with this or orzo pasta….
This was so simple and yet so good and yes! That chicken marinated in the milk! I didn’t think that would do much but I am amazed at how tender it made chicken breast, which tends to dry out fast if you overcook it. I made a big amount for tonight’s dinner and work lunches this week and will definitely put it into my meal prep rotation – this would go great with couscous, quinoa, or pasta on the side. Thanks for an awesome recipe! The icing on the cake is that there’s nearly nothing to clean up!
Hi Pam, EXACTLY! Everything you stated is correct! I’m so glad you enjoyed!
Absolute must make…..hands down a new staple in our house!
HI Brooke, glad you liked it!! thank you for trying it out!
Cooked this tonight and it was a hit! Felt super fresh with all the veggies and the chicken came out SO tender after soaking in milk. This will be added to my meal rotation!
Hi Maddie, glad you liked the chicken dinner! Thanks for trying it out!
This was light and delicious! I didn’t add any mozzarella at the end and used shredded parmesan instead of pecorno because that’s what I had on hand.
Picky husband loved it!
Hi Denise, glad you and your hubs loved it!! Thanks for the feedback!
What is an actual serving size please?
Just WOW! This was so scrumptious and so easy to make. I’ve been interested in trying the milk marinating method for awhile now- I’m so disappointed that I didn’t do so sooner. The effect it had on the chicken was incredible; so tender and creamy. The rest of the dish just brought it all together (the only sub I made was to do extra zucchini as I only like red pepper raw).
I cut up the chicken in the morning and had it marinating until dinner (I like to prep what I can in the morning (marinate, break down broccoli, measure out spices etc.) to make dinner as easy as possible and also gives you time to figure out if you forgot or are out of something).
This is definitely going into our recipe book to be made again and again. Thanks Stella!
Sounds really good! Can I use regular yogurt to marinate the chicken in place of the milk?
This was delicious! Made it 3 times already. 😁
Toss chicken with milk with other ingredients? Recipe doesn’t say
I made this tonight, but I didn’t have any milk, so I skipped the milk marinade. After reading the comments, I will definitely do that the next time. Was delicious, easy to prepare, and easy to clean up.
Hi Linda, thanks for trying the recipe out and the kind review!
Simply delicious. Fam favorite- I double the recipe so we can have leftovers!
Hi Cheri, glad the whole family enjoyed@
For the calorie count, how big is the serving and how many pcs of chicken?
Easy and delicious. I forgot how good milk tenderizes chicken. This one will be a repeat at our house. Thank you.
Hi Charles, so happy the recipe is to your liking and thank you so much for the rating!
Another winner!! This was amazing and came out exactly like the video! Thank you for such amazing recipes!
Hi Christine! Thank you for trying the recipes out! Glad you liked the dish!
Delicious & super quick to make 😋
HI Jane, glad you liked it!
Can this be frozen after made as a way to store extras? Or does it not thaw out well?