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👍
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. 🙂
How many pounds of chicken did you use?
It was about 1.5 to 1.75 pounds chicken breasts.
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 !!
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!
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!
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!
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!
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!