My cookbook is here! 
Use up your veggies and create this ultimate chicken dinner go-to.
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 (drained), 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.
This was incredible – My picky husband loved it too!! I made a few changes based on other readers saying spices need increased or it was missing something. I seasoned the chicken and vegetables with salt/pepper, garlic/onion powder and paprika. I melted butter with fresh copped garlic about 3-4 cloves and tossed everything in that then added Italian panko and plain panko, added lots of shredded Parmesan cheese and cooked as directed for 30 minutes,‘I then turned the heat up for 10 mins to 425 and cooked until it was more browned, once it was where I wanted it I pulled it and topped with mozzarella and served over white basmati rice. I ate 3 helping which I was not intending on doing but couldn’t stop myself, we will be adding this into the biweekly rotation for sure!! Thank you for new family staple it is delicious!!
Hi Abby, I’m so glad it was a winner! Thank you for trying the recipe and coming back to share your feedback!
So delicious and easy to make! Love quick, healthy and tasty meals and this one is perfect! I’ll be making this again!
Thanks for the kind feedback Suz!
This was good! My family enjoyed it, was just missing something. Maybe I’ll add some spice next time.
We have this on repeat it’s delicious and enough for two or more meals so good and easy
Delicious 😋
Loved this!
This was delicious! Best recipe I have found in ages!
I love this recipe do you recommend the red pepper flakes?
HI Carrie, if you like a little kick of spice.. then yes… add them in.
I made this again with cauliflower florets instead of zucchini, and that was great. I also used pecorino, as called for in the original recipe–but I like it better with parmesan. I think the parm just has more depth of flavor. Still super-tasty–I’m on my way to the grocery store to buy the ingredients to make it again!
Wow! This is one of the tastiest things I’ve ever made. I made some minor tweaks: I increased the amount of veggies and seasoning by about half again, and wound up filling two sheet pans. I used whole wheat panko bread crumbs, parmesan cheese, and topped it with 2 cups of mozzarella. Next time I’ll sub something a little hardier for the zucchini. The leftovers are great too. It would be a good idea to add “drain the chicken from the milk, discard milk” to the instructions–I had to read through more than 100 comments to find your instruction on that. This is going into regular rotation at my house–thanks for such a tasty, easy, healthy, high-protein recipe!
Note “chicken (drained) in her recipe
Could you answer the question many of us have of whether or not we need to drain the chicken before adding to the rest of the veggies?
Yes please drain the chicken! 1000%