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.
Nutrition
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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!
For the calorie count, how big is the serving and how many pcs of chicken?
Simply delicious. Fam favorite- I double the recipe so we can have leftovers!
Hi Cheri, glad the whole family enjoyed@
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!
Toss chicken with milk with other ingredients? Recipe doesn’t say
This was delicious! Made it 3 times already. 😁
Sounds really good! Can I use regular yogurt to marinate the chicken in place of the milk?
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!
What is an actual serving size please?
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!
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!
Absolute must make…..hands down a new staple in our house!
HI Brooke, glad you liked it!! thank you for trying it out!
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!
What side would you recommend serving with this?
Hi Marion, i would do a rice side with this or orzo pasta….
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!
Can I use buttermilk and how many lbs of chicken because some are small some very big
H Rubina, yes buttermilk works here!