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
Looking for more?
can you add diced potatoes to this and would it change the time?
I’m new Looking forward to try your recipe
It was delicious. I made it with mushrooms tastes even better. Everyone loved it. Made it twice. I will make it all the time with different variations like shrimp.
hi, so you put it all together to coat, and the bread crumbs evenly dostribute?
Hello, Greetings from Greece. I cooked today this delicious meal and my husband and I liked it very much. I will do it often. Congrats 🙂
Hi Elena, that’s amazing! I’m so glad you both liked the dinner recipe!
This was delicious!! My husband asked for a second plate!! He never does. lol. I also had a second plate!! Thank you for this quick and easy delicious recipe!!
Yvonne from Florida
Hi Yvonne, I’m glad you both enjoyed the recipe! Thanks for the kind feedback!
This is a fabulous recipe! I was worried the chicken would dry out but for me I cooked it exactly 25 minutes, took out to sprinkle with the cheese then turned off the oven and put it back in. The cheese started melting immediately anyways as the dish is hot out of the oven. It was a great meal, really enjoyed it and with the veggies no need for sides!
HI Tara, Yes, it can work that way too with the melting! And thank you for trying this out!
This is a perfect recipe. I have made it many times and it is always delicious with perfectly done chicken. A family favorite!
Hi Renee, I’m so happy the whole family likes this recipe! Thank you for the kind words!
I tried this recipe the other night. Although my family and I really liked it, I plan to make a couple changes next time. I will leave out the onion (for hubby’s tummy), and swap the bell pepper for cauliflower. Since I didn’t have pecorino cheese available to me, I found some garlic cheddar that I used instead.
Delicious!
This was delicious! My husband ate 3 helpings! I used broccoli, brussel sprouts, and yellow squash, red bell pepper and Vidalia onion. Did not add breadcrumbs as we are gluten free. Fantastic! Will make again.
Super easy and tasty. New go to!
Hi Chassidy, Glad you tried it and liked it!
Absolutely LOVED it!!!!
Hi Janis, thanks for trying the recipe ! <3
Hi
Is the nutrition info for all 4 servings or per serving
Per serving!
I chopped all my vegetables before hand. Put them in the fridge with all the seasonings. The chicken was marinating with the milk in the fridge raider. Three hours later I cooked the vegetables and the chicken in the oven. So much flavor my husband said he could eat this every day. I agree
Hi Ruth, That’s awesome! I’m so glad you both enjoyed the dish! Cheers!
Soooooooo good!!
Hi Libby, awesome! I’m so glad the recipe worked for you!