Description
Cheesy Chicken Veggie Sheet Pan Dinner is the ultimate fuss-free meal featuring juicy seasoned chicken, colorful roasted vegetables, and a melty cheesy finish. Everything cooks on one pan for easy prep and cleanup, making it perfect for busy weeknights and family dinners.
Ingredients
Scale
- 2 large chicken breasts (cut into bite-sized pieces) or
- 4 chicken thighs (boneless, skinless)
Vegetables
- 1 medium zucchini (sliced)
- 1 cup broccoli florets
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 small red onion (sliced)
Cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
Seasonings & Oils
- 2–3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
Optional Add-Ins
- ¼ cup breadcrumbs (for a crispy topping)
- ½ teaspoon chili flakes (for heat)
- Fresh basil or parsley (for garnish)
Optional Marinade
- ½ cup milk (for tenderizing chicken)
Instructions
1. Prep the Chicken
- Cut chicken into bite-sized pieces
- Optional: marinate briefly for extra tenderness
2. Chop the Vegetables
- Keep sizes uniform
- Avoid overly small pieces (they burn faster)
3. Combine Ingredients
In a large bowl:
- Add chicken and vegetables
- Drizzle with olive oil
- Sprinkle seasoning evenly
- Toss until well coated
4. Arrange on the Sheet Pan
- Spread everything in a single layer
- Avoid overcrowding
5. Bake
- Preheat oven to 190°C (375°F)
- Roast for about 20–25 minutes
6. Add the Cheese
- Sprinkle cheese evenly over the top
- Return to oven for 5–10 minutes
7. Serve Immediately
Optional finishing touches:
- Fresh herbs
- Chili flakes
- Light drizzle of olive oil
- Prep Time: PT10M
- Cook Time: PT30M
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 95 mg