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Sheet Pan Mozzarella Chicken Recipe

Prep time: 15 minutes | Cook time: about 40 minutes | Total time: about 55 minutes | Serves: 4
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Ingredients Method Notes

Ingredients
  

  • 1-1½ lbs boneless skinless chicken breasts, cut into bite-sized chunks
  • 3 medium potatoes cut into 1-inch pieces
  • 1 cup broccoli florets
  • 1 red bell pepper cut into 2-3-inch pieces
  • 1 yellow bell pepper cut into 2-3-inch pieces
  • ¼ cup Parmesan cheese
  • 3 tablespoons breadcrumbs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • ¾ cup shredded mozzarella cheese
  • Fresh parsley optional

Method
 

  1. Heat the oven to 400°F. Cut the potatoes, peppers, broccoli, and chicken as directed.
  2. Stir the Parmesan, breadcrumbs, olive oil, and seasonings into a crumbly paste.
  3. Toss the potatoes with one third of the coating. Spread on a baking sheet and roast for 15 minutes.
  4. Toss the chicken, broccoli, and peppers with the remaining coating.
  5. Push the potatoes aside, add the chicken and vegetables in a single layer, and roast 15-18 minutes, until the chicken reaches 165°F and the potatoes are tender.
  6. Sprinkle with mozzarella and bake 3-5 minutes, until melted.
  7. Top with parsley if desired and serve warm.

Notes

Use two pans if the pan is crowded. Store leftovers in the fridge for 3-4 days and reheat in the oven for the crispiest coating.