Name: Sheet Pan Mozzarella Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 – 1 ½ 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 tbsp breadcrumbs; 2 tbsp Olive oil; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Italian seasoning; 1 tsp Black pepper; 1/2 tsp Salt; ¾ cup Shredded mozzarella cheese; Fresh parsley, optional

Description

This Sheet Pan Mozzarella Chicken is an easy one-pan dinner with tender chicken, roasted potatoes, broccoli and colorful bell peppers topped with plenty of melted mozzarella cheese. Ready in about 45 minutes, it’s a delicious family dinner with easy prep and even easier cleanup.

Ingredients

Units

1 - 1 1/2 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
1/4 cup Parmesan cheese
3 tbsp breadcrumbs
2 tbsp Olive oil
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Italian seasoning
1 tsp Black pepper
1/2 tsp Salt
3/4 cup Shredded mozzarella cheese
Fresh parsley, optional

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Notes

Storage

Store leftover Sheet Pan Mozzarella Chicken in an airtight container in the refrigerator for up to 3 to 4 days. Allow the chicken and vegetables to cool before transferring them to the container.

Reheating

Reheat leftovers in a 350°F oven until warmed through, or heat individual portions in the microwave. For the best texture, the oven or air fryer will help crisp the potatoes and vegetables again.

Recipe Notes

Cut everything evenly: Keep the chicken and potatoes in similar-sized pieces so they cook evenly and finish at about the same time.
Check the potatoes: The potatoes should be fork-tender before adding the mozzarella. If needed, give them a few extra minutes before topping with cheese.
Don’t overcrowd the pan: Spread everything into a single even layer so the chicken and vegetables roast instead of steam.
Check the chicken: The chicken is fully cooked when it reaches an internal temperature of 165°F.
Vegetable swaps: Cauliflower, zucchini, green bell peppers or asparagus can be used in place of the broccoli or peppers. Softer vegetables may need less cooking time.
Cheese: Freshly shredded mozzarella melts especially well, but packaged shredded mozzarella works too.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Oven Baked
Cuisine: American