If you’re looking for a hearty, wholesome dinner that doesn’t keep you tied to the kitchen all night, this Cheesy Chicken Veggie Sheet Pan Dinner is the answer. With juicy chicken, colorful roasted vegetables, and a gooey layer of mozzarella, this cheesy chicken bake is both comforting and healthy.
It’s the perfect balance of protein, veggies, and just enough cheese to make it feel indulgent. Best of all, everything cooks on one pan meaning minimal cleanup. In less than 45 minutes, you’ll have a flavorful, filling dinner that the whole family will love.
Table of Contents
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Cheesy Chicken Veggie Sheet Pan Dinner
Ingredients
Equipment
Method
- Place cubed chicken in a medium bowl with milk. Marinate for 20–30 minutes, then drain.
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Prep veggies: slice zucchini into half-moons, cut broccoli into florets, chop onion into chunks, and slice bell pepper.
- In an extra-large bowl, combine drained chicken, veggies, spices, breadcrumbs, pecorino, and olive oil. Toss until evenly coated.
- Spread mixture on the baking sheet in a single layer. Bake for 25 minutes, adding extra olive oil if veggies look dry.
- Remove from oven, sprinkle shredded mozzarella on top, and return to oven until cheese is melted and bubbly.
- Garnish with chili flakes and fresh basil if desired. Serve hot straight from the pan.
Notes
Why You’ll Love This roasted chicken and vegetables.
- One-Pan Simplicity Toss everything together and roast on a single sheet pan.
- Balanced & Nutritious Protein-packed chicken and fiber-rich vegetables with cheesy goodness.
- Quick & Easy Ready in under 45 minutes, perfect for busy weeknights.
- Family-Friendly A dinner even picky eaters enjoy.
- Versatile Swap in seasonal veggies or use your favorite cheese.
Ingredients You’ll Need for Cheesy Chicken Veggie Sheet Pan Dinner
Main Ingredients
- 3 chicken breasts Cut into large chunks for even cooking.
- 1 cup milk Used to marinate the chicken, keeping it tender.
- 1 zucchini Sliced into thick half-moons.
- 1 stalk broccoli Cut into small florets.
- ½ red onion Chopped into big chunks.
- 1 large bell pepper Sliced into bite-size pieces.
Seasonings & Coating
- ½ tsp each garlic powder, onion powder, paprika, dried oregano, chili powder
- Salt & black pepper To taste.
- ½ cup breadcrumbs For light crunch.
- ⅓ cup grated pecorino cheese Adds sharp, salty flavor.
- ¼ cup olive oil Helps everything roast evenly.
Topping
- 1½ cups shredded mozzarella cheese Melts beautifully over the chicken and veggies.
- Chili pepper flakes & fresh basil Optional garnish for flavor and color.
how to make one-pan chicken dinner Step-by-Step
- Marinate the Chicken
Place cubed chicken in a medium bowl with milk. Marinate for 20–30 minutes to tenderize. Drain before using. - Preheat the Oven
Set oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup. - Prep Veggies
Slice zucchini into half-moons, cut broccoli into florets, chop onion into chunks, and slice bell pepper. - Mix Everything Together
In an extra-large bowl, combine drained chicken, veggies, spices, breadcrumbs, pecorino, and olive oil. Toss until evenly coated.
- Roast the Mixture
Spread everything in a single layer on the baking sheet. If veggies look dry, drizzle a little more olive oil. Bake for 25 minutes. - Add the Cheese
Remove from oven, sprinkle shredded mozzarella over the top, and return to oven. Bake until cheese is melted and bubbly. - Garnish & Serve
Sprinkle with chili flakes and fresh basil (optional). Serve hot straight from the pan.
Nutrition Benefits (Per Serving – 4 servings)
| Nutrient | Amount | Why It’s Good |
|---|---|---|
| Calories | ~380 kcal | Balanced meal in one serving |
| Protein | 36 g | Lean chicken breast builds muscle |
| Carbohydrates | 15 g | From veggies & breadcrumbs |
| Fiber | 4 g | Fiber-rich zucchini, broccoli & peppers |
| Fat | 18 g | Healthy fats from olive oil & cheese |
| Calcium | High | Thanks to mozzarella & pecorino |
Variations for healthy weeknight dinner
- Low-Carb Version: Skip breadcrumbs for fewer carbs.
- Spicy Kick: Add extra chili flakes or cayenne.
- Different Protein: Swap chicken with shrimp or turkey breast.
- Cheese Options: Use cheddar, provolone, or Monterey Jack instead of mozzarella.
- Seasonal Veggies: Try asparagus in spring or sweet potatoes in fall.
Serving Suggestions
- Pair with garlic bread or warm dinner rolls.
- Serve alongside a simple green salad for a lighter meal.
- Add rice or quinoa on the side if you want extra carbs.
- Perfect for meal prep just reheat in the oven for crispness.
Storage & Make-Ahead Tips
- Fridge: Store leftovers in an airtight container up to 3 days.
- Reheat: Warm in oven at 350°F for 10 minutes to keep the cheese melty.
- Freezer: Freeze cooked chicken and veggies (before adding cheese) for up to 2 months. Add cheese fresh after reheating.
FAQs:
Can I use chicken thighs instead of breasts?
Yes, chicken thighs add extra juiciness and flavor.
Can I make this vegetarian?
Yes, substitute chickpeas or tofu for chicken.
Do I need to marinate in milk?
It helps tenderize, but you can skip and go straight to seasoning.
Can I double the recipe?
Yes, just use two sheet pans to avoid overcrowding.
How do I keep veggies from turning soggy?
Make sure they’re spread in a single layer and not overcrowded.
Conclusion
This Cheesy Chicken Veggie Sheet Pan Dinner proves that wholesome meals can be quick, easy, and delicious. With juicy chicken, colorful veggies, and gooey cheese, it’s a complete meal baked on a single sheet pan.
Whether you’re cooking for a busy weeknight or meal prepping for the week ahead, this roasted chicken and vegetables is sure to become a regular at your table and a new favorite in the Flash Meals Club community.
For more ideas, try our Crispy Fish Tacos with Green Sauce or our Pumpkin Chocolate Chip Muffins
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