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Cheesy Chicken Veggie Sheet Pan Dinner baked with mozzarella

Cheesy Chicken Veggie Sheet Pan Dinner

This Cheesy Chicken Veggie Sheet Pan Dinner is the ultimate one-pan meal—juicy marinated chicken, colorful veggies, and a blanket of melted mozzarella. Easy to prep, easy to clean, and deliciously satisfying!
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 chicken breasts cut into large chunks
  • 1 cup milk used to marinate the chicken
  • 1 zucchini sliced into thick half-moons
  • 1 stalk broccoli cut into small florets
  • 0.5 red onion chopped into big chunks
  • 1 large bell pepper sliced into bite-size pieces
Seasonings & Coating
  • 0.5 tsp each garlic powder, onion powder, paprika, dried oregano, chili powder seasonings
  • salt & black pepper to taste
  • 0.5 cup breadcrumbs adds light crunch
  • 0.33 cup grated pecorino cheese sharp, salty flavor
  • 0.25 cup olive oil helps roast evenly
Topping
  • 1.5 cups shredded mozzarella cheese melts beautifully
  • chili flakes & fresh basil optional garnish

Equipment

  • Large Baking Sheet
  • Mixing bowls
  • Parchment paper
  • Knife
  • Cutting Board

Method
 

  1. Place cubed chicken in a medium bowl with milk. Marinate for 20–30 minutes, then drain.
  2. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  3. Prep veggies: slice zucchini into half-moons, cut broccoli into florets, chop onion into chunks, and slice bell pepper.
  4. In an extra-large bowl, combine drained chicken, veggies, spices, breadcrumbs, pecorino, and olive oil. Toss until evenly coated.
  5. Spread mixture on the baking sheet in a single layer. Bake for 25 minutes, adding extra olive oil if veggies look dry.
  6. Remove from oven, sprinkle shredded mozzarella on top, and return to oven until cheese is melted and bubbly.
  7. Garnish with chili flakes and fresh basil if desired. Serve hot straight from the pan.

Notes

For extra flavor, add a squeeze of lemon juice just before serving. Swap chicken breasts for thighs if you prefer juicier meat.