Chicken and Cheese Sheet Pan Dinner 🍗🧀
An easy, one-pan meal with juicy chicken, roasted veggies, and melty cheese — perfect for busy weeknights with minimal cleanup.
🛒 Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts (or thighs)
- 2 cups baby potatoes, halved
- 1 cup broccoli florets (or green beans / bell peppers)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon Italian seasoning
- Salt & black pepper, to taste
- 1–1½ cups shredded mozzarella or cheddar cheese
- Optional: fresh parsley or red pepper flakes for garnish
🥣 Instructions
1️⃣ Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2️⃣ Season everything:
- Place chicken and vegetables on the pan.
- Drizzle with olive oil.
- Sprinkle garlic powder, paprika, Italian seasoning, salt, and pepper.
- Toss veggies to coat evenly.
3️⃣ Bake:
- Roast for 20–25 minutes, until chicken reaches 165°F (74°C) internally and potatoes are tender.
4️⃣ Add cheese:
- Sprinkle cheese over the chicken and vegetables.
- Return to oven for 5 minutes, or until melted and bubbly.
5️⃣ Serve:
- Garnish with parsley or red pepper flakes.
- Serve as-is or over rice or quinoa.
🌟 Tips for Success
- Cut potatoes small so they cook evenly with the chicken.
- For crispier edges, broil 1–2 minutes at the end.
- Swap in zucchini, mushrooms, or asparagus depending on what you have.
- Marinate chicken 30 minutes beforehand for extra flavor.
If you’d like, I can also give you a low-carb version, a Mexican-style cheesy sheet pan dinner, or a creamy ranch chicken variation. Which one sounds good? 🍽️
