Sheet Pan Mozzarella Chicken, Potatoes and Vegetables
Sheet Pan Mozzarella Chicken, Potatoes and Vegetables is a quick and delicious one-pan meal that combines tender chicken breasts, crispy baby potatoes, and colorful veggies drizzled with melted mozzarella cheese. Ideal for busy weeknights, this dish not only requires minimal prep but also promises to delight your taste buds with every bite. Enjoy the ease of cleanup while savoring a hearty dinner that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 1 lb baby potatoes, halved
- 2 bell peppers, sliced
- 1 medium zucchini, sliced into half-moons
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 8 oz fresh mozzarella cheese, cubed
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Spray a large baking sheet with nonstick cooking spray. Season chicken breasts with salt, pepper, and half of the Italian seasoning.
- In a bowl, toss baby potatoes, bell peppers, and zucchini with olive oil, remaining Italian seasoning, salt, and pepper until well-coated.
- Arrange chicken in the center of the baking sheet surrounded by vegetables.
- Bake for about 25 minutes or until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Sprinkle mozzarella on top and bake for an additional 5 minutes until cheese is melted.
Nutrition
- Serving Size: 1/4 of the dish (approximately 300g)
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Customize vegetables based on preference or seasonal availability. For added flavor, consider marinating the chicken before cooking. Store leftovers in an airtight container in the refrigerator for up to four days.