Sheet Pan Mozzarella Chicken
This Sheet Pan Mozzarella Chicken is an easy one-pan chicken dinner made with tender chicken breast, roasted potatoes, broccoli, colorful bell peppers, Parmesan cheese, and melted mozzarella.
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It’s an easy sheet pan chicken to make for family dinners and casual gatherings. With chicken, potatoes, and vegetables all cooked on one pan, you have a complete meal ready to serve.
If you love sheet pan meals, you’ll find more ideas in this list of chicken sheet pan dinner recipes.
How to Make Sheet Pan Mozzarella Chicken
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat your oven to 375°F. Cut the potatoes into 1-inch pieces, chop the bell peppers, and separate the broccoli into small florets. Cut the chicken breasts into bite-sized chunks.
2. In a small bowl, combine the Parmesan cheese, breadcrumbs, olive oil, garlic powder, onion powder, Italian seasoning, black pepper, and salt. Stir until everything is mixed together.
3. Add the chicken, potatoes, broccoli, and bell peppers to a large mixing bowl. Pour the Parmesan breadcrumb mixture over everything and toss until the ingredients are evenly coated.
4. Transfer the chicken and vegetables to a large baking sheet. Spread everything into an even layer, keeping the ingredients as spread out as possible to help them cook evenly.
5. Bake for 20–25 minutes, or until the chicken is fully cooked and the potatoes are tender. Cooking time may vary depending on the size of your chicken and potato pieces.
6. Remove the sheet pan from the oven and sprinkle the shredded mozzarella evenly over the chicken and vegetables. Return the pan to the oven and bake for another 5 minutes, or until the cheese is melted.
7. Sprinkle with fresh parsley if desired. Serve warm and enjoy!
Serve & Enjoy!
Important Recipe Notes
- Cut the chicken and potatoes into similar-sized pieces to help everything cook evenly. Keep potato pieces around 1 inch.
- Avoid overcrowding the pan: Spread the chicken and vegetables in a single layer on a large sheet pan. If the pan is too crowded, the ingredients may steam instead of roast.
- Check chicken doneness: Chicken should reach an internal temperature of 165°F (74°C) before serving. Cooking time may vary depending on the size of the chicken pieces.
- Add mozzarella at the end: Sprinkle the cheese over the chicken and vegetables during the last 5 minutes of baking to allow it to melt without overbrowning.
- If the chicken is cooked but the potatoes are still firm, remove the chicken and continue roasting the potatoes until fork-tender.
- Feel free to substitute broccoli with zucchini, green beans, or cauliflower. Cut vegetables into similar-sized pieces for even cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or microwave until heated through.
Sheet Pan Mozzarella Chicken
Ingredients
- 1 –1½ 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 tablespoons breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- ½ teaspoon salt
- ¾ cup shredded mozzarella cheese
- Fresh parsley optional
Instructions
- Preheat your oven to 375°F. Cut the potatoes into 1-inch pieces, chop the bell peppers, and separate the broccoli into small florets. Cut the chicken breasts into bite-sized chunks.
- In a small bowl, combine the Parmesan cheese, breadcrumbs, olive oil, garlic powder, onion powder, Italian seasoning, black pepper, and salt. Stir until everything is mixed together.
- Add the chicken, potatoes, broccoli, and bell peppers to a large mixing bowl. Pour the Parmesan breadcrumb mixture over everything and toss until the ingredients are evenly coated.
- Transfer the chicken and vegetables to a large baking sheet. Spread everything into an even layer, keeping the ingredients as spread out as possible to help them cook evenly.
- Bake for 20–25 minutes, or until the chicken is fully cooked and the potatoes are tender. Cooking time may vary depending on the size of your chicken and potato pieces.
- Remove the sheet pan from the oven and sprinkle the shredded mozzarella evenly over the chicken and vegetables. Return the pan to the oven and bake for another 5 minutes, or until the cheese is melted.
- Sprinkle with fresh parsley if desired. Serve warm and enjoy!
