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Crispy Cheese-Stuffed Sheet Pan Chicken Dinner

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A quick and easy weeknight meal featuring boneless, skin-on chicken breasts stuffed with melty cheese and roasted alongside baby potatoes, cherry tomatoes, and green beans for a crispy, comforting dinner.

Ingredients

Scale
  • 4 boneless, skin-on chicken breasts
  • 1 cup shredded mozzarella or fontina cheese
  • 3 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (smoked or sweet)
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound baby potatoes, halved
  • 1 cup cherry tomatoes
  • 1 cup green beans
  • Zest and juice of 1 lemon
  • Fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a pocket into the side of each breast about 3/4 inch deep without slicing all the way through.
  3. Stuff each pocket generously with shredded mozzarella or fontina cheese, leaving some room for the chicken to close around the cheese.
  4. In a small bowl, mix 2 tablespoons olive oil, garlic powder, paprika, dried Italian herbs, salt, and pepper. Brush this mixture all over the chicken breasts, including inside the cheese pockets.
  5. In a large bowl, toss baby potatoes, cherry tomatoes, and green beans with 1 tablespoon olive oil, salt, pepper, and a sprinkle of Italian herbs. Spread evenly on a large rimmed sheet pan.
  6. Place the cheese-stuffed chicken breasts skin side up among the veggies on the sheet pan.
  7. Roast in the oven for 25-30 minutes. Halfway through (around 15 minutes), use tongs to toss the veggies gently for even roasting. Check chicken doneness with a meat thermometer; it should reach 165°F (74°C) internally.
  8. If the skin isn’t as crispy as desired, broil for an additional 2-3 minutes while watching closely to avoid burning.
  9. Remove from oven and immediately zest a lemon over the entire pan, then squeeze fresh lemon juice on top.
  10. Garnish with chopped fresh parsley and serve straight from the pan.

Notes

Pat chicken dry for crispier skin. Do not overstuff cheese pockets to prevent leaking. Toss veggies halfway through roasting for even cooking. Let chicken rest 5 minutes after roasting to lock in juices. Can prepare chicken and veggies ahead and refrigerate before roasting. Reheat leftovers in oven to maintain crispiness.

Nutrition

Keywords: chicken dinner, sheet pan meal, cheese stuffed chicken, weeknight dinner, easy chicken recipe, crispy chicken, roasted vegetables

Find it online: https://fuzzyforker.com/crispy-cheese-stuffed-sheet-pan-chicken-dinner-easy-recipe-for-perfect-weeknight-meals/