Sheet Pan Cheesy Italian Chicken with Vegetables, Cipolline Onions & Parmesan

Sheet Pan Cheesy Italian Chicken

with Vegetables, Cipolline Onions & Parmesan

40 MIN
2 Servings
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From the Test Kitchen

In this dish, our chicken breasts are generously covered by a blanket of melty fontina cheese mixed with panko breadcrumbs, creamy mayo, and hot Calabrian chile paste.
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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Sheet Pan Cheesy Italian Chicken with Vegetables, Cipolline Onions & Parmesan
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Potatoes
  • 2 oz Fontina Cheese
  • 1 oz Balsamic-Marinated Cipolline Onions
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Mayonnaise
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Panko Breadcrumbs
  • 1 Bell Pepper
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the topping
1 Prepare the ingredients & make the topping

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Roughly chop the onions. Grate the fontina on the large side of a box grater. In a bowl, combine the grated fontina, breadcrumbs, mayonnaise, half the Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.

Start the chicken & potatoes
2 Start the chicken & potatoes

Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining Italian seasoning. Toss to coat; arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

Add the topping & pepper
3 Add the topping & pepper

Place the pepper pieces in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully add the seasoned pepper in an even layer on top of the partially roasted potatoes. Evenly spread the topping onto the partially roasted chicken.

Finish & serve your dish
4 Finish & serve your dish

Return to the oven and roast 10 to 12 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Serve the roasted chicken with the roasted vegetables. Garnish the vegetables with chopped onions and parmesan. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Tips from Home Chefs

Get Plans

Sheet Pan Cheesy Italian Chicken

Prepare the ingredients & make the topping
1 Prepare the ingredients & make the topping

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Roughly chop the onions. Grate the fontina on the large side of a box grater. In a bowl, combine the grated fontina, breadcrumbs, mayonnaise, half the Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.

2 Start the chicken & potatoes

Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining Italian seasoning. Toss to coat; arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

Start the chicken & potatoes
Add the topping & pepper
3 Add the topping & pepper

Place the pepper pieces in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully add the seasoned pepper in an even layer on top of the partially roasted potatoes. Evenly spread the topping onto the partially roasted chicken.

4 Finish & serve your dish

Return to the oven and roast 10 to 12 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Serve the roasted chicken with the roasted vegetables. Garnish the vegetables with chopped onions and parmesan. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Finish & serve your dish
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