45g of Protein

Sheet Pan Pimento Cheese Chicken

with Potatoes & Snap Peas

35 MIN

4 Servings

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From the Test Kitchen

In this dish, our chicken breasts are generously covered by a blanket of melty cheddar cheese mixed with pickled peppers, creamy mayo, and spices like bold paprika. We're using some of the same spices to coat our side of roasted potatoes—perfectly balanced by a sprinkle of savory parmesan.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 45g Of Protein

Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1¼ lbs Potatoes
½ lb Sugar Snap Peas
2 oz Pickled Peppadew Peppers
4 oz White Cheddar Cheese
¼ cup Mayonnaise
¼ cup Panko Breadcrumbs
¼ cup Grated Parmesan Cheese
2 Tbsps Sherry Vinegar
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Roughly chop the peppers. Grate the cheddar on the large side of a box grater. To make the pimento cheese, in a bowl, combine the grated cheddar, mayonnaise, breadcrumbs, chopped peppers, and half the spice blend; season with salt and pepper. Stir to combine.

2 Roast the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a sheet pan. Place on the upper oven rack and roast 8 minutes. Leaving the oven on, remove from the oven. Evenly top the partially roasted chicken with the pimento cheese. Return to the upper oven rack and roast 10 to 12 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven.

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

3 Start the potatoes

Meanwhile, place the potato rounds on a separate sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Place on the lower oven rack and roast 15 minutes. Leaving the oven on, remove from the oven.

4 Prepare the snap peas

Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod; place in a bowl. Add the vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat.

5 Finish the vegetables & serve your dish

Carefully place the prepared peas in an even layer on the other side of the sheet pan of partially roasted potatoes. Return to the lower oven rack and roast 2 to 4 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Serve the roasted chicken with the roasted vegetables. Garnish the vegetables with the parmesan. Enjoy!