Sheet Pan Cheesy Italian Chicken
with Vegetables, Cippolline Onions & Parmesan
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1 oz Balsamic-Marinated Cippolline Onions
- 1/4 cup Grated Parmesan Cheese
- 1 Tbsp Italian Seasoning
- 1/4 cup Panko Breadcrumbs
- 6 oz Green Beans
- 1 1/2 tsps Calabrian Chile Paste
- 3/4 lb Potatoes
- 2 oz Fontina Cheese
- 2 Tbsps Mayonnaise
Instructions
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Prepare the ingredients & make the topping
Place an oven rack in the center of the oven; preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into ½-inch rounds on a cutting board. Cut off and discard any stem ends from the green beans. 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.
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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 14 minutes. Leaving the oven on, remove from the oven.
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Add the topping & green beans
Place the green beans in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully add the seasoned green beans in an even layer on top of the partially roasted potatoes. Evenly spread the topping onto the partially roasted chicken.
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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 finished chicken with the roasted vegetables. Garnish the vegetables with chopped onions and parmesan. Enjoy!
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