Cheesy Baked Chicken with Roasted Vegetables

Overview

• Dish type: Main course / one-pan meal

• Flavor profile: Savory, lightly creamy, herby

• Texture: Juicy chicken, tender vegetables, melted cheese

• Difficulty: Easy–Medium

• Cooking method: Oven-baked

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Yield

2–3 servings

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Ingredients (Complete & Precise)

Chicken

• 2 boneless, skinless chicken breasts (about 180–200 g each)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• ½ teaspoon paprika

• ½ teaspoon dried thyme or Italian seasoning

• ½ teaspoon salt

• ¼ teaspoon black pepper

Vegetables

• 500 g baby potatoes, thinly sliced

• 200 g mushrooms, halved

• 2 medium carrots, sliced

• 200 g green beans, trimmed

Vegetable Seasoning

• 2 tablespoons olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

Cheese Topping

• 100–120 g shredded mozzarella or provolone cheese

Optional Garnish

• Fresh parsley, finely chopped

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Step-by-Step Instructions

Step 1: Preheat & Prep

• Preheat oven to 200°C / 400°F.

• Lightly grease a large baking dish or roasting pan.

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Step 2: Season the Chicken

• Pat chicken breasts dry.

• Rub with olive oil.

• Mix garlic powder, paprika, herbs, salt, and pepper.

• Season chicken evenly on both sides.

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Step 3: Prepare the Vegetables

• In a large bowl, toss potatoes, mushrooms, carrots, and green beans with olive oil, salt, and black pepper.

• Spread vegetables evenly in the baking dish.

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Step 4: Bake (First Stage)

• Place seasoned chicken on top of the vegetables.

• Cover loosely with foil.

• Bake for 30–35 minutes, until vegetables are nearly tender and chicken is mostly cooked.

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Step 5: Add Cheese & Finish

• Remove foil.

• Sprinkle shredded cheese evenly over the chicken.

• Return dish to oven, uncovered, for 10–12 minutes, until cheese is melted and lightly golden.

(Optional: Broil for 1–2 minutes for extra browning.)

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Serving

• Remove from oven and rest for 5 minutes.

• Garnish with fresh parsley.

• Serve directly from the pan for a complete, balanced meal.

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Chef’s Tips

• Slice potatoes thinly so they cook evenly with the chicken.

• Covering during the first bake keeps chicken juicy.

• Use a large pan so vegetables roast instead of steaming.

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Variations

• Creamy version: Add 2–3 tablespoons cream to the pan before baking

• Low-carb: Replace potatoes with zucchini or cauliflower

• Extra flavor: Add Dijon mustard to the chicken seasoning

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Storage

• Refrigerate leftovers up to 3 days

• Reheat in oven at 180°C / 350°F for best texture