There's so much flavor and color going on in this sheet pan dinner! First, the chicken is stuffed with parmesan cheese, coated with basil pesto and baked under a blanket of fresh, creamy mozzarella. Then the potatoes and tomatoes - they're tossed with a zingy balsamic vinaigrette and roasted alongside the chicken; the potatoes are crisp and golden and the tomatoes are perfectly blistered and caramelized. Main dish + side dish, one pan, ready in 30 minutes. Somebody pinch me.
This was a meal born out of necessity. I needed (actually
wanted) a meal I could throw together on ONE pan and then let the oven do all the cooking. There was zero chance I had time to stand at the stove stirring. My evening was riddled with errands and carpooling, and I had about 1 hour at home to cook and feed Kyle before dashing out to pick up Luke from practice. I knew if I created one big meal, I could reheat Luke's dinner when he was ready!
Why don't I cook like this more often? As the chicken and vegetables cooked together, some of the tangy balsamic dressing on the vegetables slid under the chicken, adding another layer of flavor. And, as the cheese melted from the inside and top of the chicken, it blanketed some of the potatoes. It was magical, and I had nothing to do with it! Thank you oven.
About the parmesan cheese in the middle of the chicken: Try to choose a good-quality, nutty piece of
parmesan cheese - you don't need much. Use a vegetable peeler to shave the cheese into strips so you can insert them into the "pocket" you create in the chicken. If you already have Pecorino Romano cheese in your fridge, that works too.
About the
fresh mozzarella: I love the buttery, creaminess of fresh mozzarella. That said, if you already have regular mozzarella and don't feel like running to the store, use that instead. Shredded works too (I just like the look of sliced cheese for this dish).
About the chicken: This recipe calls for 4 chicken breast halves, about 4-5 ounces each. When I was shopping for the chicken, I found HUGE chicken breast halves, closer to 8-9 ounces each. That's why you see just 2 chicken breast halves on the tray (and they take up a LOT of real estate). I stuffed them as instructed and then halved them when I served dinner.
Stuffed Pesto Chicken with Fresh Mozzarella and Roasted Potato Medley
4 boneless skinless chicken breast halves, about 4-5 ounces each
2 ounces
parmesan cheese, shaved with a vegetable peeler into thin strips
Salt and ground black pepper
4 tablespoons prepared
basil pesto
1 pound small red or yellow potatoes, cut into 2-inch chunks
8 ounces grape tomatoes or cherry tomatoes
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
4 ounces
fresh mozzarella cheese, sliced into 1/4-inch thick slices
Fresh basil leaves for serving, optional
Preheat the oven to 400 degrees. Line a large
baking sheet with
parchment paper.
Using a small
paring knife, slice a pocket into each chicken breast (as if cutting a bagel), without cutting all the way through the other side. Nestle the parmesan cheese slices in the pocket. Transfer the chicken to the prepared pan and season the top with salt and pepper.
Spoon the pesto over each chicken breast. Set aside.
In a large bowl, combine the potatoes, tomatoes, olive oil, balsamic vinegar, oregano, basil, and onion powder. Toss to coat.
Arrange the potatoes and tomatoes around the chicken on the sheet pan. Season the vegetables with salt and pepper.
Roast for 20 minutes. Arrange the mozzarella slices on top of the chicken. Return the pan to the oven and roast for 5 to 10 more minutes, until the cheese melts and the chicken and potatoes are cooked and golden brown. Garnish with fresh basil leaves if desired.
Serves 4
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