Cheesy Chicken and Veggie Bake

Tender chicken breasts, roasted potatoes, and crisp green beans all baked together in a creamy, cheesy sauce — a perfect all-in-one dinner!

Ingredients:

3–4 boneless, skinless chicken breasts

3 cups diced potatoes (Yukon gold or russet)

2 cups fresh green beans, trimmed

1 cup broccoli florets (optional but tasty)

1 cup shredded mozzarella cheese (or cheddar blend)

¼ cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

½ teaspoon paprika

Salt & black pepper, to taste

¼ cup light cream or half-and-half (optional, for extra creaminess)

Fresh parsley, chopped (for garnish)

Instructions:

Preheat oven to 400°F (200°C).

Lightly grease or line a baking dish (or aluminum pan like in the image).

Prepare the potatoes:

Toss diced potatoes with 1 tablespoon olive oil, garlic powder, onion powder, half the Italian seasoning, salt, and pepper.

Spread evenly in the bottom of the baking dish and bake for 15–20 minutes until they start to soften.

Add the chicken:

Season chicken breasts with remaining olive oil, Italian seasoning, paprika, salt, and pepper.

Place the chicken on top of the potatoes.

Add vegetables:

Scatter green beans and broccoli around the chicken.

Add cheese and sauce:

Pour a little light cream or half-and-half over the top (optional).

Sprinkle evenly with mozzarella and Parmesan cheese.

Bake uncovered for 25–30 minutes, or until the chicken is cooked through (165°F internal temp) and the cheese is golden and bubbly.

Garnish with fresh parsley and serve hot!