This Cheesy Baked Chicken Breast is like a cross between roast chicken, chicken casserole, and chicken parmigiana, all rolled into one, and it works!
Chicken Tray Bakes are a favourite of mine. They are so simple and easy, and I love just popping them in the oven and letting that do all the work.
In this one, we’re going to spread the chicken breast with butter (just like you would bread), then sprinkle over oregano, sumac and garlic powder, and pop them in the oven. About halfway through cooking we’ll add potatoes (that have already been made tender in the microwave), baby tomatoes, olives, spring onions and broccolini, so the chicken breasts are nestled amongst the veggies. We’ll pour over a little mustard chicken sauce, scatter over some cheese, and then back in the oven.
With the tomatoes, oregano and olives, it’s got a little bit of a pizza vibe, and it’s a really tasty and healthy weeknight dinner you can get on the table in no time.
Cheesy Baked Chicken Breast Ingredients
- Olive oil
- Potatoes
- Chicken breast
- Butter (sub olive oil)
- Garlic powder
- Sumac
- Dried oregano
- Baby tomatoes
- Spring onion
- Pitted green olives
- Broccolini
- Garlic
- Grated cheddar and mozzarella mix
- Chicken stock
- Dijon mustard
- Cornflour
- Salt and pepper
See recipe card for quantities.
How to make Cheesy Baked Chicken Breast
1. Preheat your oven to 220 C. Get a large roasting tray out and drizzle with olive oil.
- 1 tablespoon olive oil
2. Peel and chop potatoes into 2 cm pieces. Place in a bowl covered with water then microwave for 7 minutes.
- 4 medium potatoes (600g)
3. Remove chicken from packaging, pat dry with a paper towel then spread the top with butter (sub olive oil) - you can use a knife to spread but don’t put it back in the butter container - then sprinkle over garlic powder, sumac and oregano, salt and pepper (opt.). If you want you can skip the spices on the chicken breast you plan to serve your child. Lay chicken evenly apart in the roasting tray and place in the oven for 15 minutes.
- 600g chicken breast
- 20g butter (sub olive oil)
- 2 teaspoon garlic powder
- 1 teaspoon sumac
- 1 teaspoon dried oregano
- Salt and pepper
4. Meanwhile, slice baby tomatoes in half. Finely slice spring onion. Chop green olives. Slice broccolini into 3cm pieces. Mince garlic. Measure out grated cheddar and mozzarella. Mix chicken stock, mustard and cornflour.
- 200g baby tomatoes
- ¼ bunch spring onion
- 100g pitted green olives
- 1 bunch broccolini
- 2 cloves garlic
- 1 cup grated cheddar and mozzarella mix
- ½ cup chicken stock
- 1 teaspoon Dijon mustard
- 1 tablespoon cornflour
5. Once the timer is up remove chicken from the oven and add drained potatoes, broccolini, baby tomatoes and green olives around the chicken. Try to make sure the top of the chicken is visible - you may have to use tongs to place it on top of the veggies. Pour mustard stock mix over the veggies and garlic. Scatter cheese over the chicken. Top with more oregano and return to the oven for 10 minutes.
- 1 bunch broccolini
- 200g baby tomatoes
- 100g cup pitted green olives
- 2 cloves garlic
- 1 cup grated cheddar and mozzarella mix
- 1 teaspoon dried oregano
6. To serve, slice chicken breast and serve with potatoes, tomatoes, broccolini and olives. Spoon over the sauce from the bottom of the pan and scatter over spring onion.
To serve children, slice their chicken into fingers. They may prefer no spring onion.
- ¼ bunch spring onion
Substitutions
- Alternative Protein - Firm white fish or salmon would work really well here. Instead of putting fish in first, just put it all in together for 15 minutes.
- Vegetarian - Replace chicken with a block of feta for a delicious baked cheesy topping, or large portobello mushrooms, or even white beans.
- Gluten Free - This recipe is gluten free.
- Dairy Free - Replace butter with olive oil, and grated cheese with dairy-free cheese (suggest dairy free shredded parmesan) or something salty like ham or bacon.
Kid-Friendly Variations
- Option to skip the spices on your child’s chicken breast.
- Slice chicken into fingers to serve, and if they prefer you can separate out their veggies.
Equipment
You will need an oven, a roasting tray, a microwave proof bowl, a microwave, a paper towel, a knife.
Top tip
When you are spreading butter on your chicken breast make sure to first decant the butter into its own container. You don’t want to put a knife with any chicken residue back in your butter container.
Recipe
Cheesy Baked Chicken Breast
Equipment
- Oven
- Roasting tray
- Microwave proof bowl
- Microwave
- Paper towel
- Knife
Ingredients
- 1 tablespoon olive oil
- 4 potatoes medium (600g)
- 600 g chicken breast
- 20 g butter at room temp, sub olive oil
- 2 teaspoon garlic powder
- 1 teaspoon sumac
- Dried oregano 2 tsp
- 200 g baby tomatoes
- ¼ bunch spring onion
- 100 g pitted green olives
- 1 bunch broccolini
- 2 cloves garlic
- 1 cup grated cheddar and mozzarella mix
- ½ cup chicken stock
- 1 teaspoon Dijon mustard
- 1 tablespoon cornflour
- Salt and pepper
Instructions
- Preheat your oven to 220 C (425 F). Get a large roasting tray out and drizzle with olive oil. If you are making more than 4 serves, spread it over 2 trays.1 tablespoon olive oil
- Peel and chop potatoes into 2 cm pieces. Place in a bowl covered with water then microwave for 7 minutes.4 potatoes
- Remove chicken from packaging, pat dry with a paper towel then spread the top with butter (sub olive oil) - you can use a knife to spread but don’t put it back in the butter container - then sprinkle over garlic powder, sumac, 1 teaspoon oregano, salt and pepper (opt.). If you want you can skip the spices on the chicken breast you plan to serve your child. Lay chicken evenly apart in the roasting tray and place in the oven for 15 minutes.600 g chicken breast, 20 g butter, 2 teaspoon garlic powder, 1 teaspoon sumac, Dried oregano, Salt and pepper
- Meanwhile, slice baby tomatoes in half. Finely slice spring onion. Chop green olives. Slice broccolini into 3cm pieces. Mince garlic. Measure out grated cheddar and mozzarella. Mix chicken stock, mustard and cornflour.200 g baby tomatoes, ¼ bunch spring onion, 100 g pitted green olives, 1 bunch broccolini, 2 cloves garlic, 1 cup grated cheddar and mozzarella mix, ½ cup chicken stock, 1 teaspoon Dijon mustard, 1 tablespoon cornflour
- Once the timer is up remove chicken from the oven and add drained potatoes, broccolini, baby tomatoes and green olives around the chicken. Try to make sure the top of the chicken is visible - you may have to use tongs to place it on top of the veggies. Stir then pour mustard stock mix over the veggies and garlic. Scatter cheese over the chicken. Top with 1 teaspoon oregano and return to the oven for 10 minutes.Dried oregano, 200 g baby tomatoes, 100 g pitted green olives, 1 bunch broccolini, 2 cloves garlic, 1 cup grated cheddar and mozzarella mix
- To serve, slice chicken breast and serve with potatoes, tomatoes, broccolini and olives. Spoon over the sauce from the bottom of the pan and scatter over spring onion.To serve children, slice their chicken into fingers. They may prefer no spring onion.¼ bunch spring onion
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