Cheesy Baked Chicken Breast

This Cheesy Baked Chicken Breast is like a cross between roast chicken, chicken casserole, and chicken parmigiana, all rolled into one, and it works!

5 from 1 vote

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Course: Main Course

Cuisine: Mediterranean

Keyword: Baked chicken breast, Cheese, Chicken breast, One Tray, Oregano, Pizza, Tray Bake

Total Time: 30

Servings:

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

Nutrition