Broiled chicken, mushrooms, peppers, and onions sliced and drizzled with a creamy homemade cheese sauce, all made on a single sheet pan.
Prep: 20 minCook: 25 minServes: 4
sheet-paneasy
Ingredients
- 5 spraycooking spray
- 1 lbboneless skinless chicken breast
- 2 tbspolive oil, divided
- 1 tspkosher salt, divided
- 3/4 tspblack pepper, divided
- 1/2 tspgarlic powder
- 1/4 tsppaprika
- 8 ozmushrooms, button, sliced
- 1 eachsweet onion, large, vertically sliced
- 1 eachred bell pepper, medium, sliced
- 1 eachyellow bell pepper, medium, sliced
- 4 ozcheddar cheese, shredded
- 1 1/4 tspcornstarch
- 3/4 cupevaporated skim milk
- 1 tsphot sauce
Steps
- 1.Preheat the broiler to high. Coat a large rimmed sheet pan with cooking spray. Arrange the chicken on the pan and brush evenly with 1 1/2 tsp of the oil. Combine 1/4 tsp of the salt, 1/4 tsp of the black pepper, the garlic powder, and the paprika and sprinkle evenly over both sides of the chicken. Broil the chicken for 10 minutes.
- 2.Meanwhile, in a large bowl, combine the mushrooms, onion, bell peppers, and remaining 1 1/2 tbsp oil. Sprinkle with the remaining 3/4 tsp salt and 1/2 tsp black pepper and toss well to coat. Remove the pan from the oven and turn the chicken over. Add the mushroom mixture to the pan around the chicken. Broil for 10 minutes, until the chicken reaches an internal temperature of 165°F.
- 3.Meanwhile, place the cheese in a small saucepan. Sprinkle with the cornstarch and toss to coat. Stir in the evaporated milk. Cook over medium-low heat until the cheese melts and the mixture thickens, 5 to 6 minutes, stirring frequently. Remove from heat and stir in the hot sauce. Keep warm.
- 4.Remove the pan from the oven. Place the chicken on a cutting board. Stir the vegetables and return the pan to the oven. Broil for 5 minutes.
- 5.Thinly slice the chicken across the grain. Add it to the pan and gently stir to combine with the vegetables. Drizzle the cheese sauce over the mixture.