Sheet Pan Pizza Chicken with Bell Peppers and Olives

Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 bell peppers, sliced into strips
• 1 red onion, sliced
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/3 cup sliced black olives
• 1/4 cup sliced pepperoni
• 2 tablespoons fresh basil, chopped

Method

1. 1

   Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper or foil.

2. 2

   Pat the chicken breasts dry and arrange them on one side of the sheet pan.

3. 3

   Toss the bell peppers and red onion with the olive oil, garlic powder, oregano, salt, and pepper, then spread them on the other side of the pan.

4. 4

   Drizzle any remaining oil mixture over the chicken breasts.

5. 5

   Roast until the chicken reaches 160°F internally and the vegetables are tender, about 20 minutes.

   20:00 · Roast chicken and vegetables
6. 6

   Remove the pan from the oven and spoon the marinara sauce evenly over each chicken breast.

7. 7

   Sprinkle the mozzarella cheese over the sauced chicken, then top with the sliced olives and pepperoni.

8. 8

   Return the pan to the oven and bake until the cheese is melted and bubbling, about 10 minutes.

   10:00 · Melt cheese topping
9. 9

   Switch the oven to broil and broil until the cheese is lightly browned in spots, 1 to 2 minutes.

   1:00 · Broil cheese
10. 10

    Scatter the fresh basil over the top and let the pan rest 5 minutes before serving.

    5:00 · Rest before serving