Oven-Baked Chicken Mozzarella Sandwiches with Garlic Roasted Potatoes

This oven-baked chicken mozzarella sandwich delivers all the saucy, cheesy goodness of classic chicken Parmesan without the breading or frying. Juicy chicken cutlets are roasted in marinara sauce, topped with melted mozzarella and piled onto a toasted demi-baguette. It’s a quick, satisfying meal that comes together with minimal effort and cleanup.

On the side, crispy roasted potatoes seasoned with garlic powder and a creamy garlic aioli for dipping round out the plate. Perfect for a busy weeknight dinner that feels indulgent but is surprisingly light.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position (and middle for 4 servings). Wash and dry produce. Dice potatoes into ½-inch pieces.
2. In one oven-ready tray, toss potatoes with a drizzle of cooking oil, half the garlic powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 4 servings, divide between two trays, each with a drizzle of oil; bake side by side on top rack.)
3. Pat chicken dry with paper towels; season all over with salt and pepper. Add marinara sauce to the remaining oven-ready tray; arrange chicken on top and drizzle with olive oil. (For 4 servings, divide between two trays, each with a drizzle of olive oil.) Bake on top rack (side by side with potatoes) until chicken is golden brown and cooked through, 15-20 minutes. (For 4, bake chicken trays on middle rack, 18-22 minutes.) In the last 1-2 minutes, carefully sprinkle mozzarella over chicken; return to oven until cheese melts.
4. While chicken and potatoes bake, in a small bowl, combine mayonnaise, remaining garlic powder, 1 teaspoon water (2 for 4 servings), salt and pepper; set aside.
5. Halve baguettes lengthwise and toast until golden. (You can toast in the oven if desired.)
6. Divide chicken between bottom baguette halves; spoon marinara from tray over chicken. Close to form sandwiches. Divide sandwiches between plates; serve with roasted potatoes and garlic aioli on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for faster, more even cooking.

Can I prepare this meal ahead of time?

You can dice the potatoes and make the garlic aioli up to a day in advance. Assemble and bake the chicken and potatoes just before serving for the best texture.

What can I substitute for the demi-baguette?

Any crusty bread like ciabatta rolls, French bread or even hamburger buns will work. Toast them until golden for the best crunch.