Oven-Baked Chicken Mozzarella Sandwiches with Garlic Roasted Potatoes

This quick-prep dinner delivers all the saucy, melty goodness of chicken Parmesan without the breading or frying. Juicy chicken cutlets roast in marinara sauce, then get topped with gooey mozzarella-all in one oven-ready tray. Slide the saucy chicken into a toasted baguette for a satisfying sandwich and serve it with crispy garlic roasted potatoes and a creamy garlic aioli for dipping.

The best part? Minimal cleanup thanks to the tray method, so you can enjoy a hearty meal without spending hours in the kitchen. Perfect for busy weeknights when you crave comfort food with a lighter twist.

Log in to save recipes and build weekly shopping lists.

Ingredients

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. Wash and dry produce. Dice potatoes into ½-inch pieces.
2. In one oven-ready tray, toss potatoes with a drizzle of 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; bake side by side on top rack.)
3. Pat chicken dry with paper towels; season all over with salt and pepper. Add marinara to remaining oven-ready tray; arrange chicken on top and drizzle with olive oil. (For 4 servings, divide between two trays.) Bake on top rack (side by side with potatoes) until chicken is golden and cooked through, 15-20 minutes. (For 4, bake chicken trays on middle rack, 18-22 minutes.) In the last 1-2 minutes, sprinkle mozzarella over chicken; return to oven until melted.
4. While potatoes and chicken bake, in a small bowl, combine mayonnaise, remaining garlic powder, 1 tsp water (2 tsp for 4 servings), salt and pepper; set aside.
5. Halve baguettes lengthwise and toast until golden. (You can toast in the oven if you like.)
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, but you may need to pound them to an even thickness for even cooking and adjust the baking time accordingly.

Can I substitute the asparagus?

Absolutely. Broccoli, green beans or bell peppers would work well. Adjust roasting time as needed.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat chicken and potatoes in the oven to maintain crispiness.