Oven-Baked Chicken Mozzarella Sandwiches with Garlic Roasted Potatoes

These saucy chicken mozzarella sandwiches are the ultimate easy weeknight dinner. With just a few minutes of prep, you can have juicy chicken cutlets roasting in marinara sauce, topped with gooey melted mozzarella, all in the oven. Serve them on toasted baguettes with a side of crispy garlic roasted potatoes and a creamy garlic aioli for dipping.

This recipe is all about simplicity and flavor. No breading, no frying-just tender chicken, rich marinara and melty cheese. The potatoes roast alongside the chicken, so everything comes together at once. Perfect for busy nights when you want a hearty, satisfying meal without the hassle.

Log in to save recipes and build weekly shopping lists.

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) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (top and middle 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 and bake side by side.)
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 cheese melts.
4. While chicken and potatoes bake, in a small bowl combine mayonnaise, remaining garlic powder, 1 teaspoon water (2 teaspoons for 4 servings), salt and pepper; set aside.
5. Halve baguettes lengthwise and toast until golden. You can toast them in the oven if desired.
6. Divide chicken between bottom baguette halves; spoon marinara from tray over chicken. Close to form sandwiches. 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 horizontally to create thinner cutlets or pound them to an even thickness for faster cooking.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free baguettes or rolls and ensure your marinara sauce is gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store leftover sandwiches and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispness.