Photo of Sheet pan chicken philly by WW

Sheet pan chicken philly

8
7
7
Smartpoints value per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
Chicken breasts, bell peppers, and onions get lightly charred under the broiler, then the chicken is sliced and added back before a luscious homemade cheese sauce drapes over the mixture. Evaporated fat-free milk gives the sauce creamy richness. For the best results, shred the cheese from a block instead of purchasing pre-shredded. Be sure to cook the sauce over moderately low heat, and be patient as you wait for it to go from melted to thickened.

Ingredients

cooking spray

5 spray(s)

uncooked boneless skinless chicken breast

1 pound(s)

canola oil

2 Tbsp, divided

kosher salt

1 tsp, divided

black pepper

¾ tsp, divided

garlic powder

½ tsp

paprika

¼ tsp

fresh mushroom(s)

8 oz, button, sliced

uncooked sweet onions

1 large, vertically sliced

green pepper(s)

1 medium, sliced

yellow pepper(s)

1 medium, sliced

reduced-fat cheddar cheese

4 oz, shredded (1 cup)

cornstarch

1¼ tsp

fat free evaporated milk

¾ cup(s)

hot sauce

1 tsp

Instructions

  1. Preheat broiler to high. Coat a large rimmed sheet pan with cooking spray. Arrange chicken on pan and brush evenly with 1½ teaspoons oil. Combine ¼ teaspoon salt, ¼ teaspoon black pepper, garlic powder, and paprika and sprinkle evenly over both sides of chicken. Broil chicken for 10 minutes.
  2. Meanwhile, in a large bowl, combine mushrooms, onion, bell peppers, and remaining 1½ tablespoons oil. Sprinkle with remaining ¾ teaspoon salt and ½ teaspoon black pepper and toss well to coat. Remove pan from oven and turn chicken over. Add mushroom mixture to pan around chicken. Broil 10 minutes (chicken should reach an internal temperature of 165°F).
  3. Meanwhile, place cheese in a small saucepan. Sprinkle with cornstarch and toss to coat. Stir in evaporated milk. Cook over medium-low heat until cheese melts and then mixture thickens, 5 to 6 minutes, stirring frequently. Remove from heat and stir in hot sauce. Keep warm.
  4. Remove pan from oven. Place chicken on a cutting board. Stir vegetables and return to oven. Broil 5 minutes
  5. Thinly slice chicken across the grain. Add to pan and gently stir to combine with vegetables. Drizzle cheese sauce over mixture.
  6. Serving size: about 1 cup chicken mixture and ¼ cup sauce

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