Best 4 Chicken Onion And Mozzarella Sandwiches With Roasted Potatoes Recipes

Indulge in a culinary journey with our tempting Chicken, Onion, and Mozzarella Sandwiches, accompanied by perfectly roasted potatoes. These sandwiches are a delightful blend of flavors and textures, sure to satisfy your cravings. Tender chicken breasts are seasoned with aromatic herbs and spices, then pan-fried to perfection. Sliced onions add a touch of sweetness, while melted mozzarella cheese provides a gooey, stretchy center. Served on toasted bread, these sandwiches are a feast for the senses.

But that's not all! This article also features two additional mouthwatering recipes to tantalize your taste buds.

- **Roasted Garlic Parmesan Potatoes:** Crispy on the outside, fluffy on the inside, these roasted potatoes are elevated with the addition of fragrant garlic and grated Parmesan cheese. They are the perfect side dish to complement the sandwiches.

- **Caprese Salad:** A classic Italian salad, Caprese combines fresh mozzarella, ripe tomatoes, and sweet basil. Drizzled with olive oil and balsamic vinegar, it offers a refreshing contrast to the richness of the sandwiches.

These recipes are not only delicious but also easy to follow. With step-by-step instructions and helpful tips, you can create these culinary delights in your own kitchen. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure!

Check out the recipes below so you can choose the best recipe for yourself!

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME

Baked Chicken with Onions, Potatoes, Garlic, and Thyme image

In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h

Number Of Ingredients 9

Ingredients

1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
1 pound white new potatoes, halved (quartered if large)
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
6 sprigs thyme
1 lemon, quartered
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

Nutrition Facts : Calories 597 g, Fat 35 g, Fiber 2 g, Protein 45 g

CHICKEN, ONION, AND MOZZARELLA SANDWICHES WITH ROASTED POTATOES

Chicken, Onion, and Mozzarella Sandwiches with Roasted Potatoes image

These sandwiches are packed with vibrant flavors, and with the substitution of roasted potatoes in place of chips or fries, you can still feel satisfied without the guilt.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil, plus more for brushing
1 1/2 pounds small new potatoes, halved if large
1 small red onion, cut into 1/2-inch rounds
Coarse salt and ground pepper
4 chicken cutlets (about 3/4 pound total)
4 slices fresh mozzarella
4 ciabatta rolls, split
Baby arugula, for serving
Fresh parsley leaves, for serving
4 teaspoons mayonnaise, for serving

Steps:

Preheat oven to 400 degrees. Brush a rimmed baking sheet with oil. Place potatoes at one end and onion at other end; brush vegetables with oil and season with salt and pepper. Bake until potatoes are tender when pierced with a knife and onions are soft and browned, 30 minutes, flipping halfway through.
Meanwhile, in a large cast-iron or heavy skillet, heat oil over medium-high. Season chicken on both sides with salt and pepper. Cook chicken until browned and cooked through, 4 minutes, flipping once. Top each cutlet with 1 slice cheese, cover skillet, and cook until cheese is melted, 1 minute. Layer cutlets on bottom halves of rolls with onion, arugula, and parsley. Spread mayonnaise on top halves of rolls. Sandwich and serve with roasted potatoes.

Nutrition Facts : Calories 515 g, Fat 19 g, Fiber 4 g, Protein 33 g

BAKED CHICKEN AND ONIONS

Baked Chicken and Onions image

Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 50m

Number Of Ingredients 6

Ingredients

2 onions, thinly sliced
1 cut-up chicken, (3 1/2 pounds in 8 pieces)
2 tablespoons vegetable oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper
1 tablespoon paprika

Steps:

Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

CHICKEN SANDWICHES WITH WHITE ONIONS AND PEPPERS

Chicken Sandwiches with White Onions and Peppers image

A combination of sauteed onions, bell peppers, and mushrooms makes a tasty topping for this chicken cutlet sandwich, assembled on half a baguette.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 20m

Number Of Ingredients 12

Ingredients

2 teaspoon olive oil
1/2 small white onion, cut into 1/2-inch wedges
1/2 green bell pepper, seeded and cut into 1/2-inch strips
1 cup cremini or button mushrooms, trimmed and sliced (2 ounces)
2 teaspoon fresh oregano leaves
Coarse salt and ground pepper
1 teaspoon red-wine vinegar
2 chicken cutlets (about 6 ounces total)
Cayenne pepper
1 tablespoon mayonnaise
1/2 baguette, halved lengthwise and insides scooped out, toasted
Lettuce leaves

Steps:

In a large skillet, heat 1 teaspoon oil over medium. Add onion, bell pepper, mushrooms, and oregano. Season with salt and pepper. Cook, stirring frequently, until onion and bell pepper are tender, about 12 minutes. Transfer mixture to a medium bowl and stir in vinegar; tent with foil to keep warm.
Add 1 teaspoon oil to skillet. Season chicken on both sides with salt and pepper and pinch of cayenne. Cook until golden brown on one side, about 3 minutes. Flip and cook until chicken is cooked through, about 1 minute more.
Spread mayonnaise on inside of bread. Assemble sandwich with vegetables, chicken, and lettuce. Cut in half crosswise to serve.

Nutrition Facts : Calories 387 g, Fat 13 g, Fiber 3 g, Protein 24 g

Tips:

For the perfect sandwich, use a thick, crusty bread that can hold up to the fillings. A sourdough or baguette is a great option.
Don't be afraid to experiment with different cheeses. Mozzarella is a classic, but cheddar, provolone, or Gouda would also be delicious.
If you don't have roasted potatoes on hand, you can use any other roasted vegetable, such as zucchini, eggplant, or bell peppers.
To make the sandwiches ahead of time, assemble them and wrap them tightly in plastic wrap. Store them in the refrigerator for up to 2 days.
When you're ready to serve, preheat the oven to 350 degrees Fahrenheit and bake the sandwiches for 10-15 minutes, or until the cheese is melted and bubbly.

Conclusion:

These chicken, onion, and mozzarella sandwiches are a quick and easy meal that is perfect for a busy weeknight. They're also a great way to use up leftover chicken. The roasted potatoes add a delicious and hearty touch, and the melted mozzarella cheese makes these sandwiches irresistible. So next time you're looking for a simple and satisfying meal, give these sandwiches a try. You won't be disappointed!