Roasted Pepperoni Jack Chicken
Roasted Pepperoni Jack Chicken is an explosion of flavor for your mouth! With the perfect seasoning blend, pepperoni, and pepper jack cheese, you will have a nonstop fiesta with every bite. This quick and easy meal makes it perfect for a midweek delight. It will be a hit with your family!
Juicy Roasted Chicken
One of the most frustrating things about boneless skinless chicken breast is trying to keep it moist. It has a tendency to dry out quickly. Here is a foolproof method for getting juicy chicken breasts every time!
You need to start with a hot oven. No, I don’t mean pre-heating the oven, I mean setting it at 425ºF kind of hot. What this does is it sears the outside of the chicken fast so all the juices stay inside. Then the juices cook the inside. But before you even stick it in the oven, coat the breasts with oil. This will help it sear better.
Don’t poke it!!! Some people use a fork to poke holes in the chicken beasts. All this does is let the juices out and makes it dry. Even when testing the temperature, do it only at the 25 minute mark. Seldom do I have to go to 30 minutes, but it does happen at times.
So, to recap, you’re going to heat the oven to 425ºF, coat the chicken breasts with oil, cook it for 25 minutes, and only test the temperature at the end of the 25 minutes.
Now, there is a disclaimer. Oven temps and cook times differ due to location, oven brand, the age of the oven, and so forth. So your results may vary, but, pretty much the 425/25 rule works. Even if you have to go a few extra minutes, they results will be the same – JUICY!
What Can I Serve With Roasted Pepperoni Jack Chicken?
I like a variety of topping with this meal. I usually have this with rice, in particular my Spanish-Style Yellow Rice and Lentils pictured here. Here are some other topping suggestions:
- Sour Cream
- Pico de Gallo
- Salsa
- Hot Sauce
- Sliced Avocado
- Cheddar Cheese
- Queso Fresco
- Guacamole
What Ingredients Are in Roasted Pepperoni Jack Chicken?
- Boneless/Skinless Chicken Breasts
- Pepperoni
- Pepper Jack Cheese Slices
- Canola Oil
- Paprika
- Kosher Salt
- Garlic Powder
- Chili Powder
- Ground Cumin
- Onion Powder
- Black Pepper
Ingredient Notes & Substitutions
Pepperoni – for this, I like to get it sliced a little thicker than I would for a sandwich.
Kosher Salt – if you do not have Kosher salt, you can use 1/2 the amount of table salt.
How Is Roasted Pepperoni Jack Chicken Made?
- Heat the oven to 425° F. Spray a roasting pan with cooking spray. I recommend a ceramic pan if you have one.
- In a small bowl mix the spices – paprika, salt, garlic powder, chili powder, onion powder, cumin, and pepper.
- Coat the chicken breasts with the canola oil. Sprinkle some of the spice mix on both sides of each chicken breast and rub it into the meat. Try to have even coverage on the meat.
- Place the chicken pieces in the baking pan and roast for 15 minutes. Remove the pan and top each chicken breast with pepperoni the the pepper Jack cheese. Try to cover as much of the surface as possible.
- Return the pan to the oven and cook for another 10-15 minutes until an instant read meat thermometer reads 165°F.
What Can I Do with the Leftovers?
The leftovers will keep nicely in fridge for us to 5-7 days in an airtight container. To reheat, I recommend peeling off the pepperoni and cheese and reheat the chicken breast first. After it has been reheated, add the pepperoni and cheese back on and heat for another 5 minutes.
Can I Freeze Roasted Pepperoni Jack Chicken?
Yes. This will freeze very well, up to 6 months. You can thaw this on the counter or in the microwave. See the note above to reheat,
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Other Amazing Recipes That You’ll Love!
Spanish-Style Yellow Rice and Lentils
Roasted Pepperoni Jack Chicken
Ingredients
- 4 Boneless/Skinless Chicken Breasts
- 1/4 pound Pepperoni, sliced
- 1/4 pound Pepper Jack Cheese Slices
- 1 Tablespoon Canola Oil
- 1 Tablespoon Paprika
- 2 teaspoons Kosher Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper
Instructions
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Heat the oven to 425° F. Spray a roasting pan with cooking spray. I recommend a ceramic pan if you have one.
-
In a small bowl mix the spices - paprika, salt, garlic powder, chili powder, onion powder, cumin, and pepper.
-
Coat the chicken breasts with the canola oil. Sprinkle some of the spice mix on both sides of each chicken breast and rub it into the meat. Try to have even coverage on the meat.
-
Place the chicken pieces in the baking pan and roast for 15 minutes. Remove the pan and top each chicken breast with pepperoni the the pepper Jack cheese. Try to cover as much of the surface as possible.
-
Return the pan to the oven and cook for another 10-15 minutes until an instant read meat thermometer reads 165°F.
