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–+ servings
Sheet pan with baked chicken thighs inspired by Chicken Muffaletta, roasted cauliflower, olives, red bell peppers, leafy greens, and herbs, with a wooden spatula and blue-striped napkin on the side.
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Muffuletta Chicken Sheet Pan Dinner

This easy Muffaletta Chicken Sheet Pan Dinner is inspired by the bold, briny flavors of a classic muffaletta sandwich. Made with juicy chicken thighs, roasted cauliflower, olive salad, salami, roasted red peppers, and fresh greens, it’s a quick and flavorful weeknight dinner.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 330kcal
Author: Stephanie Wilson

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken thighs
  • 1 head cauliflower chopped into large (2-inch) florets (about 5 cups)
  • 1½ teaspoons salt or 2 teaspoons kosher salt
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika (smoked or sweet)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 4 cups mixed greens like romaine or arugula
  • 1 cup mixed herbs basil, dill, parsley
  • 1 16-oz jar Italian olive salad (such as Mezzetta), drained and rinsed or a jar of your favorite olives
  • 3 oz. Genoa salami cut into ½-inch chunks (about ½ cup)
  • ½ cup sliced roasted red bell peppers from 1 [16-oz.] jar, drained
  • 1 tablespoon red wine vinegar
  • Chopped fresh oregano

Instructions

  • Preheat oven to 425° F.
  • Place the chicken and cauliflower florets on a baking sheet. Drizzle with olive oil and sprinkle with salt, dry mustard, paprika, pepper, dried oregano, and garlic c powder. Turn to coat the chicken and cauliflower. Place the cauliflower in the center of the pan and the chicken along the edges.
  • Bake until the chicken is deeply golden, and a thermometer inserted into the thickest part of the chicken registers 165℉, and the cauliflower is tender, about 25-30 minutes.
  • For the Olive Salad: Combine sliced salami, roasted red bell peppers, and vinegar in a medium bowl.
  • For the salad, combine the lettuce greens and fresh herbs, like oregano.
  • Remove the sheet pan from the oven. Scatter the olive salad mixture over the cauliflower and stir to combine. Bake until heated through, about 5 minutes. Remove, toss in the greens, garnish with fresh oregano or herbs and serve.
  • Serving Ideas: Make a sandwich. The best bread for a muffuletta is a 10-inch round, crusty yet soft Italian bread topped with sesame seeds. A sturdy bread with an airy texture is perfect for absorbing the olive oil and meats. When authentic NOLA bread is unavailable, focaccia, ciabatta, or soft Italian loaves are excellent alternatives.

Notes

  1. Olive Salad: For the best flavor balance, drain the olive salad well. If it seems especially oily or salty, give it a quick rinse and drain again before using.
  2. Greens: Romaine and arugula are both great choices for the greens. Romaine stays crisp, while arugula adds a peppery bite.
  3. Seasoning: Smoked paprika adds a deeper flavor, but sweet paprika works well too.
  4. Cauliflower: Cut the cauliflower into large florets so it roasts without becoming too soft.
  5. Serving Ideas: This recipe is also delicious served sandwich-style on crusty Italian bread, focaccia, or ciabatta. 

Nutrition

Calories: 330kcal | Carbohydrates: 9g | Protein: 30g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 124mg | Sodium: 1747mg | Potassium: 862mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2089IU | Vitamin C: 86mg | Calcium: 77mg | Iron: 3mg