Sheet Pan Italian Chicken and Vegetables

Sheet Pan Italian Chicken and Vegetables is a flavorful, no-fuss meal that’s perfect for busy weeknights. With juicy chicken breasts, a variety of vibrant vegetables, and classic Italian herbs, this dish delivers a healthy and hearty dinner—all cooked on a single pan for easy cleanup.

Why You’ll Love This Recipe

This recipe combines convenience with big flavor. Everything roasts together on one pan, making prep and cleanup minimal. The chicken turns out tender and juicy, while the vegetables caramelize beautifully. It’s also endlessly adaptable, allowing you to use your favorite seasonal veggies or switch up the protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Zucchini
• Cherry tomatoes
• Red bell pepper
• Red onion
• Green beans
• Olive oil
• Balsamic vinegar
• Italian seasoning
• Garlic powder
• Onion powder
• Salt and black pepper
• Optional: grated Parmesan cheese or shredded mozzarella, fresh parsley

Directions

1. Preheat the oven
   Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
2. Prepare the chicken
   Pat the chicken dry. If thick, slice them in half lengthwise for even cooking. Place in a large bowl and toss with olive oil, balsamic vinegar, Italian seasoning, garlic powder, onion powder, salt, and pepper.
3. Prepare the vegetables
   Chop the zucchini, red bell pepper, red onion, and trim the green beans. Place in a separate bowl, drizzle with olive oil, and season with Italian herbs, salt, and pepper. Toss to coat.
4. Assemble on sheet pan
   Arrange the seasoned chicken breasts on the prepared baking sheet. Spread the vegetables around the chicken in a single layer.
5. Bake
   Roast in the preheated oven for 20–25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
6. Optional finishing touches
   Sprinkle grated Parmesan or shredded mozzarella over the hot chicken and vegetables. Garnish with fresh parsley if desired.
7. Serve
   Plate everything right off the sheet pan and enjoy. Great with a side of rice, crusty bread, or on its own.

Servings and timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Variations

• Use chicken thighs: Boneless, skinless thighs can be used for a juicier option.
• Add potatoes: Chop baby potatoes small and roast them on the pan with everything else (may need to pre-roast them for 10 minutes first).
• Make it spicy: Add a pinch of red pepper flakes or drizzle with hot sauce after baking.
• Switch up veggies: Try broccoli, cauliflower, mushrooms, or asparagus.

Storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 350°F oven for about 10 minutes or microwave individual portions for 1–2 minutes.
• Freezing: It’s best eaten fresh, but you can freeze the cooked chicken and veggies for up to 2 months. Thaw and reheat before serving.

FAQs

Can I make this recipe with frozen vegetables?

It’s best to use fresh vegetables for better texture and roasting results. Frozen vegetables may release too much moisture.

How do I keep the chicken from drying out?

Avoid overcooking and check for doneness at the 20-minute mark. Remove once the internal temperature hits 165°F.

Do I need to marinate the chicken?

No, but letting the chicken sit in the oil and seasoning for 15–30 minutes before baking can enhance the flavor.

Can I use bone-in chicken?

Yes, but bone-in pieces will take longer to cook—about 35–45 minutes. Add vegetables halfway through the cooking time.

Is this dish low-carb?

Yes, it’s naturally low in carbs and works well for keto or paleo diets.

What’s the best substitute for balsamic vinegar?

You can use red wine vinegar with a pinch of sugar or lemon juice for a brighter flavor.

Can I cook everything on two pans?

Yes, especially if you want crispier vegetables or are doubling the recipe. Roast chicken and veggies separately for even cooking.

Can I use Italian dressing instead of spices?

Yes, a good-quality Italian dressing can be used in place of olive oil and seasoning for a shortcut.

Should I flip the chicken halfway through?

Not necessary, but you can flip it once during baking for even browning.

Can I add cheese during baking?

Yes, add shredded mozzarella or Parmesan in the last 5 minutes of baking to melt and brown slightly.

Conclusion

Sheet Pan Italian Chicken and Vegetables is your answer to a fast, flavorful, and healthy meal with minimal cleanup. With just a few basic ingredients and one pan, you’ll have a delicious dinner that everyone will love. Customize it to suit your tastes and enjoy a simple, satisfying dish any night of the week.

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