What internal temperature should chicken reach?
Always ensure chicken reaches an internal temperature of 165°F (74°C) as measured with an instant-read thermometer. The USDA recommends this temperature to ensure all harmful bacteria are destroyed, providing a safe and delicious meal.
What other vegetables work well with this recipe?
Bell peppers, red onions, mushrooms, and even broccoli florets are fantastic additions. Just ensure any denser vegetables are cut smaller or given a head start.
Is this recipe gluten-free/dairy-free?
This recipe is naturally gluten-free. To make it dairy-free, simply omit the freshly grated Parmesan cheese from the topping.
Conclusion
This Easy Sheet Pan Italian Chicken recipe proves that delicious, healthy meals don’t need to be complicated. With minimal prep and one-pan cleanup, it’s the perfect solution for busy weeknights, delivering fantastic flavor and wholesome goodness. We encourage you to try this incredibly versatile dish and make it your own. Let us know how your family enjoyed this simple, flavorful meal in the comments below! Happy cooking!
Easy Sheet Pan Italian Chicken Recipe
Equipment
- Large Cutting Board
- Plastic Wrap
- Large Ziptop Bags (2)
- Large Measuring Cup or Mixing Bowl
- Baking Dish
- Oven
- Nonstick Spray or Parchment Paper or Silicone Baking Mat
Ingredients
Main Ingredients
- 4 small boneless, skinless chicken breasts (6 to 8 ounces each)
- 1 teaspoon kosher salt (divided)
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon ground black pepper
- 1 pint cherry tomatoes (left whole)
- 1 medium zucchini (or yellow summer squash)
- 2 cups green beans (about 6 ounces)
- 1/3 cup freshly grated Parmesan cheese
- 2 to 3 tablespoons fresh parsley (chopped)
Instructions
Instructions
- Cover chicken with plastic wrap and pound each breast to an even 1/2-inch thickness, then discard the plastic.
- Sprinkle chicken with 1/2 teaspoon kosher salt and place it into a large ziptop bag.
- In a bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and the remaining 1/2 teaspoon salt.
- Pour half of the marinade mixture into the chicken bag, seal, coat evenly, and refrigerate to marinate for 30 minutes to 8 hours.
- While chicken marinates, cut zucchini into 3/4-inch dice and trim green beans; combine them with whole cherry tomatoes in a second ziptop bag, add the remaining marinade, seal, and refrigerate.
- Preheat oven to 425°F; remove chicken and vegetables from the refrigerator and let them stand at room temperature while the oven heats.
- Generously coat a large, rimmed baking dish or line it; arrange the marinated vegetables around the edges and place the chicken in the center.
- Bake for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F, then sprinkle with Parmesan and parsley before serving hot.