Embrace a truly delicious Italian-inspired meal that simplifies weeknight cooking. This easy sheet pan italian chicken dinner brings vibrant flavors to your table with minimal effort. It’s a healthy, flavorful option perfect for busy evenings, ensuring quick prep and even quicker cleanup. Get ready for a wholesome, satisfying dish the whole family will love.
Why You’ll Love This Italian Chicken Recipe
This simple recipe makes cooking a breeze and delivers incredible taste. You’ll quickly discover why this italian chicken dish becomes a regular in your meal rotation.
- It’s a fast and simple weeknight dinner solution.
- Requires minimal cleanup, as everything cooks on just one pan.
- Packed with fresh, vibrant flavors from herbs and vegetables.
- Naturally healthy and balanced, great for a nutritious meal.
- Highly customizable, allowing you to use seasonal vegetables easily.
- Excellent for meal prep, providing delicious leftovers.
- This family-friendly meal is sure to please even picky eaters.
Ingredients
Gather these fresh, wholesome ingredients to create your flavorful italian chicken meal:
- 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), cut into 3/4 inch dice
- 2 cups green beans (about 6 ounces), trimmed
- 1/3 cup freshly grated Parmesan cheese
- 2 to 3 tablespoons fresh parsley, chopped
Notes & Substitutions
You can easily adapt this recipe to your preferences. Feel free to use boneless, skinless chicken thighs instead of breasts for a richer flavor. If you don’t have balsamic vinegar, red wine vinegar works well as a substitute. For a different herb profile, try dried oregano, basil, or a specific herb blend instead of Italian seasoning. Customize your vegetables by swapping in bell peppers, onions, or mushrooms; just remember harder vegetables like potatoes need a longer cook time. To make this dish dairy-free, simply omit the Parmesan cheese. Always prioritize fresh herbs for a brighter flavor if possible, but dried herbs work too.
Equipment
You won’t need many special tools for this easy sheet pan meal.
- A large, rimmed baking sheet is essential for even cooking.
- Large resealable bags simplify marinating and cleanup.
- A cutting board and sharp knife are necessary for prepping ingredients.
- An instant-read thermometer ensures perfectly cooked chicken.
- Parchment paper or a silicone baking mat makes cleanup even easier.
Instructions
Creating this delicious italian chicken is straightforward with these step-by-step instructions.
Prep Steps
First, cover a large cutting board with plastic wrap. Lay the chicken breasts on top, then cover with a second sheet of plastic wrap. Lightly pound the chicken to an even 1/2-inch thickness; this helps them cook quickly and evenly. Uncover the chicken and discard the plastic. Sprinkle the chicken with 1/2 teaspoon kosher salt, then place it into a large ziptop bag.
Next, in a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and the remaining 1/2 teaspoon salt until well combined. This creates your flavorful marinade. Pour half of this mixture into the bag with the chicken. Seal the bag, removing as much air as possible, then gently “squish” and turn the bag to evenly coat the chicken with the marinade. Lay the bag flat in a baking dish to catch any drips and refrigerate for 30 minutes, or up to 8 hours.
While the chicken marinates, prepare your vegetables. Leave the cherry tomatoes whole. Cut the zucchini into 3/4 inch dice, keeping the peels on for nutrition and color. Trim the ends off the green beans. As you cut, place the vegetables into a second ziptop bag. Pour in the remaining balsamic mixture, seal the bag, and place it in the refrigerator with the chicken.
Baking Steps
When you are ready to cook, preheat your oven to 425°F (220°C). Remove both the chicken and vegetables from the refrigerator and let them stand at room temperature while the oven heats; this promotes more even cooking. Generously coat a large, rimmed baking dish with nonstick spray, or line it with parchment paper or a silicone baking mat for easy cleanup.
Arrange the marinated vegetables around the edges of the pan, spreading them out as much as possible. Place the marinated chicken in the center of the pan. The vegetables can overlap a little, but ensure the chicken is not sitting directly on top of them. This allows everything to cook evenly.
Bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The exact cooking time will vary based on the size of your chicken breasts and how thinly you pounded them. Once cooked, remove the sheet pan from the oven. Sprinkle generously with freshly grated Parmesan cheese and chopped fresh parsley. Serve your delicious italian chicken and vegetables hot immediately.
Pro Tips & Troubleshooting
Achieve the best results with these helpful pointers. Always pound your chicken breasts to an even thickness for uniform cooking. Avoid overcrowding the baking sheet; if necessary, use two pans to ensure vegetables roast rather than steam. Use an instant-read thermometer to confirm the chicken reaches a safe internal temperature of 165°F (74°C).
The USDA recommends that all poultry reach a safe minimum internal temperature of 165°F (74°C) to ensure safety.
Adjust vegetable cook time if they are cut larger or if you prefer them softer. Do not over-marinate the chicken; a maximum of 8 hours is ideal, as balsamic vinegar can begin to break down the proteins. For better browning on the chicken, pat it dry with paper towels before marinating.
Serving, Storage & Variations
This versatile dish is easy to customize and enjoy in various ways.
Serving Suggestions
Serve this flavorful italian chicken with your favorite pasta, such as a simple garlic pasta or lemon pasta, for a complete meal. It also pairs wonderfully with fluffy rice, quinoa, or couscous. Don’t forget some crusty bread for soaking up the delicious pan juices. A fresh green salad tossed with a light vinaigrette makes an excellent side.
Storage Instructions
Store any leftover italian chicken and vegetables in an airtight container in the refrigerator for up to 4 days. When reheating, gently warm in the oven or a skillet to maintain tenderness. For best results, cut larger pieces of chicken before reheating to ensure it warms through evenly without drying out.
Variations
- Protein Swaps: Substitute the chicken with Italian sausage, shrimp, or even chickpeas for a vegetarian option.
- Cheese Options: Try fresh mozzarella, crumbled feta, or provolone slices added during the last few minutes of baking.
- Spice Level: Add a pinch of red pepper flakes to the marinade for an extra kick.
- Herb Boost: Include fresh basil leaves, oregano sprigs, or a rosemary sprig on the pan for added aromatic depth.
- Different Veggies: Incorporate sliced bell peppers, red onions, mushrooms, or even small potato chunks (added earlier) for variety.
Nutrition
This italian chicken recipe offers a balanced, nutrient-rich meal. It’s high in lean protein, which supports muscle health and satiety. The generous serving of vegetables provides essential vitamins, minerals, and dietary fiber, contributing to overall well-being. This meal is a healthy choice for dinner.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 420 |
| Protein | 45g |
| Fat | 20g |
| Carbs | 12g |
| Fiber | 4g |
FAQ
Can I use store-bought Italian dressing?
Yes, you can use store-bought Italian dressing for convenience, but a homemade marinade often offers fresher, more vibrant flavors. Adjust seasoning as needed since pre-made dressings vary.
How long can I marinate the chicken?
Marinate the italian chicken for at least 30 minutes to develop flavor, but no longer than 8 hours. Over-marinating can cause the chicken to become mushy due to the acidity of the balsamic vinegar.
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. This ensures it is safely cooked through.
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
- Cutting Board
- Plastic Wrap
- Ziptop Bags (2)
- Mixing Bowl
- Baking Dish
- Oven
- Large, Rimmed Baking Dish
Ingredients
Main Ingredients
- 4 chicken breasts small boneless, skinless, (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 Parmesan cheese freshly grated
- 2 to 3 tablespoons fresh parsley chopped
Instructions
Preparation
- Cover chicken breasts with plastic wrap and pound them 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 mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and the remaining 1/2 teaspoon of salt.
- Pour half of the marinade mixture into the chicken bag, seal, and gently squish to coat the chicken evenly. Marinate in the refrigerator for 30 minutes to 8 hours.
- While the chicken marinates, prepare the vegetables: leave cherry tomatoes whole, dice the zucchini into 3/4-inch pieces, and trim the ends off the green beans. Place vegetables in a second ziptop bag with the remaining balsamic mixture, seal, and refrigerate alongside the chicken.
- When ready to cook, preheat your oven to 425°F. Remove chicken and vegetables from the refrigerator and let them stand at room temperature while the oven heats.
Baking & Serving
- Generously coat a large, rimmed baking dish with nonstick spray or line it with parchment paper. Arrange the vegetables around the edges of the pan and place the chicken in the center, ensuring the chicken is not on top of the vegetables.
- Bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F. Sprinkle with Parmesan cheese and fresh parsley, then enjoy hot.