Easy Sheet Pan Italian Chicken Recipe
This easy sheet pan recipe features tender Italian-seasoned chicken baked alongside vibrant vegetables like cherry tomatoes, zucchini, and green beans, all tossed in a savory balsamic marinade.
Servings: 4 servings
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.
Notes
The cooking time for the chicken will vary based on its size and how thinly it's pounded; ensure it reaches an internal temperature of 165°F.