Easy Sheet Pan Italian Chicken Recipe
This easy sheet pan recipe features tender Italian-marinated chicken breasts baked alongside colorful vegetables like cherry tomatoes, zucchini, and green beans. It's a healthy and convenient meal perfect for a weeknight dinner, finished with fresh Parmesan and parsley.
Servings: 4 servings
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.
Notes
Pounding the chicken to an even thickness helps it cook more quickly and evenly. Ensure chicken does not sit on top of vegetables for even cooking. The cooking time for the chicken can vary based on its size and how thinly it has been pounded.