YOUR CART
- No products in the cart.
Subtotal:
$0.00
This easy Italian Chicken recipe is a flavor-packed meal that demands only 20 minutes of prep, comes together on a single sheet pan, and can be adapted to include just about any vegetable.
Sheet pan chicken recipes are true heroes in our household (along with these other one-pan meal wonders).
They’re the best no-fuss dinner option, and perfect for when work runs late.
When groceries are dwindling low and you’re craving a healthy, balanced meal full of flavor (and color), the sheet pan answers the call.
Today’s baked Italian chicken is the latest sheet pan hero to save the day in our kitchen.
Like my reader-favorite Sheet Pan Chicken with Rainbow Vegetables, this recipe comes together in less than an hour (half of that time is inactive while the chicken marinades), uses a single pan, and is LOADED with a bounty of seasonal vegetables.
It’s simple, healthy, full of flavor, and endlessly versatile.
What more could you want in a hero?
“Simple prep with plenty of ability to customize it. The marinade makes everything taste great.”
— Ken —
This easy baked Italian chicken recipe features a zippy balsamic marinade and some of the best vegetables of the summer season: tomatoes, zucchini, and green beans. The variety makes the final dish beautiful, colorful, and nutritious.
This Italian chicken marinade is also delicious for Oven Roasted Vegetables if you want to add punch to a simple side dish.
Looking to add whole grains? Serve this sheet pan Italian chicken and vegetables with steamed brown rice, quinoa, or whole wheat pasta. This Garlic Pasta would be especially delicious.
Sheet pan Italian chicken is a dream for meal prep. Make this recipe on Sunday night with a batch of this Lemon Rice. Then divide into preportioned storage containers that you can warm up on-demand all week long for an easy lunch or quick dinner.
Leftover Italian chicken is delicious at room temperature, served over a salad or sandwiched between your favorite slices of bread with toppings of your choice.
Strong, sturdy steel and ergonomically shaped for maximum comfort in the hand are two reasons I’ve appreciated my quality Zwilling knife set.
Sheet pan Italian chicken may not be the hero we planned on having for dinner, but she’s the hero we needed (and deserve!).
Yes, packaged Italian dressing does make a convenient and easy marinade option for Italian chicken recipes. However, I really hope you’ll try my homemade version. It takes minutes seconds to whisk together and tastes so much better, in my opinion. Plus, it’s made with good-for-you natural ingredients, so it is healthy too!
I typically don’t recommend marinating chicken for longer than 8 hours. As you creep past the 8-hour mark, the chicken will start to break down too much, yielding a cooked chicken that’s mushy rather than tender. (Trust me, there’s a difference).
Chicken is fully cooked when it reaches an internal temperature of 165 degrees F. The total amount of time needed to cook chicken in the oven will vary depending on the size and thickness of your chicken. For best results, I recommend using an instant-read thermometer. For guidance and cook times, see Baked Chicken Breast.
Cover a large cutting board with a sheet of plastic wrap, lay the chicken on top, then stretch a second sheet of plastic wrap across the top. Lightly pound the chicken breasts to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Uncover the chicken and discard the plastic.
Sprinkle the chicken with 1/2 teaspoon kosher salt and place in a large ziptop bag.
In a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and remaining 1/2 teaspoon salt.
Pour half of the mixture into the ziptop bag (watch for spills). Seal the bag, removing as much air as possible. Gently “squish” and turn the bag so that the chicken is evenly coated with the marinade, then lay the bag flat in a baking dish to catch any drips. Place in the refrigerator to marinade for 30 minutes or up to 8 hours.
While the chicken marinates, prepare the vegetables. Leave the tomatoes whole. Cut the zucchini into 3/4 inch dice (you can leave the peels on). Trim the ends off of the green beans. As you cut, place the vegetables in a second ziptop bag. Pour in the remaining balsamic mixture, seal, and place in the refrigerator with the chicken.
When you are ready to cook, preheat your oven to 425 degrees F. Remove the chicken and veggies from the refrigerator and let stand at room temperature while the oven heats.
Generously coat a large, rimmed baking dish with nonstick spray or line with parchment paper or a silicone baking mat. Arrange the veggies around the edges of the pan and place the chicken in the center. The veggies can overlap a little, but make sure the chicken is not sitting on top of them.
Bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 165 degrees F. The cooking time will vary based on the size of your chicken and how thinly you have pounded it (see note). Sprinkle with the Parmesan and parsley. Enjoy hot.
Serving: 1(of 4)Calories: 283kcalCarbohydrates: 14gProtein: 29gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 80mgPotassium: 979mgFiber: 3gSugar: 7gVitamin A: 1352IUVitamin C: 47mgCalcium: 146mgIron: 3mg
Create an account to easily save your favorite projects and tutorials.
Thanks to their versatility and ease, you can do so much with fresh shrimp. Here are some of my favorite healthy chicken recipes: