This Italian sheet pan chicken breast dinner is one of those easy and healthy meals you’ll make on repeat. Diced chicken breast and hearty vegetables are tossed in Italian dressing, then baked until fragrant and tender.
Why You’ll Love This Sheet Pan Meal
Sheet pan dinners have become one of my core methods for meal prep. It all started with my Greek sheet pan chicken, which the entire Dailydishdelight community has loved and incorporated into their monthly routines. But lately, I’ve been on an Italian kick, ever since I made a batch of this Italian seasoning (homemade seasonings are the best!). So if you’re looking for a quick and easy, Italian-flavored chicken dinner, with ingredients you likely have on hand, give this one a try. Here’s what you’ll love about it:
- It’s protein-packed and fiber-forward. This is the way I love to eat—a perfect balance of satiating protein and fiber-loaded veggies. If that’s what you’re looking for too, this dinner delivers.
- Cleanup is a breeze. That’s the beauty of “one and done” sheet pan meals!
- It’s meal-prep friendly. Leftovers are just as delicious when served in a variety of ways—see my tips below!
Ingredients for Italian Sheet Pan Chicken Breast
- Chicken breast: I’m using boneless, skinless chicken breast, but feel free to use chicken thighs for extra juiciness!
- Vegetables: I love using broccoli, zucchini, bell pepper, and onions for sheet pan dinners. You can also switch it up and use cherry tomatoes, artichokes, or eggplant (like in ratatouille).
- Italian Dressing: You’ll mix olive oil, Italian seasoning, paprika, and salt to toss everything together.
How To Make Italian Sheet Pan Chicken
Step one: In a small bowl, stir together the olive oil, Italian seasoning, garlic, paprika, and salt to make the dressing.
Step two: Add the chicken, broccoli, zucchini, bell pepper, and onion to a large mixing bowl. Drizzle the dressing on top and toss until everything is well coated.
Step three: Spread everything onto a sheet pan and bake for 20 to 25 minutes at 400°F (200°C), or until the chicken is cooked through. I highly recommend garnishing with freshly chopped parsley and grated Parmigiano Reggiano cheese, but you do you!
Ways To Serve
- Italian chicken grain bowl: I love serving the chicken and veggies over rice or quinoa for a hearty and filling meal. If you’d like to add some healthy fats, diced avocado is always a great choice!
- Veggie-forward chicken salad: Serve this over your favorite leafy greens, such as diced gem lettuce, spinach, or arugula, then add some chopped nuts, and toss in my Italian dressing.
Storage Tips
- How to store: This will stay good in the fridge in an airtight container for 3 to 4 days. If you’re freezing, let everything cool completely before storing in a freezer-safe container for up to 3 months.
- For reheating: Just add a portion to a plate and microwave it for 1 to 2 minutes, or until the chicken and vegetables are warm.
Enjoy!
Italian Sheet Pan Chicken Breast
Ingredients
Equipment
Method
- Make the dressing. Preheat the oven to 400°F (200°C). In a small bowl, stir together the olive oil, Italian seasoning, garlic, paprika, and salt. Set aside.
- Season the ingredients. Add the chicken, broccoli, zucchini, bell pepper, and onion to a large mixing bowl. Drizzle the dressing on top, then toss to fully coat.
- Place on a sheet pan. Spread the seasoned ingredients out onto a sheet pan.
- Bake in the oven. Bake for 20 to 25 minutes, or until the chicken is cooked through, and the vegetables are lightly roasted. If you'd like, garnish with freshly chopped parsley and grated Parmigiano Reggiano cheese before serving.
- Calories: 216kcal | Carbohydrates: 11g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 307mg | Potassium: 698mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1894IU | Vitamin C: 113mg | Calcium: 69mg | Iron: 2mg
