Sheet Pan Italian Chicken
A confession between friends: I dread trimming green beans. I pinky promise it’s worth it for this Sheet Pan Italian Chicken and Vegetables! An easy, one-pan Italian chicken dinner, this flavor-packed meal demands only 20 minutes of prep, and the recipe can be adapted to just about any vegetable. I used a summer array of tomatoes, zucchini, and yes, the dreaded G.B.
Chopping vegetables usually doesn’t phase me, but when it comes to green beans, I have a mental kitchen block. I either end up spending an inordinate amount of time trimming each bean individually, or I try to slice a group of them together, cut off too much, and waste a good portion.
Plus, each bean has TWO ends. That’s double the trim.
Real problems here.
Then, on Saturday night, I went over to a friend’s for dinner, where my green bean “issues” were put into context. She had a guest in town, and the two of them spent an entire day prepping and cooking a beautiful summer meal that included (you guessed it) green beans. Every bite was superb, and it reminded me how special it is to have someone prepare a meal for you.
Now, I’m not suggesting that we all have the luxury of spending an entire day preparing dinner, which is why this Italian Chicken is ready in less than an hour, and half of that time is inactive while the chicken marinades. If you prep this recipe ahead, you can have it in the oven in fewer than five minutes, and on the table in 20.
The feeling of knowing a dinner was prepared with love is meaningful and nourishing. I’m grateful for quick and easy, yet delicious recipes like this Italian Chicken that allow me to show the people in my life that they are special to me, even on busy nights when I am short on time.
This baked Italian chicken recipe honors summer by using some of the best vegetables of the season: tomatoes, zucchini, and green beans. The variety makes the final dish beautiful, colorful, and nutritious.
About This Italian Chicken Recipe and Variations
If your refrigerator is sparse or you have a different array of garden veggies than the blend I’ve suggested, feel free to adapt the recipe to what you have on hand. This Italian Chicken is flexible.
I love Italian Chicken dishes with tomatoes (this Tomato Chicken is a special favorite), and cherry tomatoes take exactly zero prep time, so if you are in a big hurry, you could make this recipe with tomatoes only.
Excess garden zucchini? Use extra in place of the green beans. Buy too much broccoli at the store this week? Go ahead and throw it on the pan too.
If you are swapping in other vegetables, just make sure you mind the bake time. Harder veggies like potatoes will need more time to bake, so either cut them smaller so they finish more quickly or give them a head start before adding the remaining ingredients.
More flexibility: I tend to default to Italian chicken breast recipes, but you can easily make this Italian Chicken with chicken thighs instead. You can even use the Italian chicken marinade (which is SO good and so easy, thank you balsamic and garlic) for roasted vegetables-only if you are looking for a simple side.
Looking to add whole grains? Serve the Italian Chicken and Vegetables with brown rice or make it an Italian chicken pasta recipe by serving over whole wheat noodles.
No time to marinade? Try this Italian Sausage and Rice Casserole (also one pan + easy + delicious) or this sheet pan Sausage and Peppers.
Whatever you do, please try this baked Italian Chicken soon. I’m so confident that you’ll enjoy it, I’d willingly trim the green beans on your behalf!
Recommended Tools to Make Italian Chicken
- My favorite baking sheets
- Instant read meat thermometer (the best way to know your chicken is done without overcooking it)
- Parchment paper sheets or silicone baking mats (for easy clean up)
Sheet Pan Italian Chicken and Vegetables
Ingredients
- 4 small 6 to 8-ounce boneless, skinless chicken breasts
- 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 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 chopped fresh parsley
Instructions
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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.
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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.
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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.
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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.
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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. If the veggies are not as tender as you would like when the chicken is done, remove the chicken from the pan and transfer it to a plate and cover, cover it to keep it warm, then return the pan with the vegetables to the oven and continue baking until the vegetables are done to your liking. You may have some liquid on the pan that the vegetables have discarded (not a big deal! Just leave it behind when you serve). Sprinkle with the Parmesan and parsley. Enjoy hot.
Recipe Notes
- Store leftovers in the refrigerator for up to 4 days. I like to rewarm the vegetables in a 350 degree F oven (line a baking sheet with foil and lightly coat it with nonstick spray, then place the veggies on top) and the chicken gently in the microwave or in a nonstick skillet on the stove. I recommend cutting the chicken into pieces first to help it reheat without drying out.
- The leftover chicken is also delicious at room temperature, served over a salad.
- Nutritional information is an estimate and was calculated with half of the marinade, as much of it is discarded prior to baking. If you would like to calculate it differently, you can do so for free at myfitnesspal.com.
Nutrition Information
Amount per serving (1 (of 4)) — Calories: 323, Fat: 16g, Saturated Fat: 3g, Cholesterol: 104mg, Carbohydrates: 7g, Fiber: 2g, Sugar: 6g, Protein: 44gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
I never trim the pointy end of the green beans – I only trim the stem end.
This recipe looks great – my in laws are visiting (the’re delightful, really!) and this will be a great quick meal to make for us all. Thanks for the consistently amazing content – I can see and really appreciate the work that you put in. xo
Katelyn, this means so much to me, thank you!! <3
What awesome timing! Matt and went up to his mom and step-dad’s yesterday, and I made a sheet pan with chicken thighs, green beans, potatoes, and a buttery chicken broth sauce with fresh herbs from my MIL’s garden. It was tasty, but I feel this may be more flavorful. Cannot wait to make it for Matt and me soon!
It’s destiny Kori! I hope you both love it!!
Erin, I have been looking for yrs. for the recipe on the can of Sweetened Condensed Milk like it used to be many yrs. ago. It was called “Magic Lemon Pie”. It was simple but so good and especially when in a hurry. Do you know how this was put together.? I’m afraid to try and guess ! Thank you; I always buy the crumb
crust ready made.
Mary Jo, I am afraid I do not! I do have this yummy lemon pie you might enough though: https://www.wellplated.com/lemon-cream-pie/
Thanks for the recipe – I’ll be making it! But seriously, I never use a knife on my green beans. I learned from my country Nana – snap the beans with your fingers – bean ends, middle, whatever. If they’re fresh, they’ll pop apart! I think beans are the easiest very to prepare!! Enjoy your next batch!!
Thanks for the pro-tip Brenna (and thanks to your Nana too!) Definitely trying that next time.
This sheet pan is literally weeknight dinner #goals!
This is too ironic…I literally just picked zucchini, cherry tomatoes, and green beans from my garden just today! And I always have chicken breasts on hand in the freezer. Looks delicious! :)
Meant to be!!
I made a half recipe for just me and my husband. This is wonderful! I used white balsamic. The chicken has a good flavor, the vegetables are great. Cleanup is a breeze! A definite recipe keeper.
SO happy to hear that Lizabeth, thank you!!!
Hi, This looks amazing! I am going to make this at dinner. Hope so my family member love it. Thanks for the sharing such a delicious recipe tips. I want to more recipe from you.
I hope you enjoy it Linda!
Loving this recipe! I am lucky that every time I buy green beans, I hand them over to the boyfriend and he does the trimming. It’s really the only thing he does in the kitchen (besides all the cleaning – he does all the cleaning. yes I’m lucky).
Very lucky! Thanks, Danielle!
Delicious. The family loved it. Will make again.
Nicole, I’m so glad it was a success! Thank you so much for taking the time to review the recipe.
Oh my goodness! I make this meal all the time! Quick and easy,with easy clean up. The flavors are on point!!
I am so so pleased to hear it, thank you!
This looks awesome and I prepped it last night when the kids went to bed to make for an easy and quick meal tonight! Can’t wait to eat it! Thanks and my family and I love your recipes!
I hope you enjoy it, Irene! Thanks so much for your kind words about my recipes!
I made this yesterday evening using squash and it was a real hit :) The green beans did need more cooking; I think I might try boiling them a little bit first next time around. The spices and marinade were absolutely delicious, and the squash was such a nice touch! I made it alongside your “Cinnamon Roasted Butternut Squash” as a starter, and they made for a delicious Fall dinner! Thank you :)
I’m glad you enjoyed it, Dalia! Thanks for leaving a lovely review here too.
My husband while eating this for dinner tonight kept exclaiming how good the chicken was and I agree! Super tender and delicious flavor. Great veg too!
Hooray! I’m so glad you two enjoyed it, Elaine!