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?
5 Star Review
“Simple prep with plenty of ability to customize it. The marinade makes everything taste great.”— Ken —
How to Make Italian Chicken
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.
- Chicken Breast. Tender, lean, and loaded with protein, there’s a reason why I have so many sheet pan chicken recipes (like this Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts). They’re just that good!
- Marinade. A zesty Italian blend of olive oil, balsamic, Italian seasoning, garlic, and freshly ground black pepper turns plain boring sheet pan chicken and veggies into a recipe bursting with flavor.
This Italian chicken marinade is also delicious for Oven Roasted Vegetables if you want to add punch to a simple side dish.
- Zucchini. If your garden overflowth with zucchini, sheet pan Italian chicken will be your BFFE this summer. (Try these other zucchini recipes too!)
- Tomatoes. I love Italian chicken dishes with tomatoes (this Tomato Chicken and Chicken Cacciatore are special favorites). Cherry tomatoes take exactly zero prep time, so if you are in a big hurry, you could skip the green beans and make this recipe with tomatoes only.
- Green Beans. Add vibrant color, subtle crunch, and plenty of folate, thiamin, riboflavin, iron, and potassium.
- Parmesan. Adds cheesy goodness to the dish without weighing it down.
- Parsley. For a final flourish of fresh green color and flavor.
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.
- Pound the chicken breasts, season with salt and place in a large ziptop bag.
- Whisk together the Italian marinade ingredients, pour half over the chicken, then marinade for 30 minutes or up to 8 hours.
- Marinade the veggies in the other half of the marinade.
- When ready to cook, arrange the chicken and veggies in a single layer on a parchment-lined sheet pan. Bake Italian chicken for 15 to 20 minutes at 425 degrees F.
- When the chicken is fully cooked, remove, sprinkle with cheese and parsley and serve. ENJOY!
- To Store. Store leftovers in the refrigerator for up to 4 days.
- To Reheat. Warm the vegetables in a 350-degree F oven on a lined baking sheet lightly coated with nonstick spray until heated through. Meanwhile, reheat 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. Leftover chicken is also delicious at room temperature, served over a salad.
Meal Prep Tip
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.
Recommended Tools to Make this Recipe
- Sheet Pan. These have been the gold standard in my kitchen for many years.
- Instant-Read Thermometer. This really helps to know when your chicken is done without overcooking it.
- Parchment Paper Sheets. Making lining sheet pans a breeze. (A silicone baking mat is also great for easy clean-up.)
Sheet pan Italian chicken may not be the hero we planned on having for dinner, but she’s the hero we needed (and deserve!).
Frequently Asked Questions
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.
- 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 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
- 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.
- NOTE: 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).
- TO STORE: Keep leftovers in the refrigerator for up to 4 days.
- TO REHEAT: Warm the vegetables in a 350-degree F oven on a lined baking sheet lightly coated with nonstick spray until heated through. Meanwhile, reheat 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. 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.
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