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 (and Italian Beef) 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 and Chicken Cacciatore are special favorites), 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.
How to Store and Reheat Sheet Pan Italian Chicken
- To Store. Store leftovers in the refrigerator for up to 4 days.
- To Reheat. 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.
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
- 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
- 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. 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.
- 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.
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