Sheet Pan Italian Chicken and Vegetables

I’m all about easy dinners and this one is a winner-winner-chicken-dinner.

This sheet pan recipe is ready in about 30 minutes and cleanup is as easy as tossing a piece of foil. Amen to less dishes.

Sheet Pan Italian Chicken and Vegetables - Fast, EASY, one pan recipe that's full of FLAVOR from balsamic, Italian seasoning, Parmesan cheese, and basil!! The chicken is so tender, juicy, and moist!!

The chicken and vegetables marinate in a mixture of olive oil, balsamic vinegar, Italian seasoning, and dried onion. The longer you marinate, the juicer your chicken and the more flavorful your vegetables will be.

I used bell pepper, zucchini, and cherry tomatoes because they’re favorites of ours and I always have them on hand but you can switch it up and you can mix and match based on what your family likes.

Sheet Pan Italian Chicken and Vegetables - Fast, EASY, one pan recipe that's full of FLAVOR from balsamic, Italian seasoning, Parmesan cheese, and basil!! The chicken is so tender, juicy, and moist!!

A finishing sprinkle of freshly grated Parmesan cheese, fresh basil, and balsamic glaze or balsamic reduction really ties everything together and adds a final burst of big, diverse flavors.

Salty cheese, fresh herbaceous basil, and the tangy zip of balsamic reduction. You can use storebought or make your own. Note that balsamic vinegar and balsamic glaze/reduction are not the same; the later is thicker and sweetened and I adore it.

Print Recipe

Sheet Pan Italian Chicken and Vegetables

This sheet pan recipe is ready in about 30 minutes and cleanup is as easy as tossing a piece of foil. The chicken and vegetables marinate in a mixture of olive oil, balsamic vinegar, Italian seasoning, and dried onion. You can mix and match the vegetables based on what your family likes. A finishing sprinkle of freshly grated Parmesan cheese, fresh basil, and balsamic glaze or balsamic reduction really ties everything together and adds a final burst of big, diverse flavors.

Yield: serves 3 to 4

Prep Time: 5 minutes

Cook Time: about 25 to 30 minutes

Total Time: 1+ hour, for marinating

Ingredients:

  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 1/2 tablespoons Italian seasoning
  • 1 tablespoon dried onion flakes
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • about 1 to 1.25 pounds boneless skinless chicken breasts (I halved one large breast and each half was about 1/2 pound)
  • 1 cup cherry or grape tomatoes
  • 1 medium/large zucchini, diced into bite-sized pieces
  • 1 medium/large yellow bell pepper, diced into bite-sized pieces (another color pepper may be substituted)
  • freshly grated Parmesan cheese, optional for garnishing
  • fresh basil, optional for garnishing
  • balsamic glaze or balsamic reduction, optional for garnishing (make your own or use storebought)

Directions:

  1. To a large zip top bag, add the olive oil, balsamic vinegar, Italian seasoning, onion flakes, salt, pepper, chicken, tomatoes, zucchini, peppers, seal bag, and squish everything around to combine. Place bag in fridge to marinate for at least 30 minutes and longer if you have time. I marinated overnight.
  2. Preheat oven to 425F, line a baking sheet with aluminum foil for easier cleanup, and spray with cooking spray.
  3. Using a slotted spoon, remove the chicken and vegetables from the bag and place them in an even, flat layer on baking sheet.
  4. Bake for about 25 to 30 minutes or until chicken is cooked through (internal temp of 165F) and vegetables are tender. Flip chicken and toss vegetables halfway through baking to ensure even cooking. Cooking time will vary based on how thick your chicken is.
  5. Optionally, evenly sprinkle with Parmesan, basil, and drizzle with balsamic glaze before serving. Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

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18 comments

  1. This looks amazing! I love balsamic on just about anything and usually have 3 different kinds on hand (regular, golden, and a reduction). I would love to make this in the very near future.

    • I love that you have 3 different kinds of balsamic on hand! That’s fabulous!

    • We tried this one today and enjoyed it as much as the sausage version! Impossible to pick a favorite. I put the vegetables in the oven but felt compelled to grill the chicken because it was 55 degrees by noon. I love the marinade and the drizzle of balsamic glaze gave it extra punch. We had a couple of great meals and I have some leftovers to boot!

    • Love that you made these two sheet pan recipes back to back – and that you can’t pick a favorite! Grilled chicken is always so good and glad you’re having a little warm snap! Leftovers to start the week off with are always a nice windfall, too.

  2. OMG..!!! it seems so delicious. my mouth has already started watering by seeing this images. Thank you so much for this recipes.

  3. Gotta love those one pan dishes!!

  4. Are those grill marks on the chicken? I have a grill pan and would be tempted to try this recipe using that pan. It looks like a spring dish! Yum!

    • They’re balsamic streaks :) You could do this chicken on a grill pan or a grill, but then you don’t have a sheet pan meal, but grilling is always a winner in my book!

  5. I am always looking for new chicken recipes! Sheet pan dinners are the best!

  6. It is uncanny that whenever I am looking for something for a particular dinner or event I drop in here and you have exactly what I need! My college daughter is bringing a friend home for dinner visit soon and requested a yummy HEALTHY dinner. This looks perfect! Plus, sheet pan dinner…the best. Thank you!!

  7. This looks amazing Averie!! So much flavor and perfect quick weeknight meal :)

  8. hey girl- this looks so amazing!

  9. I made this for dinner tonight. It was delicious, so flavorful. The chicken was really tender from the overnight marinade. Thank you!

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