Sheet Pan Baked 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!!

Sheet Pan Baked 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!!

Easy Italian Chicken and Veggies

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.

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.

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.

Sheet Pan Baked 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!!

What’s in the Baked Italian Chicken? 

To make the Italian seasoning chicken, you’ll need: 

  • Olive oil
  • Balsamic vinegar
  • Italian seasoning
  • Dried onion flakes
  • Chicken breasts
  • Cherry tomatoes
  • Zucchini
  • Yellow bell pepper
  • Grated Parmesan cheese
  • Fresh basil
  • Balsamic glaze (also called balsamic reduction) 

Can I Use Chicken Thighs Instead? 

Yes, but the bake time will vary slightly. Use your best judgement!  

How to Make Baked Italian Chicken and Veggies

The Italian seasoning chicken and vegetables couldn’t be simpler to prepare! 

  1. To a large zip top bag, add the olive oil, balsamic vinegar, spices, chicken, tomatoes, zucchini, and peppers. 
  2. Place bag in fridge to marinate for at least 30 minutes.
  3. Preheat oven to 425F, line a baking sheet with aluminum foil for easier cleanup, and spray with cooking spray.
  4. Using a slotted spoon, remove the chicken and vegetables from the bag and place them in an even, flat layer on baking sheet.
  5. Bake until chicken is cooked through and vegetables are tender.
  6. Evenly sprinkle with Parmesan, basil, and drizzle with balsamic glaze before serving.

Sheet Pan Baked 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!!

Tips for Making Italian Baked Chicken Breasts 

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.

You can use store-bought balsamic glaze or make your own. Note that balsamic vinegar and balsamic glaze/reduction are not the same; the latter is thicker and sweetened and I adore it.

The chicken and veggies are best enjoyed immediately, but leftovers reheat well and make for good meal prep lunches. 

Sheet Pan Baked 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!!

Sheet Pan Italian Chicken and Vegetables
Yield: 4

Sheet Pan Italian Chicken and Vegetables

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

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!!

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

Instructions

  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.
  2. Place bag in fridge to marinate for at least 30 minutes and longer if you have time. I marinated overnight.
  3. Preheat oven to 425F, line a baking sheet with aluminum foil for easier cleanup, and spray with cooking spray.
  4. Using a slotted spoon, remove the chicken and vegetables from the bag and place them in an even, flat layer on baking sheet.
  5. 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.
  6. Optionally, evenly sprinkle with Parmesan, basil, and drizzle with balsamic glaze before serving.

Notes

Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 644Total Fat: 32gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 162mgSodium: 890mgCarbohydrates: 26gFiber: 3gSugar: 18gProtein: 61g

More Quick & Easy Chicken Recipes: 

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