Sheet Pan Italian Chicken and Vegetables

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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!!

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.

I also came across this recipe for Italian Chicken Cutlets, which looks like a clear winner.

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!!

Ingredients for Baked Italian Chicken Breasts

To make the sheet pan Italian chicken and vegetables, 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) 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

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!!

How to Make Italian Baked 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!!

FAQs About This Recipe

Can I Use Chicken Thighs Instead? 

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

Can I use different vegetables?

Of course! 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.

Is balsamic glaze the same thing as balsamic vinegar?

No! Balsamic vinegar and balsamic glaze/reduction are not the same; the latter is thicker and sweetened and I adore it. You can use store-bought balsamic glaze or make your own.

Do I have to cut the chicken breasts in half?

If you bought especially large chicken breasts, then I recommend cutting them in half lengthwise to create cutlets. Thick chicken breasts tend to cook through around the edges long before the center finishes, so slicing thicker breasts in half prevents this from happening.

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!!

Storage and Reheating Instructions

In the fridge: Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. I don’t recommend freezing the leftovers.

To reheat: I keep things simple by reheating individual portions in the microwave for 30-second intervals.

What to Serve with Italian Baked Chicken and Veggies

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5 from 4 votes

Sheet Pan Italian Chicken and Vegetables

By Averie Sunshine
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!!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
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Ingredients  

  • cup olive oil
  • cup balsamic vinegar
  • 1 ½ 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 

  • 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.
  • Preheat oven to 425F, line a baking sheet with aluminum foil for easier cleanup, and spray with cooking spray.
  • Using a slotted spoon, remove the chicken and vegetables from the bag and place them in an even, flat layer on baking sheet.
  • 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.
  • 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

Serving: 1, Calories: 644kcal, Carbohydrates: 26g, Protein: 61g, Fat: 32g, Saturated Fat: 6g, Polyunsaturated Fat: 24g, Cholesterol: 162mg, Sodium: 890mg, Fiber: 3g, Sugar: 18g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Sheet Pan Chicken Dinners: 

My Favorite easy sheet pan recipes HERE.

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One-Pan Honey Barbecue Chicken and Roasted Sweet Potatoes – Juicy chicken and tender potatoes roasted on one pan! The barbecue sauce keeps everything super moist and flavorful! Fast, easy, and zero cleanup!

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Baked Chicken and Mushrooms Sheet Pan Dinner — Fast, EASY, HEALTHY, and a FLEXIBLE recipe based on what you have on hand!! A ONE-PAN meal with zero cleanup is the best kind of meal, especially for busy weeknights!!

Sheet Pan Brown Sugar Chicken Dinner — An EASY sheet pan meal that’s ready in 30 minutes and loaded with layers of flavors from the spice rub, which features a mixture of chili powder, brown sugar, cumin, and more!

25-Minute Sheet Pan Chicken Fajitas — EASY, ready in no time, tastes AUTHENTIC, and made on ONE sheet pan to keep things simple – especially on busy nights!! Who needs a Mexican restaurant when you can make fajitas this GOOD and healthier at home!

Baked Curry Chicken and Vegetables — An EASY Indian-inspired meal that’s ready in 30 minutes, made on ONE pan, and great for meal prep or busy weeknights!! There’s so much CURRY FLAVOR in every bite!!

Sheet Pan Pineapple Teriyaki Chicken — Fast, EASY, and loaded with fabulous teriyaki flavor! Tender chicken, juicy pineapple, and crisp-tender veggies make make for a DELISH one-pan meal with zero cleanup.

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    Have made this several times & ALWAYS a hit! Also shared with friends & family – they all love it. I use chicken tenders and cute unto 4 pieces. I also marinate overnight as marinade really soaks into chicken & veggies & I serve over buttered noodles. This is a keeper!

    1. Thanks for the 5 star review, Kathy, and that’s great to hear this is always a hit with friends and family! Great thinking to marinate overnight – I bet the chicken is so juicy and flavorful!

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

    1. Thanks for trying the recipe and glad it came out great for you! Overnight marinating is the way to go, yes, for tender chicken!

  3. 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!!

  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!

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

  6. 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.

    1. 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!

      1. 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.