November 22, 2022
Review RecipeItalian Chicken Sheet Pan Dinner
This Italian chicken sheet pan dinner is a simple way to cook chicken and vegetables with plenty of flavor, quick prep, and no mess.
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This Italian chicken sheet pan dinner recipe is a complete meal that cooks all together on one sheet pan. It’s a great combination of juicy chicken and fresh vegetables that are seasoned with a dressing mix for lots of flavors that is sure to be a family favorite.
You can never have enough sheet pan recipes for busy nights! Our top ones also include our sheet pan nachos and sheet pan stir fry.
Italian Chicken Sheet Pan Dinner Ingredients
You’ll need:
- 1½ pounds (approximately 5 (4.5-5 ounces) per piece) boneless skinless chicken cutlets
- 1 pound baby gold potatoes
- 1 pint grape or cherry tomatoes
- 1½ cups fresh green beans, rinsed and trimmed to bite-size pieces
- ½ cup plus 2 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 (0.75-ounce packet) garlic & herb dressing mix (I used Good Seasons brand)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh grated parmesan cheese
- 1 tablespoon chopped fresh parsley
SUBSTITUTIONS AND ADDITIONS
SHRIMP: If you’re craving some seafood, substitute the chicken for 1 pound of shrimp. Reserve a small amount of the seasoning for your shrimp, and toss them in the seasoning and olive oil before adding them to your sheet pan for the last 15 minutes of cooking.
VEGETABLES: You can adjust the types of vegetables used for this sheet pan dinner to suit your tastes. Some good alternatives are zucchini, yellow squash, or fresh broccoli florets. Just remember that if you are using softer vegetables to watch their cooking time.
BABY RED POTATOES: Instead of baby gold potatoes, you can use baby red potatoes for this delicious dinner recipe.
CHICKEN: I like to use the Perdue Perfect Proportions 1.5-pound bag of chicken breast cutlets for this meal. If you buy your boneless skinless chicken breasts in bulk they tend to be large and thicker. I would suggest that you cut them in half to make them thinner (4.5 to 5 pounds each) cutlets for even cooking. If you keep your cutlets on the larger side then you will need to cook them about 5 to 10 minutes before adding the vegetables and following the rest of the recipe instructions.
DRESSING MIX: I used the Garlic & Herb Dressing packet mix, however, you can substitute an Italian dressing blend or you can even use your favorite Italian balsamic dressing brand to marinate the chicken.
How To Make This Italian Sheet Pan Dinner Recipe
PRO TIP:
If you are feeding a large crowd, you can easily double this recipe and bake both rimmed sheet trays at the same time in the oven. You will just want to rotate the trays (from top to bottom) halfway through the cooking process for even cooking.
STEP ONE: Preheat oven to 400°F. Spray a large rimmed baking sheet with cooking spray or line with parchment paper.
STEP TWO: In a medium-sized measuring cup add ½ cup olive oil, balsamic vinegar, and the packet of garlic & herb dressing mix. Combine well then add it to a Ziploc bag with the chicken cutlets. Seal the bag and let the chicken marinate while your oven is preheating and you prepare the rest of your ingredients.
STEP THREE: In a large bowl, add the baby gold potatoes, grape tomatoes, salt, black pepper, and the remaining 2 tablespoons of olive oil. Stir to evenly coat the vegetables with olive oil.
PRO TIP:
Cutting your potatoes all the same size will help them cook evenly. And cutting them into small, bite-sized pieces will make sure they cook at the same speed as the green beans.
STEP FOUR: Place your clean, large rimmed, baking sheet into the 400°F oven to preheat for 5 minutes. When you remove your baking sheet from the oven, add the marinated chicken cutlets, potatoes, and tomatoes in a single layer. Make sure to spoon any excess marinade onto the tops of each chicken breast. You don’t want to waste that flavor. Bake for 15 minutes.
STEP FIVE: In the bowl that had the potatoes and tomatoes, add the green beans and gently toss them around in the remaining olive oil that is left in the bowl. There’s no need to add any more olive oil.
STEP SIX: After the chicken has baked for the first 15 minutes, remove it from the oven and increase the oven temperature to 450°F. Add the green beans to the baking tray, carefully place them in the open areas between the other vegetables, and return to the oven for an additional 15 minutes.
PRO TIP:
Make sure the internal temperature of the chicken reaches 165°F during cooking.
STEP SEVEN: Once your Italian chicken sheet pan meal is done, remove it from the oven and top the chicken and vegetables with freshly grated parmesan cheese and fresh chopped parsley.
How To Serve
This sheet pan chicken recipe is a quick and easy recipe to whip up for a busy weeknight. We love that it all cooks in one pan and gives you a nice and filling complete meal. If you do want to add a little something extra, our garlic bread or a loaf of fresh Italian bread are tasty choices.
MORE ITALIAN DISH RECIPES
Storage
IN THE FRIDGE: Store leftovers of this Italian chicken dinner in the fridge in an airtight container for up to two days.
IN THE FREEZER: This delicious dish can be frozen in an airtight container for up to two months.
Sheet pan meals cook all of their ingredients together on one sheet pan in the oven. They’re usually easy recipes that are quick to make. Simply prepare all of your ingredients, add them to the sheet pan and then bake it in the oven. This makes for a quick prep time and fewer dishes.
FREQUENTLY ASKED QUESTIONS
Could I use boneless skinless chicken thighs instead?
If you prefer, chicken thighs will work just fine in this delicious recipe.
Can I add other veggies to this sheet pan recipe?
If there are other vegetables you’d like to include in your meal, you can. Just make sure that you add them at the appropriate time during cooking.
Can I freeze leftovers from this sheet pan meal?
Leftovers can be frozen for up to two months in an airtight container.
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Italian Chicken Sheet Pan Dinner
This Italian chicken sheet pan dinner is a simple way to cook chicken and vegetables with plenty of flavor, quick prep, and no mess.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5
Ingredients
- 1½ pounds boneless skinless chicken cutlets (approximately 5 (4.5-5 ounces per piece))
- 1 pound baby gold potatoes
- 1 pint grape (or cherry) tomatoes
- 1½ cups fresh green beans, rinsed and trimmed to bite-size pieces
- ½ cup olive oil, plus 2 tablespoons
- 2 tablespoons balsamic vinegar
- 0.75 ounce garlic and herb dressing mix (I used Good Seasons brand)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup freshly grated parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 400°F. Spray a large rimmed baking sheet with cooking spray or line with parchment paper.
- In a medium-sized measuring cup, add ½ cup olive oil, balsamic vinegar and the packet of garlic & herb dressing mix. Combine well then add it to a Ziploc bag with the chicken cutlets. Seal the bag and let the chicken marinate while your oven is preheating and you prepare the rest of your ingredients.
- In a large bowl add the baby gold potatoes, grape tomatoes, salt, black pepper, and the remaining 2 tablespoons olive oil. Stir to evenly coat the vegetables with olive oil.
- Place your clean, large rimmed, baking sheet into the 400°F oven to preheat for 5 minutes. When you remove your baking sheet from the oven add the marinated chicken cutlets, potatoes and tomatoes. Make sure to spoon any excess marinade onto the tops of each chicken breast. You don’t want to waste that flavor. Bake for 15 minutes.
- In the bowl that had the potatoes and tomatoes, add the green beans and gently toss them around in the remaining olive oil that is left in the bowl. There is no need to add any more olive oil.
- After the chicken has baked for the first 15 minutes, remove it from the oven and increase the oven temperature to 450°F. Add the green beans to the baking tray, carefully placing them in the open areas between the other vegetables, and return to the oven for an additional 15 minutes
- Once your Italian chicken sheet pan meal is done, remove it from the oven and top the chicken and vegetables with the freshly grated parmesan cheese and fresh chopped parsley.
Video
Notes
- If you are feeding a large crowd, you can easily double this recipe and bake both rimmed sheet trays at the same time in the oven. You will just want to rotate the trays (from top to bottom) halfway through the cooking process for even cooking.
- Cutting your potatoes all the same size will help them cook evenly. And cutting them into small, bite-sized pieces will make sure they cook at the same speed as the green beans.
- Make sure the internal temperature of the chicken reaches 165°F during cooking.
Nutrition
Calories: 472kcal | Carbohydrates: 23g | Protein: 34g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 729mg | Potassium: 1200mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1170IU | Vitamin C: 38mg | Calcium: 99mg | Iron: 2mg
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Comments
Gloria says
Easy and delicious dinner idea!
Marisa says
I thought this was great! I did make some adjustments. I marinated the chicken for a few hours, grilled it(I used chicken breast, pounded it out…I always overcook & dry out breast in the oven). Then followed directions for the potatoes, tomatoes & green beans. When I added the green beans I also added fresh mushrooms. This was so good! Will make this again for sure.