Italian Chicken Sheet Pan Dinner

close up overhead shot of a sheet pan full of baked chicken, potatoes, tomatoes, and green beans

5 from 3 votes

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 Time15

Cook Time30

Total Time45

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: Italian Chicken Sheet Pan Dinner Recipe

Servings:

Calories: 472kcal

Ingredients

½ cup olive oil
2 tablespoons balsamic vinegar
0.75 ounce garlic and herb dressing mix (I used the Good Seasons brand)
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
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1½ cups fresh green beans, rinsed and trimmed to bite-size pieces
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