Italian Sheet Pan Chicken Breast

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Italian Sheet Pan Chicken Breast

Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 40–45 minutes
Servings: 6
Category: Dinner | Method: Oven-baked | Cuisine: Italian-Inspired

Why You’ll Love It

This Italian Sheet Pan Chicken Breast recipe is a healthy, protein-packed dinner that’s incredibly easy to prepare. With just one pan, fresh vegetables, and a zesty homemade seasoning blend, you’ll have a balanced, flavorful meal in under an hour. Perfect for meal prep or a stress-free weeknight dinner!

 Ingredients

  • 1 ½ tablespoons Italian seasoning
  • ¼ cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pound boneless, skinless chicken breast (about 2 medium breasts), chopped into bite-sized pieces
  • 4 cups broccoli florets (from about 2 heads)
  • 1 medium zucchini, sliced into half-moons
  • 2 red bell peppers, chopped into 1-inch pieces
  • 1 small yellow onion, chopped into 1-inch pieces
  • Optional garnish: Fresh parsley, grated Parmigiano Reggiano

 Instructions

  1. Preheat and Prep the Dressing
    Preheat oven to 400°F (200°C). In a small bowl, whisk together the olive oil, Italian seasoning, garlic, paprika, salt, and pepper. Set aside.
  2. Season Everything
    In a large mixing bowl, combine chicken, broccoli, zucchini, bell pepper, and onion. Pour the dressing over and toss until well coated.
  3. Arrange on Sheet Pan
    Spread everything evenly onto a large sheet pan, making sure the chicken pieces are not overlapping for even cooking.
  4. Bake
    Roast for 20–25 minutes, or until the chicken is cooked through (internal temp 165°F/75°C) and the veggies are tender and lightly browned.
  5. Garnish and Serve
    If desired, sprinkle with fresh chopped parsley and Parmigiano Reggiano before serving.

 Ways to Serve

  • Grain Bowl Style: Serve over rice, quinoa, or couscous with avocado or hummus for added richness.
  • Power Salad: Toss with leafy greens like arugula or baby spinach and top with nuts and a drizzle of Italian dressing.
  • Pita Wraps: Use leftovers to fill warm pita bread with a smear of tzatziki or hummus.

 Storage Tips

  • Refrigerate: Store in an airtight container for 3 to 4 days in the fridge.
  • Freeze: Let cool completely, then freeze in a freezer-safe container for up to 3 months.
  • Reheat: Microwave individual portions for 1–2 minutes until warmed through, or reheat in the oven at 350°F for 10–12 minutes.

Nutrition Information (Per Serving)

  • Calories: 216 kcal
  • Protein: 19g
  • Carbs: 11g
  • Fat: 12g
  • Fiber: 4g
  • Vitamin C: 113mg
  • Iron: 2mg

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