Name: Italian Sheet Pan Chicken Breast with Roasted Vegetables Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 ½ tablespoons Italian seasoning; ¼ cup extra virgin olive oil; 3 garlic cloves, minced; 1 teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 pound boneless skinless chicken breast, chopped into bite-sized pieces (about 2 medium chicken breasts); 4 cups broccoli florets (from 2 heads of broccoli); 1 medium zucchini, sliced into half moons; 2 red bell peppers, cut into 1-inch pieces; 1 small yellow onion, cut into 1-inch pieces; Chopped parsley; Grated Parmigiano Reggiano cheese

Jump to Recipe· 4.3 from 15 reviews

If you are craving a meal that feels like a warm hug from the Italian countryside, then this Italian Sheet Pan Chicken Breast with Roasted Vegetables Recipe is your new best friend. Juicy chicken breasts seasoned with fragrant Italian herbs mingle beautifully with crisp-tender broccoli, vibrant red bell peppers, zucchini, and sweet onion, all roasted together on one pan. It’s the perfect harmony of flavors and textures in a straightforward, fuss-free dinner that fills your home with irresistible aromas and your plate with color and nourishment. This recipe brings a bright, wholesome, and satisfying meal to your table with minimal effort and maximum heart.

Ingredients You’ll Need

A clear round bowl sits on a white marbled surface, filled with five layers of ingredients arranged side by side. On the top left are bright red chopped bell peppers showing a smooth texture. Next to them, there is a pile of deep green broccoli florets with a bumpy, detailed surface. In the center, there are light pink raw chicken pieces topped with a brown herb sauce, which has a slightly thick, grainy texture. To the right of the chicken are white chopped onions with a smooth, soft look. The bowl's bottom left section holds light green zucchini slices with darker green skin edges, cut into half-moons. At the bowl's edge is a small clear glass bowl with more of the brown sauce, showing herbs and oil mixed together. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet flavorful ingredients is the first step toward creating this delightful dish. Each component is carefully chosen to bring balance, freshness, and a touch of rustic Italian character to your sheet pan dinner. From the fragrant Italian seasoning to the crisp vegetables, these ingredients work together to make your kitchen smell amazing and your taste buds sing.

Italian seasoning: A classic blend that infuses the chicken and veggies with a warm, herby, and earthy flavor.
Extra virgin olive oil: Adds richness and helps create that wonderful roasted texture and golden color.
Garlic cloves (minced): For a punch of aromatic depth that elevates every bite.
Paprika: Brings a subtle smoky sweetness and beautiful color to the dish.
Kosher salt: Enhances natural flavors and helps season everything evenly.
Ground black pepper: Adds mild heat and accentuates the herbs and spices.
Boneless skinless chicken breast: Tender and lean, cut into bite-sized pieces for quick roasting and juicy results.
Broccoli florets: Fresh and crisp, they add a lovely green crunch and plenty of nutrients.
Medium zucchini: Softens when roasted, bringing a mild and slightly sweet taste to balance the dish.
Red bell pepper: Sweet and colorful, it adds vibrant red tones and a burst of flavor.
Yellow onion: Sweetness and caramelization that enhances the overall savory profile.
Optional garnishes – chopped parsley and Parmigiano Reggiano cheese: For a fresh herbal finish and a salty, nutty touch that makes each serving special.

How to Make Italian Sheet Pan Chicken Breast with Roasted Vegetables Recipe

Step 1: Make the Dressing

Start by preheating your oven to 400°F (200°C). In a small bowl, whisk together the olive oil, Italian seasoning, minced garlic, paprika, kosher salt, and ground black pepper. This aromatic dressing is the flavor powerhouse that will coat both your chicken and vegetables, making sure every bite bursts with delicious Italian notes.

Step 2: Season the Ingredients

Place your chopped chicken breast, broccoli florets, sliced zucchini, red bell pepper pieces, and yellow onion chunks in a large mixing bowl. Pour the prepared dressing over everything, then toss gently but thoroughly so the olive oil and spices fully embrace each ingredient. This ensures even seasoning and a mouthwatering roast.

Step 3: Place on a Sheet Pan

Spread your seasoned chicken and vegetables evenly across a large sheet pan. Be mindful to avoid overcrowding, as a bit of space between pieces allows for better roasting, caramelization, and crispiness. The beauty of this recipe lies in using just one pan — easy prep and easy cleanup with maximum flavor!

Step 4: Bake in the Oven

Bake the mixture for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with lightly browned edges. The vibrant colors of the vegetables deepen and the chicken turns juicy and flavorful. For the final touch, sprinkle chopped parsley and grated Parmigiano Reggiano cheese over the hot pan before serving to add freshness and a savory, cheesy richness.

How to Serve Italian Sheet Pan Chicken Breast with Roasted Vegetables Recipe

The image shows a cooked mix of vegetables and chicken pieces arranged closely together on a white marbled surface. The dish has several layers: bright green broccoli with a slightly charred texture, yellow and pale onion chunks, red bell pepper pieces, and green zucchini slices with light grill marks. The chicken pieces are golden brown with herbs and grill marks, spread evenly among the vegetables. Small shreds of white cheese are sprinkled on top, adding a light texture contrast. Two silver serving utensils rest among the food, shining slightly. The colors are vivid and natural with a rustic homemade look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can elevate this dish from simple to spectacular. Try a sprinkle of fragrant chopped parsley for a burst of green color and fresh herbal brightness. Grated Parmigiano Reggiano adds a nutty, salty depth that perfectly complements the rustic flavors. Even a drizzle of high-quality extra virgin olive oil or a squeeze of fresh lemon juice can brighten every mouthful.

Side Dishes

This Italian Sheet Pan Chicken Breast with Roasted Vegetables Recipe shines as a complete meal on its own, but it also pairs beautifully with fluffy garlic mashed potatoes, creamy risotto, or crusty artisan bread to soak up all those flavorful juices. A simple green salad or lightly cooked pasta can balance the meal with some cooling crispness or comforting carbs, depending on your mood.

Creative Ways to Present

For dinner parties, present this dish family-style right on the sheet pan for a casual and inviting feel that encourages sharing. Alternatively, transfer onto warm plates, arranging vegetables and chicken artfully. Garnish with edible flowers or microgreens for a refined touch. Serving with a small bowl of pesto, aioli, or balsamic glaze alongside adds an interactive, delicious finishing note.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Italian Sheet Pan Chicken Breast with Roasted Vegetables Recipe in an airtight container in the refrigerator for up to 3 days. This makes a fantastic next-day lunch or quick dinner option, as the flavors continue to meld beautifully.

Freezing

If you want to save some for later, portion your cooked chicken and vegetables into freezer-safe containers or bags. Freeze for up to 2 months. When ready, allow it to thaw overnight in the fridge for best texture and flavor retention.

Reheating

To reheat, warm leftovers gently in the oven at 350°F (175°C) for about 10-15 minutes to preserve the crispness of vegetables and juiciness of chicken. Alternatively, a quick microwave session covered loosely with a damp paper towel works well for convenience, but the oven will give you a better texture.

FAQs

Can I use bone-in chicken instead of boneless for this recipe?

While boneless skinless chicken breast cooks more quickly and evenly on a sheet pan, bone-in pieces can be used but will require a longer cooking time and careful monitoring to ensure doneness. Adjust cooking time accordingly to avoid undercooked chicken.

What vegetables work best with the Italian Sheet Pan Chicken Breast with Roasted Vegetables Recipe?

This recipe suits a variety of vegetables that roast well and complement Italian flavors. Broccoli, bell peppers, zucchini, and onions are excellent choices, but you can also try cherry tomatoes, mushrooms, or green beans depending on your preference.

Is this recipe gluten-free?

Yes! The Italian Sheet Pan Chicken Breast with Roasted Vegetables Recipe is naturally gluten-free as long as your Italian seasoning and any optional garnishes do not contain added gluten products. Always double-check labels if you have dietary restrictions.

Can I make this recipe spicier?

Absolutely! To add a kick, include a pinch of red pepper flakes to the dressing or sprinkle some cayenne pepper on the chicken before roasting. Adjust the heat to your taste for a personalized, fiery twist.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The pieces should be opaque and firm to the touch, not pink in the center. Using a meat thermometer helps ensure perfect doneness.

Final Thoughts

This Italian Sheet Pan Chicken Breast with Roasted Vegetables Recipe is one of those magic meals that makes your weeknight feel special without demanding hours in the kitchen. The ease of tossing everything onto one pan, the vibrant colors, and the comforting, herbaceous flavors create a dish that everyone will love. I can’t wait for you to try it and discover how simple ingredients and a little warmth from the oven can turn into an unforgettable dinner experience!