Description
This Italian Sheet Pan Chicken Breast recipe is a flavorful and easy-to-make meal featuring bite-sized chicken breast pieces and an assortment of fresh vegetables all roasted together with a fragrant Italian seasoning dressing. Perfect for a quick weeknight dinner, it combines tender roasted chicken with crisp-tender broccoli, zucchini, bell peppers, and onions, finished with an optional garnish of parsley and Parmigiano Reggiano cheese.
Ingredients
Seasoning & Dressing
- 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
Main Ingredients
- 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
Optional Garnish
- Chopped parsley
- Grated Parmigiano Reggiano cheese
Instructions
- Make the dressing. Preheat your oven to 400°F (200°C). In a small bowl, combine the olive oil, Italian seasoning, minced garlic, paprika, kosher salt, and ground black pepper. Stir well to mix all the flavors together and set the dressing aside.
- Season the ingredients. Place the chopped chicken breast, broccoli florets, sliced zucchini, red bell pepper pieces, and chopped onion into a large mixing bowl. Pour the prepared dressing over the ingredients and toss thoroughly to ensure everything is evenly coated with the seasoning mixture.
- Place on a sheet pan. Spread the seasoned chicken and vegetables in a single layer onto a large sheet pan, making sure not to overcrowd to allow even roasting.
- Bake in the oven. Roast the sheet pan in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are lightly roasted and tender. Remove from the oven, and optionally garnish with freshly chopped parsley and grated Parmigiano Reggiano cheese before serving.
Notes
- Cut chicken into uniform bite-sized pieces to ensure even cooking.
- You can substitute other vegetables like cherry tomatoes or asparagus based on preference.
- For a lower sodium option, reduce or omit the kosher salt.
- Make sure not to overcrowd the sheet pan to achieve proper roasting and caramelization.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
