Description

This Sheet Pan Italian Chicken and Vegetables recipe is a quick and easy dinner that’s full of color and flavor. Juicy chicken breasts are seasoned with Italian herbs and roasted alongside a medley of tender veggies, all on one pan for easy cleanup. It’s perfect for busy weeknights or meal prep!

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs
2 cups broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 yellow squash, sliced
1/2 red onion, sliced
1 cup cherry tomatoes
3 tbsp olive oil
1 tbsp balsamic vinegar
1 1/2 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste

Fresh parsley or grated Parmesan, for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C). Lightly grease a large sheet pan or line with parchment paper.
Prep the chicken: Pat chicken dry and place on the sheet pan. Drizzle with 1 tbsp olive oil and season with half the Italian seasoning, garlic powder, onion powder, salt, and pepper.
Prep the veggies: In a large bowl, toss the vegetables with remaining 2 tbsp olive oil, balsamic vinegar, and the rest of the seasonings.
Assemble: Spread vegetables evenly around the chicken on the sheet pan.
Roast: Bake for 25–30 minutes, or until chicken reaches 165°F (75°C) internal temperature and veggies are tender and slightly caramelized.
Finish: Garnish with fresh parsley or a sprinkle of Parmesan if desired. Serve hot.

Notes

For extra flavor, marinate the chicken in the olive oil and seasonings for 30 minutes before baking.
Swap in other vegetables like green beans, mushrooms, or carrots based on what you have.

Great served over rice, pasta, or quinoa.