This Italian Chicken and Vegetables Sheet Pan Dinner is a quick and easy meal perfect for busy weeknights. With juicy, seasoned chicken breasts and a medley of roasted vegetables, this one-pan meal brings together classic Italian flavors with minimal cleanup. Healthy, colorful, and delicious, it’s a meal that’s as enjoyable to eat as it is simple to prepare!
Ingredients:
- Protein
- 1.5 pounds boneless, skinless chicken breasts (2-3 breasts)
- Vegetables
- 2 cups broccoli, cut into bite-sized pieces
- 3 large carrots, cut into bite-sized chunks
- Seasoning and Spices
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- Additional Ingredients
- Olive oil, for drizzling
Instructions:
- Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or lightly grease it for easier cleanup.
- Prepare the Chicken and Vegetables
- Place the chicken breasts in the center of the sheet pan.
- Arrange the broccoli and carrot pieces around the chicken, spreading them out to ensure even roasting.
- Season the Ingredients
- Drizzle the chicken and vegetables with olive oil, making sure everything has a light, even coating.
- In a small bowl, mix together the Italian seasoning, Kosher salt, garlic powder, onion powder, and black pepper.
- Sprinkle this seasoning mixture evenly over the chicken breasts and vegetables.
- Bake the Sheet Pan Dinner
- Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Check the vegetables around the 20-minute mark, and if they are browning too quickly, give them a quick stir.
- Serve and Enjoy
- Once cooked, remove the sheet pan from the oven.
- Serve the chicken and vegetables warm, with an optional garnish of fresh parsley or a sprinkle of Parmesan cheese if desired.
Conclusion:
This Italian Chicken and Vegetables Sheet Pan Dinner is a straightforward and flavorful meal that delivers a satisfying balance of protein and vegetables in every bite. With its Italian seasoning and perfectly roasted ingredients, it’s an easy choice for a healthy, delicious dinner any night of the week.
Italian Chicken and Vegetables Sheet Pan Dinner
A quick, easy, and healthy Italian-inspired sheetpan dinner with seasoned chicken breasts and a medley of roasted vegetables.Perfect for busy weeknights with minimal cleanup!
Protein
- 1.5 pounds boneless (skinless chicken breasts (2-3 breasts))
- Vegetables
- 2 cups broccoli (cut into bite-sized pieces)
- 3 large carrots (cut into bite-sized chunks)
Seasoning and Spices
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
Additional Ingredients
- Olive oil (for drizzling)
Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or lightly grease it for easier cleanup.
Prepare the Chicken and Vegetables
- Place the chicken breasts in the center of the sheet pan.
Arrange the broccoli and carrot pieces around the chicken, spreading them out to ensure even roasting.
Season the Ingredients
- Drizzle the chicken and vegetables with olive oil, making sure everything has a light, even coating.
- In a small bowl, mix together the Italian seasoning, Kosher salt, garlic powder, onion powder, and black pepper.
- Sprinkle this seasoning mixture evenly over the chicken breasts and vegetables.
Bake the Sheet Pan Dinner
- Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Check the vegetables around the 20-minute mark, and if they are browning too quickly, give them a quick stir.
Serve and Enjoy
- Once cooked, remove the sheet pan from the oven.
- Serve the chicken and vegetables warm, with an optional garnish of fresh parsley or a sprinkle of Parmesan cheese if desired.