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Italian Sheet Pan Chicken Breast makes healthy dinner feel easy every time you crave something filling but light. I love prepping this in one go when I know the week will get busy—just dice everything toss it together and roast until juicy. The kitchen smells warm and herby and cleanup is always a breeze.
I first tried this when my cousin came over and we both wanted something quick but still homemade. It became a favorite for those no-fuss nights and even picky eaters kept coming back for more.
Ingredients
- Italian seasoning: brings classic herby flavor reminiscent of your favorite trattoria choose a blend with oregano basil and thyme for best taste
- Extra virgin olive oil: adds richness and helps everything roast evenly pick a bottle that smells grassy and fresh
- Fresh garlic: gives a savory punch mince it just before using for best flavor
- Paprika: adds warm color and a bit of smokiness seek out sweet paprika for a deeper hue
- Kosher salt: brings out all the flavors and makes the chicken extra juicy bigger crystals are easier to pinch and sprinkle
- Ground black pepper: gives a mild heat always use freshly ground for best aroma
- Boneless skinless chicken breast: from about two medium breasts try to buy organic or air-chilled for the most tender pieces
- Broccoli florets: add a mild crunch and soak up the dressing choose deep green crowns without yellowing
- Zucchini: sliced into half moons for a soft and sweet bite the smaller and firmer the better
- Red bell pepper: for sweetness and bright color look for firm peppers with glossy skin
- Yellow onion: savory background flavor in every bite pick a small firm onion without soft spots
- Optional chopped parsley and Parmigiano Reggiano as garnish: for extra freshness and umami try to buy Parmigiano cut to order at the cheese counter
Step-by-Step Instructions
- Make the Dressing:
- In a small bowl combine the olive oil Italian seasoning minced garlic paprika and kosher salt Stir until everything is fully mixed and you can smell the herbs
- Season the Ingredients:
- Add the chicken broccoli zucchini bell pepper and onion to a large mixing bowl Drizzle the dressing over everything Toss with your hands or a big spoon making sure every piece is coated well and glistening
- Arrange on the Pan:
- Spread the mixture onto a heavy-duty sheet pan Spread in one even layer Give a little space so the veggies roast and not steam
- Roast to Perfection:
- Place the pan in a preheated oven set at 400°F Roasting takes about twenty to twenty-five minutes Check around the twenty-minute mark The chicken should be fully cooked and the vegetables slightly browned at the edges If using a thermometer look for 165°F in the chicken
- Garnish and Serve:
- If you want an extra touch sprinkle chopped parsley and grated Parmigiano Reggiano over the hot dish Serve straight from the pan or pile onto plates
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Broccoli is my favorite part because it gets crispy at the edges and almost nutty in flavor My husband always steals extra pieces from my side I remember tossing in mini bell peppers one time when they were on sale and it turned so pretty we snapped a photo for the family album
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. To freeze let everything cool then place in a freezer-safe container for up to three months. Reheat in a hot oven or on the stovetop to keep the veggies from going soggy. Portion into meal prep containers for fast grab-and-go lunches.
Ingredient Substitutions
No chicken breast on hand You can swap for boneless skinless chicken thighs for more richness. Try cauliflower florets or yellow squash instead of broccoli and zucchini if you like. Swap paprika with smoked paprika for a deeper flavor or use whatever Italian blend you have. If you are dairy-free just skip the Parmigiano at the end.
Serving Suggestions
Serve hot from the pan with warm crusty bread to soak up the juices. This goes well over simple cooked pasta or alongside quinoa for extra protein. For lower carb serve as is with a side of simple green salad dressed in olive oil and vinegar. When I want to change it up I drizzle with balsamic glaze for a sweet tangy kick.
Cultural Context
Sheet pan chicken is a modern spin on classic Italian home-style cooking which often celebrates vegetables and simple roasted meats. The use of Italian seasoning brings familiar Mediterranean flavors right to your table without fuss. While not a traditional Italian dish it takes the love of olive oil and fresh veggies and makes it easy for everyday life.
Frequently Asked Questions
- → How do I keep the chicken juicy?
Cutting the chicken into even pieces and coating it in olive oil and herbs before roasting helps keep it moist.
- → Can I use different vegetables?
Yes, swap in other quick-roasting vegetables such as carrots, cauliflower, or squash as desired.
- → What temperature should I bake at?
Bake at 400°F (200°C) for a balance of crisp vegetables and tender chicken.
- → How long does it stay fresh?
Store in the fridge in an airtight container for 3 to 4 days, or freeze for up to 3 months.
- → Can I add cheese before roasting?
For extra flavor, sprinkle grated Parmigiano Reggiano in the last few minutes of baking.