This Italian sheet pan chicken breast dinner is one of those easy and healthy meals you’ll make on repeat. Diced chicken breast and hearty vegetables are tossed in Italian dressing, then baked until fragrant and tender.
Why You’ll Love This Sheet Pan Meal
Sheet pan dinners have become one of my core methods for meal prep. It all started with my Greek sheet pan chicken, which the entire Downshiftology community has loved and incorporated into their monthly routines. But lately, I’ve been on an Italian kick, ever since I made a batch of this Italian seasoning (homemade seasonings are the best!). So if you’re looking for a quick and easy, Italian-flavored chicken dinner, with ingredients you likely have on hand, give this one a try. Here’s what you’ll love about it:
- It’s protein-packed and fiber-forward. This is the way I love to eat—a perfect balance of satiating protein and fiber-loaded veggies. If that’s what you’re looking for too, this dinner delivers.
- Cleanup is a breeze. That’s the beauty of “one and done” sheet pan meals!
- It’s meal-prep friendly. Leftovers are just as delicious when served in a variety of ways—see my tips below!
Ingredients for Italian Sheet Pan Chicken Breast
- Chicken breast: I’m using boneless, skinless chicken breast, but feel free to use chicken thighs for extra juiciness!
- Vegetables: I love using broccoli, zucchini, bell pepper, and onions for sheet pan dinners. You can also switch it up and use cherry tomatoes, artichokes, or eggplant (like in ratatouille).
- Italian Dressing: You’ll mix olive oil, Italian seasoning, paprika, and salt to toss everything together.
Find the printable recipe with measurements below.
How To Make Italian Sheet Pan Chicken
Step one: In a small bowl, stir together the olive oil, Italian seasoning, garlic, paprika, salt, and black pepper to make the dressing.
Step two: Add the chicken, broccoli, zucchini, bell pepper, and onion to a large mixing bowl. Drizzle the dressing on top and toss until everything is well coated.
Step three: Spread everything onto a sheet pan and bake for 20 to 25 minutes at 400°F (200°C), or until the chicken is cooked through. I highly recommend garnishing with freshly chopped parsley and grated Parmigiano Reggiano cheese, but you do you!
Ways To Serve
- Italian chicken grain bowl: I love serving the chicken and veggies over rice or quinoa for a hearty and filling meal. If you’d like to add some healthy fats, diced avocado is always a great choice!
- Veggie-forward chicken salad: Serve this over your favorite leafy greens, such as diced gem lettuce, spinach, or arugula, then add some chopped nuts, and toss in my Italian dressing.
Storage Tips
- How to store: This will stay good in the fridge in an airtight container for 3 to 4 days. If you’re freezing, let everything cool completely before storing in a freezer-safe container for up to 3 months.
- For reheating: Just add a portion to a plate and microwave it for 1 to 2 minutes, or until the chicken and vegetables are warm.
More Easy Chicken Recipes
- Chicken Marsala: The creamy mushroom sauce is the best.
- Creamy Tuscan Chicken: A community favorite!
- Chicken Stir Fry: Another great all-in-one meal.
- Lemon Pepper Chicken: A bright and flavorful dish.
- Or browse through my list of chicken recipes or chicken breast recipes!
If you make this Italian sheet pan chicken breast recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Equipment
- Heavy Duty Sheet Pans My favorite sheet pans!
- Zwilling Chef's Knife My go-to chef's knife.
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 (from about 2 medium chicken breasts)
- 4 cups broccoli florets, from 2 heads of broccoli
- 1 medium zucchini, sliced into half moons
- 2 red bell pepper, cut into 1-inch pieces
- 1 small yellow onion, cut into 1-inch pieces
- Optional garnish: chopped parsley and grated Parmigiano Reggiano cheese
Instructions
- Make the dressing. Preheat the oven to 400°F (200°C). In a small bowl, stir together the olive oil, Italian seasoning, garlic, paprika, sal, and black peppert. Set aside.
- Season the ingredients. Add the chicken, broccoli, zucchini, bell pepper, and onion to a large mixing bowl. Drizzle the dressing on top, then toss to fully coat.
- Place on a sheet pan. Spread the seasoned ingredients out onto a sheet pan.
- Bake in the oven. Bake for 20 to 25 minutes, or until the chicken is cooked through, and the vegetables are lightly roasted. If you'd like, garnish with freshly chopped parsley and grated Parmigiano Reggiano cheese before serving.
Lisa’s Tips
- Storage tip: This will stay good in the fridge in an airtight container for 3 to 4 days. If you’re freezing, let everything cool completely before storing in a freezer-safe container for up to 3 months.
Nutrition
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Oh My!! This was fabulous!!! I did add some really ripe grape tomatoes, after all I am Italian. Topped it of with Locatelli Romano and it was perfect. And Yes the chicken was perfectly moist
Nothing wrong with adding tomatoes into the mix, Judith!
My Chef Boyarde Husband made this for me last night and it was awesome. He only had a single serving of his “vegatable dinner” and was full. Juicey, crisp veggies, just great. Thank you so much
Haha! Glad he was able to create a successful, delicious dinner, Donna.
Your Greek Sheet Pan Chicken dinner is a fan favorite at my house, so I thought I’d try this one! It did not disappoint, so flavorful & delicious!! Another Downshiftology winner!! When everyone in the family says I should make it again, which they did, you know it’s going on repeat!! :) Thank you for creating so many winners!! You’re awesome!! xo
Amazing! I’m so glad everyone enjoyed this Italian variation. Enjoy, Donna!
Small detail – in step 1 of instructions “making the dressing,” you left off listing the ground black pepper. I should have read on, but didn’t – I assumed it was going to be used to season the chicken. Then I forgot about it, so it was totally left out of my recipe. No big deal, just an edit you might want to add.
Hi Diane – Thanks for pointing that out! We just adjusted the recipe.
This is really tasty and easy to make. It has good flavor and the chicken stayed moist and tender. Definitely will be making this again!
I’m so glad you’re loving this sheet pan chicken, Karina!
This is our go to recipe when I need something quick, delicious and easy to make. Not only is flavorful and everyone loves it, but a well balanced healthy meal. Thank you for sharing recipes that are easy to make and delicious!
You can’t beat a sheet pan dinner like this for easy and healthy! Glad everyone loved it, Elizabeth.
This recipe is so easy and healthy, bursting with colour & flavour. Totally customizable to whatever veg that you like. I did hit it with fresh Parmesan cheese and balsamic glaze to further amp up the flavour. We also cheated slightly and enjoyed it over orzo for a nice change. Delish !
Love the additional balsamic glaze! Sounds delicious, Lisa.
Cooked this and loved it! Went perfectly over a bed of rice. Thank you, Lisa!
Great to hear you loved this Italian sheet pan chicken over rice, Chad! Sounds like the perfect meal.
This was a huge hit at our house. So much flavor! It used up some veggies I had in the fridge. This will definitely be a routine meal for sure!
The perfect meal to use up your leftover veggies! Glad this sheet pan dinner was a hit, Megan.
Another one of your recipes that my whole family enjoyed. It will definitely become a regular.
Glad the whole family enjoyed this Italian sheet pan chicken, Karen!
Super easy recipe, this is what I’m looking for.
Thank you Lisa
Glad you found the perfect dinner you were looking for, Adrienne. Enjoy!
Lisa, I love so many of your recipes. i have told so many gals about your delicious food.
This Italian sheet pan chicken breast is yummy.
Thanks so much, Marilyn! I really appreciate you sharing the Downshiftology love. :)
What a delicious, healthy and easy-to-prepare recipe for a busy weeknight dinner. My family loved it! This one is a keeper:)
Happy to hear this recipe was a winner with your family, Stephanie!
This recipe is incredibly easy and versatile to make and my whole family loved it (toddler included)!
Wonderful! So thrilled to hear the whole family loved it, Emily!
Another DELICIOUS recipe. My family really enjoyed it. Thank you
Oh yay! Glad the whole family loved this sheet pan dinner, Cora.
I really enjoyed this dish.
Though, I used a store Italian blend paste, roasted garlic paste, and added halloumi cheese to the sheet pan and it was delicious.
Thanks for another sheet pan go to that uses similar ingredients in a different way to make an easy aftewr work dinner for the family!
Hi Glenn – Sounds delicious with the added garlic paste and halloumi cheese! Glad this sheet pan dinner was a hit for the whole family.
Quick question- This recipe looks fantastic! I just wanted to clarify that we are using 1 lb of chicken for the 6 servings in this recipe. Thank you!
Hi Kathryn – Yes, I used 1 pound for this recipe! Though, you can always double the recipe and make two sheet pans for a larger quantity per serving.