Sheet Pan Italian Chicken (Printable version)

Tender chicken breasts roasted with zucchini, cherry tomatoes, and aromatic Italian herbs on a single sheet pan for an effortless healthy dinner.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 2 medium zucchini, sliced into 1/2-inch rounds
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, sliced

→ Marinade & Seasonings

05 - 3 tbsp extra-virgin olive oil
06 - 2 tsp Italian seasoning
07 - 3 cloves garlic, minced
08 - 1 tsp dried oregano
09 - 1/2 tsp crushed red pepper flakes (optional)
10 - 1 lemon, zested and juiced
11 - 1 tsp kosher salt
12 - 1/2 tsp freshly ground black pepper

→ Garnish

13 - 1/4 cup freshly grated Parmesan cheese
14 - 2 tbsp chopped fresh basil or parsley

# How to Prepare:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, Italian seasoning, garlic, oregano, red pepper flakes (if using), lemon zest, lemon juice, salt, and pepper.
03 - Pat the chicken breasts dry with paper towels. Add them to the marinade and toss to coat well.
04 - Add the zucchini, cherry tomatoes, and red onion to the bowl and toss gently to coat in the marinade.
05 - Arrange the chicken breasts on the prepared baking sheet. Scatter the zucchini, tomatoes, and onion around the chicken in a single layer.
06 - Roast for 22–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender.
07 - Remove from the oven. Sprinkle with Parmesan cheese and fresh basil or parsley before serving.

# Expert advice:

01 -
  • The cleanup is literally one pan, which means more time on the couch and less time at the sink
  • The tomatoes burst in the oven creating their own sauce that you want to spoon over everything
  • Leftovers somehow taste better the next day, if they even make it that far
02 -
  • Crowding the sheet pan steams the vegetables instead of roasting them, so use two pans if needed
  • Letting the chicken rest for just 5 minutes after cooking makes a huge difference in juiciness
  • The internal temperature will rise about 5 degrees while resting, so pull it at 160°F
03 -
  • Marinate the chicken for up to 30 minutes before baking if you have time, but even 5 minutes makes a difference
  • Use parchment paper instead of foil to prevent the acidic lemon from reacting with metal

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