Italian Sheet Pan Chicken Breast
User Reviews
5
Italian Sheet Pan Chicken Breast
Description
This recipe uses a blend of garlic, Italian seasoning, paprika, salt, and olive oil to create a flavorful dressing that coats chicken breast pieces, broccoli florets, sliced zucchini, bell pepper chunks, and onion pieces. By roasting the mix on a single sheet pan at 400°F, the ingredients cook evenly with minimal cleanup.
The chicken cooks through while the vegetables soften slightly and develop roasted edges that enrich their flavors. The paprika adds subtle warmth to the seasoning blend. Parsley and grated Parmigiano Reggiano sprinkled before serving lend brightness and a savory finish.
This sheet pan method suits quick meal prep with simple ingredients. The dish stores well refrigerated for several days and freezes up to three months when cooled properly. Reheating retains the roasted flavors and tender textures.
Ingredients
- 1 ½ tablespoons Italian seasoning
- ¼ cup extra virgin olive oil
- 3 garlic minced, cloves
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 pound chicken breast chopped into bite-sized pieces (from about 2 medium chicken breasts, boneless, skinless
- 4 cups broccoli from 2 heads of broccoli, florets
- 1 zucchini sliced into half moons, medium
- 2 red bell pepper cut into 1-inch pieces
- 1 yellow onion cut into 1-inch pieces, small
- parsley optional garnish, chopped parsley and grated cheese
- Parmigiano Reggiano cheese optional garnish, chopped parsley and grated 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, and salt. 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.
Notes
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
- For freezing, cool completely before placing in a freezer-safe container; freeze up to 3 months.
- Adjust Italian seasoning and paprika amounts to taste for milder or bolder flavor.
- Garnish with fresh parsley and grated Parmigiano Reggiano just before serving for added flavor and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 307mg | 13% |
| Potassium | 698mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1894IU | 38% |
| Vitamin C | 113mg | 126% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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