5 from 18 votes
Italian Sheet Pan Chicken Breast
Italian Sheet Pan Chicken Breast features bite-sized chicken pieces and assorted vegetables tossed in a garlic- and Italian herb-spiced olive oil blend before roasting. The high oven temperature produces tender chicken with lightly roasted vegetables like broccoli, zucchini, and bell peppers. Optional parsley and Parmigiano Reggiano cheese add freshness and umami at serving.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
6
servings
Calories:
216 kcal
Course:
Dinner
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 216
% 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.