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An incredibly quick and easy Italian Chicken Sheet Pan Dinner that’s a complete meal on its own. Tender and juicy chicken breasts with perfectly roasted green beans and cherry tomatoes tossed in a delicious Italian dressing all ready in just 30 minutes. Perfect for busy weeknight dinners and meal prep.
Super Easy Italian Chicken Sheet Pan Dinner
This Italian Chicken Sheet Pan Dinner is so easy and quick to put together, but most of all it’s incredibly delicious. All it takes is to toss all the ingredients together and bake. Anyone can do this, which is why sheet pan dinners rock! This chicken is sweet and salty, perfectly tender and juicy, and the green beans are perfectly cooked.
If you’ve never had roasted tomatoes, then you’re in for a bit treat. They’re amazing, as you bite into one, you’ll get a burst of epic flavors, just don’t try them when they’re too hot. You’ll burn your mouth, trust me, I’m speaking from experience here. If you’ve never had a sheet pan dinner before, this is a great recipe to start with because it’s super easy, healthy and totally scrumptious.
Italian Chicken Sheet Pan Dinner Highlights
- Quick and Super Easy. All you really need to do is make the dressing and toss it with the rest of the ingredients together. Place it in a baking sheet and bake. How much easier can it get?
- Great For Meal Prep. If you love to meal prep your dinners, this recipe is for you.
- Incredibly Versatile. Don’t like or have green beans or cherry tomatoes? No problem. This dish is great to clean out your veggie drawer.
- One Pan Only. Not only is this easy to make in one pan, but that means it’s super easy to clean up.
Ingredients You’ll Need
- Chicken – I opted for boneless skinless chicken breasts but you can easily substitute them with boneless skinless chicken thighs. You can use the bone-in breasts with skin as well but they will take a few minutes longer to cook. You want the chicken breasts to be around 1-inch in thickness, otherwise you’ll have to pound them with a meat mallet. If they are thicker, they will take longer to cook, but you want to cook them around the same time as the green beans and tomatoes.
- Green Beans – You’ll need a pound of green beans, either fresh or frozen.
- Tomatoes – I love using cherry tomatoes here. Other tomatoes you can use are cocktail tomatoes or even Roma tomatoes cut in half.
- Garlic – Lots of garlic, the more the better, in my opinion.
- Seasoning – You’ll need some Italian seasoning, salt and pepper to taste and some red pepper flakes for a bit of heat, which you can omit if you don’t want any spice.
- Balsamic Vinegar – You’ll want to use a good quality balsamic vinegar. Balsamic vinegar has a very complex sweetness with notes of figs, molasses, cherry and chocolate. It’s perfect in this type of dish.
- Oil – You’ll need some regular olive oil for the dressing.
- Prep the oven. Preheat the oven to 425°F.
- Make the dressing. In a small bowl add the olive oil, balsamic vinegar, garlic, Italian seasoning, salt, pepper, red pepper flakes and whisk until emulsified.
- Toss everything together in the baking sheet. Pat the chicken dry with paper towels then place on a baking sheet. Add the cherry tomatoes and green beans to the baking sheet. Pour the dressing over the chicken and veggies and toss well to combine. Arrange everything in a single layer.
- Bake. Transfer the baking sheet to the oven and bake for 20 minutes or until the chicken is cooked through to an internal temperature of 165°F.
- Garnish and serve. Remove the baking sheet from the oven and garnish with parsley and serve.
How To Serve
This Italian sheet pan chicken with roasted green beans and cherry tomatoes makes for a complete meal on its own, but if you want, here are some other great sides you can serve this with.
Expert Tips
- Make sure your sheet pan is at least 13×18-inch and rimmed. You want it to be big enough to fit all the ingredients in a single layer.
- Substitute chicken breasts with chicken thighs, if that’s what you prefer.
- Trim the ends of the green beans because they usually dry out and shrivel up when cooking, plus nobody wants to eat those.
- Use other veggies you have such as broccoli, bell peppers, cauliflower, etc., just make sure to cut them all the same size so they cook at the same time.
- Use a meat thermometer to correctly see when your chicken is cooked through. The internal temperature of the chicken breast should be 165°F when it’s completely cooked.
Leftovers
If you have any leftover Italian chicken and green beans, store them in an airtight container in the refrigerator for 3 to 4 days. You can also freeze this in an airtight container in the freezer for up to 3 months.
More Delicious Sheet Pan Dinners To Try
- Garlic Butter Baked Salmon
- Easy Oven Baked Pork Chops
- Roasted Sausage And Potatoes
- Pan Roasted Chicken And Vegetables
- Harissa Roasted Chicken and Potatoes
- Sheet Pan Quesadillas
- Sheet Pan Rosemary Chicken And Potatoes
- Baked Honey Mustard Chicken With Potatoes
Italian Chicken Sheet Pan Dinner
An incredibly quick and easy Italian Chicken Sheet Pan Dinner that's a complete meal on its own. Tender and juicy chicken breasts with perfectly roasted green beans and cherry tomatoes tossed in a delicious Italian dressing. Perfect for busy weeknight dinners and meal prep.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Ingredients
- ½ cup olive oil
- â…“ cup balsamic vinegar
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ teaspoon red pepper flakes
- 4 small chicken breasts boneless and skinless, pounded to 1-inch thickness, or cut into 1-inch strips
- 2 cups cherry tomatoes
- 1 pound green beans end trimmed
- 2 tablespoons fresh parsley chopped
Instructions
- Prep the oven. Preheat the oven to 425°F.
- Make the dressing. In a small bowl add the olive oil, balsamic vinegar, garlic, Italian seasoning, salt, pepper, red pepper flakes and whisk until emulsified.
- Toss everything together in the baking sheet. Pat the chicken dry with paper towels then place on a baking sheet. Add the cherry tomatoes and green beans to the baking sheet. Pour the dressing over the chicken and veggies and toss well to combine. Arrange everything in a single layer.
- Bake. Transfer the baking sheet to the oven and bake for 20 minutes or until the chicken is cooked through to an internal temperature of 165°F.
- Garnish and serve. Remove the baking sheet from the oven and garnish with parsley and serve.
Tips & Notes:
- Make sure your sheet pan is at least 13×18-inch and rimmed. You want it to be big enough to fit all the ingredients in a single layer.
- Substitute chicken breasts with chicken thighs, if that’s what you prefer.
- Trim the ends of the green beans because they usually dry out and shrivel up when cooking, plus nobody wants to eat those.
- Use other veggies you have such as broccoli, bell peppers, cauliflower, etc., just make sure to cut them all the same size so they cook at the same time.
- Use a meat thermometer to correctly see when your chicken is cooked through. The internal temperature of the chicken breast should be 165°F when it’s completely cooked.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. You can also freeze this in an airtight container in the freezer for up to 3 months.
nutrition facts
Serving: 1serving Calories: 572kcal (29%) Carbohydrates: 17g (6%) Protein: 51g (102%) Fat: 33g (51%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 4g Monounsaturated Fat: 21g Trans Fat: 1g Cholesterol: 145mg (48%) Sodium: 870mg (38%) Potassium: 1306mg (37%) Fiber: 4g (17%) Sugar: 9g (10%) Vitamin A: 1480IU (30%) Vitamin C: 37mg (45%) Calcium: 97mg (10%) Iron: 4mg (22%)
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