Description
This Italian Chicken and Vegetables Sheet Pan Dinner is a simple, healthy, and flavorful one-pan meal featuring tender boneless chicken breasts seasoned with Italian herbs and roasted alongside fresh broccoli and carrots. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken breasts (2-3 breasts)
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fresh black pepper
- Olive oil (to drizzle and coat)
Vegetables
- 2 cups broccoli, cut into bite-sized pieces
- 3 large carrots, cut into bite-sized chunks
- Olive oil (to drizzle and toss)
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with foil for easy cleanup.
- Prepare seasoning mix: In a small bowl, combine Italian seasoning, kosher salt, garlic powder, onion powder, and fresh black pepper; set aside.
- Slice chicken: Slice each chicken breast in half horizontally to create two thinner pieces for even cooking.
- Season chicken: Arrange the chicken pieces in the center of the baking sheet. Drizzle olive oil over them and rub it in on both sides. Sprinkle about two-thirds of the seasoning mix evenly over both sides of the chicken, rubbing gently to coat.
- Prepare vegetables: Spread the broccoli and carrot pieces on either side of the chicken. Drizzle with olive oil and toss gently to coat all the vegetables. Sprinkle the remaining seasoning mix evenly over the vegetables.
- Bake the dinner: Place the baking sheet in the preheated oven and bake for 30 minutes, or until the vegetables are tender and the chicken is cooked through with no pink inside.
- Rest before serving: Remove the sheet pan from the oven and tent loosely with foil. Let the chicken rest for 5 minutes before serving to retain juices.
Notes
- For extra crispiness, broil the chicken and vegetables for an additional 2-3 minutes after baking.
- You can swap broccoli and carrots with other veggies like bell peppers, zucchini, or cauliflower depending on preference.
- Use fresh Italian herbs if available for a more vibrant flavor, or substitute dried herbs if not.
- Make sure to slice the chicken breasts evenly so they cook uniformly.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 234 kcal
- Sugar: 3 g
- Sodium: 1117 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 109 mg
