Sheet Pan Italian Chicken and Veggies – Quick and Easy One Pan Dinner Recipe
If you love quick and easy dinners that don’t make a mess of your kitchen, this one’s for you. This sheet pan Italian chicken and veggies is packed with juicy chicken, colorful vegetables, and bold Italian dressing flavors, all roasted together on one pan. Toss everything, pop it in the oven, and let dinner basically handle itself.
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Busy nights call for dinners that practically make themselves, and this sheet pan Italian chicken and vegetables delivers big flavor with minimal effort. You may also want to try this delicious Sheet Pan Pineapple Chicken recipe.
How to Make One Pan Italian Chicken and Veggies Dinner
Here are the ingredients you need to make this sheet pan Italian chicken and veggies recipe, plus step by step instructions for how to make it.
Ingredients
- 1 lb chicken breasts, cut into 1 inch pieces
- 1 red bell pepper, cut into 2 inch pieces
- 1 green bell pepper, cut into 2 inch pieces
- 1 red onion, peeled and quartered
- 1 zucchini, sliced, 1 yellow squash, sliced
- 8 oz bottle Italian dressing
- ⅓ cup shredded parmesan, divided
Step by Step Instructions
1. Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Cut the vegetables into bite-sized pieces. Cut the chicken into evenly sized chunks so everything cooks at the same rate.
3. Spread the chicken and vegetables out on the sheet pan in an even layer.
4. Drizzle with Italian dressing, then toss lightly to coat. Sprinkle ¼ cup of the shredded parmesan over the top.
5. Bake for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Remove from the oven and sprinkle with the remaining parmesan cheese before serving.
This is the kind of recipe you’ll come back to on those “what’s for dinner?” nights. It’s simple, full of flavor, and cleanup is refreshingly easy. Grab a fork, serve it straight from the pan, and enjoy a cozy, stress-free meal everyone will be happy to see on the table.
More Sheet Pan Recipes
Sheet Pan Italian Chicken and Veggies
Ingredients
- 1 lb chicken breasts, cut into 1 inch pieces
- 1 red bell pepper, cut into 2 inch pieces
- 1 green bell pepper, cut into 2 inch pieces
- 1 red onion, peeled and quartered
- 1 zucchini, sliced, 1 yellow squash, sliced
- 8 oz bottle Italian dressing
- ⅓ cup shredded parmesan, divided
Instructions
- Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
- Cut the vegetables into bite-sized pieces. Cut the chicken into evenly sized chunks so everything cooks at the same rate.
- Spread the chicken and vegetables out on the sheet pan in an even layer.
- Drizzle with Italian dressing, then toss lightly to coat. Sprinkle ¼ cup of the shredded parmesan over the top.
- Bake for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and sprinkle with the remaining parmesan cheese before serving.
