Description
This Italian Chicken and Vegetables Sheet Pan Dinner is a simple, healthy, and flavorful meal featuring tender boneless, skinless chicken breasts roasted alongside broccoli and carrots, all seasoned with a blend of Italian herbs and spices. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
Scale
Protein
- 1.5 pounds boneless, skinless chicken breasts (2-3 breasts)
Vegetables
- 2 cups broccoli (cut into bite-sized pieces)
- 3 large carrots (cut into bite-sized chunks)
Seasonings & Oil
- 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 (about 2-3 tablespoons, for drizzling and coating)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F and line a large, rimmed baking sheet with foil for easy cleanup.
- Prepare Seasoning Mix: In a small dish, combine the Italian seasoning, kosher salt, garlic powder, onion powder, and black pepper; set this seasoning mix aside.
- Slice Chicken: Slice each chicken breast in half horizontally to create two thinner pieces that cook evenly and quickly.
- Season Chicken: Arrange the sliced chicken breasts in the center of the prepared baking sheet. Drizzle olive oil over both sides, rubbing it in to coat thoroughly. Sprinkle about two-thirds of the seasoning mix evenly over both sides of the chicken, rubbing it in to enhance flavor penetration.
- Arrange and Season Vegetables: Place the broccoli and carrot pieces on either side of the chicken on the baking sheet. Drizzle the vegetables with olive oil, tossing gently on the sheet to coat them evenly. Sprinkle the remaining seasoning mix over the vegetables evenly.
- Bake: Place the sheet pan in the preheated oven and bake for 30 minutes, or until the chicken is cooked through and no longer pink in the center, and the vegetables are tender.
- Rest and Serve: Remove from the oven and tent the chicken and vegetables with foil. Let them rest for 5 minutes to allow the juices to redistribute before serving.
Notes
- This sheet pan dinner is customizable with other vegetables like bell peppers or zucchini if desired.
- For a spicier kick, add a pinch of red pepper flakes to the seasoning mix.
- Using foil on the baking sheet makes cleanup quick and easy.
- Ensure chicken breasts are of even thickness for uniform cooking; pounding them slightly before slicing helps.
- Resting the chicken after baking improves juiciness and tenderness.
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
