Quick to prep, even quicker to clean up–this Chicken Sheet Pan Dinner is a delicious, complete meal that is made using just one sheet pan!
Get a complete dinner – delicious Italian chicken, seasoned potatoes and roasted green beans all on one pan and ready in 30 minutes!
Italian Chicken, Green Beans, and Potatoes Sheet Pan Dinner
There isn’t a more well-rounded and satisfying dinner than one that has meat, potatoes, and vegetables. But sometimes, these types of dinners can take a while to put together. Not this one!
This sheet pan dinner has all three, and the best part is that it’s super simple and quick to make! The total prep time is only 15 minutes while the cooking time is just 30 minutes.
In just 45 minutes you have an entire dinner–main dish and sides– ready to serve 5 people!
What is a Sheet Pan Dinner
Sheet pan dinners are easy to make dinner meals, where everything you need for the entire meal is made by just using a single sheet pan. I love making these recipes because they are quick to prep, and even quicker to clean up!
Our Italian chicken sheet pan dinner is made using green beans, potatoes, and chicken. All cooked together on the same baking pan. To season the meat and veggies you will be using dry Italian seasoning, which is where the name comes from!
Ingredients
- Boneless-skinless chicken cutlets
- Baby gold potatoes
- Cherry tomatoes
- Fresh green beans
- Olive oil
- Balsamic vinegar
- Garlic & herb dressing mix (I used Good Seasons brand)
- Salt
- Black pepper
- Fresh grated parmesan cheese
- Fresh parsley
Substitutions Your Sheet Pan Dinner
- Veggies: You can adjust the types of vegetables used for this meal to suit your tastes. Some good alternatives are zucchini, yellow squash or fresh broccoli florets. Just remember that if you are using softer vegetables to watch their cooking time.
How to Make Chicken Sheet Pan Dinner
- Mix olive oil, balsamic vinegar and the packet of garlic & herb dressing mix. Add it to a zip top bag with the chicken cutlets. Seal the bag and let the chicken marinate.
- Stir the baby gold potatoes, grape tomatoes, salt, black pepper and olive oil.
- Add the marinated chicken cutlets, potatoes and tomatoes into the baking sheet. Bake at 400* F for 15 minutes.
- Add green beans in the bowl that had the potatoes and tomatoes and toss around in the remaining olive oil.
- Increase the oven temperature to 450* F. Add the green beans to the baking tray and return to the oven for an additional 15 minutes.
- Remove it from the oven and top the chicken and vegetables with the freshly grated parmesan cheese and fresh chopped parsley.
Storage
This Italian Chicken sheet pan dinner should be served hot. Leftovers can be stored in the refrigerator, in a sealed container, for up to 2 days. This meal would pair perfectly with a loaf of fresh italian bread.
Cooking Tips
- I like to use the Perdue Perfect Proportions 1.5 lb. Bag of chicken breast cutlets for this meal. If you buy your boneless-skinless chicken breasts in bulk they tend to be large and thicker. I would suggest that you cut them in half to make them thinner (4.5-5 lb. each) cutlets for even cooking. If you keep your cutlets on the larger side then you will need to cook them about 5-10 minutes before adding the vegetables and following the rest of the recipe instructions.
- I used the Garlic & Herb Dressing packet mix, however you can substitute an Italian dressing blend or you can even use your favorite italian balsamic dressing brand to marinate the chicken.
- If you are feeding a large crowd you can easily double this recipe and bake both rimmed sheet trays at the same time in the oven. You will just want to rotate the trays (from top to bottom) half way through the cooking process for even cooking.
MORE EASY DINNER RECIPES
Chicken Recipes: Easy Chicken Enchiladas | Creamy Pesto Skillet | Chicken Alfredo Bake | Sheet Pan Fajitas | Grilled Chicken Wings | Creamy Chicken and Rice Soup | Sheet Pan Asian Chicken
Beef Recipes: Hamburger Casserole | Ground Beef Stroganoff | Easy Crescent Roll Taco Ring | Creamy Beef and Shells | Million Dollar Spaghetti Casserole | Mongolian Beef | Shepherd’s Pie
Chicken Sheet Pan Dinner
Video
Ingredients
- 1½ pounds (5 – approx. 4.5-5 oz. per piece) boneless-skinless chicken cutlets
- 1 pound baby gold potatoes
- 1 pint grape (or cherry) tomatoes
- 1½ cups fresh green beans rinsed and trimmed to bite size pieces
- ½ cup + 2 tablespoons olive oil divided
- 2 tbsp balsamic vinegar
- 0.75 oz packet garlic & herb dressing mix (I used Good Seasons brand)
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup fresh grated parmesan cheese
- 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to 400*F. *You will need 1 large rimmed baking sheet for this recipe*
- In a medium sized measuring cup add ½ cup olive oil, balsamic vinegar and the packet of garlic & herb dressing mix. Combine well then add it to a zip top bag with the chicken cutlets. Seal the bag and let the chicken marinate while your oven is preheating and you prepare the rest of your ingredients.
- In a large bowl add the baby gold potatoes, grape tomatoes, salt, black pepper and the remaining 2 tablespoons olive oil. Stir to evenly coat the vegetables with the olive oil.
- Place your clean, large rimmed, baking sheet into the 400* oven to preheat for 5 minutes. When you remove your baking sheet from the oven add the marinated chicken cutlets, potatoes and tomatoes. Make sure to spoon any excess marinade onto the tops of each chicken breast. You don’t want to waste that flavor. Bake for 15 minutes.
- In the bowl that had the potatoes and tomatoes, add the green beans and gently toss them around in the remaining olive oil that is left in the bowl. *No need to add any more olive oil*
- After the chicken has baked for the first 15 minutes, remove it from the oven and increase the oven temperature to 450* F. Add the green beans to the baking tray, carefully placing them in the open areas between the other vegetables, and return to the oven for an additional 15 minutes.
- Once your Italian chicken sheet pan meal is done, remove it from the oven and top the chicken and vegetables with the freshly grated parmesan cheese and fresh chopped parsley.
Jenn’s Notes
- I like to use the Perdue Perfect Proportions 1.5 lb. Bag of chicken breast cutlets for this meal. If you buy your boneless-skinless chicken breasts in bulk they tend to be large and thicker. I would suggest that you cut them in half to make them thinner (4.5-5 lb. each) cutlets for even cooking. If you keep your cutlets on the larger side then you will need to cook them about 5-10 minutes before adding the vegetables and following the rest of the recipe instructions.
- I used the Garlic & Herb Dressing packet mix, however you can substitute an Italian dressing blend or you can even use your favorite italian balsamic dressing brand to marinate the chicken.
- If you are feeding a large crowd you can easily double this recipe and bake both rimmed sheet trays at the same time in the oven. You will just want to rotate the trays (from top to bottom) half way through the cooking process for even cooking.
- You can adjust the types of vegetables used for this meal to suit your tastes. Some good alternatives are zucchini, yellow squash or fresh broccoli florets. Just remember that if you are using softer vegetables to watch their cooking time.
Nutrition Info
Get ready for a new favorite family dinner! In just over an hour you have a healthy and delicious meal. Plus, you’ll love how simple and quick it is to make this Chicken Sheet Pan Dinner. Enjoy!
What size dish works best?