Chicken Sheet Pan Dinner

5 from 1 vote

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!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Servings:

Calories: 481kcal

Author: Jennifer Fishkind

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.

Video

Notes

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.

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.
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