Description
This Italian Chicken and Vegetables Sheet Pan Dinner is a simple, healthy, and flavorful one-pan meal made with tender boneless chicken breasts, fresh broccoli, and carrots seasoned with a blend of Italian spices. Perfect for a quick weeknight dinner, it combines protein and nutritious vegetables baked together for easy cleanup and delicious results.
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken breasts (2-3 breasts)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fresh black pepper
- 1 1/2 teaspoons kosher salt
- 2 teaspoons Italian seasoning
- Olive oil (about 2 tablespoons for drizzling and rubbing)
Vegetables
- 2 cups broccoli (cut into bite-sized pieces)
- 3 large carrots (cut into bite-sized chunks)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with foil for easy cleanup.
- Prepare Seasoning: In a small dish, combine Italian seasoning, kosher salt, garlic powder, onion powder, and black pepper. Set the seasoning mixture aside.
- Slice Chicken: Slice the chicken breasts in half through the center horizontally to create two thinner pieces from each breast for quicker, even cooking.
- Season Chicken: Arrange the sliced chicken breasts in the center of the baking sheet. Drizzle olive oil over both sides and rub to coat evenly. Sprinkle about two-thirds of the seasoning mixture over both sides of the chicken, rubbing it in gently.
- Prepare Vegetables: Arrange the broccoli and carrot pieces on either side of the chicken on the baking sheet. Drizzle vegetables with olive oil and toss gently to coat them evenly. Sprinkle the remaining seasoning mix over the vegetables.
- Bake: 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 remaining inside.
- Rest: Remove from oven and tent the sheet pan loosely with foil. Let the chicken rest for 5 minutes before serving to ensure juices redistribute and the meat stays moist.
Notes
- Use bone-in chicken if preferred, adjusting baking time accordingly (longer cooking required).
- Feel free to substitute or add other vegetables like bell peppers, zucchini, or cherry tomatoes for variety.
- To make it gluten-free, ensure the Italian seasoning and all spices contain no additives with gluten.
- For a crispier texture, broil the vegetables for the last 3-5 minutes of cooking, watching closely to avoid burning.
- Leftover chicken and vegetables 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
