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Italian Chicken and Vegetables Sheet Pan Dinner

A quick and easy Italian Chicken and Vegetables Sheet Pan Dinner that is nutritious and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 pounds Boneless, skinless chicken breasts (2-3 breasts) Slice the chicken breasts in half for quicker cooking.
  • 2 cups Broccoli, cut into bite-sized pieces
  • 3 large Carrots, cut into bite-sized chunks
Seasonings
  • 2 teaspoons Italian seasoning
  • 1.5 teaspoons Kosher salt
  • 1 teaspoon Garlic powder
  • 0.5 teaspoon Onion powder
  • 0.5 teaspoon Fresh black pepper
Other Ingredients
  • 1 tablespoon Olive oil For drizzling over chicken and vegetables.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a large rimmed baking sheet with foil.
  3. In a small bowl, combine Italian seasoning, kosher salt, garlic powder, onion powder, and black pepper.
  4. Slice the chicken breasts in half to create thinner pieces.
  5. Arrange the chicken halves on the lined baking sheet and drizzle with olive oil. Rub the oil into the chicken.
  6. Sprinkle about two-thirds of the seasoning mixture on both sides of the chicken.
  7. Place broccoli and carrot chunks around the chicken on the baking sheet.
  8. Drizzle olive oil over the vegetables and toss them to coat evenly.
  9. Sprinkle the remaining seasoning mixture over the vegetables.
Cooking
  1. Bake in the preheated oven for about 30 minutes, until the chicken is no longer pink and reaches an internal temperature of 165°F (74°C).
  2. Tent the baking sheet with foil and let it rest for about 5 minutes before serving.

Notes

For extra flavor, consider garnishing with fresh herbs or a sprinkle of grated Parmesan cheese. Adjust the vegetables based on what's in season.