italian chicken
This sheet pan Italian Chicken is tender marinated chicken breasts and assorted veggies seasoned and roasted to golden perfection. It is a quick and easy dinner that the whole family enjoys! Serve this tasty dish with garlic knots and homemade lemonade.
prep time
10 Min
cook time
20 Min
method
Convection Oven
yield
4 serving(s)
Ingredients
- 4 - boneless skinless chicken breasts pounded to 1/2 inch thick
- 1 cup favorite italian dressing
- 2 medium zucchini sliced in half rounds
- 1 pound baby potatoes sliced in half
- 8 small tomatoes halved
- 2 tablespoons olive oil
- 1 teaspoon italian seasoning
- kosher salt and freshly ground black pepper
- freshly grated parmesan cheese
- chopped fresh herbs like parsley, thyme, rosemary, and basil
How To Make italian chicken
-
Step 1Place the chicken on a cutting board and cover it with plastic wrap. Pound it to about 1/2 inch thick using a meat mallet.
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Step 2Place the chicken in a bowl and pour the Italian dressing over it. Cover the bowl with plastic wrap and let it marinate for 30-60 minutes. If marinating longer place the bowl in the refrigerator.
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Step 3Toss the zucchini and potatoes with olive oil and Italian seasoning.
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Step 4Preheat the oven to 400 degrees. Cover a large baking sheet with parchment paper. Using tongs, remove the chicken breasts from the marinade, letting them drip for a minute back into the bowl. Place the chicken on the baking sheet. Discard the marinade.
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Step 5Arrange the vegetables around the chicken breasts on the baking sheet. Sprinkle the chicken and veggies with salt or seasoned salt and freshly ground black pepper.
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Step 6Bake for 20 minutes or until the chicken reaches an internal temperature of 165 degrees and the vegetables are tender.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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