Sheet Pan Italian Chicken Zucchini (Print View)
Juicy chicken roasted with zucchini, cherry tomatoes, and Italian herbs on a single sheet pan for an easy, healthy dinner.
# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 2 medium zucchini, sliced into 1/2-inch rounds
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, sliced
→ Marinade & Seasonings
05 - 3 tbsp extra-virgin olive oil
06 - 2 tsp Italian seasoning
07 - 3 cloves garlic, minced
08 - 1 tsp dried oregano
09 - 1/2 tsp crushed red pepper flakes (optional)
10 - 1 lemon, zested and juiced
11 - 1 tsp kosher salt
12 - 1/2 tsp freshly ground black pepper
→ Garnish
13 - 1/4 cup freshly grated Parmesan cheese
14 - 2 tbsp chopped fresh basil or parsley
# How to Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, Italian seasoning, garlic, oregano, red pepper flakes (if using), lemon zest, lemon juice, salt, and pepper.
03 - Pat the chicken breasts dry with paper towels. Add them to the marinade and toss to coat well.
04 - Add the zucchini, cherry tomatoes, and red onion to the bowl and toss gently to coat in the marinade.
05 - Arrange the chicken breasts on the prepared baking sheet. Scatter the zucchini, tomatoes, and onion around the chicken in a single layer.
06 - Roast for 22–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender.
07 - Remove from the oven. Sprinkle with Parmesan cheese and fresh basil or parsley before serving.
# Expert Suggestions:
01 -
- Everything cooks together so cleanup takes literally two minutes
- The vegetables become sweet and tender while the chicken stays impossibly juicy
02 -
- Crowding the pan will steam the vegetables instead of roasting them so give everything some breathing room
- Letting the chicken rest for just 5 minutes before serving keeps all the juices inside where they belong
03 -
- Marinate the chicken for up to 30 minutes before roasting for deeper flavor penetration
- Let the sheet pan cool slightly before cleaning or the stuck-on bits will be impossible to remove