Italian Chicken

Sheet Pan Italian Chicken Dinner is the gateway recipe to the zesty, flavorful bursts that come from Mediterranean meals!

Course Main Course

Cuisine Italian

Keyword Italian Chicken, Italian Chicken Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 540kcal

Author Kathleen

Generously season the chicken (4) with salt and pepper on both sides. Place the chicken in a 1-gallon resealable plastic bag.
Pour in 1/2 cup Balsamic vinaigrette and seal bag, removing as much air as possible. Lay on a rimmed baking sheet to catch any leaks and refrigerate for 1 hour.
Preheat oven to 400ºF (204ºC). Line a rimmed baking sheet with aluminum foil.
Place the vegetables on a rimmed baking sheet. Toss with 1/4 cup Balsamic vinaigrette until evenly coated. Arrange the vegetables in a single layer, around the edges of the prepared baking dish. Sprinkle vegetables with salt and pepper.
Remove chicken from ziplock and discard marinade. Nestle chicken pieces into the center of vegetables. Season both sides of chicken generously with salt and pepper.
Bake in preheated oven and bake chicken, flipping halfway through, about 16-18 minutes (Mine only needed 16 minutes.)
Sprinkle parmesan cheese (1 cup) over chicken and vegetables and broil until chicken is golden, 2-5 minutes (depending on how close the chicken is to the heating element) and a digital thermometer registers 165 degrees when inserted into the thickest part of the chicken breast.

Timing matters. Chicken breasts vary in thickness, so cook time can vary. Use a digital thermometer and pull the chicken at 160°F, letting carryover cooking bring it to 165°F.
Optional broil finish. Broiling at the end adds gorgeous color, but keep a close eye — balsamic can darken quickly.
Use two pans if needed. If the pan looks crowded, split everything between two pans for better roasting and flavor.