Cubed chicken breasts roast alongside red and green bell peppers, red onion, zucchini, and yellow squash, all tossed in Italian dressing and topped with as much shredded parmesan as you want. The high oven heat gives the chicken a golden sear while the vegetables soften and lightly char at their edges, soaking up the garlicky, herby dressing.
This sheet pan Italian chicken and veggies comes together in 35 minutes, on one pan. Easy, breezy, beautiful. Add your fave hearty carb alongside if you’re in the mood.
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Steps and Photos to Make This Recipe for Sheet Pan Italian Chicken and Veggies
Step 1: Preheat your oven to 425 F. Line a large sheet pan with parchment paper if you want easier cleanup.
Step 2: Cut the chicken breasts into 1 inch pieces. Cut the red bell pepper and green bell pepper into 2 inch pieces. Peel and quarter the red onion. Slice the zucchini and yellow squash into rounds about a quarter inch thick.
Step 3: Spread the chicken and all the vegetables across the sheet pan in a single layer. You want everything to have contact with the pan so it roasts rather than steams.
Step 4: Shake well and then drizzle the entire bottle of Italian dressing over the chicken and vegetables. Toss to coat. (You can also add everything to a bowl with high sides and use tongs in case the ingredients aren’t staying in the pan while you toss.) Sprinkle 1/4 cup of the shredded parmesan over the top.
Step 5: Bake for 20 minutes, until the chicken is cooked through and the vegetables are tender with lightly browned edges. The Italian dressing caramelizes in the oven and creates a nice gloss.
Step 6: Pull the pan from the oven and sprinkle the remaining parmesan cheese over the top while everything is still hot so it melts slightly.
Tools and Equipment
- Large sheet pan (a half-sheet pan, roughly 18×13 inches, gives you the most room)
- Parchment paper (optional, but saves you scrubbing off baked-on dressing)
- Cutting board
- Sharp knife
- Optional: A large bowl and tongs
Tips for Success
- Cut the chicken into even 1 inch pieces. Uniform size means uniform cooking. If some pieces are twice as big as others, you’ll end up with dry small pieces or undercooked large ones. This is the most important step in the whole recipe.
- Don’t overcrowd the pan TOO much. Roast in one layer, with a little space between pieces. (Ours are a bit crowded for the photos.) If you pile chicken and vegetables on top of each other, they’ll steam instead of roast, and you won’t get those browned edges that make this roasted chicken and vegetables dish worth making. If your pan is small, use two pans.
- Use the full bottle of Italian dressing. It sounds like a lot, but most of the liquid evaporates in the oven and what’s left is a concentrated, caramelized glaze. The oil in the dressing also helps the parmesan crisp up. Store-bought dressing works perfectly here, and it saves you from mixing a dozen spices and an oil-vinegar base from scratch. Ken’s Italian is a good choice. If you have a packet in your pantry, make it into liquid dressing before tossing with the chicken and veg.
- Check the chicken at 20 minutes with a meat thermometer. Chicken breast is done at 165. If your pieces are on the larger side, they may need another 3 to 5 minutes. The vegetables will be fine with the extra time.
- Let it rest for 2 to 3 minutes before serving. The juices redistribute and the parmesan sets slightly. Serve straight from the pan or plate over rice, orzo, or with crusty bread to catch the pan juices.
- Swap vegetables based on what you have. Broccoli florets, cherry tomatoes, asparagus, or mushrooms all work in this recipe. Keep the total vegetable volume about the same so the pan isn’t overcrowded.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375 degree oven for 10 minutes, an air fryer for five minutes, or in a skillet over medium heat. The microwave works but the chicken may toughen.
Recipe Card
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Sheet Pan Italian Chicken and Veggies
Ingredients
- 1 lb chicken breasts cut into 1 inch pieces
- 1 red bell pepper cut into 2 inch pieces
- 1 green bell pepper cut into 2 inch pieces
- 1 red onion peeled and quartered
- 1 zucchini sliced
- 1 yellow squash sliced
- 8 oz bottled Italian dressing
- 1/3 cup shredded parmesan divided
Instructions
- Preheat the oven to 425 F. Add parchment paper to the pan, if using.
- Cut the veggies and the chicken into similar size pieces and spread everything onto the sheet pan.
- Drizzle everything with the Italian dressing. Toss gently with tongs.
- Top with 1/4 cup of the shredded parmesan.
- Bake for 20 minutes, until chicken is done and veggies are tender. (Cut into a chicken piece; it there's no pink, the chicken should be done. Use a meat thermometer for best results.)
- Sprinkle with the remaining parmesan cheese to serve.
Notes
Nutrition
The bottom line
This sheet pan Italian chicken and veggies is one of those recipes that earns a permanent spot in your weeknight rotation. The Italian dressing does all the heavy lifting on flavor, the parmesan adds a salty, nutty finish, and the whole thing comes together on one pan in about 35 minutes. It’s a real easy sheet pan meal that works for busy families, meal prep, or any night when you want a solid weeknight chicken dinner without standing over a stove. The rainbow of roasted chicken and vegetables looks impressive enough for company, but it’s simple enough for a Tuesday. Serve it with pasta or rice (spoon over all the leftover juices from the pan) or eat it as is for a low-carb entrée.
