Italian Chicken Sheet Pan Supper: A One-Pan Mediterranean Feast

Garlicky balsamic marinade elevates tender poultry and fresh veggies into a fuss-free meal.

By Medha deb

Created on Sep 15, 2025

Garlicky balsamic marinade elevates tender poultry and fresh veggies into a fuss-free meal.

Italian Chicken Sheet Pan Supper: A Vibrant, Effortless Dinner

If you crave an easy, flavor-packed dinner with minimal cleanup, this Italian Chicken Sheet Pan Supper delivers it all. Succulent chicken breasts, tender green beans, and juicy roasted tomatoes—all infused with a garlicy Italian marinade—roast beautifully together on one pan. With bright herbs, a tangy balsamic kick, and plenty of cheesy serving options, this Mediterranean-inspired meal is as versatile as it is delicious.

Why You’ll Love This Recipe

One-pan wonder: Chicken, veggies, and seasoning roast together, simplifying prep and cleanup.
Effortless, yet impressive: Marinate, toss on a sheet pan, bake, and dinner is done.
Bursting with Italian flavor: Garlic, balsamic vinegar, herbs, and the option for mozzarella, Parmesan, or feta.
Flexible and family-friendly: Easily swap vegetables, cutlets, or cheeses based on preference.
Great for weeknights or guests: Minimal fuss, maximum taste.

Ingredients: Everything You Need for Sheet Pan Success

Here’s what goes into this simple, crowd-pleasing Italian chicken supper:

Ingredient	Amount	Notes
Chicken Breasts	4 whole, boneless, skinless	Can substitute with bone-in thighs for juiciness
Roma Tomatoes	6, halved	Cherry tomatoes or mixed heirloom work too
Green Beans	1 lb, ends trimmed	French or regular; asparagus is a good swap
Olive Oil	1 cup	Extra virgin for best flavor
Balsamic Vinegar	1/3 cup	Adds tang and sweetness
Garlic	5 cloves, minced	Fresh for peak aroma
Dried Parsley Flakes	1 tsp	Substitute fresh parsley (double amount)
Dried Basil Flakes	1 tsp	Fresh also welcome
Kosher Salt	1 tsp	Or to taste
Black Pepper	1/2 tsp	Freshly ground recommended
Fresh Parsley	2 tbsp, finely minced	For garnish at serving
Mozzarella Cheese (optional)	As desired	Sliced; for topping chicken/tomatoes
Parmesan Cheese (optional)	1/2 cup shredded	Sprinkle over finished pan
Feta Cheese (optional)	Crumbled, to taste	A tangy favorite finish

Equipment You’ll Need

Large sheet pan (rimmed for juices)
Two large Ziploc bags or mixing bowls (for marinating)
Sharp knife
Cutting board
Mixing bowl or pitcher (for marinade)
Measuring cups and spoons

Step-by-Step Directions: How to Make Italian Chicken Sheet Pan Supper

Make the Marinade

In a mixing bowl or pitcher, whisk together olive oil, balsamic vinegar, minced garlic, dried parsley, dried basil, kosher salt, and black pepper until fully emulsified.

Marinate the Chicken

Place chicken breasts in a large Ziploc bag (or mixing bowl). Pour in half of the marinade. Seal and massage to coat well. Set aside or refrigerate for up to 8 hours.

Prep and Marinate Vegetables

Halve the Roma tomatoes lengthwise. Trim the green beans. Place both vegetables in a second Ziploc bag (or bowl). Add the remaining marinade, seal, and gently toss. Let marinate as oven preheats, or up to 8 hours if desired.

Roast Everything

Preheat the oven to 425°F (218°C). Arrange chicken breasts and vegetables on a greased or parchment-lined sheet pan, leaving excess marinade behind to prevent steaming. Spread everything out in a single layer for even roasting.

Bake to Perfection

Roast in the oven for 25 minutes, flipping or shaking the pan halfway through for even color and caramelization. If your chicken pieces are very thick, check for doneness with a thermometer: internal temp should be 165°F (74°C).

Add Cheese (Optional, but delicious)

For melty mozzarella: Lay a slice of fresh mozzarella on each chicken breast 3–4 minutes before they’re done, then return to oven until melted.
For Parmesan: Remove the pan from oven and immediately shower with shredded Parmesan.
For feta: Sprinkle crumbled feta over the hot vegetables and chicken after roasting.

Garnish and Serve

Shower the finished dish with chopped fresh parsley. Serve immediately—straight from the pan for rustic appeal—with your favorite side (see ideas below).

Serving Suggestions and Variations

Bread on the Side: Offer rustic Italian bread or a sliced baguette for soaking up juices.
Alternate Vegetables: Try asparagus, bell peppers, mushrooms, or artichoke hearts for variety.
Other Proteins: Substitute boneless chicken thighs, skin-on pieces, or even pork tenderloin (adjust cooking time as needed).
Cheese Finishes: Go for your favorite: mozzarella, Parmesan, or the sharp tang of feta.
Low-Carb Option: Serve over cauliflower rice or a fresh green salad.
For Meal Prep: Portion into individual containers for grab-and-go Mediterranean lunches.

How to Get Extra Flavor and Perfect Texture

For deeper flavor, marinate chicken and veggies for up to 8 hours in the fridge.
Don’t overcrowd the pan—space ensures caramelization, not steaming.
Shake or flip halfway to promote even roasting.
Add cheese late so it melts but doesn’t burn.

Nutrition and Dietary Notes

This sheet pan supper is packed with protein, fiber-rich vegetables, and heart-healthy olive oil. To make it lower calorie or lower fat, reduce olive oil to 1/2 cup or swap out some for broth. Skip cheese or use part-skim for lighter versions. Meal is naturally gluten-free and suits many diets.

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in a 350°F oven or toaster oven for 10–15 minutes, or microwave gently.
Freeze (without cheese) in a freezer-safe container for up to 2 months. Thaw overnight in fridge before reheating.

Frequently Asked Questions (FAQs)

Q: Can I use chicken thighs instead of breasts?

A: Yes, bone-in or boneless thighs work perfectly; just add an extra 5–8 minutes to roasting time for bone-in pieces.

Q: What’s the best way to tell when the chicken is done?

A: Use a thermometer—look for an internal temperature of 165°F (74°C) in the thickest part, or pierce and check that juices run clear.

Q: I’m dairy-free. What should I use instead of cheese?

A: Simply skip the cheese, or top with fresh herbs, chopped olives, or a sprinkle of nutritional yeast after roasting for added flavor.

Q: Can I prep this ahead for meal prep or a party?

A: Absolutely! Marinate the chicken and veggies up to a day in advance and bake just before serving for best flavor and texture.

Q: How can I add more brightness?

A: Serve with lemon wedges for squeezing at the table, or add a splash of white wine vinegar to the final dish.

Recipe Recap Table

Prep Time	15 minutes
Marinate Time	15 min (or up to 8 hours, optional)
Cook Time	25 minutes
Total Time	40–60 minutes
Servings	4
Skill Level	Easy

More Sheet Pan Inspiration

Sheet Pan Sausage and Peppers: Use spicy Italian sausage, bell peppers, and onions.
Sheet Pan Salmon and Asparagus: Bright lemon, Dijon, and fresh herbs.
Greek Sheet Pan Chicken: Add kalamata olives, red onion, and oregano.

Pro Tips for Success

Line your pan with parchment for easier cleanup!
Let chicken rest 3–5 minutes uncovered before serving, for juicy results.
Double the veggies for a more plant-rich meal.
Toss in baby potatoes or bread cubes for a heartier, more traditional meal.

Savor Simplicity—Your New Go-To Sheet Pan Dinner

A good sheet pan dinner is a weeknight lifesaver. With its vivid colors and inviting aroma, this Italian Chicken Sheet Pan Supper fits busy family meals and casual entertaining alike. Marinated chicken turns flavorful and juicy alongside perfectly roasted tomatoes and beans, while a last-minute finish of cheese and fresh parsley elevates every bite. Whether you stick to the classic recipe, mix up the vegetables, or finish with your favorite cheese, this dish promises satisfaction—and just one pan to wash at the end of the night.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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