Sheet Pan Italian Chicken with Peppers and Herbs

Mise en PlaceEverything You Need!:

Equipment:

• Extra large sheet pan (21×15) to avoid overcrowding
• Heavy-duty aluminum foil or parchment for easier cleanup

Ingredients:

• Boneless skinless chicken breasts — cut into smaller cutlets by slicing each breast in half crosswise, then halving those pieces to stretch servings.
• Sweet bell peppers — add color and sweetness; use whatever you have.
• Onion — roasted onions become savory and lightly caramelized.
• Italian dressing — a convenient marinade full of herbs and acidity that seasons and tenderizes the chicken.
• Seasonings — salt, smoked or regular paprika, black pepper, and garlic salt give balanced flavor. Adjust to taste.

From-scratch hack

Make your own Italian dressing at home if you prefer a fresher, cleaner ingredient list. A simple vinaigrette with olive oil, vinegar, garlic, and Italian herbs works well and saves a trip to the store.

How To Make Easy Sheet Pan Italian Chicken

This recipe is quick, dairy-free when made with a dairy-free dressing, and very straightforward. For step-by-step photos see the images in the instructions below.

1. Preheat the oven to 425°F. Line a 21×15 sheet pan with foil or parchment. Cut about 2 pounds (3 breasts) of chicken into 12 small cutlets by halving each breast crosswise, then halving again. Arrange the pieces in the center of the pan.
2. Season the chicken liberally with 1 tsp garlic salt, 2 tsp paprika, 1 1/2 tsp salt, and 1 1/2 tsp black pepper. Rub the seasonings into the meat.
3. Slice 1 1/2 large bell peppers into lengthwise strips and cut 1/2 large onion into half-moon slices. Add the vegetables to the pan with the chicken.
4. Pour about 1/2 cup prepared Italian dressing over everything and drizzle 2 Tbsp olive oil. Toss gently to coat the chicken and vegetables evenly.
5. Roast at 425°F for 18 minutes. Finish under the broiler on high for 2–3 minutes to get a bit of char. Cook until the internal temperature of the chicken reaches 165°F.
6. Serve hot with mashed potatoes, rice, pasta, or crusty bread.

I love this Italian chicken over creamy mashed potatoes. Layer leftovers and reheat in the oven for an easy comfort meal—the roasted juices make a light gravy for the potatoes.

Helpful Tips For Sheetpan Italian Chicken

• Avoid marinating the chicken in a highly acidic dressing for long periods; the acid can start to break down the meat and make it look partially cooked. A quick 5–10 minute toss is plenty.
• Do not overcrowd the pan — give pieces space so they roast instead of steam.
• Cut chicken and vegetables into uniform sizes so everything cooks evenly.
• Use only enough dressing to coat the ingredients unless you want extra pan juices to make a gravy.
• Line the pan with foil or parchment for faster cleanup.
• If adding dense vegetables like carrots or potatoes, roast them for 10–15 minutes first with a little dressing before adding the chicken and peppers.
• Season generously and consider adding 1/2 tsp each of onion powder and Italian seasoning for extra depth.

Can I marinate the chicken in Italian dressing?

What dressing is best?

Storing and Reheating Tips

Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently: steam in a skillet with a splash of water or place in a casserole dish, add a few tablespoons of water or broth, and warm in the oven until heated through to avoid drying out the chicken.

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