Easy Sheet Pan Italian Chicken and Peppers Recipe
This sheet pan Italian chicken dinner is incredibly flavorful, healthy, and easy to make! It’s as simple as tossing chicken and vegetables with Italian dressing and savory spices, creating a complete one-pan meal packed with protein and nutrients.
The inspiration for this sheet pan dinner came from my popular Sizzling Chicken recipe. I wanted to create a healthier, one-pan version that requires minimal effort. This recipe takes only 30 minutes to prepare and is largely hands-off once it’s in the oven!
Similar to my Alice Springs Chicken, this Italian chicken and peppers recipe offers restaurant-quality flavor in the comfort of your home.
Sheet pan dinners are an excellent way to prepare a quick and satisfying meal with minimal cleanup. You’ll have a restaurant-worthy dish that’s easy to make at home.
The idea for this recipe came about during a conversation with my sister-in-law about easy postpartum meals. She mentioned Sheet Pan Chicken Fajitas, which were a hit with her family. This inspired me to create my own versatile sheet pan chicken recipe that can be adapted to include a variety of vegetables.
Why You’ll Love This Italian Sheet Pan Chicken
This Italian Sheet Pan Chicken recipe is perfect for busy weeknights. It’s a fuss-free meal packed with flavor and healthy ingredients. Here’s what makes it so great:
- Quick and Easy: Ready in just 30 minutes, it’s ideal for busy schedules.
- Minimal Cleanup: All cooked on one sheet pan for easy cleaning.
- Healthy and Flavorful: Packed with protein and fresh vegetables, and bursting with Italian flavors.
- Versatile: Easily customizable with your favorite vegetables.
- Family-Friendly: A guaranteed hit with the whole family.
My mind started racing with ideas on how to transform my favorite recipes into sheet pan dinners. As a mom to a houseful of boys, I know how challenging it can be to prepare meals every day. Thankfully, with this chicken recipe, I don’t have to spend hours slaving over the stove to feed my family a delicious and nutritious meal.
If you’re unfamiliar with the sizzling chicken craze, it’s a restaurant-inspired dish served in a hot skillet (similar to sizzling fajitas), featuring crisp cheese, creamy mashed potatoes, and an amazing combination of chicken and peppers!
This sheet pan Italian chicken dinner is delicious served over mashed potatoes. Rice or pasta would also be a great accompaniment.
If you’re making refrigerator mashed potatoes, you can broil the chicken and peppers and then layer them over the mashed potato casserole before finishing it in the oven for a quick and delicious Sunday meal.
There are so many ways to serve this Italian chicken dish, such as topping it over a salad, serving it with a crusty loaf of bread, or pairing it with your favorite starch or grains! Busy weeknights call for quick and easy meals, and this recipe delivers! Let’s dive into my recipe notes!
Ingredients & Equipment: Get Prepared
Before you start cooking, it’s important to gather all the necessary equipment and ingredients. This will streamline the cooking process and ensure a smooth and enjoyable experience. Having everything ready to go is a technique chefs call “Mise en Place,” or “Everything in its place.”
Equipment:
- Extra Large Sheet Pan (21×15 inches) – Avoid overcrowding for even cooking.
- Heavy-Duty Aluminum Foil – Simplifies cleanup significantly.
Ingredients:
- Boneless Skinless Chicken Breasts: Cut crosswise and then halved again to make smaller cutlets. One chicken breast yields 4 pieces, effectively stretching servings.
- Sweet Bell Peppers: Add vibrant sweetness and color. Mini bell peppers can be used if needed.
- Onions: Caramelizing in the oven, onions transform to offer a savory sweetness that beautifully complements the other ingredients.
- Italian Dressing: A shortcut that infuses the chicken with the perfect balance of spices and marinade ingredients, ensuring tender, juicy results.
- Seasonings: Salt, ground paprika, black pepper, and garlic salt combine to create a complex and flavorful profile. Smoked paprika adds a smoky depth.
From-Scratch Hack: Homemade Italian Dressing
For an extra touch, consider making your own homemade Italian dressing! It’s simple, uses basic ingredients, and saves you a trip to the store!
How to Make Easy Sheet Pan Italian Chicken: Step-by-Step
This Italian chicken recipe is incredibly easy and quick to make! Plus, it’s a naturally dairy-free dinner option (just double-check your dressing ingredients). Detailed step-by-step photos can be found in the recipe card below.
- Prepare the Chicken: Wash and cut three chicken breasts in half crosswise, then halve each piece again to create smaller cutlets. You should have a total of 12 small cutlets. Place the cutlets in the center of a sheet pan lined with foil.
- Season the Chicken: Generously season the chicken pieces with salt, garlic salt, paprika, and black pepper. Massage the spices into the chicken.
- Add the Vegetables: Slice the bell peppers and onions lengthwise and add them to the seasoned chicken on the sheet pan.
- Dress and Roast: Drizzle everything with Italian dressing and 2 tablespoons of olive oil. Toss to coat.
- Bake: Roast at 425°F (220°C) for 18 minutes, then broil on high for 3 minutes to achieve charred chicken and vegetables. Ensure the internal temperature of the chicken reaches 165°F (74°C).
- Serve: Enjoy with crusty bread or a starchy side like rice or pasta.
Chef’s Tip: Serving Suggestions
Italian chicken is delicious with creamy mashed potatoes. I often make refrigerated mashed potatoes and layer the Italian chicken and peppers over the casserole for an easy Sunday meal. It reheats well in the oven and the chicken juices make a lighter gravy for the potatoes – simply yummy!
Helpful Tips for Perfect Sheet Pan Italian Chicken
- Avoid Over-Marinating: Don’t marinate the chicken breasts in Italian dressing for too long, as the acidity can break down the meat tissue.
- Don’t Overcrowd the Pan: Ensure the chicken and vegetables roast, not steam.
- Evenly Sized Pieces: Chop the vegetables and chicken into evenly sized pieces for uniform cooking.
- Moderate Dressing: Avoid using too much Italian dressing, which can steam the vegetables.
- Easy Cleanup: Use parchment paper or foil for easier cleanup.
- Hearty Vegetables: If using vegetables like carrots and potatoes, pre-cook them in Italian dressing for 15 minutes before adding the chicken and peppers.
- Generous Seasoning: Season generously with the recommended spices for the best flavor. Feel free to add ½ teaspoon each of onion powder, Italian seasoning, and Adobo (white pepper blend) for an extra flavor boost.
Frequently Asked Questions
Can I Marinate the Chicken in Italian Dressing?
I have tried marinating the chicken in Italian dressing and found that the acidity broke down the proteins (muscle fibers) too much. It looked like it was partially cooked after a couple of hours. Therefore, I do not recommend marinating the Italian dressing chicken for more than 10 minutes.
What Healthier Italian Dressing Do You Use?
I use Ken’s Steakhouse Simply Vinaigrette Italian Dressing. It has cleaner ingredients and is zesty in flavor.
Tips for Storing and Reheating
Leftovers are best steamed in a skillet with a splash of water. You can also reheat them in the oven by placing them in a casserole dish with a little water and covering them with foil. Leftovers can be stored in the refrigerator for up to 4-5 days.
Join My Weekly Newsletter
Get new recipes, homesteading tips, insights into our family life, meal ideas, and hospitality tips delivered straight to your inbox!
Pin This Recipe to Save for Later
Share the love and save this delicious recipe to your Pinterest boards!
Pin it!
Recipe Card
Easy Sheet Pan Italian Chicken and Peppers
Cook Time: 20 mins
Total Time: 30 mins
Course: Main Dish
Cuisine: American, Italian
- 1 extra large 21×15 sheet pan
- Aluminum foil, or parchment paper
- 2 lbs chicken breasts, (about 3 chicken breasts)
- 1 1/2 large bell peppers, (sliced into lengthwise strips)
- 1/2 large onion, (cut in half-moon slices, about 1 cup)
- 2 tsp paprika
- 1 tsp garlic salt
- 1 1/2 tsp salt
- 1 1/2 tsp black pepper
- 2 Tbsp olive oil
- Serve with mashed potatoes, rice, pasta, or crusty bread
- Heat oven to 425°F. Line a 21×15 sheet pan with foil. Cut the chicken breasts in half crosswise, then cut each half again to make 12 smaller pieces.
- Place th the sliced chicken pieces over the prepared pan and season well with 1 tsp garlic salt, 2 tsp paprika, 1 1/2 tsp each of black pepper and salt.
- Rub the seasonings into the chicken.
- Top the chicken with sliced bell peppers and onions. Pour 1/2 cup of Italian dressing over the chicken and toss everything together. Drizzle with 2 Tbsp of olive oil.
- Bake at 425°F for 18 minutes, then broil on high for 2-3 minutes. The chicken is done when the internal temperature reads 165°F. Serve!
- Serving Size: one serving size yields 2 small pieces of chicken breast (about 2.5 oz).
3g Carbs
25g Protein
7g Fat
Full Nutrition Label
Nutrition Disclosure
Full Nutrition Label
Easy Sheet Pan Italian Chicken and Peppers
Serving Size 1 serving
Amount per Serving
Calories 174
% Daily Value*
Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 73mg 24%
Sodium 860mg 37%
Potassium 515mg 15%
Carbohydrates 3g 1%
Fiber 1g 4%
Sugar 2g 2%
Protein 25g 50%
Vitamin A 1245IU 25%
Vitamin C 41mg 50%
Calcium 13mg 1%
Iron 1mg 6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?
Mention @alyonascooking or hashtag #alyonascooking.