One Pan Italian Chicken Breasts
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This one pan Italian chicken recipe is one I come back to time and time again! Oven baked Italian chicken breasts come out super juicy, and they’re served with crispy potatoes and tender asparagus. Best of all, everything is cooked together on one sheet pan! Trust me, this family friendly dinner will be a hit!
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Why Sheet Pan Chicken is a Family Favorite
A full dinner, made on one pan? Sign me up! I absolutely adore sheet pan meals, since they mean less work and quick cleanup! That’s why my sheet pan steak fajitas recipe is also in the regular rotation around here!
The chicken breasts marinate in red wine vinegar, rich olive oil, and a zesty Italian seasoning blend. Then you cook the chicken, potatoes, and asparagus together on one sheet pan.
While everything cooks, you can be setting the table or making yourself a nice mocktail. And once it’s done, there are hardly any dishes to wash! Double win.
This recipe is equally fabulous for a healthy date night in as it would for a weeknight family meal.
If you enjoy easy and comforting Italian chicken dinners, check out my recipe for baked Tuscan chicken. It’s absolutely delicious!
Ingredients
Get your shopping lists ready! The ingredients for this meal are readily available at most grocery stores, and they’re fairly budget friendly. Asparagus is in season in the spring and early summer, so you’ll find the best prices and sales then. Here’s what you need:
Substitutions
- Chicken Breasts: Choose boneless, skinless chicken breasts that are about 1/2 lb. (8 ounces) each. If you prefer dark meat, this recipe also works with boneless, skinless chicken thighs.
- Asparagus: If your family doesn’t care for asparagus, substitute it with green beans or even broccoli.
- Potatoes. Yukon gold potatoes are the best potatoes for roasting (in my opinion). They’re not ultra starchy and they hold up well to cooking, plus they crisp up beautifully. Red potatoes or sweet potatoes also work well.
- Olive Oil, Red Wine Vinegar, and Italian Seasoning. Make a homemade Italian seasoning blend or use your favorite store bought brand!
How to Make Sheet Pan Italian Chicken Breasts
First, marinate the chicken. Marinating chicken tenderizes the meat and imparts a lot of flavor, so I always recommend marinating chicken. It’s especially important to marinate boneless and skinless chicken breasts, which tend to be a little less flavorful than other cuts.
- How long should I marinate chicken breasts? Chicken breasts should marinate at least 20-30 minutes, but they can marinate for up to 12 hours in the refrigerator. Don’t marinate chicken breasts any longer than that though, or else the marinade actually begins to make the meat tougher.
While the chicken is marinating, trim the woody stems off the asparagus and cut the potatoes into halves or quarters, depending on their size.
- Toss the potatoes with oil and the rest of the seasoning. Lay the potatoes and Italian chicken breasts on your one pan. Since the asparagus cooks much faster than the chicken and potatoes, leave it off for now. We’ll be adding it to the sheet in a bit!
- Add the asparagus. Push the potatoes over to one side, turning so they brown evenly while they roast. Add the asparagus to the baking sheet and drizzle with the remaining oil, then pop it back into the oven to finish!
- Safe Cooking Temperature of Chicken: Chicken should be cooked to a minimum of 165° F, per USDA. Use a meat thermometer to check the internal temperature.
Pop the sheet pan out of the oven, season with a little salt and pepper, and dig in! Honestly, this is such an easy sheet pan dinner!
Sheet Pan Italian Chicken Breasts
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon red wine vinegar
- 3½ tablespoons olive oil divided
- 2 teaspoons Italian seasoning
- 1 bunch asparagus
- 1½ pounds gold potatoes
- ¼ teaspoon sea salt or more/less, to taste *see Notes
- ¼ teaspoon black pepper or more/less, to taste
Instructions
- In a small bowl, stir to combine vinegar, 2 tablespoons of oil, and Italian seasoning. Set the chicken on a rimmed dish or in a large zip top food storage bag and pour the mixture over the chicken. Turn to coat it on all sides. Allow the chicken to marinate at room temperature for 20-30 minutes.
- Preheat the oven to 375°F (190°C).Meanwhile, wash the asparagus and cut off woody ends with a sharp knife. Wash the potatoes, peel if desired, then cut into bite sized pieces.
- Toss the potatoes with 1 tablespoon of oil and season lightly with salt and pepper. Arrange the potatoes onto a lined sheet pan, spreading the pieces apart a bit so they aren't touching. Transfer the chicken breasts to the sheet pan and set in the oven.
- Cook the chicken and potatoes together alone for about 18 minutes. Remove from oven, use tongs to gently turn the potatoes and push them to one side of the sheet pan. Add the asparagus to the sheet pan. Drizzle the asparagus with the remaining ½ tablespoon of oil. Return the chicken and vegetables to the oven and cook for another 7-8 minutes. Once the internal temperature of the chicken reads 165° F (74° C), remove everything from the oven and allow the chicken to rest for about 5 minutes.
Notes
- If your Italian seasoning blend is salted, be mindful not to season the chicken with too much salt.
I need to double recipe. Will cooking time be the same?
Hi Marilyn! You should check the chicken temperature after the original time in the recipe, then every 5 minutes following until the chicken is fully cooked. It shouldn’t add much time to double it!
what position is the oven rack for the Italian chicken breast recipe?
I typically cook it with the rack in the middle, but every oven is different.