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 Whole30 and Gluten free friendly dinner will be a hit!
A full dinner, made on one sheet pan? Sign me up! I absolutely adore sheet pan meals, since they mean less work and less cleanup! That’s why my sheet pan steak fajitas and salmon and brussels sprouts recipes are 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’s hardly any dishes to wash! Double win.
This recipe would be equally fabulous for a healthy date night in as it would for a weeknight family meal. It’s also Whole30 compatible, Paleo, and Gluten Free friendly.
But my favorite thing about this recipe is of course that it’s delicious! Not to hype it too much, but the chicken is so juicy, the potatoes are nice and crispy, and the asparagus are crisp and tender. My 8 year old son is watching me as I write this, and he just said, “Oh Mom!! That chicken was the best. Can you PLEASE make it again?!!”
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:
- Chicken Breasts. Choose boneless, skinless chicken breasts at about 1/2 lb. each. I get most of my meat from Porter Road!
- 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 would also work well!
- Olive Oil, Red Wine Vinegar, and Italian Seasoning. Make a homemade Italian seasoning blend or use your favorite store bought brand!
Step by Step Instructions
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 18 hours in the refrigerator. Don’t marinate chicken breasts any longer than 24 hours, though, or else the marinade actually begins to make the meat tougher.
While the chicken marinates, trim the woody stems off the asparagus and cut the potatoes in half, 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!
- 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, that’s how easy it is!
Alright, looks like it’s time to get cooking! If you make this recipe, let me know what you think! Drop a star rating or leave a comment below!
One Pan Italian Chicken Breasts & Vegetables
- Sheet Pan
- Sharp Knife
- 1 lb. chicken breasts boneless & skinless
- 1.5 lb. gold potatoes
- 1 bunch asparagus
- 3.5 Tablespoons olive oil divided
- 2 teaspoons Italian seasoning
- 1 Tablespoon Red wine vinegar
- salt and pepper to taste
Marinate the Chicken
- Mix 2 Tablespoons of oil and vinegar together with the Italian seasoning. Set the chicken on a rimmed dish or plate and pour the mixture over the chicken. Turn to coat it on all sides. Allow the chicken to marinate for about 20-30 minutes.
Do the Prep Work
- Preheat the oven to 375°F (190°C).Meanwhile, wash and slice the woody ends off the asparagus. Wash the potatoes and slice into halves or quarters, depending on the size of the potato, to make them bite sized.
Cook the Dish
- Toss the potatoes with 1 Tablespoon of oil and season lightly with salt and pepper. Pour the potatoes onto a lined sheet pan, spreading the pieces apart a bit so they aren't touching. Transfer the chicken breasts to the same pan and set in the oven.
- Cook the chicken and potatoes together alone for about 18 minutes. Take the sheet pan out of the oven, gently turn the potatoes, pushing them to one side of the sheet pan. Add the asparagus to the sheet pan. Drizzle the asparagus with the remaining 1/2 Tablespoon of oil. Return the sheet pan to the oven and cook for another 7-8 minutes. Once the internal temperature of the chicken reads 165° F (74° C), remove from the oven and allow the chicken to rest for about 5 minutes.
- Season lightly with salt and pepper and serve immediately. Note: If your Italian seasoning blend is salted, be especially careful of adding too much salt.