Sheet Pan Italian Chicken Breasts

Top down of a large sheet-an topped with cooked chicken breasts, roasted potatoes, and roasted asparagus.

Sheet Pan Italian Chicken Breasts

This flavor-packed sheet pan chicken dinner features Italian marinated chicken breasts, crispy potatoes, and tender asparagus, all baked perfectly on a sheet pan!

Prep Time20

Cook Time25

Total Time45

Servings: servings

Calories: 395kcal

Author: Madison Wetherill

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.

To store leftovers: Transfer cooled chicken and vegetables to an airtight container and store in the refrigerator. Reheat and eat within 4 days, per USDA.

Nutrition