If you crave hearty Italian flavors without spending your whole evening in the kitchen, One-Pan Italian Chicken and Veggie Bake will instantly become your go-to. This dish delivers golden roasted chicken, caramelized veggies, and a sprinkle of classic seasoning—all from a single pan, in just 20 minutes!
Why You’ll Love This Recipe
- Ridiculously Quick: This One-Pan Italian Chicken and Veggie Bake comes together in just 20 minutes from fridge to fork—perfect for busy weeknights or hungry families.
- Stress-Free Cleanup: Everything roasts together on a single sheet pan, which means almost no dishes to wash later (your future self will thank you!).
- Bursting with Italian Flavor: Each bite is packed with juicy chicken, naturally sweet veggies, and that crave-worthy blend of Italian herbs and spices.
- Super Customizable: You can easily swap or add veggies, adjust the seasonings, or scale up portions to suit your tastes and schedule.
Ingredients You’ll Need
What I love most about this One-Pan Italian Chicken and Veggie Bake is how it transforms the simplest ingredients into something truly mouthwatering. Each component brings a special pop of color, flavor, or texture to the pan—and I promise, even your pickiest eaters will dig in enthusiastically!
- Chicken Breasts (2 medium, chopped): Boneless, skinless chicken breast keeps things lean and tender; cut into even-sized cubes for the fastest, juiciest roast.
- Bell Pepper (1 cup, chopped): Use any color you love—red, yellow, or green—for a rainbow of sweetness and crunch.
- Onion (½, chopped): The aromatic base; pick red or yellow onion for subtle sharpness and caramelized edges.
- Zucchini (1, chopped): Adds moisture and a beautifully mild, buttery texture once roasted.
- Broccoli Florets (1 cup): These little trees get delightfully crispy-tipped in a hot oven; fresh or thawed frozen both work.
- Tomatoes (½ cup, chopped or whole if using grape/plum): Juicy and a little tangy, they burst with flavor and help keep everything moist.
- Olive Oil (2 tablespoons): Key for both flavor and for helping the seasonings stick to every bite.
- Salt (½ teaspoon): Brings out all the natural flavors (don’t skimp!).
- Black Pepper (½ teaspoon): For just enough warmth and a little kick.
- Italian Seasoning (1 teaspoon): This blend of basil, oregano, thyme, and more ties the whole dish together.
- Paprika (¼ teaspoon, optional): Adds subtle warmth and gorgeous color—totally optional, but I never skip it!
Variations
There’s no rigid rulebook for making a One-Pan Italian Chicken and Veggie Bake—feel free to get creative and make it perfect for you! Whether you want to mix up the veggies, swap the protein, or suit a specific diet, your sheet pan is a blank canvas.
- Switch Up the Protein: Try bite-sized pieces of turkey breast, boneless thighs, or even vegan chicken alternatives for a delicious twist.
- Low Carb-Friendly: Skip the starchy sides and double up on extra low-carb veggies like eggplant or mushrooms.
- Spicy Option: Add a pinch of crushed red pepper flakes or swap the paprika for smoked paprika for a little extra zing.
- Dairy Upgrade: Toss on a handful of mozzarella or a sprinkle of Parmesan in the last few minutes of baking for a melty, cheesy finish.
How to Make One-Pan Italian Chicken and Veggie Bake
Step 1: Preheat and Prep Your Ingredients
Begin by preheating your oven to a blazing 500°F—yes, really! This roaring hot temperature is what gives your chicken and veggies that irresistible golden char. While the oven heats, chop all the vegetables and the chicken breast into evenly sized pieces; this ensures everything roasts to perfection.
Step 2: Toss Everything Together
On a medium sheet pan or roasting dish, pile in the chicken and all your beautiful veggies. Drizzle generously with olive oil, then sprinkle on the salt, pepper, Italian seasoning, and paprika if using. Use clean hands or a big spoon to gently toss everything together until each piece is evenly coated with flavor.
Step 3: Roast to Perfection
Spread the mixture out in a single layer, ensuring good airflow so you get those crispy edges (no crowding!). Slide into the hot oven and roast for about 15 minutes—just enough for caramelized veggie tips and juicy, just-cooked chicken. That’s it. Serve straight from the pan and bask in the delicious smells!
Pro Tips for Making One-Pan Italian Chicken and Veggie Bake
- High Heat Hero: Don’t be shy about the 500°F oven—this high temp creates those gorgeous caramelized edges and cooks everything ultra-fast.
- Uniform Chopping: Cut your chicken and veggies in similar sizes to guarantee even roasting; no dry chicken or underdone broccoli here!
- Sheet Pan Spread: Space matters! If your pan is crowded, use two smaller pans so everything has room to roast, not steam.
- Customize Your Blend: Feel free to toss in any “fridge clean-out” veggies you have—this recipe is built for flexibility and zero waste.
How to Serve One-Pan Italian Chicken and Veggie Bake
Garnishes
Top your One-Pan Italian Chicken and Veggie Bake with a scattering of fresh basil or chopped parsley for a burst of freshness and color. A squeeze of lemon right before serving also works wonders, brightening up the whole dish instantly!
Side Dishes
This dish pairs beautifully with fluffy rice, al dente pasta, or even a simple green salad. If you want to keep things lighter, go for cauliflower rice or serve solo for a satisfying, protein-packed meal.
Creative Ways to Present
For a fun twist, serve the chicken and veggies in warm pita pockets with a dollop of Greek yogurt, or layer it over toasted sourdough for a rustic open-faced sandwich. You can even pile leftovers into meal prep containers for colorful, ready-to-go lunches!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers of your One-Pan Italian Chicken and Veggie Bake in an airtight container in the fridge. It keeps beautifully for up to 3 days, making it a fantastic meal prep option!
Freezing
You can freeze individual portions of this bake—just let everything cool completely first. Place servings in freezer-safe containers or bags, label, and freeze for up to 2 months. Thaw overnight in the refrigerator for best texture.
Reheating
For the best results, reheat your One-Pan Italian Chicken and Veggie Bake in a 350°F oven until warmed through, about 10 minutes. The microwave also works in a pinch—just cover and heat for 1-2 minutes, stirring halfway.
FAQs
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Can I use chicken thighs instead of chicken breast?
Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe—they’re extra juicy and flavorful. Just be sure to cut them into evenly sized pieces and check that they’re cooked through before serving.
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What other vegetables can I add to this bake?
You can add almost any quick-roasting veggies—think mushrooms, eggplant, carrots, snap peas, or even chunks of sweet potato (just cut them small for a fast roast at high heat!).
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Will the One-Pan Italian Chicken and Veggie Bake be dry if I don’t use tomatoes?
The tomatoes help add moisture and flavor, but if you want to skip them, drizzle the pan with a little extra olive oil or add a splash of chicken broth to keep things juicy.
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Can I meal prep this recipe for lunches?
Definitely! The One-Pan Italian Chicken and Veggie Bake is one of my favorite make-ahead recipes. Portion into containers with a side of rice or pasta, and you’ll have healthy, crave-worthy lunches all week.
Final Thoughts
Give this One-Pan Italian Chicken and Veggie Bake a try, and you’ll see why it’s such a family favorite! It’s the perfect combination of speedy, healthy, and soul-satisfying—and I promise, you’ll be making it again and again. Enjoy every vibrant, herby bite!
Print
One-Pan Roasted Chicken and Veggie Delight Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This 15 Minute Healthy Roasted Chicken and Veggies recipe is a quick and delicious one-pan meal that is perfect for busy weeknights. Tender chicken, colorful veggies, and flavorful seasonings come together for a satisfying dish that is sure to become a family favorite.
Ingredients
Chicken:
- 2 medium chicken breasts, chopped
Veggies:
- 1 cup bell pepper, chopped (any colors you like)
- 1/2 onion, chopped
- 1 zucchini, chopped
- 1 cup broccoli florets
- 1/2 cup tomatoes, chopped or plum/grape
Seasonings:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon paprika (optional)
Instructions
- Preheat oven to 500 degrees F. Chop all the veggies into large pieces. On another cutting board, chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt, pepper, Italian seasoning, and paprika. Toss to combine.
- Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.
Notes
- You can customize the veggies based on your preferences.
- Feel free to adjust the seasonings to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 610mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
