This post may contain affiliate links. Read our full disclosure.
I got the idea to make a sheet pan dinner from my popular Sizzling chicken, only healthier and made in a sheet pan vs a skillet. It’s a 30-minute meal made in one pan and is pretty much hands-off once it hits the oven!
Like Alice Springs Chicken, this recipe is restaurant quality!
Sheet pan dinners are a quick way to prepare a meal with minimal cleanup. And you’ll have a five-star meal that tastes as if it came from a restaurant!
Before the idea even sparked, my sister-in-law and I were talking about easy postpartum meals. Healthy and quick dinner ideas were her inspiration, and so she mentioned these Sheet Pan Chicken Fajitas, which were a hit for her family.
This chicken dish is very versatile and can be roasted with pretty much any veggies you have in the fridge that need to be used up. Think asparagus, green beans, baby carrots, you name it!
Italian Sheet Pan Chicken
Then my head started turning with ideas…
Somehow, I thought of my favorite recipes and how I can convert them to sheet pan dinners because, as you know, feeding a houseful of boys every day can be a task of its own. But thankfully, I don’t have to slave over the stove to feed my family with this chicken recipe.
If you don’t know the sizzling chicken craze, it’s a Restaurant copycat dish that gets served in a hot skillet (like sizzling fajitas), only layered with crisp cheese, creamy mashed potatoes, and the most amazing chicken and peppers!
Which brings me to my next point, this sheet pan Italian chicken dinner is amazing over mashed potatoes. Although I do think rice or pasta would go well, too.
Speaking of which, if you ever make refrigerator mashed potatoes, you can somewhat broil the chicken and peppers and then layer them over the mashed potato casserole to finish cooking in the oven for a quick Sunday meal. That’s really good!
There are just so many ways to serve this Italian chicken dish, like topped over a salad, with a crusty loaf of bread, and your favorite starch or grains! Busy weeknights call for quick and easy meals, and this one delivers 💯! Let’s jump into my recipe notes!
Mise en PlaceEverything You Need!:
Equipment:
- Extra Large Sheet Pan 21×15, to avoid overcrowding
- Heavy-Duty Aluminum foil for easier clean up
Ingredients:
- Boneless skinless Chicken Breasts- that are sliced in half crosswise and then halved again to make little cutlets. For example, one chicken breast would yield 4 pieces of chicken. This stretches the servings.
- Sweet Bell Peppers- add sweetness and lots of color. Use whole mini bell peppers if that’s all you have.
- Onions- add savory sweetness after they’re roasted. They are really transformed after caramelizing!
- Italian Dressing- is the hack to make this dinner super easy! It’s already packed with the right spices and marinade ingredients! And makes the chicken tender and juicy!
- Seasonings- like salt, lots of ground paprika, flecks of black pepper, and garlic salt add a lot of flavor and texture. Use smoked paprika for a smoky flavor.
Italian chicken is my favorite with creamy mashed potatoes. I often make refrigerated mashed potatoes and layer Italian chicken and peppers over the casserole for an easy Sunday meal. It reheats well in the oven and gives the potatoes a lighter gravy, simply yummy!
Helpful Tips For Sheetpan Italian Chicken
- Don’t marinate the chicken breasts in Italian dressing for too long. It will eat through the meat tissue and look partially cooked.
- Don’t overcrowd the pan. You want the chicken and vegetables to roast, not steam.
- Chop the vegetables and chicken into even pieces so they cook evenly.
- I wouldn’t add too much Italian dressing unless I wanted to make a gravy from the juices. It can steam the veggies.
- Use parchment paper or foil for easier clean-up.
- If you want to add heartier vegetables like carrots and potatoes, then get those pre-cooking first in some Italian dressing, 15 minutes before adding the chicken and peppers.
- Season generously with the spices recommended for the best flavor. Feel free to add 1/2 teaspoon each of onion powder, Italian seasoning, and Adobo (white pepper blend) for an extra boost.
Can I Marinade the Chicken in Italian Dressing?
I have tried to marinate the chicken in Italian dressing and have found that the acidity broke down the proteins (muscle fibers) too much. It looked like it was partially cooked after a couple of hours. So, 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.
Join My Weekly Newsletter
New recipes, homesteading, family life, what we eat in a week, and hospitality tips.
Pin this now to find it later
Easy Sheet Pan Italian Chicken and Peppers
Equipment
- Aluminum foil, or parchment paper
Ingredients
- 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
Instructions
- 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 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!
Notes
- Serving Size: one serving size yields 2 small pieces of chicken breast (about 2.5 oz).
Nutrition (per serving)
Tried this recipe?
Mention @alyonascooking or hashtag #alyonascooking.