Italian Sheet Pan Chicken Breast
A simple yet elegant one-pan meal that brings the taste of Italy to your dinner table in under 30 minutes. Perfect for busy weeknights and impressive enough for weekend entertaining
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds or 900g)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 pint cherry tomatoes about 2 cups or 300g
- 2 medium zucchini sliced into half-moons
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 medium red onion sliced
- 8 ounces about 250g baby potatoes, halved
- 1 cup artichoke hearts quartered
- ¼ cup kalamata olives pitted
- 3 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- ¼ cup fresh basil leaves torn
- 2 tablespoons fresh parsley chopped
- 2 tablespoons grated Parmesan cheese optional
- Lemon wedges for serving