Sheet pan Italian chicken and veggies is a quick weeknight meal that's cooked on a single sheet pan.
Italian seasoned chicken, baby potatoes, and brussels sprouts are roasted in the oven and topped with fresh grated parmesan cheese.
Sheet pan meals are an easy way to get dinner on the table without a huge mess to clean up afterward! This chicken and veggies sheet pan meal is easy to prepare and requires just a handful of ingredients.
Cubed chicken breasts, red potatoes, brussels sprouts, and onions are tossed in a flavorful Italian seasoning and baked in the oven. Add freshly grated parmesan cheese halfway through baking for a cheesy, crunchy crust on top.
Serve sheet pan chicken and veggies for a quick weeknight meal. It's easy to customize with your family's favorite vegetables! For another great sheet pan meal, try my sheet pan mini meatloaves.
Ingredients and substitutions
16 ounces of boneless, skinless chicken breasts can be substituted with turkey breasts or chicken thighs.
Brussels sprouts can be substituted with broccoli, baby carrots, cauliflower, chopped bell pepper, sliced zucchini, or thick asparagus. Basically any hearty vegetables that you have on hand can be added to this sheet pan meal!
Red potatoes can be substituted with any potatoes you have on hand (yukon gold is a personal favorite), or any of the other vegetables listed above. Keep in mind that potatoes take longer to roast. If you're substituting with more vegetables, they can all go in the oven together.
Italian seasoning can be store bought or homemade - here is my recipe for Italian seasoning.
I highly recommend using only freshly grated parmesan cheese from a block. Pre-shredded cheeses in a bag, container, or green cylinder are usually coated in an anti-clumping powder. This makes the cheese harder to melt and can get grainy.
Sheet pan tips and tricks
Cube all of your ingredients into small, similarly sized pieces. This not only helps them cook evenly in the oven, but it makes then easier to eat when you sit down for dinner.
Potatoes will take longer to cook than the rest of the ingredients. I do not suggest cooking your entire sheet pan meal at once. By the time the potatoes have finished cooking, your chicken will be overcooked.
For very soft brussels sprouts and/or onions, add them with your potatoes to give them enough time to cook through. Also keep in mind that whole brussels sprouts will take longer to cook than brussels sprouts that are sliced in half.
I highly suggest using a meat thermometer to ensure your chicken is cooked through to 165 degrees Fahrenheit. Oven temperatures and the size of your cubed chicken will vary, so it's most reliable to test for doneness with a thermometer.
Can you cook raw chicken and vegetables together?
Yes, this is a perfectly safe method for cooking chicken and vegetables. As long as your food is cooked through before removing it from the oven, your food is safe to eat.
This sheet pan meal is great for meal prep and will keep for 3 to 4 days in a sealed container in the refrigerator.
Potatoes don't generally freeze well (there is a slightly texture change when thawed), so I don't recommend freezing your leftovers.
Sheet Pan Italian Chicken and Veggies
- 1 ½ pounds small red potatoes
- 3 tablespoons olive oil divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 16 ounces boneless skinless chicken breasts
- 1 pound brussels sprouts
- 1 medium onion
- ½ cup freshly grated parmesan cheese
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Slice potatoes into halves or quarters (depending on size) to make bite size pieces. Add to a bowl and drizzle with 1 tablespoon of olive oil.
- In a separate small bowl, add Italian seasoning, garlic powder, salt, and pepper, stirring to combine. Pour about ⅓ of the seasoning mixture over your potatoes and toss until evenly coated. Reserve remaining seasoning for a later step.
- Spread potatoes in a single layer on prepared baking sheet. Bake for 15 minutes, then remove from oven.
- Meanwhile, slice chicken breasts into bite size cubes (about 1 inch). Trim the ends of your brussels sprouts and slice in half. Thick chop your onion. Add chicken and veggies to a large bowl. Drizzle with 2 tablespoons of olive oil and remaining seasoning, tossing until evenly coated.
- Add chicken and veggies to your sheet pan with the potatoes and spread into a single layer. Top entire sheet pan with a thin layer of parmesan cheese. Bake for 20 to 25 minutes, or until chicken is cooked through to 165 degrees Fahrenheit.
- Remove from oven and serve immediately.
- Leftovers will keep for 3-4 days in a sealed container in the refrigerator.
- Potatoes can be substituted with more veggies (broccoli, cauliflower, thick asparagus, bell pepper, etc). If substituting potatoes with more vegetables, all of your ingredients can go in the oven together to bake for 20-25 minutes.
- Baking time will depend entirely on how large your ingredients are chopped and whether your oven runs hot or cold. For best results, use a meat thermometer to test your chicken. Chicken is cooked through when it reaches 165 degrees Fahrenheit.