If you’re looking for a quick and delicious meal that the whole family will enjoy, look no further than Easy Sheet Pan Italian Chicken and Peppers. This colorful dish combines tender chicken with fresh bell peppers and onions, all roasted together on one pan for minimal cleanup. It’s a perfect weeknight dinner that requires very little effort.
Why Make This Recipe
There are many reasons to love this Easy Sheet Pan Italian Chicken and Peppers recipe. First, it’s incredibly easy to prepare—just chop, season, and bake. Second, using a sheet pan means a fast cooking time and easy cleanup. Finally, this dish is packed with flavor from the spices and Italian dressing, making it a delight for your taste buds. Whether you serve it with rice, pasta, or bread, everyone will be coming back for seconds!
How to Make Easy Sheet Pan Italian Chicken and Peppers
Making this dish is a breeze! Just follow these simple steps, and you’ll have a delicious dinner ready in no time.
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
Directions:
- Preheat the oven to 425°F. Line a 21×15 sheet pan with foil for easy cleaning.
- Prepare the chicken: Cut the chicken breasts in half crosswise, then cut each half again to make 12 smaller pieces.
- Season the chicken: Place the sliced chicken on the prepared pan and sprinkle with 1 tsp garlic salt, 2 tsp paprika, 1 1/2 tsp black pepper, and 1 1/2 tsp salt. Rub the seasonings into the chicken to ensure it’s well-coated.
- Add the vegetables: Top the chicken with the sliced bell peppers and onions. Pour 1/2 cup of Italian dressing over the chicken and toss everything together.
- Drizzle with olive oil: Finish by drizzling 2 Tbsp of olive oil over the pan.
- Bake: Cook in the preheated oven for 18 minutes. Then, broil on high for an additional 2-3 minutes, until the chicken’s internal temperature reaches 165°F.
- Serve: Enjoy your meal!
How to Serve Easy Sheet Pan Italian Chicken and Peppers
This dish pairs well with various sides. You can serve it alongside mashed potatoes, rice, or pasta for a complete meal. For something lighter, crusty bread works wonderfully to soak up the delicious flavors.
How to Store Easy Sheet Pan Italian Chicken and Peppers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can reheat the chicken and veggies in the microwave or in the oven.
Tips to Make Easy Sheet Pan Italian Chicken and Peppers
- Make sure to season the chicken well for the best flavor.
- You can use any color of bell peppers to add different flavors and colors to your dish.
- For extra crispiness, broil for a minute longer, but keep an eye on it to prevent burning.
Variation
Feel free to add other vegetables like zucchini, mushrooms, or cherry tomatoes to the mix. Adjust the seasoning to your taste preferences!
FAQs
1. Can I use frozen chicken breasts?
Yes, but it’s best to thaw them before cooking for even cooking.
2. What can I use instead of Italian dressing?
You can mix olive oil, vinegar, and Italian herbs to create a similar dressing.
3. Can I prepare this dish ahead of time?
Absolutely! You can season the chicken and vegetables in advance and keep them in the fridge until you’re ready to bake.
Now, enjoy making your Easy Sheet Pan Italian Chicken and Peppers and delight in every bite!
Easy Sheet Pan Italian Chicken and Peppers
Ingredients
Main ingredients
- 2 lbs chicken breasts (about 3 chicken breasts)
- 1.5 large bell peppers, sliced into lengthwise strips
- 0.5 large onion, cut in half-moon slices (about 1 cup)
Seasoning
- 2 tsp paprika
- 1 tsp garlic salt
- 1.5 tsp salt
- 1.5 tsp black pepper
- 2 Tbsp olive oil
For Serving
- 1 cup Italian dressing to drizzle over chicken and veggies
Instructions
Preparation
- Preheat the oven to 425°F. Line a 21×15 sheet pan with foil for easy cleaning.
- Cut the chicken breasts in half crosswise, then cut each half again to make 12 smaller pieces.
Seasoning the Chicken
- Place the sliced chicken on the prepared pan and sprinkle with 1 tsp garlic salt, 2 tsp paprika, 1.5 tsp black pepper, and 1.5 tsp salt. Rub the seasonings into the chicken to ensure it’s well-coated.
Adding Vegetables
- Top the chicken with the sliced bell peppers and onions. Pour 1/2 cup of Italian dressing over the chicken and toss everything together.
- Finish by drizzling 2 Tbsp of olive oil over the pan.
Baking
- Cook in the preheated oven for 18 minutes. Then, broil on high for an additional 2-3 minutes, until the chicken’s internal temperature reaches 165°F.
Serving
- Enjoy your meal!
