Easy Sheet Pan Italian Chicken and Peppers
A quick and delicious meal featuring tender chicken, fresh bell peppers, and onions, roasted together for minimal cleanup.
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 21x15 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!
Notes
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. Feel free to add other vegetables like zucchini, mushrooms, or cherry tomatoes to the mix. Adjust the seasoning to your taste preferences.