Spring Dinner Sheet Pan Chicken (Printable)

A colorful one-pan dish with chicken, zucchini, and cherry tomatoes for an easy, tasty spring dinner.

# What You’ll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)

→ Vegetables

02 - 2 medium zucchini, sliced into 1/2-inch rounds
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, cut into wedges

→ Seasonings & Marinade

05 - 3 tablespoons olive oil
06 - 2 tablespoons fresh lemon juice
07 - 2 teaspoons dried Italian herbs
08 - 3 garlic cloves, minced
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper

→ Garnish

11 - 2 tablespoons fresh basil or parsley, chopped

# How to Make It:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together olive oil, lemon juice, Italian herbs, minced garlic, salt, and pepper until well combined.
03 - Place chicken breasts on the prepared baking sheet. Arrange zucchini slices, cherry tomatoes, and red onion wedges around the chicken.
04 - Drizzle the marinade evenly over the chicken and vegetables, tossing the vegetables gently to coat thoroughly.
05 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
06 - If desired, broil for an additional 2 to 3 minutes to lightly brown the vegetables.
07 - Sprinkle with fresh herbs just before serving.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less to clean and more time to actually enjoy your meal.
  • The chicken comes out incredibly juicy because the vegetables steam it gently while the lemon keeps everything bright and fresh.
  • You can throw it together in under 20 minutes and have dinner on the table in less than an hour, no stress.
02 -
  • Pat your chicken dry before it goes on the sheet—any moisture will steam the skin instead of letting it cook properly.
  • Don't crowd the pan; if your vegetables are piled on top of each other, they'll steam instead of roast, and you'll miss out on that light caramelization that makes this dish sing.
03 -
  • If your chicken breasts are thick, pound them to an even thickness so they cook uniformly and don't end up with dry edges and undercooked centers.
  • Don't skip the broil at the end—those extra few minutes of high heat make the vegetables look jewel-toned and caramelized, which tastes as good as it looks.
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