Spring Dinner Sheet Pan Chicken (Printable)

A colorful one-pan dinner with chicken, zucchini, and cherry tomatoes for easy, flavorful dining.

# Components:

→ Proteins

01 - 4 boneless, skinless chicken breasts, approximately 1.5 pounds

→ 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 and 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

# Steps:

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, kosher salt, and black 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, gently tossing the vegetables to ensure even coating.
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 - Remove from oven and sprinkle with fresh herbs immediately before serving.

# Expert Advice:

01 -
  • One pan means one thing to wash, which sounds small until you're actually living that dream on a busy weeknight.
  • The chicken stays tender while the vegetables caramelize just enough to taste like they were meant to be together.
  • It's flexible enough to swap in whatever's at the market, so it never feels repetitive.
02 -
  • Don't skip patting the chicken dry before seasoning—any surface moisture will steam instead of creating that light golden exterior.
  • The vegetables will release liquid as they cook, and that's actually beautiful because it creates a light sauce that pools at the bottom of the pan.
03 -
  • If your chicken breasts are significantly thicker than others, pound them gently to even thickness so everything finishes at the same time.
  • Pat vegetables dry before tossing them with the marinade so they actually develop flavor instead of steaming in their own moisture.
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