Spring Dinner Sheet Pan Chicken (Printable View)

A vibrant spring dinner showcasing chicken, zucchini, and cherry tomatoes baked on one pan for easy preparation.

# What You'll Need:

→ 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

# How To Make It:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a small bowl, whisk together olive oil, lemon juice, dried Italian herbs, minced garlic, kosher salt, and freshly ground black pepper until well combined.
03 - Place chicken breasts on the prepared baking sheet. Arrange zucchini slices, cherry tomato halves, and red onion wedges around the chicken.
04 - Drizzle the prepared marinade evenly over the chicken and vegetables, gently tossing vegetables to ensure even coating.
05 - Bake for 25 to 30 minutes 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 immediately before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means you're cleaning up in minutes instead of standing over a sink.
  • The chicken stays juicy while the vegetables caramelize just enough to taste like you tried harder than you actually did.
  • It's flexible enough to work with whatever looks good at the market that day.
02 -
  • Dry your chicken breasts completely before they hit the pan, and pat the vegetables dry too—moisture is the enemy of browning, and browning is what makes this taste like you meant it.
  • Don't skip the parchment paper or foil; it protects the pan bottom from the acidic tomatoes and makes cleanup actually effortless, which matters more than it sounds when you're already tired.
03 -
  • If your chicken breasts are really thick, pound them down to about an inch before cooking so they cook evenly with the vegetables—no one wants a raw center.
  • Don't be shy about tasting the marinade before it goes on the food; if it needs more salt or lemon, add it now instead of wishing you had later.
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