Spring Dinner Sheet Pan Chicken (Printable Page)

Easy, flavorful one-pan dish with chicken, zucchini, and cherry tomatoes baked to perfection.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 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

# Step-by-Step Guide:

01 - Preheat 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 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 Tips:

01 -
  • Everything cooks together in one pan, which means less cleanup and more time to actually enjoy your dinner.
  • The lemon and garlic marinade keeps the chicken impossibly juicy while the vegetables caramelize into something almost sweet.
  • It's the kind of meal that looks restaurant-quality but takes barely longer than ordering takeout.
02 -
  • Don't skip the parchment paper—I learned this the hard way when tomato juice and rendered chicken fat bonded permanently to my favorite pan.
  • The chicken keeps cooking for a minute or two after you pull it from the oven, so don't cook it past 165°F or it'll dry out as it cools.
03 -
  • Pat the chicken dry before it hits the pan—any surface moisture keeps it from browning, and even a light golden color adds visual appeal and deepens the flavor.
  • If you're cooking for vegetarians, skip the chicken and double up on vegetables, adding heartier options like baby potatoes or chickpeas tossed in the same marinade.
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