Sheet Pan Italian Chicken with Potatoes and Peppers is a complete, family-friendly dinner recipe. This easy, one pan meal is flavorful, hearty and healthy. It’s perfect for any night of the week!
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I was a little late to the sheet pan dinner party and boy have I realized what I’ve been missing out on. Sheet pan dinners are such a great option and not just for when you’re short on time.
All of the sheet pan meals that I have tried, or created myself – like this Italian Chicken with Peppers and Potatoes recipe or this Sheet Pan Salmon Fajitas recipe – have been extremely flavorful!
I also especially love that the mess is minimal, making clean up a cinch! I love to cook and bake, but I despise cleaning up afterwards.
Why This Recipe Works
This is a very easy, family-friendly recipe that doesn’t require a ton of ingredients. Simply season the chicken with a little Italian seasoning then cook it on the same baking sheet as the potatoes and peppers. When cooking the chicken and veggies on the same pan, the flavors will all meld together.
So, while this sheet pan dinner recipe is easy enough for the busiest of weeknights, I’d go as far as to say it’s impressive enough for serving guests as well.
How to Make Sheet Pan Italian Chicken
Ingredients
- Use any bell peppers that you like or the mini sweet peppers as shown in the photo.
- You can swap out the shallot for an onion, if preferred.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 375°F.
Cut the potatoes into wedges. You’ll prep the shallot and peppers a bit later.
Create!
Season both sides of the chicken with salt, pepper, and 1 teaspoon of the Italian seasoning.
Heat 1 tablespoon butter in a skillet. Add the chicken and cook only on one side for about 2 minutes, or until golden brown.
Transfer to a sheet pan.
Chef’s Tip: you can skip this step and place the chicken directly on the sheet pan. The only difference is that it will not brown up as nicely.
Place the potatoes in a bowl with 1 tablespoon of the olive oil and 1/2 teaspoon of the Italian seasoning. Season with salt and pepper and toss to coat.
Pour the potatoes onto the sheet pan all around the chicken. Bake for 15 minutes in the preheated oven.
While the chicken is baking, cut the shallot and peppers into strips and add to the same bowl that you used for the potatoes along with the minced garlic.
Pour the remaining 1 tablespoon of olive oil into the peppers. Season with salt, pepper, and the last 1/2 teaspoon of Italian seasoning. Toss to coat well.
Present!
Tips and Techniques
- Lightly oil your sheet pan to prevent the chicken and vegetables from sticking.
- You do not need to brown the chicken in a skillet first, however, the chicken will not brown as nicely if you only cook it on the sheet pan.
- Leftovers can be stored in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
What Can I Use Instead Of A Sheet Pan?
You can use any larger baking dish, broiler pan, baking pan, or oven-proof skillet in place of a sheet pan for sheet pan-style meals.
Can You Freeze Leftovers?
If you prefer to freeze leftovers, you can add them to a freezer bag or air-tight container. Use frozen leftovers within 2-4 months for best results. Please note that there will likely be textural changes when reheated.
More Sheet Pan Recipes
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Sheet Pan Italian Chicken with Potatoes and Peppers
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon butter
- salt and pepper
- 2 teaspoons Italian seasoning (divided)
- 1.5 pounds potatoes (cut into wedges)
- 2 tablespoons olive oil
- 1 pound sweet bell peppers (sliced)
- 1 shallot (sliced)
- 4 cloves garlic (minced)
Instructions
- Preheat oven to 375°F.
- Season both sides of the chicken with salt, pepper, and 1 teaspoon of the Italian seasoning.
- Heat butter in a skillet. Add the chicken and cook only on one side for about 2 minutes, or until golden brown. (See notes)
- Transfer chicken to a lightly oiled sheet pan.
- Place the potatoes in a bowl with 1 tablespoon of the olive oil and 1/2 teaspoon of the Italian seasoning. Season with salt and pepper and toss to coat.
- Pour the potatoes onto the sheet pan all around the chicken. Bake for 15 minutes in the preheated oven.
- While the chicken is baking, cut the shallot and peppers into strips and add to the same bowl that you used for the potatoes along with the minced garlic.
- Pour the remaining 1 tablespoon of olive oil into the peppers. Season with salt, pepper, and the last 1/2 teaspoon of Italian seasoning. Toss to coat well.
- When the 15 minutes is up, add the peppers and shallot mixture to the sheet pan.
- Continue baking for another 15-20 minutes or until the chicken is cooked through to an internal temperature of 165°F and the potatoes are fork-tender.
Notes
Tips and Techniques
- Lightly oil your sheet pan to prevent the chicken and vegetables from sticking.
- You do not need to brown the chicken in a skillet first, however, the chicken will not brown as nicely if you only cook it on the sheet pan.
- Leftovers can be stored in an air-tight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally posted on November 7, 2018. It was updated with new photos, more thorough instructions, tips, techniques, FAQ’s and video in December 2020.
