Sheet Pan Italian Chicken and Green Beans

Sheet pan Italian chicken breast with green beans and tomatoes garnished with Parmesan cheese and fresh basil.

4.67 from 9 votes

Sheet Pan Italian Chicken and Green Beans

This Sheet Pan Italian Chicken is a flavorful dinner ready in 30 minutes! It's made with boneless chicken breasts, green beans, and tomatoes.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Keyword: sheet pan chicken and green beans, one pan Italian chicken, chicken with green beans and tomatoes,

Servings:

Calories: 370kcal

Author: Christine Rooney

Equipment

Large Baking Sheet

Ingredients

1 ½ lbs. boneless, skinless chicken breasts
1 lb. green beans
1 12 oz. package grape tomatoes or cherry tomatoes
3 Tbsp. olive oil
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. Italian seasoning
½ tsp. red pepper flakes
½ tsp. kosher salt
½ tsp. pepper
¼ cup Parmesan cheese grated
fresh basil, parsley, or herb of choice optional

US Customary - Metric

Instructions

Heat the oven to 400 degrees Fahrenheit.
Wash and trim the ends from 1 lb. of fresh green beans. Cut the green beans into halves or thirds, depending on your preference, making sure that they are all relatively the same size.
To cut the chicken breasts lengthwise, place 1 ½ lbs. of boneless, skinless chicken breasts on a cutting board.
Lay one hand firmly on top of the chicken breast (being careful to keep your fingers out of the way) and cut it horizontally through the middle until there are two even pieces, starting from the thickest end and cutting through to the thinner end.
Repeat with any remaining chicken breasts.
Place the chopped green beans onto a large baking sheet.
Place the sliced chicken breasts on top of the green beans.
Pour the grape tomatoes out onto the baking sheet.
Drizzle 1 ½ Tbsp. of olive oil over the chicken and veggies. Sprinkle ½ tsp. each of garlic powder and onion powder, 1 tsp. Italian seasoning, ¼ tsp. red pepper flakes (optional), and ¼ tsp. each of kosher salt and pepper onto to the chicken and vegetables. Toss until completely coated.
Flip the chicken breasts over and repeat this process. Drizzle 1 ½ Tbsp. of olive oil over the chicken and veggies. Sprinkle ½ tsp. each of garlic powder and onion powder, 1 tsp. Italian seasoning, ¼ tsp. red pepper flakes (optional), and ¼ tsp. each of kosher salt and pepper onto to the chicken and vegetables. Toss until completely coated.
Make sure that everything is evenly spread out across the baking sheet to ensure that it cooks evenly.
Place the baking sheet into the oven and roast for 26-28 minutes.
Place a food thermometer into the thickest part of the chicken breast. Once the internal temperature has reached 165 degrees Fahrenheit, remove the baking sheet from the oven.
Feel free to cook for an additional couple of minutes if needed.
The chicken should be fully cooked, the green beans tender, but not mushy, and the tomatoes beginning to burst at the end of the cooking time.
To Serve: Serve the roasted chicken, green beans, and tomatoes with some grated Parmesan or Asiago cheese and garnish with fresh basil, parsley, or herbs of choice (optional).

Notes

The safe internal temperature for chicken is 165 degrees Fahrenheit and can be checked using a food thermometer.

Feel free to serve as-is for a low-carb meal or pair it with a side dish such as pasta, polenta, quinoa, or lentils.

Nutrition