I am the kind of woman who loves a dinner that asks almost nothing of me. One pan, minimal cleanup, and enough colorful veggies piled on that I can pretend I'm being extra virtuous.

This Italian Sheet Pan Chicken is exactly that - chicken and a rainbow of peppers, onion, zucchini, and squash, all doused in bottled Italian dressing and roasted together until everything's tender and a little caramelized around the edges. No marinating overnight, no juggling three pans, no standing over the stove. Just dump, drizzle, bake, and done!

Why You'll Love This Recipe

• One pan, one cleanup. That's really the whole pitch, and it's a good one.
• Loaded with veggies. Peppers, onion, zucchini, squash - dinner and your veggie quota, solved in one shot.
• Pantry-shortcut flavor. A bottle of Italian dressing does all the seasoning work. No spice rack archaeology required.
• Ready in about 35 minutes. Fifteen minutes of chopping, twenty in the oven, and you're sitting down to dinner.

You will need the following items to make this recipe:

• Cutting board
• Knife
• Large sheet pan
• Parchment paper (optional)

Ingredients:

• 1 lb chicken breasts, cut into 1-inch pieces
• 1 red bell pepper, cut into 2-inch pieces
• 1 green bell pepper, cut into 2-inch pieces
• 1 red onion, peeled and quartered
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 8 oz bottle Italian dressing
• ⅓ cup shredded parmesan, divided

Directions:

Preheat the oven to 425°F.

Chop the veggies and the chicken, then dump everything onto the sheet pan.

Drizzle everything with the Italian dressing, then top with ¼ cup of the shredded parmesan.

Bake for 20 minutes, until the chicken is cooked through and the veggies are tender.

Sprinkle with the remaining parmesan cheese to serve.

Tara's Tips

• Cut everything into roughly the same size so it all cooks evenly - nobody wants a raw zucchini next to a shriveled pepper.
• Line the pan with parchment paper if you want zero scrubbing afterward!
• A good rimmed sheet pan matters here so the dressing doesn't run off the edges.
• Want extra caramelization? Broil for the last 2 minutes, but keep a close eye on it.

Serving Suggestions

This one's a full meal as-is, but if you want to round it out:

• Crusty bread for soaking up the extra dressing
• A simple side salad
• Pair it with Fast, Fuss-Free Sheet Pan Chicken and Ranch Veggies for easy meal prep during the week

Yield: 4

Easy Sheet Pan Chicken and Veggies

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This easy sheet pan dinner is a total weeknight lifesaver! Juicy chicken breast roasts alongside colorful bell peppers, zucchini, yellow squash, and red onion, tossed in zesty Italian dressing and topped with parmesan.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 lb chicken breasts, cut into 1 inch pieces
• 1 red bell pepper, cut into 2 inch pieces
• 1 green bell pepper, cut into 2 inch pieces
• 1 red onion, peeled and quartered
• 1 zucchini, sliced, 1 yellow squash, sliced
• 8 oz bottle italian dressing
• ⅓ cup shredded parmesan, divided

Instructions

1. Preheat the oven to 425 degrees.
2. Cut the veggies and the chicken and dump everything onto the sheet pan.
3. Drizzle everything with the ita;ian dressing, top with ¼ cup of the shredded parmesan.
4. Bake for 20 minutes, until chicken is done and veggies are tender.
5. Sprinkle with the remaining parmesan cheese to serve.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 455Total Fat: 22gSaturated Fat: 7gUnsaturated Fat: 15gCholesterol: 112mgSodium: 997mgCarbohydrates: 17gFiber: 2gSugar: 12gProtein: 45g

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to keep the veggies from going soft - the microwave works, but you'll lose that nice roasted texture.

One pan, one dinner, zero fuss. That's the whole philosophy around here!