Spring Dinner Sheet Pan Chicken (Printable)

A vibrant one-pan dinner featuring juicy chicken, zucchini, and cherry tomatoes, perfect for an easy flavorful meal.

# What You 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 extra virgin 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 Steps:

01 - Preheat oven to 425 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - In a small mixing bowl, whisk together olive oil, lemon juice, Italian herbs, minced garlic, kosher salt, and black pepper until well 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 herb mixture evenly over chicken and vegetables, gently tossing vegetables to ensure even coating.
05 - Bake for 25 to 30 minutes, or until internal chicken temperature reaches 165 degrees Fahrenheit and vegetables are tender.
06 - If desired, broil for an additional 2 to 3 minutes to achieve light browning on vegetables.
07 - Remove from oven and sprinkle with fresh herbs immediately before serving.

# Expert Tips:

01 -
  • Everything cooks on one sheet pan, which means minimal cleanup and maximum flavor since the chicken juices mingle with the vegetables.
  • It's spring dinner that actually tastes like spring, with fresh herbs and bright lemon cutting through the richness of the chicken.
  • Comes together in under an hour, but tastes like you've been cooking all afternoon.
02 -
  • Don't overcrowd the pan or you'll steam the vegetables instead of caramelizing them—if your baking sheet is small, use two pans rather than piling everything in.
  • The chicken's internal temperature is everything; a meat thermometer removes all the guesswork and ensures you're not dry or undercooked.
03 -
  • Pat the chicken breasts dry before seasoning and let them sit uncovered in the fridge for a few hours if you have time—this helps them brown beautifully instead of steaming.
  • Cut all your vegetables roughly the same size so they finish cooking at the same time and nothing ends up raw or overcooked while you wait for the chicken.
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