Spring Dinner Sheet Pan Chicken (Printer view)

A vibrant springtime dish with chicken, zucchini, and cherry tomatoes baked on one pan for easy cooking.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (approximately 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 (optional)

# Directions:

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 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 marinade evenly over the chicken and vegetables, tossing the vegetables gently to ensure even coating.
05 - Bake for 25 to 30 minutes, or until the chicken internal temperature reaches 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 Suggestions:

01 -
  • Everything cooks on one pan, which means you'll actually want to make this on busy weeknights instead of ordering takeout.
  • The chicken stays juicy while the vegetables caramelize just enough to taste like springtime captured in a baking sheet.
  • It's naturally gluten-free and low-carb without feeling like you're missing anything.
02 -
  • Don't skip the parchment paper—I learned this the hard way when blackened bits stuck to my favorite pan and took serious scrubbing to recover.
  • The chicken will continue cooking slightly after you remove it from the oven, so pull it out when it's just barely hit 165°F to avoid that dry texture that ruins everything.
03 -
  • Pat your chicken breasts dry before seasoning—moisture is the enemy of any kind of browning or crisping.
  • If your chicken breasts are thicker than an inch, pound them slightly so they cook evenly with the vegetables.
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