thepioneerwoman5.0
Italian Chicken Sheet Pan Supper
Don’t tell anyone, but I do actually have a handful of recipes in my upcoming cookbook that I can absolutely say are my favorites.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●oven
📝 Preparation Steps
1
To a bowl or pitcher, add the olive oil and balsami, along with the garlic, parsley, basil, salt, and pepper. Whisk it until it’s emulsified.
Garlic, Minced5 cloves
2
Place the chicken in a large zipper bag and pour in half the dressing. Seal the bag and set it aside.
3
Halve the tomatoes lengthwise. Trim the ends off the green beans, and place the veggies in a large zipper bag. Pour in the rest of the dressing, then seal the bag and set them aside.
4
Preheat the oven to 425 degrees. Arrange the chicken and veggies on a sheet pan, leaving the excess marinade behind. Roast in the oven for ⏱️ 25 minutes, shaking the pan once during that time.
5
Variations:
6
• With a few minutes left of cook time, lay slices of fresh mozzarella on each chicken breast. Return them to the oven until melted.
7
• Sprinkle ½ cup shredded Parmesan all over the pan as soon as you remove it from the oven. Let it sit a few minutes before serving.
8
• Serve with crumbled feta cheese all over the top (my favorite way to enjoy this!)
Nutrition Facts
calories
765 Calories
fat Content
59 g
fiber Content
5 g
sugar Content
9 g
sodium Content
569 mg
protein Content
43 g
trans Fat Content
0 g
cholesterol Content
127 mg
carbohydrate Content
12 g
saturated Fat Content
9 g
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