home iconhome iconRecipe Archive
arrow right iconarrow right icon
Italian Recipes
Italian Sheet Pan Chicken Dinner

Italian Sheet Pan Chicken Dinner

with Roasted Green Beans, Cherry Tomatoes and Cheesy Bread

Read more

This one-pan-wonder is full of big Italian flavours! Chicken and veggies are roasted together with a zesty DIY dressing. Swipe the easy-cheesy herb bread in the delicious pan juices.

Preparation Time20 minutes
Cooking difficultyLevel 2

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Tenders

340 g

Green Beans

454 g

Cherry Tomatoes

2 tbsp

Italian Seasoning


2 tbsp

Balsamic Glaze


1 tbsp

Garlic Salt


4 unit

Artisan Roll


1 cup

Mozzarella Cheese, shredded


½ cup

Parmesan Cheese


7 g


Not included in your delivery

4 tbsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories680 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate62 g
Sugar12 g
Dietary Fiber6 g
Protein56 g
Cholesterol145 mg
Sodium1590 mg
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat oven to 450°F. Wash and dry all produce. Trim green beans. Pat chicken dry with paper towels.


Toss chicken with beans, tomatoes, half the balsamic glaze, half the Italian seasoning, garlic salt and 1/4 cup oil on a parchment-lined baking sheet. Season with pepper and arrange in a single layer.


Roast in the middle of the oven, stirring halfway through, until veggies are tender and chicken is cooked through, 15-18 min.**


While chicken and veggies roast, roughly chop parsley. Stir mozzarella with parmesan, half the parsley and remaining Italian seasoning in a small bowl. Season with pepper. Halve buns.


Place buns, cut side up, on another parchment-lined baking sheet, then sprinkle with mozzarella mixture. In the last few minutes of roasting chicken and vegetables, turn the oven broiler to high. Toast bread, in top of oven, until cheese melts and begins to brown, 3-4 min.


When chicken is done, sprinkle with remaining parsley.** Divide chicken and veggies among plates. Drizzle over any pan juices and remaining balsamic glaze. Serve with cheesy bread.