This Sheet Pan Italian Chicken dinner reminds me of summertime in Italy, and it’s as simple and delicious as it gets: toss chicken and veggies on a sheet pan, bake, and eat! Clean-up is easy-peasy, too.
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A fast, simple, and healthy weeknight dinner!
Are you ready for a magical meal that’s easy to make and full of flavor? You’ll love this paleo and Whole30 Sheet Pan Italian Chicken recipe from our green cookbook! This no-skillet dish is a snap to prepare with just one sheet pan and a few ingredients: juicy and tender chicken thighs, green beans, cherry tomatoes, red onions, garlic, and buttery Castelveltrano olives.
The chicken is seasoned with my amazing Magic Mushroom Powder seasoning, which adds a savory and umami boost to every bite. The veggies roast to perfection in the oven, and the cherry tomatoes burst open and create a rich and tangy sauce!
Ingredients
- Magic Mushroom Powder: I recommend using my very own one-of-a-kind, indispensable seasoning blend because it incorporates salt, porcini mushroom powder (more umami!), and pepper—all the things that’ll make this sheet pan pop with flavor. You can make your own Magic Mushroom Powder or buy it online at The Spice Lab or on Amazon. No MMP? You can use Diamond Crystal kosher salt combined with some Italian seasoning, but it won’t taste as good!
- Boneless skinless chicken thighs: I love using chicken thighs for this recipe because it cooks in the same amount of time as the veggies and you don’t need to keep a close eye on it like boneless skinless chicken breast.
- French green beans: I love thin French green beans the best, but regular green beans also work. Try to get the skinny ones, though! Feel free to substitute other veggies, like mushrooms, bell peppers, asparagus, or snap peas.
- Cherry tomatoes: My favorite part of this dish is that the roasted cherry tomatoes burst open and combine with the chicken juices, garlic, and onions to make a fabulous sauce naturally!
- Castelvetrano olives: These are my FAVORITE types of olives because they’re rich and buttery! If you can’t find them, you can substitute your favorite green olive variety.
- Small red onion: Make sure you slice the onion into thin wedges so it cooks in the same amount of time as the chicken and green beans. You can also substitute a leek, shallot, or a different color onion.
- Garlic cloves
- Extra virgin olive oil
- Aged balsamic vinegar: A drizzle of thick and syrupy aged balsamic vinegar adds sweetness and tang at the end! No balsamic? Lemon juice will also work!
- Fresh parsley and/or basil (optional garnish)
How to make Sheet Pan Italian Chicken
Heat the oven to 425°F on convection mode or 450°F on regular mode with the rack in the middle position. While the oven is heating up, put the chicken, green beans, cherry tomatoes, olives, onions, and garlic on a sheet pan. (This is the blue sheet pan I own.)
Season the ingredients with the Magic Mushroom Powder and pour on the extra virgin olive oil.
Combine everything, making sure the chicken and veggies are well coated.
Spread all the ingredients in a single layer on the sheet pan.
Pop the sheet pan in the oven and roast for 15 to 25 minutes, rotating the tray halfway through cooking.
The sheet pan Italian chicken dinner is ready when the chicken pieces are cooked through (an inserted meat thermometer should read 165°F), the green beans are blistered, and most of the cherry tomatoes have burst open.
Drizzle on the aged balsamic vinegar, sprinkle on fresh herbs, and serve!
Serving suggestions
I like to serve this sheet pan dinner with a green salad, zoodles, or cauliflower rice. If you aren’t paleo or doing a Whole30, you can enjoy this dish with steamed white rice, mashed potatoes, pasta, or egg noodles.
How to save leftovers
Leftover Italian chicken can be stored in a sealed container in the fridge for up to 4 days or in the freezer for up to 3 months.
More paleo chicken sheet pan recipes
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
Sheet Pan Italian Chicken
Ingredients
- 1½ pounds boneless skinless chicken thighs, cut into 1½-inch cubes
- 1 pound French green beans, or asparagus spears
- 1 cups cherry tomatoes
- ½ cup Castelvetrano olives, pitted
- 1 small red onion, cut into ½-inch wedges
- 2 garlic cloves, minced
- 2 teaspoons Magic Mushroom Powder, or Diamond Crystal kosher salt (if using fine grain salt or Morton’s kosher salt, use 1 teaspoon)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons aged balsamic vinegar
- ¼ cup minced fresh Italian parsley and/or fresh basil
Instructions
- Heat the oven to 425°F on convection mode or 450°F on regular mode with the rack in the middle position.
- While the oven is heating up, put the chicken, green beans, cherry tomatoes, olives, onions, and garlic on a sheet pan.
- Season the ingredients with the Magic Mushroom Powder and pour on the extra virgin olive oil.
- Combine everything, making sure the chicken and veggies are well coated. Spread all the ingredients in a single layer on the sheet pan.
- Pop the sheet pan in the oven and roast for 15 to 25 minutes, rotating the tray halfway through cooking. The sheet pan Italian chicken dinner is ready when the chicken pieces are cooked through (an inserted meat thermometer should read 165°F), the green beans are blistered, and most of the cherry tomatoes have burst open.
- Drizzle on the aged balsamic vinegar, sprinkle on fresh herbs, and serve!
Video
Notes
- Leftover Italian chicken can be stored in a sealed container in the fridge for up to 4 days or in the freezer for up to 3 months.
- This is the blue sheet pan I use to make the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
delicious and easy
WOW!!!!! I’m impressed with myself for making this dish. This is my first time using the magic mushroom powder, and I made it at home. This will become a regular part of my rotation.
This has become my go-to! Thank you so much! The flavor is insanely good and keeps us coming back for more!