Italian Chicken Sheetpan Supper

The beauty of a good Sheetpan Supper? Hands-off cooking and easy clean up!

I took a little Italian inspiration for this Sheetpan and dressed up some chicken and veggies with an herby, balsamic marinade. The trick is picking a few hearty vegetables that will cook in roughly the same time as your chicken. It's also imperative you pound your chicken thin! Not only does this help to tenderize your meat, but it also affords for even cooking. And who doesn't love a crisp, chewy crouton to sop up all the Sheetpan goodness?

But my favorite flavor punch comes from the finishing touches on this pan. Just before removing the pan from the oven, I like to add a few grape tomatoes for juicy sweetness. A sprinkle of tangy goat cheese and squirt of roasted lemon juice adds nice complexity and acidity. And fresh basil drives home that Italian vibe!

Italian Chicken Sheetpan Supper

Ingredients

For the marinade

· 1/3 cup balsamic vinegar

· 2 tbsp olive oil

· 1 tsp salt

· ½ tsp black pepper

· 1 tbsp honey

· 1 tbsp Dijon mustard

· 1 tsp dried oregano

· ½ tsp dried basil

· 4 garlic cloves, minced

For the sheetpan

· 2 boneless, skinless chicken breasts

· 1lb asparagus, stems trimmed

· 1 red pepper, seeded and sliced

· 1 lemon, halved

· 4 cups bread cubes (focaccia, ciabatta or French bread)

· 1 cup grape tomatoes, halved

· 2oz goat cheese, crumbled

· ¼ cup fresh basil, chopped

For the marinade… whisk together all ingredients in a small measuring cup.

For the sheetpan… using a meat mallet, pound each chicken breast until about 1/2in thick. Place the chicken breasts in a large plastic bag. Pour over half of the marinade. Seal the bag and marinate the chicken for at least 1 hour, but no longer than 12. Reserve the remaining marinade.

Preheat oven to 425F.

Line a sheetpan with foil or parchment paper. Grease with a bit of non-stick spray. Scatter the asparagus, red pepper, lemon and bread cubed evenly over the pan. Drizzle the remaining marinade over the vegetables and bread. Create two wells among the veggies for the chicken breasts. Add the chicken to the pan. Roast for 25-30 minutes until the chicken is cooked through. In the last 2 minutes, scatter the tomatoes over the pan and return to the oven to warm the tomatoes.

Remove the pan from the oven and allow the chicken to rest for about 5 minutes. Sprinkle chicken and veggies evenly with goat cheese and fresh basil. Squeeze the roasted lemons over the sheetpan. Slice chicken breasts and serve.

Serves 4

Gluten Free Friendly!

GF Friendly