Sheet-Pan Tuscan Chicken with Roasted Vegetables and Beans
A complete one-pan Mediterranean dinner featuring seasoned chicken breasts roasted alongside colorful vegetables and creamy cannellini beans. The Italian herb marinade infuses everything with garlic and balsamic flavors, while Parmesan and fresh basil add the finishing touches. Perfect for busy weeknights when you want a nutritious, flavorful meal without multiple pots and pans. The vegetables caramelize beautifully during roasting, creating natural sweetness that pairs perfectly with the savory chicken.
Ingredients
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon garlic, finely chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 4 boneless skinless chicken breasts, 1 3/4 lb
- 4 plum tomatoes, stemmed and halved lengthwise
- 2 medium zucchini, cut in 2-inch pieces
- 1 medium red bell pepper, cut in strips
- 1 cup red onion, thinly sliced
- 1 can (19 oz) cannellini beans, drained, rinsed
- ½ cup Parmesan cheese, shredded
- ¼ cup fresh basil leaves, thinly sliced
Instructions
- 1
Heat oven and spray rimmed sheet pan with cooking spray
- 2
Mix olive oil, balsamic vinegar, garlic, Italian seasoning and salt in large bowl
- 3
Pour 2 tablespoons of mixture into medium bowl, add chicken and toss to coat, then cover and refrigerate
- 4
Add tomatoes, zucchini, bell pepper, onion and beans to remaining mixture in large bowl and toss
- 5
Pour vegetable mixture into prepared pan and roast
- 6
Add marinated chicken to pan with vegetables and continue baking until chicken reaches proper temperature and vegetables are tender
- 7
Top with Parmesan cheese and fresh basil leaves before serving
Tips
Let chicken marinate longer for deeper flavor - up to 4 hours in the refrigerator for best results.
Cut vegetables into similar-sized pieces to ensure even roasting and prevent some from overcooking.
Check chicken temperature with instant-read thermometer in thickest part to ensure food safety.
Good to Know
Refrigerate leftovers up to 3 days in airtight container.
Marinate chicken and prep vegetables up to 1 day ahead; store separately in refrigerator.
Serve immediately while vegetables are tender and chicken is hot.
Common Mistakes
Don't skip preheating the oven to ensure proper roasting temperature.
Don't overcrowd the pan to avoid steaming vegetables instead of roasting.
Don't add cheese too early to prevent burning during cooking.
Substitutions
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but thaw and pat dry first to prevent excess moisture. Frozen vegetables may cook faster so check for doneness earlier.
What if I don't have a large enough sheet pan?
Use two smaller pans and divide ingredients evenly. You may need to rotate pans halfway through cooking for even browning.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat in 350F oven for 10-15 minutes or microwave individual portions.