Sheet Pan Chicken with Zucchini and Tomatoes

Sheet Pan Chicken with Zucchini and Tomatoes is an easy delicious chicken dinner. Perfect for busy weeknights.

This recipe is a great way to use up seasonal summer zucchini and tomatoes and turn them into a simple flavorful meal.

I love the combination of pasta topped with chicken, zucchini, tomatoes, and cheese. If you are looking for a low-carb dinner feel free to skip the pasta.

This easy sheet pan chicken dinner will definitely become a new weeknight staple for us.

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Why You Will Love This Recipe

• Sheet pan dinners are my go-to weeknight meal when I am in a hurry. Just toss everything on a sheet pan, and bake! If you use foil or parchment paper to line the pan — clean-up is a breeze!
• The marinaded chicken is delicious and stays juicy as it bakes.

Ingredients

Olive Oil: Since we are cooking the olive oil you don't need anything fancy. Just plain olive oil will work just fine.

Lemon: You will need both lemon zest and lemon juice.

Herbs and Spices: Dried Oregano, Onion Powder, Garlic Powder

You could also substitute dried Italian seasoning. It has many of the same flavors.

Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which is saltier than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.

Boneless Skinless Chicken Breasts: You can also substitute boneless skinless chicken thighs.

Medium Zucchini and Cherry Tomatoes: When choosing zucchini I like to choose ones that are about 6 to 8 inches long. These smaller zucchini will be more tender, less fibrous, and have fewer seeds than large zucchini.

Feel free to substitute other quick-cooking vegetables. Read below for some suggestions.

Mozzarella Cheese and Parmesan Cheese: Topping the sheet pan meal with cheese at the end of the bake time adds a delicious creamy gooey layer.

Pasta: I prefer to use a short pasta like penne.

Equipment

Sheet Pan: The most essential piece of equipment for making a sheet pan meal is a sturdy sheet pan.

Parchment Paper Sheets: These precut sheets make lining a baking sheet super simple. You could also use a silicone baking mat for easy clean-up.

Directions

To get started, in a large measuring cup or small bowl, whisk together the olive oil, lemon juice, oregano, onion powder, garlic powder, salt, and pepper.

Cut the chicken into small bite-sized pieces. The key to cooking the chicken and vegetables quickly and evenly is to make sure everything is cut to the same size.

Pour half the marinade into a zip-top bag and add the chicken pieces. Seal the bag, removing as much air as possible. Gently squish and turn the bag so that the chicken is evenly coated with the marinade, then lay the bag flat in a baking dish to catch any drips.

Place the chicken in the refrigerator to marinate for at least 30 minutes or up to 8 hours. The longer the chicken marinates the more intense the flavor will be. Refrigerate the remaining marinade in a separate container.

Remove the chicken from the refrigerator so that it comes to room temperature and heat the oven to 425 degrees Fahrenheit.

Cut the zucchini into ¾ inch dice (you can leave the peels on). Leave the tomatoes whole. Place the vegetables in a bowl and toss them with the remaining marinade.

Line a sheet pan with foil or parchment paper. Arrange the vegetables and the chicken in a single layer on a rimmed baking sheet. Bake for 15 minutes.

Remove the chicken and vegetables from the oven and top them with mozzarella and parmesan cheese.

Return the sheet pan to the oven and bake for an additional 10 minutes or until the chicken is cooked through and the cheese has melted and browned slightly.

Chicken is done when the internal temperature reaches 165F. The cooking time will vary based on the size of your chicken.

Serving Suggestions

I like to serve this sheet pan dinner with a simple side salad and a piece of garlic bread.

For a more filling meal serve with pasta, rice, or quinoa.

For a low-carb option substitute riced cauliflower. You can make your own or buy some in the freezer section of the grocery store.

Variations

Change up the veggies to suit your family's tastes. Try broccoli, bell peppers, sugar snap peas, mushrooms, yellow squash, red onion, green beans, or onions.

It is important to make sure all of the vegetables are cut to the same size so that they cook evenly.

Storage

Leftovers can be refrigerated in an airtight container for three to four days.

To Reheat: Microwave leftovers on high in one-minute increments.

Tips

• If you'd like a more golden brown color, place the sheet pan under a broiler for a few minutes. NOTE! Do not broil if you have used parchment paper to line your sheet pan. It will catch fire! Don't ask how I know this.
• Feel free to substitute your favorite herbs and vegetables. Cooking times may need to be adjusted based on which vegetables you choose. Check out this post which details cooking times for different meats and vegetables: How to Create Your Own Sheet-Pan Dinners.
• Feeling extra hungry? Add a side salad and a piece of garlic bread.
• If doubling the recipe you will need to bake it on two separate sheet pans to avoid overcrowding.

Continue to Content

📖 Recipe

Sheet Pan Chicken with Zucchini and Tomatoes

Yield: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 30 minutes

Total Time: 1 hour 10 minutes

Sheet Pan Chicken with Zucchini and Tomatoes is an easy and delicious chicken dinner. Perfect for those nights when you are short on time and energy.

Print

Ingredients

• 6 tablespoons olive oil
• juice and zest of two lemons
• 2 tablespoons dried oregano
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 boneless skinless chicken breasts
• 2 medium zucchini - chopped
• 10 oz cherry tomatoes
• ½ cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese

Instructions

1. To get started, in a large measuring cup or small bowl, whisk together the olive oil, lemon juice, oregano, onion powder, garlic powder, salt, and pepper.
2. Cut the chicken into small bite-sized pieces. The key to cooking the chicken and vegetables quickly and evenly is to make sure everything is cut to the same size.
3. Pour half the marinade into a zip-top bag and add the chicken pieces. Seal the bag, removing as much air as possible. Gently squish and turn the bag so that the chicken is evenly coated with the marinade, then lay the bag flat in a baking dish to catch any drips.
4. Place the chicken in the refrigerator to marinate for at least 30 minutes or up to 8 hours. The longer the chicken marinates the more intense the flavor will be. Refrigerate the remaining marinade in a separate container.
5. Remove the chicken from the refrigerator so that it comes to room temperature and preheat the oven to 425 degrees F.
6. Cut the zucchini into ¾ inch dice (you can leave the peels on). Leave the tomatoes whole. Place the vegetables in a bowl and toss them with the remaining marinade.
7. Line a sheet pan with foil or parchment paper. Arrange the vegetables and the chicken in a single layer on a rimmed baking sheet. Bake for 15 minutes.
8. Remove the chicken and vegetables from the oven and top them with mozzarella and parmesan cheese.
9. Return the sheet pan to the oven and bake for an additional 10 minutes or until the chicken is cooked through and the cheese has melted and browned slightly.
10. Chicken is done when the internal temperature reaches 165F. The cooking time will vary based on the size of your chicken.

Notes

• If you’d like a more golden brown color, place the sheet pan under a broiler for a few minutes. NOTE! Do not broil if you have used parchment paper to line your sheet pan. It will catch fire! Don’t ask how I know this.
• Feel free to substitute your favorite herbs and vegetables. Cooking times may need to be adjusted based on which vegetables you choose.
• Leftovers can be refrigerated in an airtight container for three to four days.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 63mgSodium: 541mgCarbohydrates: 23gFiber: 4gSugar: 12gProtein: 26g

This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.

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