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.
This Easy Sheet Pan Chicken Dinner is a weeknight summer dinner staple for my family.
Looking for more delicious ways to use up summer zucchini and tomatoes? Try this Oven Roasted Garlic Tomato Soup, Roasted Summer Vegetable Pasta Salad, Spinach Pesto Pasta with Shrimp, these Chicken Zucchini Fritters, or this Garden Vegetable Spaghetti Sauce.
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Why You Will Love This Recipe
- Sheet pan dinners are a go-to weeknight meal when I am in a hurry.
- This recipe is so easy to make. Most of the cooking time is hands-off. Just toss everything on a sheet pan, and bake!
- Line the baking sheet to make clean-up a breeze!
- Marinaded chicken breast is delicious and stays juicy as it bakes.
Recipe Ingredients
All you need are a few simple ingredients to make this Sheet Pan Chicken with Zucchini and Tomatoes.
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.
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 packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Medium Zucchini: 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.
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.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Boneless Skinless Chicken Breasts: You can also substitute boneless skinless chicken thighs.
Herbs: You could also substitute dried Italian seasoning. It has many of the same flavors.
Vegetables: 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.
Marinade: Substitute Italian dressing for the marinade.
Step by Step Directions
Step 1: 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.
Step 2: 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.
Tip: The key to cooking the chicken and vegetables quickly and evenly is to make sure everything is cut to the same size.
Step 3: Remove the chicken from the refrigerator so that it comes to room temperature and heat the oven to 425°F (220°C).
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.
Step 4: 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.
Step 5: Remove the chicken and vegetables from the oven and top them with mozzarella and parmesan cheese.
Step 6: 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.
Tip: Chicken is done when the internal temperature reaches 165F. The cooking time will vary based on the size of your chicken.
Tip: 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.
Serving Suggestions
I like to serve this sheet pan dinner with a simple side salad, my favorite is this Kale and Apple 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.
Recipe FAQs
Leftovers can be refrigerated in an airtight container for three to four days.
To Reheat: Microwave leftovers on high in one-minute increments.
Yes. Be sure to stick to boneless skinless chicken thighs so that the cooking time remains the same.
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.
Expert Tips
- Cut the vegetables into uniform sizes to ensure even roasting.
- 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.
- If doubling the recipe, you will need to bake it on two separate sheet pans to avoid overcrowding.
More Chicken Recipes and Tips
Thanks for Reading!
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📖 Recipe
Sheet Pan Chicken with Zucchini and Tomatoes
Equipment
- sheet pan
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 kosher salt
- ½ teaspoon black pepper
- 2 boneless skinless chicken breasts
- 2 medium zucchini chopped
- 10 oz cherry tomatoes
- ½ cup mozzarella cheese shredded
- ¼ cup parmesan cheese grated
Instructions
- To get started, in a large measuring cup or small bowl, whisk together the 6 tablespoons olive oil, juice and zest of two lemons, 2 tablespoons dried oregano, 2 teaspoons onion powder, 2 teaspoons garlic powder, ½ teaspoon kosher salt, and ½ teaspoon black pepper.
- Cut the 2 boneless skinless chicken breasts 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 preheat the oven to 425 degrees F.
- Cut the 2 medium zucchini into ¾ inch dice (you can leave the peels on). Leave the 10 oz cherry 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 ½ cup mozzarella cheese and ¼ cup 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.
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