This easy Pioneer Woman Chicken Breast Sheet Pan Dinner is a delicious and nutritious meal that comes together quickly. With juicy chicken, fresh Roma tomatoes, and crispy green beans, you can easily customize it using common ingredients. It’s the perfect one-pan dish for busy weeknights that the whole family will love!
Ingredients Needed:
- 4 whole Boneless, Skinless Chicken Breasts (about 1.5 lbs)
- 6 whole Roma Tomatoes, halved lengthwise
- 1 lb. Green Beans, trimmed
- 1 cup Olive Oil
- 1/3 cup Balsamic Vinegar
- 5 cloves Garlic, minced
- 1 tsp. Dried Parsley Flakes
- 1 tsp. Dried Basil Flakes
- 1 tsp. Kosher Salt
- 1/2 tsp. Black Pepper
- 2 Tbsp. Finely Minced Fresh Parsley
How To Cook Chicken Breast Sheet Pan Dinner:
- Make the Marinade: In a bowl or pitcher, whisk together 1 cup olive oil, 1/3 cup balsamic vinegar, 5 minced garlic cloves, 1 tsp dried parsley flakes, 1 tsp dried basil flakes, 1 tsp kosher salt, and 1/2 tsp black pepper until emulsified.
- Marinate the Chicken: Place 4 chicken breasts in a large zip-top bag, pour in half of the marinade, seal the bag, and set aside to marinate.
- Prepare the Vegetables: Halve 6 Roma tomatoes and trim the ends off 1 lb. of green beans. In another large zip-top bag, combine the veggies with the remaining marinade, seal the bag, and set aside.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Arrange on Sheet Pan: On a sheet pan, place the marinated chicken breasts and vegetables, discarding any excess marinade.
- Roast the Dish: Roast in the preheated oven for 25 minutes, shaking the pan halfway through to ensure even cooking.
Recipe Tips
- Marinate Longer: For the best flavor, marinate the chicken for at least 30 minutes or up to overnight in the refrigerator. This helps the chicken absorb the spices and stay juicy.
- Cut Veggies Evenly: Ensure that the Roma tomatoes and green beans are cut evenly. This helps them cook at the same rate, so everything is perfectly tender.
- Use a Hot Oven: Preheat your oven to 425°F (220°C) before placing the pan inside. A hot oven ensures that the chicken and vegetables roast quickly, developing a nice caramelization.
- Shake the Pan: Don’t forget to shake the sheet pan halfway through cooking. This ensures that everything cooks evenly and prevents sticking.
- Add Fresh Herbs: Sprinkle fresh parsley over the dish just before serving. It adds a burst of flavor and makes the meal look more appealing.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover chicken breast sheet pan dinner cool down to room temperature. After that, put it in an airtight container and store it in the fridge. It will stay good for about 3 days.
- Freeze: You can freeze this dish, too. Cool it first, then place it in an airtight container or freezer bag. Label it with the date and freeze for up to 3 months. To thaw, move it to the fridge for several hours or overnight before reheating.
- Reheating: Reheat leftover chicken breast sheet pan in the oven at 350°F for 15-20 minutes or microwave individual portions on medium power for 2-3 minutes.
Nutrition Facts
Serving Size: 1 piece (about 150g)
- Calories: 270
- Total Fat: 10g
- Saturated Fat: 2.5g
- Cholesterol: 70mg
- Sodium: 400mg
- Potassium: 550mg
- Total Carbohydrate: 25g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 25g
Try More Pioneer Woman Recipes:
- Pioneer Woman Ritz Cracker Chicken
- Pioneer Woman Chicken Bacon Sliders
- Pioneer Woman Pretzel Crusted Chicken
- Pioneer Woman Chicken Cordon Bleu Casserole
- Pioneer Woman Melt In Your Mouth Chicken
Pioneer Woman Baked Chicken Breast
Description
This easy Pioneer Woman Chicken Breast Sheet Pan Dinner is a delicious and nutritious meal that comes together quickly. With juicy chicken, fresh Roma tomatoes, and crispy green beans, you can easily customize it using common ingredients. It’s the perfect one-pan dish for busy weeknights that the whole family will love!
Ingredients
Instructions
- Make the Marinade: In a bowl or pitcher, whisk together 1 cup olive oil, 1/3 cup balsamic vinegar, 5 minced garlic cloves, 1 tsp dried parsley flakes, 1 tsp dried basil flakes, 1 tsp kosher salt, and 1/2 tsp black pepper until emulsified.
- Marinate the Chicken: Place 4 chicken breasts in a large zip-top bag, pour in half of the marinade, seal the bag, and set aside to marinate.
- Prepare the Vegetables: Halve 6 Roma tomatoes and trim the ends off 1 lb. of green beans. In another large zip-top bag, combine the veggies with the remaining marinade, seal the bag, and set aside.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Arrange on Sheet Pan: On a sheet pan, place the marinated chicken breasts and vegetables, discarding any excess marinade.
- Roast the Dish: Roast in the preheated oven for 25 minutes, shaking the pan halfway through to ensure even cooking.
Notes
- Marinate Longer: For the best flavor, marinate the chicken for at least 30 minutes or up to overnight in the refrigerator. This helps the chicken absorb the spices and stay juicy.
- Cut Veggies Evenly: Ensure that the Roma tomatoes and green beans are cut evenly. This helps them cook at the same rate, so everything is perfectly tender.
- Use a Hot Oven: Preheat your oven to 425°F (220°C) before placing the pan inside. A hot oven ensures that the chicken and vegetables roast quickly, developing a nice caramelization.
- Shake the Pan: Don’t forget to shake the sheet pan halfway through cooking. This ensures that everything cooks evenly and prevents sticking.
- Add Fresh Herbs: Sprinkle fresh parsley over the dish just before serving. It adds a burst of flavor and makes the meal look more appealing.
Pioneer Woman Baked Chicken Breast