Best 5 Tuscan Chicken Breasts And Vegetables Sheet Pan Dinner Recipes
**Tuscan Chicken Breasts and Vegetables Sheet-Pan Dinner: A Culinary Symphony of Flavors**
Embark on a culinary journey to the heart of Tuscany with this delectable sheet-pan dinner featuring succulent chicken breasts nestled amidst a vibrant array of roasted vegetables. This one-pan wonder combines tender chicken, aromatic herbs, and a medley of colorful vegetables, all roasting together in a symphony of flavors. Let the intoxicating aromas of garlic, thyme, and rosemary fill your kitchen as you prepare for a delightful and effortless dining experience.
The simplicity of this recipe shines through, requiring minimal preparation and cleanup. Simply toss the chicken and vegetables with a vibrant blend of herbs, olive oil, salt, and pepper, and arrange them on a sheet pan. As they roast in the oven, the chicken absorbs the savory flavors of the herbs and vegetables, while the vegetables caramelize to perfection. The result is a mouthwatering combination of textures and flavors that will tantalize your taste buds.
Serve this Tuscan-inspired sheet-pan dinner as a wholesome and satisfying main course, accompanied by a side of your favorite pasta or crusty bread to soak up the delectable juices. With its vibrant colors and irresistible aromas, this dish will undoubtedly become a favorite in your weekly meal rotation.
**Additional Recipes to Delight Your Palate:**
- **Tuscan Chicken with Roasted Potatoes and Green Beans:** Elevate your dinner table with tender chicken breasts, crispy roasted potatoes, and vibrant green beans, all seasoned with the essence of Tuscany.
- **Tuscan Sausage and Kale Pasta:** Indulge in a hearty pasta dish featuring flavorful Tuscan sausage, tender kale, and a rich tomato sauce, all simmered to perfection.
- **Tuscan Vegetable Soup:** Warm up with a comforting soup brimming with fresh vegetables, beans, and a savory broth infused with the flavors of Tuscany.
- **Tuscan Pancetta and Spinach Salad:** Create a light and refreshing salad with crispy pancetta, tender spinach, and a tangy dressing inspired by the Tuscan countryside.
- **Tuscan Lemon Cake:** End your meal on a sweet note with a moist and flavorful lemon cake infused with the zest of fresh lemons and a hint of Tuscan herbs.
ITALIAN CHICKEN SHEET PAN SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic and 1 cup of the olive oil. Whisk until well combined.
- Put the chicken in a large zipper bag and pour in half the dressing. Seal the bag and squish to coat the chicken.
- Trim the ends of the green beans and put in a large bowl with the tomatoes. Pour over the remaining dressing and toss.
- Using tongs, arrange the chicken skin-side up on a sheet pan. Use a slotted spoon to transfer the beans and tomatoes to the sheet pan, leaving the excess marinade behind. Roast for 20 minutes.
- Meanwhile, rip the bread into large chunks. Add to a bowl, drizzle with the remaining 3 tablespoons olive oil and toss.
- After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan. Continue to roast until the chicken is cooked through and the skin is golden and crisp, about another 10 minutes. Sprinkle the sheet pan with parsley and serve.
SHEET PAN PARMESAN CHICKEN AND VEGGIES
Baked EXTRA CRISPY Parmesan chicken and veggies--dinner made on one pan and packed with flavor!
Provided by chpmnk42
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl.
- Place green beans, potato, bell pepper, broccoli, and garlic on the prepared sheet pan. Drizzle olive oil on top and sprinkle with 1/2 of the seasoning mix; toss to coat. Spread vegetables on one side of the pan.
- Place flour in a bowl. Place melted butter in a second bowl. Combine panko, 2/3 cup Parmesan cheese, and the remaining 1/2 of the seasoning mix in a third bowl.
- Remove any excess fat from chicken breasts and slice into 1 1/4 inch strips. Coat chicken strips in flour, then dredge in melted butter, and then dip in the Parmesan-panko mixture until heavily coated. Place on the empty half of the sheet pan and sprinkle with any remaining Parmesan-panko mixture, pressing onto the chicken.
- Bake in the preheated oven for 10 minutes. Remove from the oven, flip chicken strips, stir the veggies, and return to the oven. Bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- While the chicken is baking, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce.
- Remove chicken and veggies from the oven. Toss veggies with remaining Parmesan cheese. Serve with dipping sauce.
Nutrition Facts : Calories 572.5 calories, Carbohydrate 32.3 g, Cholesterol 103.7 mg, Fat 36.5 g, Fiber 3.4 g, Protein 33.9 g, SaturatedFat 11.3 g, Sodium 670.3 mg, Sugar 4.7 g
TUSCAN CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
- Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
- Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
- Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.
TUSCAN CHICKEN
This moist and savory chicken entree is ready in an unbelievable 15 minutes flat! -Debra Legrand, Port Orchard, Washington
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper., In a large skillet over medium heat, cook and stir the garlic, rosemary, sage and thyme in oil for 1 minute. Add chicken; cook for 5-6 minutes on each side or until chicken juices run clear.
Nutrition Facts : Calories 217 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 364mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
SHEET PAN CHICKEN BREAST WITH FETA AND VEGETABLES
This is an "oh-so-easy" sheet pan chicken dinner made with pungent feta cheese, sweet peppers, and savory onions. It is simple but tasty. Serve over rice or in pita.
Provided by FrackFamily5 CACT
Categories Sheet Pan Dinners
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a sheet pan.
- Spread out chicken, peppers, and onion across the sheet pan. Sprinkle with Italian dressing, feta cheese, and oregano; combine gently.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 440.9 calories, Carbohydrate 17.7 g, Cholesterol 111.4 mg, Fat 27.3 g, Fiber 1.5 g, Protein 30.2 g, SaturatedFat 9.1 g, Sodium 919.8 mg, Sugar 3.6 g
Tips:
- For best results, use a large sheet pan or baking dish to ensure the chicken and vegetables have enough space to cook evenly.
- Cut the vegetables into uniform pieces to ensure even cooking. You can use a variety of vegetables, such as broccoli, carrots, potatoes, and zucchini.
- Season the chicken and vegetables generously with salt, pepper, and any other desired herbs or spices. This will enhance the flavor of the dish.
- Drizzle the chicken and vegetables with olive oil or melted butter to help them brown and crisp in the oven.
- Roast the chicken and vegetables for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
- Serve the chicken and vegetables immediately with your favorite sides, such as mashed potatoes, rice, or a salad.
Conclusion:
Tuscan Chicken Breasts and Vegetables Sheet Pan Dinner is a delicious and easy-to-make meal that is perfect for busy weeknights. It is a one-pan dish that requires minimal cleanup, making it a great option for those short on time. This dish is also versatile, as you can use a variety of vegetables and seasonings to create different flavor combinations. So next time you're looking for a quick and easy meal that is packed with flavor, give Tuscan Chicken Breasts and Vegetables Sheet Pan Dinner a try.
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