Tuscan Garlic Sheet Pan Dinner: A One-Pan Wonder for Busy Nights

If you’re looking for a quick, flavorful, and wholesome meal that brings the vibrant flavors of Tuscany to your dinner table, this Tuscan Garlic Sheet Pan Dinner is the perfect recipe for you. 

Packed with juicy chicken, roasted vegetables, and aromatic herbs, all coated in a garlicky olive oil marinade, this one-pan dish makes for an easy, delicious weeknight meal with minimal cleanup.

Why You’ll Love This Recipe

• Easy and Convenient – Everything cooks on one sheet pan, making cleanup a breeze.

• Healthy and Nutritious – A well-balanced meal with protein, fiber, and essential vitamins.

• Packed with Flavor – Tuscan herbs, garlic, and olive oil give this dish an irresistible Mediterranean taste.

• Customizable – Swap proteins or vegetables to suit your preferences.

Ingredients

For the Main Dish:

• 4 boneless, skinless chicken breasts (or thighs for extra juiciness)

• 1 lb baby potatoes, halved

• 1 zucchini, sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 red onion, cut into wedges

• 1 cup cherry tomatoes

• 3 tbsp olive oil

• 1 tbsp balsamic vinegar

• 5 cloves garlic, minced

For the Seasoning Blend:

• 1 tsp dried oregano

• 1 tsp dried basil

• 1 tsp dried thyme

• 1 tsp paprika

• 1/2 tsp red pepper flakes (optional)

• 1 tsp salt

• 1/2 tsp black pepper

For Garnish:

• 1/4 cup grated Parmesan cheese (optional but recommended)

• Fresh basil or parsley, chopped

• Lemon wedges for serving

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil.

Step 2: Make the Marinade

In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, and all the seasoning blend ingredients.

Step 3: Coat the Chicken and Vegetables

Place the chicken breasts in a bowl and drizzle half of the marinade over them, ensuring they are evenly coated. In a separate bowl, toss the potatoes and vegetables with the remaining marinade.

Step 4: Arrange on a Sheet Pan

Spread the potatoes on one side of the sheet pan and bake for 15 minutes first, as they take longer to cook.

After 15 minutes, add the marinated chicken and the rest of the vegetables to the sheet pan. Spread everything out in an even layer.

Step 5: Bake to Perfection

Return the sheet pan to the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden brown.

Step 6: Broil for a Crispy Finish

For extra crispiness, broil on high for the last 3-5 minutes.

Step 7: Garnish and Serve

Sprinkle Parmesan cheese and fresh herbs over the dish before serving. Serve with lemon wedges for a burst of freshness.

FAQs

1. Can I Use a Different Protein?

Absolutely! This dish works great with salmon, shrimp, or even tofu for a vegetarian option. Adjust cooking times accordingly.

2. How Can I Meal Prep This Recipe?

You can marinate the chicken and chop the vegetables a day in advance. Store them in separate airtight containers in the fridge until ready to cook.

3. Can I Use Frozen Vegetables?

Fresh vegetables are recommended for the best texture, but you can use frozen ones in a pinch. Just be aware that they may release more water during baking.

4. How Do I Store and Reheat Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes or microwave in short intervals.

5. What Can I Serve With This Dish?

This meal is complete on its own, but you can pair it with a side of crusty bread, quinoa, or a simple green salad for an extra touch.

Final Thoughts

This Tuscan Garlic Sheet Pan Dinner is proof that weeknight meals don’t have to be complicated to be delicious. With its rich Mediterranean flavors, simple preparation, and easy cleanup, it’s a dish you’ll want to make again and again. Try it today and bring a taste of Tuscany to your table!