Italian Chicken Sheet Pan Supper a Pioneer Woman Recipe

I am a control freak, so the thought of a dinner this easy actually intimidated me. I found this recipe on The Pioneer Woman’s blog and said to my dog, “Okay, Daisy, I just put the food on a sheet pan, and let the oven do the work… It seems too good to be true, right?”

Please, don’t think I’m odd for talking to my dog… Actually, I think you’re odd if you don’t talk to your dog… Dogs are great conversationalists, especially when food is involved!

But, back to the food… This recipe is good, and oh so true. It’s blissfully easy, and absolutely tasty! Keep reading for my step-by-step dinnertime journey…

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What You’ll Need — INGREDIENTS:
1 cup Olive Oil
1/3 cup Balsamic Vinegar
5 Garlic cloves
1 teaspoon (fresh or dried) Parsley, for marinade
1 tablespoon fresh Parsley, for garnish
1 teaspoon (fresh or dried) Basil, for marinade
Kosher Salt and Black Pepper to Taste
4 whole Chicken Breasts, Boneless and Skinless
6 whole Roma Tomatoes
1 pound Green Beans
Optional: Fresh Mozzarella Cheese
Non-Food Item: 2 Large Ziploc Bags

How To Make It — INSTRUCTIONS:
First, you’ll need to make a marinade for your chicken and vegetables. Start by adding 1 cup of Olive Oil and 1/3 cup of Balsamic Vinegar to a medium sized bowl…

Next mince 5 cloves of Garlic…

… and add the garlic to the olive oil / balsamic vinegar mixture.

Now, I’m going to give you herb options… Options? Yes, options. My garden is in full bloom right now, so I have PLENTY of fresh basil and parsley. Therefore I used fresh herbs for this step. However, if you please, you can use 1 teaspoon of dried parsley and 1 teaspoon of dried basil, instead…

Additionally, you can add, basically, any herb you like… Dried Oregano would be a good one, too!

… add the herbs to the marinade.

Along with a little salt and pepper, to taste.

Whisk the marinade until it is mixed.

Put your Chicken Breasts in a large ziploc bag…

… and pour in half of the marinade.

Seal the bag, pressing out most of the excess air, then work the chicken around in the marinade until the chicken is completely covered. Set aside.

Cut the 6 Roma Tomatoes in half, lengthwise.

Then trim the tops and bottoms off the 1 pound of Green Beans.

Add the halved tomatoes and green beans to a clean ziploc bag…

… then pour in the remaining marinade. Seal the bag, pressing out most of the excess air, then gently work the veggies around in the marinade until all of the tomatoes and green beans are completely covered. Set aside.

Now, set the oven to 425 degrees… Let the chicken and veggies sit in the marinade bags until the oven in completely preheated. Approximately 15 minutes.

Once the oven has preheated, pour the contents of both bags onto a sheet pan. Discard the ziploc bags and any excess marinade that may be inside them.

Arrange the chicken and veggies on the sheet pan, and pop the sheet pan in the oven to roast for approximately 25 minutes; until the chicken is cooked through, and the veggies and beginning to soften and turn brown.

Housewife Hint: At the 10 minute mark I flipped the chicken breasts, and shook the veggies around.

Now, you can add another, awesome yet optional, ingredient to this sheet pan supper; Mozzarella Cheese! I absolutely LOVE Mozzarella Cheese! I love it on tomatoes, and chicken, and bread, and pizza, or just alone… Okay, I just love Mozzarella Cheese… BelGioioso Mozzarella to be exact; it’s a soft and delicate porcelain white cheese crafted in Wisconsin, USA.

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