Main Dish, Mediterranean Diet

Sheet Pan Dinner: Italian Chicken with White Beans, Peppers and Kale

Sheet Pan Dinners with chicken, white beans and peppers


Have you tried sheet pan dinners yet? They are so incredibly easy, and the cleanup is a breeze. If you haven’t guessed, they’re called “sheet pan dinners” because you toss a bunch of ingredients together (normally vegetables and some sort of meat) and bake them on the same pan. You know those evenings you’re frantically scouring the fridge for something that can pass as dinner? Sheet Pan Italian Chicken with White Beans, Peppers and Kale to the rescue!

Sheet Pan Dinners with chicken, white beans and peppers


This dish is so easy to throw together. You just toss some veggies of your choice (I used peppers and kale, but you could use zucchini, yellow squash, green beans, asparagus, whatever) along with a drained can of whatever beans you like (I like cannellini or large butter beans) in a bowl with some olive oil and salt and pepper. Pour out the veggies onto a large sheet pan with a lip. Add your chicken breasts to the same bowl, add some balsamic vinegar, Dijon mustard, Greek or Italian seasoning, and a little olive oil, toss and nestle the chicken breasts into the veggies on the sheet pan. I garnished with basil, but you could do what you like.

Sheet Pan Dinners with chicken, white beans and peppers

Sheet Pan Italian Chicken Dinner with Peppers, Kale, and White Beans

An easy one-pan, weeknight dinner with juicy chicken breasts, tender white beans, sweet peppers, and crispy kale.

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Amanda

Ingredients

  • 1 pound skinless boneless chicken breasts
  • 2 bell peppers red, orange, or yellow, sliced
  • 1 14- ounce can large butter beans drained and rinsed
  • 2 cups washed chopped kale
  • 1 tablespoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Italian seasoning
  • olive oil for drizzling
  • salt and pepper

Instructions

  1. Preheat oven to 425 degrees F.
  2. In a medium bowl, combine peppers, kale, and beans.
  3. Drizzle with about two tablespoons of olive oil (just eyeball it.)
  4. Season with salt and pepper.
  5. Mix with a spoon and scatter out onto a half sheet pan with a lip.
  6. In the same bowl, put mustard, vinegar, Italian seasoning, and drizzle with olive oil.
  7. Mix thoroughly and add chicken breasts, turning to coat.
  8. Season with salt and pepper and using tongs, place chicken breasts on the sheet pan among the vegetables.
  9. Bake for 25-30 minutes until chicken is thoroughly cooked.

Bottom line: This is one of the easiest, most delicious 30-minute dinners I’ve ever made. Three out of the four of us raved about it. The two-year-old just ate basil. #toddlerlife

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