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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
Keyword chicken sheet pan dinner, sheet pan dinner
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.