Description
This One Pan Brown Sugar Italian Chicken and Veggies recipe offers a deliciously sweet and savory meal that’s easy to prepare and perfect for weeknight dinners. Tender boneless skinless chicken breasts are baked alongside bite-sized zucchini and red potatoes, all coated with a flavorful blend of brown sugar and Italian seasoning. The final broil step caramelizes the brown sugar, adding a beautiful glaze and rich flavor. Minimal cleanup and a wholesome, comforting dish make this a family favorite.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
Seasoning Mix
- 1/4 cup packed light brown sugar
- 1 packet (0.7 ounce) Italian Dressing/Seasoning Mix (such as Good Seasons brand)
Vegetables
- 2 medium zucchinis, sliced into bite-sized pieces
- 4 medium red potatoes, cubed into bite-sized pieces
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil to make cleanup easier.
- Prepare chicken and seasoning: Arrange the chicken breasts evenly on the prepared baking sheet. In a small bowl, whisk together the brown sugar and Italian dressing seasoning packet until well combined, then set the mixture aside.
- Prepare vegetables: Rinse and dry the zucchinis and red potatoes thoroughly. Slice the zucchinis and cube the potatoes into small, bite-sized pieces. Spread these vegetables evenly on the baking sheet next to the chicken breasts.
- Season chicken and vegetables: Sprinkle a portion of the brown sugar and Italian seasoning mixture over each chicken breast, lightly patting it to adhere. Pour the remaining seasoning mixture over the vegetables. Then season everything evenly with salt and black pepper to taste.
- Bake the dish: Place the baking sheet in the preheated oven and bake for 30 minutes, or until the chicken is cooked through and no longer pink in the center. The vegetables should be tender as well.
- Caramelize the topping: Turn your oven’s broiler on high. Place the pan under the broiler for 1 to 2 minutes, watching closely to prevent burning, until the brown sugar caramelizes and forms a delicious glaze on the chicken.
- Serve and enjoy: Remove the pan from the oven and serve immediately while warm, enjoying the perfect balance of sweet, savory, and tender chicken and veggies.
Notes
- Keep a close eye during broiling to avoid burning the brown sugar topping.
- You can substitute red potatoes with Yukon gold or baby potatoes if preferred.
- For an extra touch, garnish with fresh chopped parsley or basil after serving.
- This recipe is easily doubled or halved depending on serving needs.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
