Olive Garden Dressing Sheet Pan Chicken Dinner
This five ingredient Olive Garden Dressing Sheet Pan Chicken Dinner is so flavorful -- and just so easy to throw together! You have to love an all-in-one, single pan meal.
Servings 4
Equipment
Ingredients
- 1 cup Olive Garden or equivalent Italian dressing
- 1.5 lbs boneless skinless chicken breast trimmed and cut into bite-sized pieces
- 16 oz fresh green beans trimmed
- 8 oz mushrooms cut in halves or thirds (depending on size)
- ½ cup shredded Parmesan cheese
Instructions
- Preheat oven to 425 degrees. Line a rimmed baking sheet with foil and spray it with cooking spray.
- Pour 1 cup of Olive Garden dressing into a large bowl. Trim the chicken, cut it into bite-sized pieces, and toss with the dressing to coat. Let it marinate while you get the veggies ready.
- Wash and trim the ends off the green beans, then add them to the bowl with the chicken. Clean and chop the mushrooms, then add them to the bowl as well. Toss everything gently, to ensure that all of the veggies become well-coated with the dressing.
- Spread the chicken and veggies out in as close to a single layer as possible on the prepared baking sheet, discarding the excess marinade.
- Cook at 425 degrees for nine minutes.
- Remove the pan from the oven, stir the chicken and veggies, then sprinkle everything evenly with shredded Parmesan.
- Return the pan to the oven and continue to cook the sheet pan dinner for another nine minutes, or until the chicken is cooked through.
Notes
Cutting the chicken into bite-sized pieces makes it cook through more quickly, allowing you to cook the entire dinner at the same time on one sheet pan. I use a good pair of kitchen shears to trim and chop up the raw chicken easily.