Sheet Pan Chicken Panzanella
This sheet pan chicken panzanella is a mealworthy twist on classic Italian bread salad. Juicy roasted chicken, caramelized vegetables, and crispy golden bread all come together in one pan for an easy, flavor-packed dinner.
Servings: 4
Ingredients
- 1 pound boneless skinless chicken thighs
- 3 tablespoons extra virgin olive oil, divided
- 1 pint cherry or grape tomatoes
- 1 small red onion (or ½ a large onion)
- 1 medium zucchini (8 to 9 ounces)
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 3 cups cubed sourdough bread, ciabatta or baguette (day old bread is best, see note)
- 1 tablespoon red wine vinegar
- ¼ cup chopped fresh basil or parsley
- shaved Parmesan cheese, for serving (optional)
Instructions
- Preheat the oven to 425°F and spray a large rimmed sheet pan (13 x 18 inches) lightly with olive oil.
- Cut chicken into 1-inch pieces, as evenly as possible. Slice the onion into ½- inch wedges, and zucchini into ½-inch half-moons.1 pound boneless skinless chicken thighs, 1 small red onion , 1 medium zucchini
- In a large bowl, toss the chicken, tomatoes, onion and zucchini with 1 tablespoon olive oil, oregano, salt, and pepper until well coated. Add to prepared pan and spread into an even layer.1 pint cherry or grape tomatoes, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Roast the chicken and vegetables for 18 minutes.
- Meanwhile, cut the bread into 1-inch cubes. In a clean bowl, toss the bread cubes with the remaining 2 tablespoons olive oil and a pinch of salt.3 cups cubed sourdough bread, ciabatta or baguette
- After the chicken and vegetables have cooked for 18 minutes, remove the pan from the oven and stir. Arrange the chicken and vegetables into an even layer and scatter the bread cubes evenly over the top.
- Return the pan to the oven and roast 10 to 13 minutes more, until the bread is golden and crisp, and the chicken is cooked through.
- Remove the pan from the oven and drizzle/sprinkle with the red wine vinegar. Gently toss everything together so the bread absorbs some of the pan juices but stays crisp. Sprinkle with fresh herbs and shaved Parmesan if using, then serve warm straight from the pan.1 tablespoon red wine vinegar, ¼ cup chopped fresh basil or parsley
Notes
- Chicken: If you prefer white meat, boneless skinless chicken breasts can be substituted. White meal cooks a little more quickly than dark meat so you may want to reduce the first baking time slightly or cut the chicken into larger pieces so it doesn't get overdone.
- Bread: The bread gets crispier if it’s slightly dry, or day old. If your bread is fresh, cut it an hour or so ahead of time and let it dry out a bit. I recommend sourdough, ciabatta, a baguette, or focaccia. Look for bread that has a hearty, somewhat airy structure, not a soft sandwich-type of bread.
- Storage: This meal is best eaten right away. If you have leftovers, refrigerate them for up to 3 days in a covered container. Reheat in the microwave until warmed through. The bread will get a little soggy and a bit more chewy but the flavor is still excellent.
- Panzanella salad: This sheet pan dinner is a spin-off from the classic Italian bread salad. If you’d rather have a salad, be sure to try my classic panzanella salad recipe.
Nutrition
Serving: 4oz. chicken with vegetables and bread | Calories: 328kcal | Carbohydrates: 20g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 682mg | Potassium: 742mg | Fiber: 3g | Sugar: 6g | Vitamin A: 793IU | Vitamin C: 38mg | Calcium: 60mg | Iron: 3mg
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