Italian sheet pan chicken

Italian sheet pan chicken

Points® value
Total Time
45 min
15 min
30 min


Cooking spray

8 spray(s)

Uncooked boneless skinless chicken breast

22½ oz, (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)

Table salt

1½ tsp, divided

Black pepper

¾ tsp, divided

Italian seasoning

1 tsp

Baby broccoli

8 oz, 1 bunch

Grape tomatoes

1 cup(s)

Brown Italian mushroom

6 oz, crimini, halved

Fat free ready-to-eat polenta (in tube)

4 slice(s), (each slice should be 1/2-inch-thick)


  1. Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Sprinkle chicken with 1 tsp salt and 1/2 tsp pepper; place on one side of prepared baking sheet. Sprinkle chicken with 1/2 tsp of the Italian seasoning.
  2. Place broccolini, grape tomatoes, and mushrooms on other side of baking sheet. Place slices of polenta alongside. Spray vegetables and polenta with nonstick spray; sprinkle vegetables and polenta with remaining 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Roast until chicken is cooked through and vegetables are tender, about 30 minutes. Discard skin before serving.
  3. Serving size: 1 chicken breast (skin discarded), about 3/4 cup vegetables, and 1 slice polenta