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.

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Today’s Olive Garden Dressing Sheet Pan Chicken Dinner requires just five ingredients; how easy is that? It’s hard to go wrong with sheet pan Italian chicken and veggies, and bottled dressing is your shortcut cheat for flavor & tenderness here.

I haven’t actually made Italian dressing chicken in years, but today’s recipe was inspired by recent discussions in the Almost All ALDI Facebook group about using Olive Garden dressing in sheet pan chicken dinners. This shortcut simple marinade let me throw today’s dinner together with just five ingredients that I happened to have on hand, but you could vary it up. For instance:

• Substitute chopped potatoes for mushrooms & halve the green beans — start the potatoes cooking 10-15 minutes before everything else, though, so that they get cooked all the way through
• Mix bread crumbs or Panko in with the Parmesan cheese topping
• Marinate the chicken longer, to let the flavor really permeate

You could add extra garlic, you could change up the veggies… make it your own!

You can also substitute a knock-off for the Olive Garden dressing, such as ALDI’s Tuscan Garden restaurant style Italian dressing. I just happen to prefer the O.G., OG dressing.

Olive Garden Dressing Sheet Pan Chicken Dinner

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)
1/2 cup shredded Parmesan cheese

Directions

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.

Note: 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.

Just five ingredients, but so much flavor

It was so hard for me to resist messing with this meal further, but five ingredients is really all you need! Since the Olive Garden dressing has so much inherent flavor, you just need that salty punch of Parmesan to finish it off — you know, like adding cheese to your salad at the restaurant. 🙂

Middle School Guy pronounced this “not bad,” which you need to realize is high praise coming from a jaded teenager. He then proceeded to clear his plate, which is the real testament to the teenage-boy-pleasing nature of this easy sheet pan dinner.

Here’s hoping your family enjoys it as much as mine did.

Olive Garden Dressing Sheet Pan Chicken Dinner, printable recipe

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Olive Garden Dressing Sheet Pan Chicken Dinner

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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.

Course dinner

Cuisine Chicken

Keyword chicken, chicken dinner, Italian dressing, Italian sheet pan chicken, olive garden dressing, one pan meal, sheet pan chicken, sheet pan dinner

Prep Time 22 minutes minutes

Cook Time 18 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Rachel Singer

Equipment

rimmed baking sheet

kitchen shears

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)
• 1/2 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.

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Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!