use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Sheet Pan Tuscan Chicken & Vegetables

  • Cooking time25 min
  • Prep time10 min
  • Portions 4
recipe image Sheet Pan Tuscan Chicken & Vegetables


  • 1/4 cup Brummel & Brown® Spread
  • 2 Tbsp. finely chopped sun-dried tomatoes
  • 1 tsp. dried Italian seasoning
  • 1 clove garlic, minced
  • 4 medium red potatoes, cut into 1-in. pieces
  • 2 large red and/or orange bell peppers, cored and sliced, (about 3 cups)
  • 1 cup sliced onion
  • 1 lb. boneless, skinless chicken breasts
  • 2 tsp. balsamic glaze or balsamic vinegar
  • 1 Tbsp. thinly sliced fresh basil leaves


      1. Preheat oven to 425°.
      2. Combine Brummel & Brown® Spread, sun-dried tomatoes, Italian seasoning and garlic in small bowl. Toss potatoes with 1 Tbsp. Spread mixture and arrange on large baking sheet. Toss peppers and onions with 1 Tbsp. Spread mixture and arrange on baking sheet. Season chicken, if desired, with salt and pepper, then brush with remaining Spread mixture and arrange on baking sheet.
      3. Roast chicken and vegetables 25 minutes or until chicken is thoroughly cooked and vegetables are tender.
      4. Slice chicken and arrange on platter with vegetables. Drizzle with balsamic glaze and any pan drippings. Sprinkle with sliced basil.