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This Sheet Pan Baked Chicken and Veggies is an easy one-pan dinner made with juicy chicken breast and roasted vegetables. Everything cooks together on one pan and is ready in just 40 minutes, making it perfect for busy weeknights.
One of my favorite ways to cook chicken breast is to bake it with lots of colorful veggies. Everything cooks together on one sheet pan; the chicken stays tender and juicy, and the vegetables roast perfectly.
As a mom of five, easy dinners like this have always been a lifesaver on busy weeknights. It’s also great for meal prepping since the chicken and veggies reheat well throughout the week. Serve it as is for a lighter meal, or add rice, pasta, or roasted potatoes for a more filling dinner.
Ingredients you will need
Below is a list of ingredients you will need to make this sheet pan chicken. Full measurements are listed further down in the recipe card.
- Chicken breast: Use boneless, skinless chicken breasts. Try to choose breasts that are similar in size and thickness so they cook evenly. Boneless chicken thighs can also be used, but the cooking time may vary.
- Seasonings: Smoked paprika, garlic powder, dried oregano, onion powder, salt, and pepper give the chicken plenty of flavor without making the recipe complicated.
- Olive oil: Helps the chicken stay moist and the vegetables roast and brown. Avocado oil also works.
- Broccoli: Fresh broccoli works best for roasting, but you can use frozen if that’s what you have.
- Red bell pepper: I love the sweetness and color it adds. Yellow, orange, or green bell peppers work too.
- Red onion: Roasting makes the onion tender and slightly sweet. Yellow or sweet onion can also be used.
- Parsley: Optional, but a little fresh parsley adds color and freshness before serving.
How to make chicken sheet pan dinner
Season the chicken: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Place the chicken breasts on the prepared pan. Season with smoked paprika, garlic powder, oregano, onion powder, salt, and pepper, then rub with ½ tablespoon of olive oil.
Prepare the veggies: Add the broccoli, bell pepper, and onion to a large bowl. Drizzle with the remaining olive oil, season with salt and pepper, and toss until evenly coated.
Arrange everything on the sheet pan: Spread the vegetables around the chicken, leaving a little space between items so the veggies roast instead of steam.
Arrange everything on the sheet pan: Spread the vegetables around the chicken, leaving a little room between everything so the veggies can roast instead of steam.
Rest and serve: Let the chicken rest for a few minutes before slicing. Garnish with fresh parsley and serve with the roasted veggies.
My tips for juicy sheet pan chicken
- Use evenly sized chicken breasts: If one is much thicker than the other, pound the thicker portion slightly or slice very large breasts in half horizontally.
- Don’t overcrowd the pan: The vegetables need some room for hot air to circulate. If everything is packed tightly together, they’ll steam instead of roast.
- Cut the veggies into similar sizes so everything finishes cooking at about the same time.
- Don’t rely only on the clock: Chicken breasts vary quite a bit in thickness. An instant-read thermometer is the easiest way to know when they’re done.
- Let the chicken rest before slicing: Give it about 5 minutes before cutting into it.
- Add sweet potatoes or other veggies for a heartier meal: I sometimes add sweet potato chunks or cauliflower bites.
Frequently asked questions
It all depends on what you are baking. The temperature will vary based on what you are using like thighs or breasts, bone-in or boneless. Ideally, chicken is baked anywhere between 350F-450F for a period of at least 20 minutes and up to 45 minutes. The best way to check if the chicken is done and cooked through is to check the internal temperature until it reaches 165F.
No. I prefer not to cover it as it bakes. You want it to be browned and have that roasted look as opposed to boiled or steamed chicken. Leave it uncovered.
Do not overcook it! Simple as that. If you cook the chicken for longer than the recommended time, the heat will remove the moisture from the chicken, thus drying it out.
Salmon or shrimp can also work, but they cook at different rates than chicken. If using another protein, adjust the cooking time accordingly and make sure it’s properly cooked before serving.
The biggest thing is not overcooking it. Chicken breast is lean and can dry out quickly once it’s cooked past the proper temperature.
Use similar-sized chicken breasts, check the internal temperature toward the end of cooking, and let the chicken rest for a few minutes before slicing.
Yes. This is one of my favorite recipes for meal prepping. Divide the chicken and roasted veggies between meal-prep containers and add rice, quinoa, or another side if desired.
What other vegetables can I use?
The nice thing about a sheet pan chicken and veggies dinner is that you can easily use vegetables you already have. Some good options I would recommend are:
- Cauliflower
- Zucchini
- Asparagus
- Green beans
- Brussels sprouts
- Sweet potatoes
- Yellow or orange bell peppers
- Cherry tomatoes
Just keep cooking times in mind. Hard vegetables such as sweet potatoes should be cut into small pieces so they cook through at the same time as the chicken. Softer vegetables like zucchini cook quickly, so cut them into larger pieces or add them a little later.
What to serve with sheet pan chicken and veggies
This sheet pan baked chicken breast with veggies can be a complete lighter dinner on its own. For a more filling meal, serve it with:
- Rice: Cilantro Lime rice, brown rice, or my Mexican rice.
- Potatoes: Mashed potatoes, roasted potatoes, or roasted sweet potatoes.
- Pasta: Keep it simple with buttered pasta, or toss pasta with a little olive oil and Parmesan.
- Quinoa: A great option for meal prep because it stores and reheats well.
Storage and Meal Prep
To store: Place leftover chicken and veggies in an airtight container and refrigerate for up to 4 days.
To freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat: Microwave individual portions until heated through, or reheat in a skillet or covered baking dish. Avoid overheating the chicken because it can dry out.
For meal prep: Divide the chicken and veggies into individual containers once cooled. Add rice, quinoa, or potatoes if you want a more filling meal.
Pin this now to find it later
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If you try a recipe and like it, leave feedback in the comments below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Sheet Pan Baked Chicken Breast with Veggies
Video
Equipment
- Sharp Chef's knife
- cutting board
- Sheet Pan
Ingredients
- 1 pound chicken breasts, boneless and skinless (about 2 medium-large breasts)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt and pepper, to taste
- 1 1/2 tablespoon olive oil, divided
- 1 small head of broccoli, broken into florets
- 1 large red bell pepper, cut into 1’’ cubes
- 1 large red onion, chopped into big pieces
- 1 tablespoon minced parsley
Instructions
- Preheat your oven to 400F and line a large baking sheet with parchment paper.
- Lay the 1 pound chicken breasts on the prepared pan and rub with the seasonings (1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon onion powder, and Kosher salt and pepper) and half a tablespoon of the 1 1/2 tablespoon olive oil.
- In a large bowl, combine all the prepped veggies (1 small head of broccoli, 1 large red bell pepper, and 1 large red onion). Drizzle with the remaining tablespoon of oil. Season with salt and pepper and thoroughly toss to coat.
- Arrange the vegetables around the chicken in the sheet pan.
- Bake for 20-25 minutes, or until the chicken is no longer pink on the inside, and veggies are tender with a slight crunch.
- Allow the chicken to sit for a few minutes before slicing it. Garnish with 1 tablespoon minced parsley.
Notes
- Use chicken breasts that are similar in size and thickness so they cook evenly.
- Boneless, skinless chicken thighs can be used, but cooking time and nutrition will vary.
- Feel free to use your favorite veggies. Cauliflower, green beans, asparagus, zucchini, and sweet potatoes are all good options.
- Don’t overcrowd the sheet pan, or the vegetables may steam instead of roast.
- Cooking time will vary depending on the size and thickness of the chicken breasts.
- Chicken is safely cooked when the thickest part reaches 165°F.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This recipe is great for meal prepping with rice, quinoa, or potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Question: how about adding halved mini potatoes?? I think I will try that.
You can. I like to par boil potatoes because sometimes they take much longer to cook through than other veggies.
What would be the cook time for three chicken breasts?
Thanks
Should be the same, or at most a few more minutes. I like to use a thermometer to check for doneness
Veggies were delicious! I added Tone’s extreme garlic seasoning and let the veggies marinate a few hours before cooking. Chicken was a bit bland, but could be doctored up to get more flavor. Overall, we enjoyed it!
Thanks Mike. Glad you did.
Very good and looks before going and coming out. Add sweet potato chunks with it.
Thanks Larry!
Easy and quick to put together. Very tasty one pan meal. I used the veggies I had; cauliflower, yellow onion and red pepper. Delicious!
Thanks for the feedback. Appreciate it.
lol i am a vegetarian but since i retired i’ve been trying to be more responsible for making dinner at our house. i can’t really cook. but this – i could make! i kept the veggies on a different sheet and we both my meat eating husband and i were happy! nice recipe = thank you 🙂
Thanks for the feedback Beth. Glad you liked it.
This was a good healthy recipe. Meat and vegetables cooked all together. My family loves it
Thank you. Glad you guys loved it.
My husband served himself a second serving of veggies. Mind you, he doesn’t eat veggies! Thanks for the great recipe! Everything came out moist!
Glad you guys loved it. Yay
This recipe was bland but moist. The method could be made easier. I think adding garlic to the spice mix would make it more appetizing. If the chicken breasts were marinated it would be tastier.
Awesome
Moist chicken breasts—finally!! Easy, great tasting, healthy recipe—what more could you want in a recipe??