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This Sheet pan Baked Chicken and Veggies recipe is ideal for a quick and simple dinner recipe to serve the family. They are hassle-free because everything is cooked in one pan and so healthy and good for you.
My favorite way to cook chicken breast is to roast or bake it in the oven with loads of veggies. You get tender, juicy, and flavorful chicken with each bite. Add more colorful veggies to your diet by incorporating them with your meals. The roasted veggies are tender and so tasty you would wish you made more! Make this sheet pan chicken and veggies any day of the week and I am certain that everyone will love it.
Serve with either spaghetti or rice or enjoy as-is for a light and healthy chicken and veggie dinner. They are also great for meal prepping if you like to cook and prep ahead. For another great option, toss in some sweet potato cubes to be baked in with those veggies.
Recipe Summary
- Light: No crazy and heavy calorie ingredients are used in making this sheet pan chicken recipe. Perfect and delicious for every single day if you like.
- Easy and simple: There aren’t going to be 20 steps to follow. It’s truly simple to make this baked chicken and veggies recipe. Hassle-free meal.
- Great for meal prepping: If you meal prep, then this sheet pan chicken breast recipe is for you. No need to convince you further.
Ingredients you will need
- Chicken Breast: Use boneless, skinless chicken breasts (about 2 medium-large breasts). If you prefer chicken thighs you may use chicken thighs.
- Seasonings: paprika, garlic powder, dried oregano, onion powder, salt, and pepper.
- Oil: I used olive oil, but you may use any other oil of choice.
- Broccoli: usee fresh broccoli, or you may use frozen.
- Red bell peppers: if you have any of the other colors, you can use them instead.
- Onion: I used red/purple onion. Use any onion of choice
- Minced parsley
How to make chicken sheet pan dinner
Preheat your oven to 400F and line a large baking sheet with parchment paper.
Lay the chicken breast on the prepared pan and rub with the seasonings and half a tablespoon of olive oil.
In a large bowl, combine all the prepped veggies. 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 chopped parsley.
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.
A 4-oz piece of chicken baked at 350°F (177˚C) will need 25-30 minutes.
No. I prefer not to cover the chicken breast 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 too long over the recommended time, the heat will remove the moisture from the chicken thus drying it out.
Chicken recipes you may like
- Sweet and Spicy Chicken Breast
- Sun dried Tomato and Cheese Stuffed Chicken Breast
- Grilled Chicken and Kale Caeser Salad
- Lemon Chicken Pasta
- Baked Parmesan Crusted Chicken
- Parmesan Oven Roasted Chicken Breast
- Creamy Chicken Noodle Soup
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Sheet Pan Baked Chicken Breast with Veggies
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 chicken breast on the prepared pan and rub with the seasonings and half a tablespoon of olive oil.
- In a large bowl, combine all the prepped veggies. 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 chopped parsley.
Notes
- You may use boneless and skinless chicken thighs. Nutritional values and cooking time will vary.
- Use any of your favorite veggies.
- The cooking time of the chicken may be different depending on your oven and how thick and large the chicken breasts are. Consider slicing the chicken breast so it cooks quicker or if you feel the chicken isn’t cooked thoroughly in 25 minutes, give it another 5-10 minutes.
- Best to check the internal temperature of the chicken for doneness. Chicken should reach an internal temperature of 165F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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??