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top view sliced chicken breast on a sheet pan with roasted broccoli onions and red peppers
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4.99 from 54 votes

Sheet Pan Baked Chicken Breast with Veggies

Seasoned chicken breast baked in the oven to perfection with a variety of veggies. Easy to make and perfect for meal prepping and a quick, easy dinner.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Diet: Low Fat
Servings: 4
Author: Rena

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.
    seasoned raw chicken breast
  • 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.
    chopped veggies: broccoli, red peppers, and onion
  • 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.

Video

Notes

  • You may use boneless and skinless chicken thighs. Nutritional values and cooking time will vary. 
  • Use any of your favorite veggies.
  • Swap the chicken with shrimp or salmon.
  • 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

Calories: 258kcal | Carbohydrates: 17g | Protein: 29g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 768mg | Potassium: 1061mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2604IU | Vitamin C: 193mg | Calcium: 99mg | Iron: 2mg