With succulent chicken breasts and a colorful array of bell peppers, zucchini, squash, and broccoli, all roasted to perfection in the oven, this recipe for Sheet Pan Chicken and Veggies is a feast for both the eyes and the palate! Enjoy over rice or pasta for a healthy dinner!
Sheet pan dinners have taken the culinary world by storm, and it's no wonder why they're so popular! They offer a hassle-free way to create delicious and nutritious meals with minimal effort and clean-up. This Sheet Pan Chicken and Veggies recipe is a prime example of the magic that happens when everything is cooked together on a single pan.
The combination of boneless, skinless chicken breasts and a colorful array of bell peppers, zucchini, squash, and broccoli provides a wide range of vitamins, minerals, and antioxidants. Lean chicken breasts provide a good source of high-quality protein, and the veggies offer fiber and essential nutrients for a well-rounded nourishing meal.
Chicken and veggies in the oven are super easy to make, making it perfect for those busy weeknights when you need a quick and delicious meal on the table. Simply toss all the ingredients together in a bowl, ensuring everything is well-coated with a blend of olive oil, Italian seasoning, garlic powder, and paprika. Then, spread everything out on a lined baking sheet and pop it in the oven. In just 20-25 minutes, your chicken will be cooked to perfection, tender, and juicy, while the veggies will be beautifully roasted with a slight crunch. Serve over your favorite grain like rice, pasta, or quinoa to for a perfect finish!
Why You’ll Love This Recipe
- The combination of tender chicken breasts, roasted bell peppers, zucchini, squash, and broccoli, all seasoned with a blend of Italian seasoning, garlic powder, and paprika, creates a perfect blend of textures and flavors.
- This recipe is a lifesaver when you need a quick and fuss-free meal that doesn't compromise on taste. With just a few minutes of prep and a short time in the oven, you'll have a complete and wholesome dinner ready to enjoy in under 30 minutes.
- Packed with lean protein from the boneless, skinless chicken breasts and vibrant veggies, you'll be enjoying a delicious taste along with healthy nutrients.
- By cooking everything on a single pan lined with parchment paper, you'll save yourself from a mountain of pots and pans to clean!
Ingredients You’ll Need
- Boneless Skinless Chicken Breast - provides the base protein for the dish. It cooks up tender and juicy, adding a satisfying texture and flavor to the recipe.
- Bell Pepper - Adds a burst of color and sweetness to the dish.
- Zucchini & Yellow Squash - Adds a subtle sweetness and a tender texture and are a great source of vitamins and minerals.
- Broccoli Florets - The florets add a pleasant crunch and vibrant green color, making the dish visually appealing and nutritious.
- Yellow Onion - Adds a savory and slightly sweet flavor to the dish.
- Olive Oil- Coats the chicken and vegetables, helping to lock in moisture and promote even browning during the roasting process.
- Seasonings -Italian seasoning adds a herbaceous and aromatic touch, while the onion powder and garlic powder provide savory depth. Black pepper adds a mild heat, and paprika imparts a subtle smokiness and vibrant color.
How To Make Sheet Pan Chicken With Veggies
Prepare for roasting: Preheat your oven to 400℉. Prepare a baking sheet by lining it with parchment paper and set aside.
Cut the chicken and vegetables: Wash the vegetables and cut them into ¾-inch pieces. Pat the chicken breast dry on both sides with a paper towel. Add the chicken and vegetables into a large bowl.
Season: Add the olive oil and seasoning. Toss to coat everything fully.
Arrange on the sheet pan: Place the chicken breast on the sheet pan, then evenly arrange the vegetables around it.
Bake: Place the sheet pan in the oven and bake for 20-25 minutes or until the chicken breast is fully cooked to an internal temperature of 165°.
Serve and enjoy: Slice the chicken breast into your desired shape. Use tongs to add to the top of pasta, rice, or quinoa, or serve in a sandwich bun. Enjoy!
Recipe Tips
- Cut the vegetables into uniform ¾-inch pieces. This will help them cook at the same rate, resulting in perfectly tender chicken and evenly roasted veggies.
- For extra flavor, marinate the chicken breasts in the olive oil and seasonings for 30 minutes to an hour before assembling the sheet pan.
- Keep a close eye on the sheet pan towards the end of the baking time to ensure that the vegetables are cooked until tender with a slight crunch. Overcooking them can lead to mushy veggies.
- For best results, don't overcrowd the sheet pan. This will lead to steaming, which will compromise the texture of the vegetables.
Variations & Substitutions
- Squeeze fresh lemon juice over the chicken and veggies before serving. The citrusy brightness will elevate the dish and give it a refreshing twist.
- For a smoky and slightly spicy kick, sprinkle a pinch of chipotle powder or smoked paprika over the chicken and veggies before roasting.
- Drizzle some honey or maple syrup over the chicken and vegetables before baking. The caramelization will create a delightful glaze, balancing out the savory elements and adding a hint of natural sweetness to the dish.
- Swap the bell pepper for cherry tomatoes, add some sliced mushrooms, or throw in some asparagus spears. Use whatever vegetables you have on hand!
- Serve it over a bed of fluffy couscous, quinoa, or roasted sweet potatoes instead of rice or pasta. For a low-carb dish, serve over riced cauliflower or zucchini noodles.
Storage
Transfer cooled leftovers to an airtight container and refrigerate for up to 3-4 days. When ready to enjoy, reheat in the microwave or oven until heated through.
Freezing is not recommended, as the structure of the vegetables will become soggy and mushy after thawing.
FAQ
Chicken thighs can be a delicious alternative to chicken breasts in this recipe. Chicken thighs may require slightly longer cooking time, so make sure to check the internal temperature reaches 165°F to ensure they are cooked through.
Frozen vegetables may release more moisture during cooking, which can affect the texture of the dish, so fresh is recommended for sheet pan meals.
You can substitute olive oil with other oils like avocado oil, grapeseed oil, or vegetable oil. Just ensure that the oil can withstand the roasting temperature of 400°F.
More Easy Chicken Dinner Recipes
- Chicken Noodle Casserole
- Creamy Tuscan Garlic Chicken
- Garlic Butter Chicken Bites
- White Chicken Enchiladas with Sour Cream
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Sheet Pan Chicken and Veggies
Equipment
Ingredients
- 1½ lbs boneless, skinless chicken breasts
- 1 bell pepper (any color, chopped into ¾-inch pieces)
- 1 zucchini (chopped into ¾-inch pieces)
- 1 yellow squash (chopped into ¾-inch pieces)
- 1½ cups broccoli florets
- ½ yellow onion (chopped into ¾-inch pieces)
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
Instructions
- Preheat your oven to 400℉. Prepare a baking sheet by lining it with parchment paper and set aside.
- In a large bowl, add all the ingredients and stir until everything is well coated.
- Pour chicken and veggies on the prepared baking sheet and evenly arrange everything.
- Bake for 20-25 minutes, or until the chicken is no longer pink on the inside and the vegetables are tender with a slight crunch. Make sure to check the chicken has reached an internal temperature of 165°.
- Serve over rice or pasta, and enjoy!
Notes
- Fresh vegetables are typically recommended over frozen ones for sheet pan meals because frozen vegetables tend to release more moisture during cooking, which can impact the dish's texture.
- For a tasty twist, consider using chicken thighs as a delectable substitute for chicken breasts in this recipe. Keep in mind that chicken thighs might require a slightly longer cooking time, so it's essential to check that the internal temperature reaches 165°F to ensure thorough cooking.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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