Get dinner ready fast on those busy weeknights with this Chicken and Veggie Sheet Pan recipe that brings juicy chicken breasts and fresh, vibrant vegetables together in one easy dish
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Packed with bell pepper, zucchini, yellow squash, broccoli, and onion, all tossed in olive oil and Italian-inspired seasonings, this sheet pan dinner delivers balanced flavor and nutrition with minimal cleanup. Simply toss everything together, spread it out on a sheet pan, and bake! Serve it over rice or pasta for a simple, satisfying weeknight meal!
If you enjoy easy, all-in-one dinners, check out these other delicious sheet pan meal ideas for a quick dish on busy nights! Try my Sheet Pan Shrimp Boil, Sheet Pan Sausage Green Beans and Potatoes, and Sheet Pan Chicken Fajitas next!
Why You’ll Love This Recipe
- Easy to Make: Just toss all the ingredients together, bake on one sheet, and enjoy minimal prep and cleanup.
- Flavorful: The Italian seasoning, garlic, and paprika create a delicious, well-rounded flavor that complements the juicy chicken and fresh veggies.
- Healthy and Balanced: Loaded with lean protein and a colorful mix of nutrient-packed vegetables for a nutritious meal.
- Family Friendly: A versatile one pan dinner that appeals to all ages and tastes, making it perfect for easy family meals.
Ingredients
- Chicken Breasts: Provides the main protein in this dish, cooking up tender and juicy to add a satisfying texture and rich flavor. Use boneless, skinless chicken breasts.
- Bell Pepper: Any color works, red, yellow, orange, or green. Bell peppers add sweetness and a pop of color to this chicken, veggie sheet pan dish.
- Zucchini and Yellow Squash: Both add a mild, slightly sweet flavor and tender texture when roasted.
- Broccoli Florets: Fresh broccoli with tight, dark green heads is best. Break into bite-sized florets for even roasting and a nice crunch.
- Yellow Onion: Use a medium yellow onion for a balanced sweetness and depth of flavor.
- Seasonings: Italian seasoning brings a fragrant, herbal flavor, while onion and garlic powders add savory richness. Black pepper offers gentle heat, and paprika gives a smoky warmth along with a vibrant color.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Bright Citrus Finish: Squeeze fresh lemon juice over the chicken and veggies before serving to add a refreshing, zesty lift that brightens the whole dish.
- Use Different Proteins: Swap chicken breasts for turkey breast or pork chops.
- Add More Veggies: Include mushrooms, cherry tomatoes, or asparagus for extra flavor and texture variety.
- Gluten-Free Option: Serve over quinoa or cauliflower rice instead of pasta or regular rice to keep it gluten-free.
- Sweet and Savory Twist: Drizzle honey or maple syrup over the sheet pan chicken and veggies before baking to create a delicious caramelized glaze that balances the savory flavors with a touch of natural sweetness.
How to Make Sheet Pan Chicken and Veggies
This one-pan chicken and veggies recipe comes together quickly with just a little prep work. Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper for easy cleanup.
- Step 1: Chop the Ingredients. Cut the chicken breasts, then wash and cut the vegetables into evenly sized pieces, about ¾-inch chunks, so they roast at the same rate and everything cooks through without over-browning.
- Step 2: Season and Toss. Place the chicken and veggies in a large bowl, then drizzle with olive oil and sprinkle on the Italian seasoning, garlic powder, onion powder, paprika, and black pepper. Toss everything together until well-coated.
- Step 3: Spread on the Pan. Transfer the mixture to your prepared baking sheet, spreading everything out in a single, even layer. Make sure the pieces aren’t overlapping so they roast properly.
- Step 4: Bake and Serve. Bake for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Serve warm over rice, or pasta, or enjoy it as is!
Hint: Swap in Seasonal Veggies
Use whatever vegetables are in season, like asparagus in spring or sweet potatoes in fall, for the freshest flavor and variety.
Expert Tips
- Cut vegetables evenly: Chop all veggies into the same size pieces to ensure even roasting and prevent some from overcooking while others stay underdone.
- Marinate for more flavor: Let the chicken sit in olive oil and seasonings for 30–60 minutes before baking to boost flavor and help it stay juicy.
- Line the pan for easy cleanup: Use parchment paper or foil to keep your baking sheet mess-free and make cleanup quick.
- Avoid overcrowding the pan: Spread ingredients in a single layer with space between pieces. Crowding leads to steaming, not roasting.
- Watch the final minutes: Check the sheet pan near the end of baking to catch that ideal point when veggies are tender but still have a slight crunch.
Storage
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Be sure to let the chicken and veggies cool completely before sealing to avoid condensation. For freezing store leftovers in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. The zucchini and squash may soften slightly after freezing, but the dish will still be full of flavor.
- Reheating: Reheat in the microwave in 30–60 second intervals until warmed through, or in a 350°F oven for about 10 minutes for a crispier texture.
Serving Suggestions
This sheet pan chicken and veggies is perfect for busy weeknights. Serve it with simple sides and desserts for a well-rounded meal.
- For a busy weeknight dinner, serve with a crisp tomato cucumber salad or air fryer tater tots.
- Pair it with a delicious and sweet simple dessert like key lime pie, strawberry poke cake, and strawberry fluff.
Recipe FAQs
While fresh veggies work best, you can use frozen vegetables. For the best texture, thaw them first and pat them dry with paper towels. This helps prevent excess moisture, which can lead to soggy vegetables instead of nicely roasted ones.
Boneless, skinless chicken thighs work well and often stay juicier than breasts. Just be sure to cut them into similar-sized pieces and adjust the cooking time slightly if needed.
Yes! You can chop and season the chicken and veggies a day in advance. Store them separately in the fridge and assemble them on the sheet pan just before baking.
More Delicious Chicken Recipes
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Chicken and Veggie Sheet Pan
Equipment
Ingredients
- 1 ½ 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)
- 1 ½ 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
- For extra flavor, marinate the chicken in the olive oil and spices for at least 30 minutes before baking.
- Avoid overcrowding the pan—give the chicken and veggies room to roast for crisp, tender results.
- Leftovers keep well in the fridge for up to 4 days in an airtight container and reheat gently in the microwave or oven.
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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