Why You’ll Love This Recipe
This meal is a one-pan wonder—balanced, colorful, and packed with nutrients. The chicken bakes to juicy perfection, while the sweet potatoes and broccoli caramelize and crisp at the edges for a satisfying texture. With a simple seasoning blend and no complicated steps, it’s ideal for busy weeknights, meal prepping, or feeding the whole family with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Sweet potatoes, peeled and diced
- Broccoli florets
- Olive oil
- Garlic cloves, minced
- Paprika
- Dried thyme
- Salt and black pepper
- Optional: red pepper flakes or lemon wedges for serving
Directions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- In a large bowl, toss the diced sweet potatoes with half the olive oil, garlic, paprika, thyme, salt, and pepper. Spread them on the sheet pan.
- Bake the sweet potatoes for 15 minutes to give them a head start.
- Meanwhile, season the chicken with the remaining oil, salt, pepper, and a pinch of paprika.
- After 15 minutes, remove the pan from the oven. Add the chicken and broccoli florets to the pan with the sweet potatoes.
- Return the pan to the oven and bake for an additional 20–25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.
- Optional: Broil for the last 2–3 minutes for extra browning.
- Serve with a squeeze of lemon juice or a sprinkle of red pepper flakes if desired.
Servings and timing
This recipe serves 4 people. Prep time is about 15 minutes, and baking time is 35–40 minutes total. Total time: approximately 50 minutes.
Variations
- Add cheese: Top with shredded mozzarella or Parmesan during the last 5 minutes of baking.
- Spicy version: Add cayenne pepper or use a spicy seasoning blend on the chicken.
- Sheet pan grain bowl: Serve over quinoa, brown rice, or farro for a complete grain bowl.
- Asian-inspired: Use soy sauce, sesame oil, and ginger instead of paprika and thyme for a flavor twist.
- Vegan version: Swap chicken for chickpeas or tofu and adjust seasoning to taste.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes or in the microwave for 1–2 minutes until warmed through. For best texture, reheat on a baking sheet.
FAQs
Can I use frozen broccoli?
Yes, but thaw it first and pat dry to avoid excess moisture during roasting.
What kind of chicken works best?
Boneless, skinless thighs stay juicy, but breasts work just as well—just monitor for doneness.
Should I peel the sweet potatoes?
Peeling is optional. Leaving the skin on adds texture and nutrients if scrubbed clean.
Can I prep this ahead of time?
Yes, chop the veggies and season the chicken in advance. Store in the fridge until ready to bake.
Is this dish gluten-free?
Yes, all the ingredients are naturally gluten-free.
Can I use other vegetables?
Absolutely. Brussels sprouts, bell peppers, or carrots would work great in this dish.
How do I keep the chicken from drying out?
Don’t overbake, and consider using thighs for juicier results. Check doneness with a thermometer.
Can I double the recipe?
Yes, just divide everything between two sheet pans to avoid overcrowding.
Can I make this with bone-in chicken?
Yes, but it will require a longer cooking time (around 40–45 minutes), so adjust accordingly.
What can I serve this with?
It’s a complete meal, but it pairs well with a green salad, garlic bread, or a grain like couscous.
Conclusion
One-Pan Sweet Potato Broccoli Chicken Bake is a nutritious and satisfying dinner that brings together simple ingredients with bold flavor. With its minimal cleanup and customizable approach, it’s the perfect solution for easy weeknight meals, meal prep, or feeding a hungry family. This dish is a delicious way to eat clean and stay full, one sheet pan at a time.
PrintOne-Pan Sweet Potato Broccoli Chicken Bake
One-Pan Sweet Potato Broccoli Chicken Bake is a wholesome, nutrient-packed dinner featuring juicy chicken, caramelized sweet potatoes, and roasted broccoli—all seasoned and baked on a single pan for an easy, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 medium sweet potatoes, peeled and diced
- 3 cups broccoli florets
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: red pepper flakes, lemon wedges (for serving)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- In a large bowl, toss diced sweet potatoes with 1.5 tbsp olive oil, garlic, paprika, thyme, salt, and pepper. Spread on the sheet pan.
- Bake sweet potatoes for 15 minutes.
- Meanwhile, season chicken with remaining olive oil, salt, pepper, and a pinch of paprika.
- After 15 minutes, remove pan from oven and add chicken and broccoli florets to the sheet pan.
- Return to oven and bake for an additional 20–25 minutes, until chicken is cooked through and vegetables are tender and caramelized.
- Optional: Broil for the last 2–3 minutes for extra browning.
- Serve with red pepper flakes or lemon wedges if desired.
Notes
- Add shredded cheese during the last 5 minutes of baking for a cheesy twist.
- Use chickpeas or tofu for a vegan version.
- Serve over grains like quinoa, rice, or farro to make a complete grain bowl.
- Swap seasonings for soy sauce, sesame oil, and ginger for an Asian-inspired variation.
- Double the recipe by using two sheet pans to avoid overcrowding.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg