Why You’ll Love This Recipe
This recipe is a complete meal made on a single baking sheet, saving time and dishes without sacrificing flavor. The chicken comes out tender and juicy, while the vegetables are perfectly roasted and caramelized. It’s easy to customize with whatever veggies you have on hand and great for meal prep or feeding the whole family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts
olive oil
garlic (minced)
paprika
dried Italian seasoning
salt
black pepper
broccoli florets
carrots (sliced)
red bell pepper (sliced)
zucchini (sliced)
red onion (cut into wedges)
lemon slices (optional, for garnish)
fresh parsley (for garnish)
Directions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it.
- In a small bowl, whisk together olive oil, garlic, paprika, Italian seasoning, salt, and pepper.
- Pat the chicken breasts dry and brush both sides with the seasoned olive oil mixture.
- In a large bowl, toss the vegetables with remaining olive oil mixture until evenly coated.
- Place the chicken breasts on one side of the sheet pan and spread the vegetables on the other side in a single layer.
- Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.
- Optional: Broil for 2–3 minutes for a golden finish.
- Garnish with lemon slices and chopped parsley. Serve immediately.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
- Different Proteins: Use chicken thighs, turkey cutlets, or salmon fillets.
- Spicy Version: Add red pepper flakes or cayenne to the seasoning mix.
- Low-Carb Option: Use cauliflower, green beans, or Brussels sprouts instead of carrots.
- Asian-Inspired: Use sesame oil, soy sauce, and ginger in the marinade.
- Mexican-Inspired: Add chili powder, cumin, and lime juice to the seasoning.
- Add a Carb: Include cubed potatoes or sweet potatoes (parboil them first or bake longer).
- Cheesy Finish: Sprinkle grated Parmesan over the veggies before the last 5 minutes of baking.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 10–12 minutes, or microwave for 1–2 minutes until heated through.
To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator and reheat before serving.
FAQs
Can I use frozen vegetables?
Yes, but thaw and pat them dry first to avoid excess moisture during baking.
How do I keep the chicken juicy?
Don’t overcook it—use a meat thermometer and remove it when it reaches 165°F (74°C).
Can I marinate the chicken ahead of time?
Yes, marinate in the olive oil seasoning mix for up to 12 hours for even more flavor.
What vegetables work best?
Broccoli, bell peppers, carrots, zucchini, red onions, cauliflower, and Brussels sprouts all roast well.
Should I cover the sheet pan?
No, bake uncovered to allow the chicken and veggies to roast and brown properly.
Can I use bone-in chicken?
Yes, but it will need a longer cooking time. Add the vegetables halfway through baking to prevent overcooking them.
Can I meal prep this?
Absolutely. Portion it into containers for ready-to-go lunches or dinners.
What kind of seasoning can I use instead?
Try Cajun, taco seasoning, curry powder, or any of your favorite spice blends.
Can I cook everything on one pan without overcrowding?
Yes, use a large sheet pan. If crowded, use two pans or rotate halfway through baking.
How do I know the veggies are done?
They should be fork-tender and lightly browned on the edges.
Conclusion
Sheet Pan Baked Chicken Breast with Veggies is an easy, balanced, and flavorful meal that simplifies dinner without sacrificing taste. With endless customization options and minimal cleanup, it’s a go-to recipe for anyone who wants a healthy and satisfying meal on the table in under an hour.
PrintSheet Pan Baked Chicken Breast with Veggies
Sheet Pan Baked Chicken Breast with Veggies is a one-pan, easy weeknight dinner featuring juicy chicken breasts and roasted vegetables. Perfect for meal prep, it’s customizable, healthy, and requires minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: undefined
- Category: Dinner
- Method: Sheet Pan / Oven
- Cuisine: American
Ingredients
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it.,In a small bowl, mix olive oil, garlic, paprika, Italian seasoning, salt, and pepper.,Pat chicken breasts dry and brush both sides with the olive oil seasoning mixture.,In a separate bowl, toss vegetables with the remaining seasoning mixture until coated.,Place chicken on one side of the sheet pan and spread vegetables evenly on the other side.,Bake for 25–30 minutes, or until chicken reaches 165°F (74°C) internally and vegetables are tender.,Optional: Broil for 2–3 minutes for extra browning.,Garnish with lemon slices and parsley before serving.
Notes
Don’t overcrowd the pan—use two pans if needed for even roasting.,Use a meat thermometer to avoid overcooking the chicken.,Parboil carrots or potatoes if adding to ensure even doneness.
Nutrition
- Serving Size: 1 chicken breast + veggies
- Calories: 350
- Sugar: undefined
- Sodium: undefined
- Fat: 20g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: undefined
