Description
Whipping up this chicken sheet pan dinner solves your weeknight dinner dilemma with minimal effort and maximum flavor. Grab your favorite seasonings, toss chicken and veggies onto a single pan, and savor a delicious meal without a sink full of dishes.
Ingredients
Scale
Main Protein:
- 2 lbs boneless, skinless chicken breasts
Vegetables:
- 1 large red onion
- 2 bell peppers
- 1 lb baby potatoes
- 1 lb broccoli florets
- 1 cup cherry tomatoes
Seasonings and Finishing Ingredients:
- 4 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- Salt
- Freshly ground black pepper
- Fresh parsley
- Lemon wedges
- Grated Parmesan cheese
Instructions
- Grab your baking sheet and line it with parchment paper to prevent sticking and ensure easy cleanup.
- Mix 2 tablespoons olive oil with cubed chicken in a large bowl, coating each piece thoroughly.
- Blend paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper into the chicken mixture, ensuring every cube is seasoned evenly.
- Toss red onion wedges, bell peppers, baby potatoes, broccoli, and cherry tomatoes with 2 tablespoons olive oil and Italian seasoning in a separate bowl.
- Spread seasoned vegetables across the parchment-lined baking sheet in a single layer, creating space between each piece.
- Distribute seasoned chicken pieces across the vegetables, maintaining an even arrangement for consistent cooking.
- Slide the sheet pan into a preheated 400F oven, positioning the rack in the center for balanced heat distribution.
- Roast for 25-30 minutes, checking that chicken reaches an internal temperature of 165F and vegetables become tender and slightly caramelized.
- For extra browning, switch your oven to broil and cook for an additional 2-3 minutes, watching carefully to prevent burning.
- Remove the sheet pan and let the dinner rest for 3-5 minutes to allow juices to redistribute.
- Garnish with chopped parsley, squeeze fresh lemon wedges, and sprinkle Parmesan cheese if desired.
- Serve directly from the sheet pan for a rustic, no-fuss dinner experience.
Notes
- Always cut vegetables and chicken into similar-sized pieces to ensure even cooking and consistent texture throughout the sheet pan dinner.
- Parchment paper helps prevent sticking and makes cleanup super easy, but a lightly greased baking sheet works perfectly well as an alternative.
- For extra crispy edges, leave some space between vegetables and chicken pieces so they’re not overcrowded on the baking sheet.
- Customize the seasonings based on your preferences – swap herbs or spices to match your taste or dietary needs without changing the core cooking method.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg