Nothing beats a hassle-free weeknight dinner that tastes like a dream. That’s exactly why I’m so excited to share this Sheet Pan Baked Chicken Breast with Veggies Recipe with you. It’s packed full of flavor, super simple to throw together, and cleanup is a breeze — all on one pan. Trust me, once you try this, it’ll become a go-to in your dinner rotation.
Why You’ll Love This Recipe
- Effortless One-Pan Meal: You toss everything on a single sheet pan and pop it in the oven — no juggling pots and pans is required.
- Juicy Chicken Every Time: The seasoning blend and olive oil keep the breast tender and moist, even if you’re wary of overcooking.
- Vibrant, Flavorful Veggies: Broccoli, red pepper, and onion roast to perfection and complement the chicken beautifully.
- Perfect for Meal Prep: This recipe holds up well in the fridge, making lunches or quick dinners later in the week a breeze.
Ingredients You’ll Need
I love how a handful of simple, fresh ingredients come together here for maximum flavor with minimal fuss. Plus, these staples are easy to find in any grocery store, so you’re ready to go without hunting for anything exotic.
- Chicken breasts: I use boneless and skinless—it cooks evenly and is easy to slice after baking.
- Smoked paprika: Adds a subtle smoky warmth without being overpowering.
- Garlic powder: A pantry must-have for that classic garlic punch without the chopping.
- Dried oregano: Gives a hint of herbaceous earthiness that pairs beautifully with chicken.
- Onion powder: Boosts savory notes while keeping seasoning simple.
- Kosher salt and pepper: Season well to bring out all the natural flavors.
- Olive oil: Helps everything roast crisp and golden, plus it’s heart-healthy.
- Broccoli florets: Fresh and bright, these roast tender-crisp with veggies.
- Red bell pepper: Adds sweetness and a pop of color that visually excites the plate.
- Red onion: I chop into big pieces so they caramelize nicely and don’t get lost.
- Minced parsley: Fresh parsley sprinkled at the end adds a lovely brightness.
Variations
I’ve played around with this Sheet Pan Baked Chicken Breast with Veggies Recipe several ways, and honestly, it’s super flexible—you can tweak it to reflect your mood or what’s in your fridge. Feel free to get creative!
- Change up the veggies: I sometimes swap in carrots, zucchini, or even asparagus depending on the season—just be mindful of cooking times.
- Try different seasonings: If you’re into heat, adding some chili powder or cayenne pepper kicks this up a notch, and lemon zest gives it a fresh twist.
- Make it dairy-free or keto-friendly: This recipe is naturally dairy-free and low in carbs, making it great for special diets without extra tweaks.
- Use chicken thighs: If you want juicier dark meat, thighs work wonderfully too—just keep an eye on baking time as they might need a few more minutes.
How to Make Sheet Pan Baked Chicken Breast with Veggies Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F. I find this temperature is the sweet spot—it’s hot enough to get nice caramelization on the veggies and chicken without drying anything out. While the oven heats up, line a large baking sheet with parchment paper. This step makes cleanup super easy and prevents sticking, which I appreciate on busy nights.
Step 2: Season and Arrange the Chicken
Lay your chicken breasts flat on the parchment-lined baking sheet. Then rub them with half a tablespoon of olive oil and sprinkle on the smoked paprika, garlic powder, dried oregano, onion powder, plus a generous pinch of kosher salt and pepper. I like to really pat the seasoning in so those flavors really soak into the meat as it bakes.
Step 3: Toss the Veggies
In a large bowl, combine the broccoli florets, chopped red bell pepper, and red onion pieces. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Toss everything well so each bite is perfectly coated—you’ll find that this oil plus seasoning combo helps the veggies roast up tender with a bit of crispness on the edges.
Step 4: Arrange and Bake
Scatter the veggies around the chicken breasts on the sheet pan, making sure everything is in a single layer so it roasts evenly. Pop it into your preheated oven for 20 to 25 minutes. This is where things get magical—the chicken cooks through while the veggies soften but still keep a slight crunch. If you want to be safe, use a meat thermometer to check that the chicken hits 165°F internally.
Step 5: Rest and Garnish
Once out of the oven, let the chicken rest for a few minutes before slicing — this keeps all the juices locked in. Then sprinkle with fresh minced parsley. The parsley adds such a fresh pop and brightens up the dish both visually and flavor-wise. At this point, you’re ready to dig in!
Pro Tips for Making Sheet Pan Baked Chicken Breast with Veggies Recipe
- Warm Your Chicken: I’ve learned that letting the chicken come to room temperature for 15 minutes before baking helps it cook more evenly and stay juicy.
- Cut Veggies Uniformly: Keeping your veggie pieces roughly the same size ensures even roasting and no surprises in texture.
- Check for Doneness Early: I check the chicken around 20 minutes, especially if the breasts are on the thinner side, so I don’t overcook and dry them out.
- Don’t Skip the Rest: Letting the chicken rest seals in the juices, making each bite tender rather than dry and stringy.
How to Serve Sheet Pan Baked Chicken Breast with Veggies Recipe
Garnishes
Fresh minced parsley is my go-to garnish—it adds a vibrant green contrast and brightens the whole dish. Sometimes I like to add a squeeze of lemon juice or a sprinkle of red pepper flakes for a little zing. A drizzle of good-quality extra virgin olive oil also elevates the flavors just before serving.
Side Dishes
This recipe shines on its own but pairs beautifully with a simple quinoa salad or a light cucumber and tomato salad on the side. For a heartier meal, I sometimes serve it with creamy mashed potatoes or warm crusty bread to soak up the juices.
Creative Ways to Present
For special occasions, I like to plate this dish on a large wooden board with some fresh herbs scattered around and small bowls of dipping sauces like garlic aioli or a tangy yogurt dip. It instantly makes the meal festive and inviting, perfect for weekend dinners with friends or family.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and they usually keep well for up to 3-4 days. This recipe reheats beautifully, so it’s perfect for weekday lunches. Just make sure to cool it completely before refrigerating to maintain freshness.
Freezing
I’ve frozen portions of this sheet pan meal before and it holds up nicely. Just portion the chicken and veggies into freezer-safe containers or bags. When you’re ready, thaw overnight in the fridge and reheat gently in the oven or microwave.
Reheating
To keep the chicken tender and veggies tasty, I usually reheat in an oven at 350°F for 10-15 minutes rather than using the microwave. This helps avoid rubbery chicken and soggy veggies. If you’re short on time, microwaving on medium power in short bursts also works.
FAQs
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Can I use bone-in chicken breasts for this sheet pan recipe?
You can, but bone-in chicken tends to take longer to cook, so you’ll need to extend the baking time by around 10-15 minutes and check for doneness with a meat thermometer to ensure safety. I prefer boneless for quicker, more even cooking.
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What if I don’t have all the spices listed?
No worries! You can use a simple blend of salt, pepper, and garlic powder alone and still get delicious results. Smoked paprika and oregano add complexity, but they’re not essential if you substitute with your favorite seasoning.
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How can I make sure the chicken breasts don’t dry out?
Letting the chicken come to room temperature before baking, rubbing them well with olive oil and seasoning, and not overbaking by checking the internal temperature with a thermometer all help keep the chicken juicy and tender.
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Can I double this recipe for a larger group?
Absolutely! Just use two sheet pans to prevent overcrowding, which can cause steaming rather than roasting. Rotate the pans halfway through cooking for even results.
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Is this recipe suitable for meal prep and freezing?
Yes, this recipe is fantastic for meal prep. It freezes well and makes for quick reheated lunches or dinners. Just be sure to cool completely before freezing and use freezer-safe containers.
Final Thoughts
Honestly, the Sheet Pan Baked Chicken Breast with Veggies Recipe feels like a little victory after a busy day. It’s one of those dishes I keep coming back to because it’s dependable, flavorful, and incredibly easy. I love that I can customize it to whatever veggies I have on hand or pack it full of my favorite herbs. Give it a try—you’ll find it’s a dinner that comes together fast, tastes amazing, and leaves you with leftovers to smile about the next day. Trust me, once you make this, it’s going to feel like a kitchen classic in your home, too.
Print
Sheet Pan Baked Chicken Breast with Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Sheet Pan Baked Chicken Breast with Veggies recipe is a simple, nutritious, and flavorful meal featuring tender, seasoned chicken breasts baked alongside vibrant broccoli, red bell pepper, and red onion. Perfect for quick weeknight dinners or meal prepping, this dish requires minimal cleanup and combines smoky, aromatic spices with fresh vegetables for a balanced and satisfying plate.
Ingredients
Chicken
- 1 pound chicken breasts (boneless and skinless, about 2 medium-large breasts)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt and pepper, to taste
- 1 1/2 tablespoon olive oil (divided)
Vegetables
- 1 small head of broccoli (broken into florets)
- 1 large red bell pepper (cut into 1-inch cubes)
- 1 large red onion (chopped into big pieces)
Garnish
- 1 tablespoon minced parsley
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Season the chicken: Place the chicken breasts on the prepared baking sheet. In a small bowl, combine smoked paprika, garlic powder, dried oregano, onion powder, salt, and pepper. Rub this seasoning mixture evenly over the chicken. Drizzle half a tablespoon of olive oil over the chicken and rub to coat thoroughly.
- Prepare the vegetables: In a large mixing bowl, combine broccoli florets, diced red bell pepper, and chopped red onion. Drizzle the remaining 1 tablespoon of olive oil over the vegetables. Season with salt and pepper to taste, then toss well to ensure all veggies are evenly coated.
- Arrange veggies on the sheet pan: Spread the seasoned vegetables evenly around the chicken on the baking sheet, creating a single layer for even roasting.
- Bake the chicken and veggies: Place the sheet pan in the preheated oven. Bake for 20 to 25 minutes, or until the chicken is cooked through (no longer pink in the center) and the vegetables are tender but still slightly crisp.
- Rest and garnish: Remove the sheet pan from the oven and let the chicken rest for a few minutes before slicing. Sprinkle the minced parsley over the entire dish for a fresh finish before serving.
Notes
- Use boneless, skinless chicken breasts for even cooking and easier slicing.
- Adjust the seasoning to your taste; smoked paprika adds a subtle smoky flavor that pairs well with roasted vegetables.
- This recipe is great for meal prepping — store leftovers in airtight containers for up to 3 days.
- If you prefer softer vegetables, extend the baking time by 5 minutes, but keep an eye to prevent overcooking the chicken.
- Feel free to swap in your favorite veggies such as zucchini, carrots, or cherry tomatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 258 kcal
- Sugar: 6 g
- Sodium: 768 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 73 mg
