If you’re on the hunt for a dinner that’s as easy as it is delicious, you’re going to adore this Sheet Pan Baked Chicken Breast with Veggies Recipe. I absolutely love how everything cooks together on one pan, making clean-up a breeze while delivering juicy chicken and perfectly roasted vegetables. Trust me, once you try this, it’ll become one of your go-to meals when you want something quick, healthy, and flavorful.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks together for maximum flavor and minimal cleanup.
- Juicy & Tender Chicken: Seasoned just right and baked perfectly with veggies that stay crisp.
- Healthy & Balanced: A great mix of protein and fiber-packed veggies all in one meal.
- Meal Prep Friendly: Makes an easy, wholesome dinner and leftovers that reheat beautifully.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that come together for a flavorful dish. Each veggie adds its own unique sweetness and texture, while the seasoning blend brings out the best in the chicken without overpowering it.
- Chicken breasts: Boneless and skinless work best for even cooking and easy slicing.
- Smoked paprika: Adds that subtle smoky note that really elevates the flavor.
- Garlic powder: A pantry staple that gives a rich, savory backbone to the seasoning.
- Dried oregano: Brings a fragrant, earthy touch to the chicken.
- Onion powder: Intensifies flavor without the texture of fresh onions.
- Kosher salt and pepper: Essential for seasoning both chicken and veggies just right.
- Olive oil: Keeps everything juicy and helps veggies roast to crispy perfection.
- Broccoli florets: Provides crunch and a lovely green color that contrasts well.
- Red bell pepper: Sweet and colorful, it brightens the dish visually and flavor-wise.
- Red onion: Adds mild sweetness and caramelizes beautifully in the oven.
- Minced parsley: The fresh garnish that ties everything together at the end.
Variations
I love that this Sheet Pan Baked Chicken Breast with Veggies Recipe is super flexible. You can easily swap in your favorite veggies or tweak the seasoning to match your mood or what’s in season. Don’t hesitate to make it your own!
- Veggie swap: I sometimes use zucchini or asparagus when I want a little change; they roast beautifully alongside the chicken.
- Spicy kick: Adding a pinch of chili flakes or cayenne pepper can bring a nice warmth if you enjoy some heat.
- Herb variations: Fresh thyme or rosemary are delicious alternatives to oregano and add a lovely aroma.
- Make it gluten-free or paleo: This recipe is naturally gluten-free and paleo-friendly, making it great for many diets.
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 always line my baking sheet with parchment paper—it makes cleanup so much easier and prevents sticking. Having everything ready before you start chopping makes the process smooth and enjoyable.
Step 2: Season the Chicken
Place the chicken breasts on your lined baking sheet. Rub them down with half a tablespoon of olive oil and then sprinkle the smoked paprika, garlic powder, oregano, onion powder, salt, and pepper evenly on both sides. This seasoning combo is my go-to because it’s simple but packs a lot of flavor.
Step 3: Prep and Toss the Veggies
In a large bowl, toss your broccoli florets, red bell pepper cubes, and chopped red onion with the remaining olive oil, plus a pinch of salt and pepper. Make sure everything is well coated—that oil helps them roast up tender but still slightly crisp.
Step 4: Arrange and Bake
Spread the veggies evenly around the chicken on your pan. Pop everything in the oven for 20-25 minutes. You’ll want to check the chicken for doneness – it should reach an internal temperature of 165°F and the juices should run clear. The veggies should be tender with a little bite left, which I find is just perfect.
Step 5: Rest and Garnish
Once out of the oven, let the chicken rest for about 5 minutes before slicing. This keeps the juices locked in. Finally, sprinkle the minced parsley over the dish to add freshness and a pop of color. I always find this finishing touch makes it feel a bit more special.
Pro Tips for Making Sheet Pan Baked Chicken Breast with Veggies Recipe
- Even Thickness: I like to pound the chicken breasts to an even thickness so they cook uniformly and stay juicy.
- Don’t Overcrowd: Give the veggies space on the pan to roast instead of steam; this develops better caramelization.
- Use a Meat Thermometer: It’s my secret weapon for perfectly cooked chicken every time—no guessing involved.
- Rest Time Matters: Letting the chicken rest after baking keeps it tender instead of dry.
How to Serve Sheet Pan Baked Chicken Breast with Veggies Recipe
Garnishes
Fresh minced parsley is my favorite garnish—it adds a bright, herbal note that lifts the flavors. Sometimes I like to add a squeeze of lemon juice or a sprinkle of crushed red pepper for a little zing.
Side Dishes
I often serve this alongside a simple quinoa salad or some warm crusty bread to soak up any extra juices. A fresh green salad or even some steamed jasmine rice works well too for a heartier meal.
Creative Ways to Present
For special nights, I arrange the veggies and sliced chicken on a large platter, then garnish with fresh herbs and lemon wedges. It looks inviting and feels like a restaurant-quality meal at home.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and veggies store beautifully in an airtight container in the fridge for up to 3 days. I find it’s best to keep everything together to retain those delicious juices.
Freezing
I’ve frozen this recipe a couple of times, and it holds up well! Just flash freeze the chicken and veggies on a tray first, then transfer to freezer-safe bags. They keep for about 2 months and thaw in the fridge overnight.
Reheating
I reheat leftovers in the oven at 350°F for 10-15 minutes to keep the chicken juicy and veggies crispy-ish. Microwaving works but can sometimes make the veggies a bit soggy, so oven reheating is my preferred method.
FAQs
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Can I use frozen vegetables in this Sheet Pan Baked Chicken Breast with Veggies Recipe?
While fresh veggies roast best for texture and flavor in this recipe, you can use frozen veggies if needed. Just make sure to pat them dry well and be aware they’ll release more moisture, which can make roasting a bit less crispy.
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How do I know when the chicken is fully cooked?
The safest and easiest way is to use an instant-read meat thermometer. Chicken breast should reach 165°F internally. If you don’t have one, cut into the thickest part—the meat should be white with no pink.
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Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are forgiving and stay very juicy. Keep in mind they may require a few extra minutes cooking time, depending on size, so just check for doneness.
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What if my veggies cook faster or slower than the chicken?
If some veggies roast faster, you can remove them early or chop your vegetables into uniform sizes for even cooking. Alternatively, start roasting heartier veggies first, then add quicker-cooking ones partway through baking.
Final Thoughts
This Sheet Pan Baked Chicken Breast with Veggies Recipe is one of those meals I keep coming back to because it delivers simplicity without sacrificing flavor. I always feel good serving it to my family, knowing it’s nutritious and satisfying. Plus, having one pan to wash afterward makes weeknight cooking feel that much easier. I hope you give it a try and enjoy it as much as we do—it’s definitely a winner you’ll want in your rotation!
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 is a simple, healthy, and flavorful one-pan meal. Boneless skinless chicken breasts are seasoned with smoky and herby spices, then baked alongside broccoli, red bell pepper, and red onion. It’s an easy, quick dinner option that’s perfect for meal prepping, offering a delicious balance of protein and vegetables with minimal cleanup.
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 and Prepare Pan: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season Chicken: Lay the chicken breasts on the prepared baking sheet. Rub them thoroughly with smoked paprika, garlic powder, dried oregano, onion powder, salt, and pepper. Drizzle and rub half a tablespoon of olive oil over the chicken to help the spices adhere and maintain juiciness.
- Prepare Vegetables: In a large bowl, combine the broccoli florets, red bell pepper cubes, and red onion chunks. Drizzle with the remaining 1 tablespoon of olive oil. Season with salt and pepper and toss well to ensure all veggies are evenly coated.
- Arrange on Sheet Pan: Spread the seasoned vegetables evenly around the chicken breasts on the baking sheet, creating a single layer for even cooking.
- Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes. Bake until the chicken is cooked through and no longer pink inside (internal temperature should reach 165°F or 74°C), and the vegetables are tender yet retain a slight crunch.
- Rest and Garnish: Remove the sheet pan from the oven and let the chicken rest for a few minutes before slicing to keep it moist. Garnish the entire dish with minced parsley for a fresh finish and added color.
Notes
- Seasoned chicken breast baked in the oven to perfection with a variety of veggies.
- Easy to prepare and ideal for meal prepping or a quick weeknight dinner.
- You can swap vegetables based on preference, such as adding carrots, zucchini, or mushrooms.
- Ensure chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C).
- Leftovers can be stored in the refrigerator for up to 3 days.
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
