This Easy Sheet Pan Chicken is a lifesaver on busy weeknights. It’s packed with flavor, loaded with colorful veggies, and requires minimal cleanup, all on just one pan!

Roast seasoned chicken breasts with chopped broccoli, red and orange bell peppers and red onion on one parchment-lined sheet pan at 400°F for 25 minutes, until the chicken reaches 165°F. Thicker chicken breasts need about 35 minutes, so either butterfly them or give them a 10-minute head start. It serves 4.

Learning how to make sheet pan dinners is a great hack for anyone who loves quick, healthy meals. They’re also great for meal prep (dinner tonight, lunch tomorrow and the next day!).

The trick when making sheet pan dinners is to combine protein with veggies that need about the same amount of cooking time (and give veggies that need more time a head start before putting the protein on the pan). This is an excellent easy recipe to learn how to make a sheet pan dinner.

Why You Need This Easy Sheet Pan Chicken

• One-pan convenience: Everything bakes on a single sheet pan for easy dinner prep and minimal cleanup. Dishes have never been easier.
• Healthy & balanced: Lean protein, fiber-rich veggies, and healthy fats make this a well-rounded meal.
• Customizable: Swap the veggies or add your favorite seasonings to make it your own. Great for using up all those leftover fresh veggies in the fridge.
• Meal-prep friendly: Cook once and enjoy leftovers for lunch the next day. Double the recipe and have lunch ready all week!

Ingredients You’ll Need For Easy Sheet Pan Chicken

• Chicken breasts: I like boneless, skinless chicken breasts. You can use chicken thighs or chicken tenderloins, but you will have to adjust the cooking times. This sheet pan recipe is written for boneless chicken. Bone-in chicken takes longer to cook, so if you use that, you’ll need to give it a 20-minute head start in the oven before adding the veggies. It’s best to cook chicken to temperature (165°F or 74°C) to ensure it’s done.
• Seasoning: Smoked paprika, garlic powder, onion powder, dried oregano: To keep things super simple, I use a few of my favorite dried herbs. This combo makes a fantastic seasoning blend that tastes great on chicken or pork. You can use any seasoning you like here.
• Kosher salt & black pepper
• Extra virgin olive oil: I love the extra virgin olive oil from Thrive Market
• Fresh Broccoli florets: Use fresh broccoli broken up into medium-size florets (frozen florets will get soggy and not roast properly).
• Red & orange bell peppers: Any variety of bell peppers work for this recipe.
• Red onion: Chop it up into 1-inch pieces
• Optional: Fresh lemon juice, and fresh or dried herbs like parsley for garnish

Easy Sheet Pan Chicken Dinner Recipe

1. Prep and season the chicken: Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper. Place the chicken breasts on the sheet pan and rub them with 2 teaspoons of extra virgin olive oil and the seasonings.
2. Prep the vegetables: While the oven heats, chop the veggies into bite-sized pieces and toss them in a large bowl with enough olive oil to coat (about 2-3 teaspoons), then season with salt and pepper.
3. Cook: Arrange the veggies around the chicken and bake it all together for 25 minutes, until the chicken reaches 165°F (74°C). Chicken breasts about 1/2-inch thick cook in the same 25 minutes the veggies need to roast.
   • Tip if using thicker chicken breasts: Thicker chicken breasts will need about 35 minutes, depending on your oven. Either butterfly them open, or give them a 10-minute head start before adding the veggies to the pan. In either case, cook the chicken until it reaches 165°F (74°C) and the veggies are tender-crisp.
4. Serve: Let the chicken rest for a few minutes before slicing. Garnish with fresh or dried parsley (or your favorite fresh herbs) and serve warm. Enjoy!

Tips & Variations

• Swap the veggies: Try zucchini, asparagus, Brussels sprouts, yellow squash, cherry tomatoes, potatoes or sweet potatoes in this easy sheet pan chicken for a different twist. (Tip: Brussels sprouts, potatoes & sweet potatoes take longer to roast, so chop them up into 1-inch pieces or give them a head start in the oven.)
• Serving Ideas: Serve alone for a healthy high-protein and veggie-packed meal, or serve it with rice, quinoa, or your favorite pasta to mix and match this dish to your preferences. Or, chop everything up and serve it in tortillas with some salsa for some quick chicken & veggie tacos.
• Swap for chicken thighs: Bone-in or boneless thighs work great; just adjust cooking time as needed. Always cook chicken to 165°F (74°C) with an instant-read thermometer.
• Make it spicy: Turn up the heat with a pinch of cayenne or red pepper flakes for an extra kick.
• Garnish with cheese: Top with crumbled feta cheese or goat cheese to change things up.
• Add a sauce: Try drizzling a squeeze of fresh lime juice or lemon juice, balsamic glaze, or your favorite dressing before serving.

Storage

Store leftovers in the refrigerator in an airtight container for up to 4 days. Easy Sheet Pan Chicken makes an easy lunch the next day!

Sheet Pan Chicken FAQs

What temperature do you bake sheet pan chicken?

400°F is the sweet spot. It’s hot enough to give the veggies some color but gentle enough that the chicken stays juicy. Use an instant-read thermometer and pull the chicken when it hits 165°F in the thickest part.

Can I use chicken thighs instead of breasts?

Boneless, skinless thighs work great and stay extra juicy. Bone-in thighs take longer, so give them a 20-minute head start in the oven before adding the veggies. Either way, cook them to 165°F.

How do I keep the vegetables from getting soggy?

Give everything room. Spread the veggies in a single layer with minimal overlap, and use a second sheet pan if you double the recipe. Fresh broccoli roasts much better than frozen, which tends to steam.

What do you serve with sheet pan chicken?

It’s a full meal on its own, but a scoop of fluffy quinoa or rice makes it extra filling. If you love this one, try my Easy Sheet Pan Salmon with Asparagus next, or my Oven Baked Chicken Breasts for a simple weeknight protein.

If you love this recipe, you’ll find more in my roundup of healthy chicken breast recipes.

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