Description
This Easy Sheet Pan Chicken Recipe is loaded with colorful veggies and lean protein. It’s easy to scale up or down. Simply add more chicken or veggies to the sheet pan, keeping it in a single layer with minimal overlap. This recipe is perfect for a stress-free meal any night of the week!
Ingredients
For the chicken:
- 2 boneless and skinless chicken breasts (about 1 pound); more if desired
- 4 teaspoons extra virgin olive oil, divided, plus more as needed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt
- freshly ground black pepper to taste
For the veggies:
- 1 small head of broccoli, broken into florets
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large orange bell pepper, cut into 1-inch pieces
- 1 large red onion, chopped into big pieces
- Optional: Fresh lemon juice and dried or fresh herbs like parsley to garnish
Instructions
- Preheat your oven to 400°F (205°C) and line a large rimmed baking sheet with parchment paper.
- Season the chicken: Lay the chicken breast on the prepared pan and rub each one with 1 teaspoon extra virgin olive oil and half of the seasonings. (*See note about the size of the chicken breasts and cooking time.)
- Chop the veggies: In a large bowl, add all the prepped veggies then drizzle with 2 teaspoons of extra virgin olive oil and season with salt and pepper. Toss to coat, then arrange the veggie around the chicken.
- Bake: Arrange the vegetables around the chicken in the sheet pan. Bake for 20-25 minutes, or until the chicken reaches 165°F (74°C) and the vegetables are tender-crisp (or cooked to your liking).
- Allow the chicken to rest for 5-10 minutes before slicing it. Garnish with chopped fresh or dried parsley. Serve and enjoy!
Storage: Refrigerate any leftovers in an airtight container for up to 4 days.
Notes
*Tip if using thicker chicken breasts: Thicker chicken breasts will need anywhere from 30-35 minutes to cook, depending on your oven. Either butterfly them open to help them cook faster or give them a 10-minute headstart 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 with a crisp.