Juicy chicken and colorful veggies roasted to perfection on one pan for a fuss-free, delicious dinner.
Servings: 4
Darlin’, if you’re looking for a dinner that’s as easy as it is satisfying, this Sheet Pan Chicken and Veggies recipe is the answer to your prayers. With juicy chicken breast and vibrant roasted veggies like broccoli, carrots, and bell peppers, this one-pan wonder is the definition of wholesome comfort. It’s perfect for winter nights when you need something cozy, or as a healthy option to keep things light. And the best part? Cleanup is a breeze, leaving you with more time to enjoy the deliciousness you just whipped up.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 cup baby carrots
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- Fresh parsley, chopped (optional, for garnish)
Supplies Needed
- Large sheet pan
- Parchment paper or aluminum foil
- Tongs or a spatula
Instructions
Prepare the Ingredients
Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil for easy cleanup.
Season the Chicken
Place the chicken breasts on the sheet pan. Drizzle with 1 tbsp olive oil and sprinkle with half of the garlic powder, paprika, salt, pepper, and Italian seasoning. Rub the seasoning evenly over both sides of the chicken.
Prep the Veggies
In a mixing bowl, toss the broccoli, carrots, and bell peppers with the remaining olive oil, garlic powder, paprika, salt, and pepper. Spread the veggies around the chicken on the sheet pan in an even layer.
Roast
Bake for 25–30 minutes, flipping the chicken and stirring the veggies halfway through, until the chicken is fully cooked (internal temperature of 165°F) and the veggies are tender and caramelized.
Serve
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley if desired, and serve warm.
Storage Tips
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze cooked chicken and veggies in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Recipe Tips & Tricks
- Slice chicken breasts to an even thickness for consistent cooking.
- Switch up the veggies! Try zucchini, asparagus, or sweet potatoes for a new twist.
- For extra flavor, drizzle with garlic butter or pesto before serving.
Variations
Pesto Chicken with Veggies
Toss the veggies with pesto before roasting and add dollops of pesto over the chicken for an herby twist.
Garlic Butter Chicken Bake
Drizzle the chicken and veggies with melted garlic butter instead of olive oil for a richer flavor.
Winter Veggie Bake
Substitute carrots and bell peppers with winter veggies like Brussels sprouts, butternut squash, and parsnips for a seasonal touch.
FAQ
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work beautifully, but adjust the cooking time as needed to ensure they reach an internal temperature of 165°F.
What spices pair well with this dish?
Cajun seasoning, curry powder, or smoked paprika all make great additions.
Can I make this dish ahead of time?
Absolutely! Prep the chicken and veggies on the sheet pan, cover, and refrigerate until ready to roast.
Sugar, this one-pan wonder will have you feeling like a kitchen magician. With minimal effort and maximum flavor, it’s perfect for everything from meal prep to busy weeknight dinners. And let’s not forget—it’s as healthy as it is hearty, which means seconds are practically mandatory. Grab your favorite veggies, crank up the oven, and let the magic happen. Dinner’s ready, y’all!
Sweetheart, this post might have a few affiliate links tucked in. That just means if you click and buy, Mama Bear gets a little commission—just enough to keep the pantry stocked with sweet tea and biscuits. Thank you kindly for your support!
Sheet Pan Chicken and Veggies
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups broccoli florets
- 1 cup baby carrots
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- Fresh parsley chopped (optional, for garnish)
Instructions
Prepare the Ingredients
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil for easy cleanup.
Season the Chicken
- Place the chicken breasts on the sheet pan. Drizzle with 1 tbsp olive oil and sprinkle with half of the garlic powder, paprika, salt, pepper, and Italian seasoning. Rub the seasoning evenly over both sides of the chicken.
Prep the Veggies
- In a mixing bowl, toss the broccoli, carrots, and bell peppers with the remaining olive oil, garlic powder, paprika, salt, and pepper. Spread the veggies around the chicken on the sheet pan in an even layer.
Roast
- Bake for 25–30 minutes, flipping the chicken and stirring the veggies halfway through, until the chicken is fully cooked (internal temperature of 165°F) and the veggies are tender and caramelized.
Serve
- Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley if desired, and serve warm.