Sheet Pan Chicken With Rainbow Vegetables
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Brighten up your dinner table with this sheet pan chicken dinner! Imagine tender, perfectly roasted chicken paired with a vibrant mix of veggies that not only add a pop of color to your plate but also pair perfectly with many of your meal time favorites like rice and or a salad. This 30-minute recipe brings all the flavor, without the fuss.
Sheet pan recipes are the ultimate kitchen hack – they’re quick, easy, and practically mess-free. With everything cooking together in one pan, you get a complete, well-balanced meal to serve the whole family with minimal hands-on time. I love making sheet pan eggs for breakfast, and I wanted a recipe with the same convenience for dinner. Sheet pan chicken with vegetables is just perfect!
I love how you can easily swap or add proteins, mix up the veggies, or adjust seasonings to match your cravings or dietary needs. Best served hot right out of the oven, it’s great for family dinners, impressing guests, or packing into lunchboxes the next day. I like the small uniform pieces which make them easier for kids to eat! It’s like a little bit of magic on a sheet pan, bringing together flavors, textures, and nutrients in one simple meal. What’s not to love?
Why You’ll Love This Recipe
- Easy dinner winner: Prep for only 10 minutes and leave the rest to your oven.
- Budget-friendly: Uses simple, everyday ingredients that are affordable and easily available.
- One-pan wonder: A complete meal made in one pan, saving you time on both cooking and cleaning.
- Flavor fest: Roasting brings out the natural sweetness in vegetables, while the seasonings infuse everything with a delicious depth of flavor.
- Year-round dish: Use seasonal vegetables to keep it fresh and exciting, from summer favorites to winter root veggies.
- Perfect for meal prep: Stays fresh in the fridge for days, making it an easy grab-and-go lunch or dinner option.
How to Make Sheet Pan Chicken
Hands-off cooking makes sheet pan chicken an ideal dinner for busy days – this means you can do other things (or just relax!) while your meal roasts perfectly in the oven. Leftovers make a great lunch the next day, too! The whole process takes 30 minutes or less – simply toss the chicken breasts in seasoning, place them on a tray, add the veggies, and bake.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Chicken breasts: I use boneless, skinless chicken breasts, but you can also use boneless, skinless chicken thighs.
- Olive oil: Helps crisp up the veggies and keeps the chicken from drying out while enhancing the flavors.
- Italian seasoning: For that delicious savory flavor. You can use ready-made Italian seasoning or make a homemade mix using dried basil, oregano, thyme, and rosemary. You can also use your favorite seasoning blend.
- Garlic powder, salt, and ground black pepper
- Broccoli florets: Fresh broccoli has the best flavor but frozen can also work.
- Red bell pepper: Brings a pop of color, a slight crunch, and a mild, sweet flavor. I use red bell pepper, but feel free to use green, yellow, or orange bell pepper if that’s what’s available.
- Zucchini: Adds a mild, tender, and slightly sweet element that soaks up all the seasonings.
- Lemon: Adds a bright, citrusy freshness that balances out the richness of the chicken and roasted veggies.
Step-By-Step Instructions
Sheet pan chicken makes a nice 30-minute weeknight meal that requires 4 simple steps to whip up. Prep for just 10 minutes to season the chicken and veggies, then you can sit back and relax as your oven takes care of the rest.
Step 1: Prep and season the chicken
Preheat the oven to 400 F. Lightly grease or line a large, rimmed sheet pan with parchment paper.
Toss the chicken with 1 tablespoon olive oil, garlic powder, Italian seasoning, salt, and black pepper in a medium bowl. Scatter the meat onto the tray.
Step 2: Season and add the veggies
Add all of the diced vegetables to the same, now empty bowl, and toss with the remaining olive oil and remaining salt.
Arrange the vegetables evenly on the sheet pan in a single layer, mixing them in with the chicken.
Step 3: Bake
Bake for 20 minutes, stirring halfway through the cooking time, until the chicken is cooked through with an internal temperature of 165 F and vegetables are tender.
Step 4: Serve
Serve with fresh lemon zest and a garnish of lemon slices or a squeeze of fresh juice.
Substitutions
This sheet pan chicken recipe uses simple, easily available ingredients. All you need are chicken breasts – you most likely have the rest in your pantry. In case you don’t, here are some substitutions I recommend.
- Chicken breasts: Want a different protein to swap with or add to chicken breasts? Try turkey breast, salmon fillets, or beef or pork strips. For a vegetarian option, try firm tofu, tempeh, or chickpeas.
- Olive oil: Substitute with avocado oil or any vegetable oil, or melted butter for extra richness
- Italian seasoning: If you don’t have Italian seasoning or don’t have enough dried herbs to make a mix, you can use just dried basil and/or oregano. You can also try Cajun or taco seasoning for a flavor twist.
- Garlic powder: Swap for minced fresh garlic or use onion powder for a milder alternative.
- Veggies: Swap in or add sweet potatoes, carrots, cherry tomatoes, or mushrooms for variety, but you’ll need to pre-cook root vegetables for about 10 minutes until they start to soften before adding the chicken and other vegetables.
- Lemon: Use lime for a slightly more tart flavor, or try a splash of balsamic vinegar for a different kind of acidity.
Expert Tips
- Cut everything evenly: Chop the veggies and chicken into uniform sizes so they cook at the same rate. This prevents overcooked or undercooked pieces.
- Don’t overcrowd the pan: Spread everything out in a single layer to allow proper roasting. Overcrowding traps steam, making the veggies soggy instead of caramelized.
- Toss halfway through: Stirring the ingredients halfway through baking helps them cook evenly and get more color.
- Boost the flavor with fresh herbs: Sprinkle chopped fresh parsley, basil, or cilantro over the dish right before serving for a fresh, vibrant finish.
- Try a marinade: If you have extra time, let the chicken sit in olive oil, lemon juice, and seasoning for 30 minutes before baking to enhance flavor and tenderness.
How to Store This Recipe
Place leftovers in an airtight container and store in the refrigerator for up to 3 days or freeze for up to 1 month. Just note that the zucchini may become mushy and watery.
To reheat, transfer to a lightly greased baking sheet and warm in the oven at 350 F until warmed through. Thaw frozen sheet pan chicken overnight in the refrigerator before reheating.
What to Serve with Sheet Pan Chicken
Sheet pan chicken is a complete meal on its own, but pairing it with the right sides can take it to the next level. For something hearty, serve it with rice, quinoa, or mashed potatoes to soak up all the delicious flavors. For something light and refreshing, toss it with a crisp green salad or use it as a filling for tortillas or pita wraps.
More Easy Chicken Dinners To Try
- Herb-crusted chicken
- Slow cooker apricot chicken
- Slow cooker salsa chicken
- Chicken quesadillas
- Parmesan-crusted chicken
30-Minute Sheet Pan Chicken Recipe
Ingredients
- 2 medium chicken breasts boneless and skinless , cut into 1-inch pieces
- 4 tablespoons olive oil divided
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ¾ teaspoon salt divided
- ¼ teaspoon ground black pepper
- 2 cups broccoli florets
- 1 large red bell pepper cut into 1-inch pieces
- 1 medium zucchini cut into 1-inch pieces
- 1 medium lemon
Instructions
- Preheat the oven to 400 °F. Lightly grease or line a large, rimmed sheet pan with parchment paper.
- Toss the chicken with 1 tablespoon olive oil, garlic powder, Italian seasoning, salt, and black pepper in a medium bowl. Scatter the meat onto the tray.
- Add all of the diced vegetables to the same, now empty bowl, and toss with the remaining olive oil and remaining salt.
- Arrange the vegetables evenly on the sheet pan in a single layer, mixing them in with the chicken.
- Bake for 20 minutes, stirring halfway through the cooking time, until the chicken is cooked through with an internal temperature of 165 °F and vegetables are tender.
- Serve with fresh lemon zest and a garnish of lemon slices or a squeeze of fresh juice.
Video
Notes
- Chop the veggies and chicken into uniform sizes so they cook at the same rate.
- Spread everything out in a single layer to allow proper roasting. Overcrowding traps steam, making the veggies soggy instead of caramelized.
- Stirring the ingredients halfway through baking helps them cook evenly and get more color.
- If you have extra time, let the chicken sit in olive oil, lemon juice, and seasoning for 30 minutes before baking to enhance flavor and tenderness.
