Chicken and Veggie Sheet Pan

There’s something incredibly satisfying about a meal that requires minimal effort yet yields maximum flavor. The Chicken and Veggie Sheet Pan recipe is just that—an easy, one-pan dish that you can whip up in about 30 minutes, perfect for busy weeknights. The combination of tender, juicy chicken and vibrant veggies makes for a nutritious meal that is sure to please.

This recipe is ideal for families or anyone short on time. It’s a fantastic option for meal prep as well—make it ahead of time and simply reheat when you’re ready to eat.

Why You’ll Love This Recipe

• One pan means easy cleanup and less mess in the kitchen.
• The chicken stays juicy while the veggies retain a delightful crunch.
• It’s versatile—substitute vegetables based on your preferences.
• Quick cooking time makes it perfect for busy nights.

What You’ll Need

Gather these ingredients to make your Chicken and Veggie Sheet Pan dish:

For the Chicken

• 1 ½ lbs boneless, skinless chicken breasts

For the Vegetables

• 1 bell pepper, chopped into 3/4-inch pieces
• 1 zucchini, chopped into 3/4-inch pieces
• 1 yellow squash, chopped into 3/4-inch pieces
• 1 ½ cups broccoli florets
• ½ yellow onion, chopped into 3/4-inch pieces

For Seasoning

• 3 tbsp olive oil
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp paprika

You can swap the vegetables based on what’s in season or your family’s favorites.

Substitutions & Swaps

• Chicken: Use thighs for extra flavor.
• Bell pepper: Any color works.
• Olive oil: Can substitute with avocado oil.
• Broccoli: Cauliflower florets as an alternative.

How to Make It

Let’s get cooking!

Preheat

Preheat your oven to 400℉. Prepare a baking sheet by lining it with parchment paper and set aside.

Mix

In a large bowl, add all the ingredients and stir until everything is well coated.

Arrange

Pour chicken and veggies on the prepared baking sheet and evenly arrange everything.

Bake

Bake for 20-25 minutes, or until the chicken is no longer pink on the inside and the vegetables are tender with a slight crunch. Make sure to check the chicken has reached an internal temperature of 165°.

Serve

Serve over rice or pasta, and enjoy!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, chicken may become dry.
Reheat: Microwave on medium for 2-3 minutes.

Tips for Best Results

• Cut chicken and veggies into uniform sizes for even cooking.
• Don’t overcrowd the pan to allow for proper roasting.
• Adjust seasoning to suit your taste preferences.
• Experiment with different veggies for variety.

Serving Suggestions

• Serve with a side of warm rice or quinoa.
• Pair it with a light salad for a refreshing touch.
• Great for meal prep—package into lunches for the week.