This Sheet Pan Chicken and Veggies recipe is an easy and delicious weeknight meal that will be ready in no time. Diced chicken breast, sweet potatoes, broccoli, bell pepper, zucchini, and cherry tomatoes are roasted in the oven until perfectly tender and flavorful. Plus, there is minimal clean up time – just one pan to clean!
Make this delicious and easy to prepare Sheet Pan Chicken and Veggies for a busy weeknight. It’s loaded with chicken breast and your favorite vegetables. With minimal prep time and just one pan to clean up, this recipe is a great choice for anyone looking to make a quick and nutritious meal.
Roasting vegetables in the oven is the easiest way to make a great addition for any dinner. You might also like my Mediterranean Roasted Vegetables, Roasted Potatoes and Broccoli, Honey Roasted Carrots and Parsnips, Roasted Cherry Tomatoes, and Sheet Pan Sausage and Veggies.
Why you will love this recipe
- Minimum prepping time. This recipe is simple to prep and requires just one pan, making it an ideal option for busy weeknight.
- Healthy and nutritious. This meal is packed with a rainbow of vegetables! Also, chicken is a great source of protein, making it a well balanced meal.
- Easy to customize. Feel free to switch up the veggies and add your favorite ones.
- Great for meal prepping. Make a bigger batch and refrigerate to use for lunch or dinner during the busy week.
Ingredients and Substitution
- Vegetables. In this recipe, I use sweet potato, broccoli, cherry tomatoes, zucchini, and red bell pepper. You can easily substitute them with any other vegetables you love or have on hands.
- Chicken. Boneless skinless chicken breast will work the best in the meal. Just dice it in 1-inch cubes, so it will cook at the same time as the vegetables.
- Seasoning. I love to use my classic blend of seasonings for the best flavor and aroma, which includes onion powder, garlic powder, dried oregano, and dried thyme.
How to make it
Preheat the oven to 400F.
Pat dry chicken breasts and dice into 1-inch cubes. Dice sweet potatoes, broccoli, zucchini, and red bell pepper in similar size.
Place on a large baking sheet cherry tomatoes, diced chicken, sweet potatoes, broccoli, zucchini, and red bell pepper.
Sprinkle over 1 tsp salt, 1 tsp onion powder, 1 tsp garlic powder, ¾ tsp dried oregano, ¾ tsp dried thyme, and drizzle over 3 tbsp olive oil. Then toss everything to evenly coat and spread in a single layer.
Transfer to a preheated oven and bake at 400F for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender. Stir once halfway through.
Top everything with some freshly grated Parmesan cheese and chopped parsley, and it’s ready to serve.
Tips for best results
- Cut the veggies in uniform pieces. To ensure that the veggies cook evenly, you need to cut them in similar size pieces.
- Use the right pan. Make sure to use a large, rimmed baking sheet. That will allow to spread chicken and veggies in a single layer for even cooking.
- Use a meat thermometer. To make sure the chicken is cooked through and safe to eat, you can use a meat thermometer. The internal temperature of the meat should read at least 165F.
How to serve
Here are a few of my favorite recipes I love to serve this Sheet Pan Chicken and Veggies with:
Frequently Asked Questions
You can refrigerate it in an air-tight container for up to 4 days.
You can add pretty much any veggies you like or have on hand, like cauliflower, onions, green beans, asparagus, turnip, etc.
Yes, in this recipe you can substitute diced chicken breasts with boneless skinless chicken thighs. The cooking time will be the same, but you don’t have to dice chicken thighs, just spread it in a single layer.
Yes, marinating the meat before cooking will provide even more flavor. You can use my marinade from BBQ Boneless Chicken Thighs or Oven Baked Chicken Legs.
I would not recommend using frozen vegetables in this recipe. Most likely, they will come out soggy and will be overcooked before other veggies and meat are cooked through.
Yes. For easier clean up, you can line up the sheet pan with parchment paper or aluminum foil.
More Easy Dinner Ideas:
- Cherry Tomato Pasta Sauce
- Oven Baked Chicken Legs
- Teriyaki Vegetables
- Lemon Chicken Orzo Recipe
- Creamy Vegetable Pasta
- Cast Iron Chicken Thighs
- Chicken Broccoli Ziti
- Hawaiian Chicken Recipe
- Lemon Pepper Chicken Thighs
Sheet Pan Chicken and Veggies
Ingredients
- 1 pound boneless skinless chicken breast cut into 1-inch cubes
- 1 sweet potato diced
- 1 broccoli cut into florets
- 1 red bell pepper diced
- 1 zucchini diced
- 1 cup cherry tomatoes
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon dried oregano
- ¾ teaspoon dried thyme
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 400F.
- Pat dry chicken breasts and dice into 1-inch cubes. Dice sweet potatoes, broccoli, zucchini, and red bell pepper in similar size.
- Place on a large baking sheet cherry tomatoes, diced chicken, sweet potatoes, broccoli, zucchini, and red bell pepper.
- Sprinkle over 1 tsp salt, 1 tsp onion powder, 1 tsp garlic powder, ¾ tsp dried oregano, ¾ tsp dried thyme, and drizzle over 3 tbsp olive oil. Then toss everything to evenly coat and spread in a single layer.
- Transfer to a preheated oven and bake at 400F for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender. Stir once halfway through.
- Top everything with some freshly grated Parmesan cheese and chopped parsley, and it’s ready to serve.
Notes
- Cut the veggies in uniform pieces. To ensure that the veggies cook evenly, you need to cut them in similar size pieces.
- Use the right pan. Make sure to use a large, rimmed baking sheet. That will allow to spread chicken and veggies in a single layer for even cooking.
- Use a meat thermometer. To make sure the chicken is cooked through and safe to eat, you can use a meat thermometer. The internal temperature of the meat should read at least 165F.
- How to store. You can refrigerate it in an air-tight container for up to 4 days.
I made this and was not impressed. Substituted asparagus for the broccoli because that was what I had. It looked so pretty in the pan but when it was roasted in the oven, it came out with a lot of liquid. The taste was basically bland in spite of all the spices the recipe called for. I won’t make this again!
This sheet pan recipe looks super vibrant and nutritious and seems perfect for busy weeknights.
What a simple, delicious, and colorful recipe to try for a weeknight meal. Thanks for sharing.
This is a great sheet pan dinner. I would love to make so tzaziki and some warm pita and just fill it roll it and chomp away! Very healthy. And lots of flavor and texture!
Great recipe, easy to make and eat on its own or over rice. The spices on any variety of vegetables was very tasty. We used broccoli, cauliflower, peppers and green beans!
This sheet pan chicken is so easy and so fast. I am always pressed for time and this recipe is my new go to. Thanks heaps for a great time saver.
The “minimal cleanup” has me smiling, but the stunning colors and the fact that this is so easy to make for a filing meal makes me jump for joy! A great dish!
This was a great weeknight dinner – no overcooked veggies, and the chicken was nice and tender (I always dry it out in the oven). Thanks for the tips!
Sheet pan meals are the way to go, especially for busy weeknight meals! This one sounds delicious! Excited to give it a try!
Always on the hunt for easy weeknight dinners. This looks perfect. I will give it a try this week.
I love meals like this because this sheet pan chicken was easy to make and perfect for my meal prep!