Easy One-Pan Chicken Dinners for Busy Weeknights

Dinner dilemmas are a thing of the past with these incredibly easy one-pan chicken dinners.

Imagine a delicious, healthy meal that comes together with minimal fuss and even less cleanup – that’s exactly what you’ll get with these sheet pan meals. Perfect for those busy weeknights when time is short but you still want to serve your family something wholesome and satisfying.

This recipe focuses on simplicity and flavor, combining tender chicken with vibrant vegetables, all roasted to perfection on a single sheet pan. It’s a fantastic way to get a balanced meal on the table without feeling overwhelmed, making it a true lifesaver for any home cook.

Easy One-Pan Chicken and Veggies

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• Total Time: 35-40 minutes
• Yield: 4 servings 1x

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Description

This incredibly easy one-pan chicken and vegetable dinner is perfect for busy weeknights. Combining tender chicken with vibrant vegetables, all roasted to perfection on a single sheet pan, it offers a delicious, healthy meal with minimal fuss and even less cleanup. It’s a versatile and customizable recipe that’s a true lifesaver for any home cook.

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Ingredients

Scale 1x2x3x

1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

2 tablespoons olive oil

1 teaspoon dried Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 head broccoli, cut into florets

2 bell peppers (any color), seeded and cut into 1-inch pieces

1 red onion, cut into wedges

1 cup cherry tomatoes (optional, add in the last 10 minutes of cooking)

Fresh parsley, chopped, for garnish (optional)

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Instructions

1. Preheat Your Oven and Prepare the Pan: Start by preheating your oven to 400 F (200 C). Line a large baking sheet with parchment paper or aluminum foil for easier cleanup. This step is crucial for preventing sticking and making post-dinner tidying a breeze.

2. Season the Chicken: In a medium bowl, toss the cut chicken pieces with 1 tablespoon of olive oil, 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper. Ensure the chicken is evenly coated.

3. Prepare and Season the Vegetables: In a separate large bowl, combine the broccoli florets, bell pepper pieces, and red onion wedges. Drizzle with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss well until all the vegetables are lightly coated.

4. Arrange on the Sheet Pan: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan, as this can steam the ingredients instead of roasting them, preventing them from getting beautifully caramelized. If necessary, use two baking sheets.

5. Roast to Perfection: Place the baking sheet in the preheated oven and roast for 15 minutes.

6. Add Cherry Tomatoes (Optional) and Finish Roasting: After 15 minutes, if using, add the cherry tomatoes to the pan and gently toss everything. Return the pan to the oven and continue roasting for another 5-10 minutes, or until the chicken is cooked through (internal temperature reaches 165 F / 74 C) and the vegetables are tender-crisp and slightly browned. The chicken should no longer be pink in the center, and the vegetables should have a nice char.

7. Serve Immediately: Remove the pan from the oven. Garnish with fresh chopped parsley, if desired, and serve hot.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: main dish
• Method: roasting
• Cuisine: american

Nutrition

• Serving Size: 1/4 of recipe

Keywords: sheet pan, chicken, vegetables, easy, weeknight, healthy, quick, dinner, meal prep, roasted

What You’ll Love About This Quick And Easy Recipe

This sheet pan chicken and vegetable dinner is a game-changer for several reasons. First and foremost, it’s incredibly convenient. Everything cooks on one pan, which means significantly less washing up after dinner – a huge win on any busy weeknight. It’s perfect for families because it’s easily customizable; you can swap out vegetables based on what your family enjoys or what you have on hand. This recipe is designed for anyone looking for a healthy, balanced meal that doesn’t require hours in the kitchen. It’s ideal for weeknight dinners, meal prepping for lunches, or even a casual weekend meal when you want something delicious without a lot of effort. The flavors are universally appealing, making it a hit with both kids and adults.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients is the first step to a smooth cooking experience. This recipe uses common pantry staples and fresh produce that are easy to find at any grocery store. The beauty of a sheet pan meal is its flexibility, so feel free to adjust the vegetables to your family’s preferences.

INGREDIENTS:

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 head broccoli, cut into florets
• 2 bell peppers (any color), seeded and cut into 1-inch pieces
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes (optional, add in the last 10 minutes of cooking)
• Fresh parsley, chopped, for garnish (optional)

For simple substitutions, you can easily swap chicken breasts for thighs, or vice versa, depending on your preference for white or dark meat. If you don’t have Italian seasoning, a mix of dried oregano, basil, and thyme will work beautifully. Feel free to experiment with different vegetables like zucchini, asparagus, green beans, or even small potatoes (though potatoes may require a slightly longer cooking time or smaller pieces). For a touch of heat, a pinch of red pepper flakes can be added.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, making it perfect for those evenings when you’re short on time but still want a homemade meal.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes

The prep time includes chopping all the chicken and vegetables, while the cook time ensures everything is perfectly tender and cooked through. This quick turnaround means you can have a delicious and healthy dinner on the table in under an hour.

How To Make It Step By Step With Visual Cues

Making this sheet pan chicken and vegetables is incredibly straightforward. Follow these steps for a perfectly cooked and flavorful meal every time.

1. Preheat Your Oven and Prepare the Pan: Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easier cleanup. This step is crucial for preventing sticking and making post-dinner tidying a breeze.
2. Season the Chicken: In a medium bowl, toss the cut chicken pieces with 1 tablespoon of olive oil, 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper. Ensure the chicken is evenly coated.
3. Prepare and Season the Vegetables: In a separate large bowl, combine the broccoli florets, bell pepper pieces, and red onion wedges. Drizzle with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss well until all the vegetables are lightly coated.
4. Arrange on the Sheet Pan: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan, as this can steam the ingredients instead of roasting them, preventing them from getting beautifully caramelized. If necessary, use two baking sheets.
5. Roast to Perfection: Place the baking sheet in the preheated oven and roast for 15 minutes.
6. Add Cherry Tomatoes (Optional) and Finish Roasting: After 15 minutes, if using, add the cherry tomatoes to the pan and gently toss everything. Return the pan to the oven and continue roasting for another 5-10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender-crisp and slightly browned. The chicken should no longer be pink in the center, and the vegetables should have a nice char.
7. Serve Immediately: Remove the pan from the oven. Garnish with fresh chopped parsley, if desired, and serve hot.

Easy Variations And Serving Ideas That Fit Real Life

One of the best things about sheet pan meals is how versatile they are. You can easily adapt this recipe to suit different tastes or occasions.

For a kid-friendly twist, consider adding some small potato cubes (like Yukon Golds or red potatoes, cut small) to the pan, but note they might need a few extra minutes of cooking. You can also use milder vegetables like zucchini or green beans. A sprinkle of shredded cheddar cheese over the hot chicken and veggies just before serving can also be a big hit with younger eaters.

To switch up the flavor profile, try different seasoning blends. A sprinkle of taco seasoning can transform this into a Tex-Mex inspired meal, perfect for serving with warm tortillas and a dollop of sour cream or salsa. For an Asian-inspired dish, toss the chicken and veggies with a mix of soy sauce, ginger, and sesame oil before roasting.

This sheet pan dinner is a complete meal on its own, but it also pairs wonderfully with a side of fluffy quinoa, brown rice, or a simple green salad with a light vinaigrette. For a heartier option, serve it alongside crusty bread to soak up all the delicious pan juices. It’s also excellent for meal prep; simply divide into individual containers for healthy lunches throughout the week.

Common Slip-Ups And How To Avoid Them

Even with a simple recipe like this, there are a few common pitfalls that can prevent your sheet pan dinner from reaching its full potential. Knowing how to avoid them will ensure a perfect meal every time.

One of the most frequent mistakes is overcrowding the pan. When too many ingredients are packed onto a single sheet, they release moisture and end up steaming rather than roasting. This results in soggy vegetables and chicken that doesn’t get that delicious golden-brown crust. To avoid this, use two baking sheets if necessary, ensuring everything is spread in a single layer with a little space between pieces.

Another common error is under-seasoning. Bland chicken and vegetables are no fun! Don’t be shy with your herbs and spices. Make sure to evenly coat all the ingredients. Taste your food as you go (before cooking, of course!) to adjust seasoning levels.

Unevenly cut ingredients can also lead to problems. If your chicken pieces are vastly different sizes, some will cook faster than others, leading to dry chicken or undercooked pieces. The same goes for vegetables; try to cut them into uniform sizes so they cook at roughly the same rate. For denser vegetables like potatoes, cut them smaller than softer ones like bell peppers.

Finally, not preheating the oven properly can affect cooking time and texture. Always give your oven enough time to reach the desired temperature before putting your sheet pan in. A hot oven is key to achieving that lovely roasted texture.

How To Store It And Make It Ahead Without Ruining Texture

This sheet pan chicken and vegetables recipe is fantastic for meal prepping and storing leftovers. Proper storage ensures your meal stays fresh and delicious for days.

Once cooled, transfer any leftover chicken and vegetables to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For best results, allow the food to cool completely before sealing the container to prevent condensation, which can make things soggy.

To

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.