One-Pan Chicken Dinners With Zero Mid-Cook Cleanup

Weeknights can be a whirlwind, and the last thing anyone wants after a long day is a sink full of dishes.

That’s where the magic of one-pan chicken dinners comes in. Imagine a delicious, healthy meal that comes together with minimal fuss and leaves you with practically no cleanup. It’s not a dream; it’s dinner tonight!

This recipe is designed to take the stress out of mealtime, offering a flavorful solution for two to three people without sacrificing taste or nutrition. Get ready to reclaim your evenings and enjoy a satisfying meal with ease.

One-Pan Chicken and Veggies

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• Total Time: 30-40 minutes
• Yield: 2-3 servings 1x

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Description

This one-pan chicken dinner is a true weeknight hero, perfect for busy individuals, couples, or small families looking for a healthy and hearty meal without the usual kitchen chaos. Its beauty lies in its simplicity: everything cooks together on a single sheet pan, infusing flavors and making cleanup a breeze. It’s ideal for those evenings when you want something satisfying but have limited time, or when you’re just not in the mood for a complex cooking project. The balanced combination of lean protein, vibrant vegetables, and savory seasonings makes it a go-to option for a nutritious and delicious dinner any day of the week.

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Ingredients

Scale 1x2x3x

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

1 tablespoon olive oil

1 teaspoon dried Italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups broccoli florets

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

1 small red onion, cut into wedges

1/2 cup cherry tomatoes, halved

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Instructions

1. Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper for even easier cleanup.

2. In a medium bowl, toss the cut chicken pieces with 1/2 tablespoon of olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper. Ensure every piece is evenly coated with the spices.

3. In a separate large bowl, combine the broccoli florets, bell pepper pieces, red onion wedges, and cherry tomatoes. Drizzle with the remaining 1/2 tablespoon of olive oil and toss gently to coat.

4. Spread the seasoned chicken pieces in a single layer on one half of the prepared baking sheet. Arrange the seasoned vegetables on the other half, ensuring everything has a little space to roast and crisp up. Avoid overcrowding the pan, as this can steam the ingredients instead of roasting them.

5. Place the baking sheet in the preheated oven and roast for 20-25 minutes. About halfway through the cooking time (around 10-12 minutes), gently toss the chicken and vegetables to ensure even cooking and browning.

6. The chicken is done when it reaches an internal temperature of 165 F (74 C) and is no longer pink in the center. The vegetables should be tender-crisp and slightly caramelized.

7. Carefully remove the pan from the oven. Let it rest for a minute or two, then serve directly from the pan or transfer to plates.

• Prep Time: 10-15 minutes
• Cook Time: 20-25 minutes
• Category: main dish
• Method: roasting
• Cuisine: american

Nutrition

• Serving Size: 1 serving

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

What You’ll Love About This Quick And Easy Recipe

This one-pan chicken dinner is a true weeknight hero, perfect for busy individuals, couples, or small families looking for a healthy and hearty meal without the usual kitchen chaos. Its beauty lies in its simplicity: everything cooks together on a single sheet pan, infusing flavors and making cleanup a breeze. It’s ideal for those evenings when you want something satisfying but have limited time, or when you’re just not in the mood for a complex cooking project. The balanced combination of lean protein, vibrant vegetables, and savory seasonings makes it a go-to option for a nutritious and delicious dinner any day of the week.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients is the first step to a smooth cooking experience. This recipe uses readily available items you might already have in your pantry or can easily find at any grocery store.

INGREDIENTS:

• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups broccoli florets
• 1 bell pepper (any color), seeded and cut into 1-inch pieces
• 1 small red onion, cut into wedges
• 1/2 cup cherry tomatoes, halved

For simple substitutions, feel free to swap chicken breasts for thighs for a slightly richer flavor, or use a combination of both. If you don’t have Italian seasoning, a mix of dried oregano, basil, and thyme will work beautifully. Any type of bell pepper is great, and you can easily substitute other quick-cooking vegetables like zucchini, asparagus, or snap peas for the broccoli or red onion. Just ensure all vegetables are cut to a similar size to promote even cooking.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, making it perfect for those busy weeknights.

• Prep time: 10-15 minutes
• Cook time: 20-25 minutes
• Total time: 30-40 minutes

How To Make It Step By Step With Visual Cues

Creating this delicious one-pan meal is straightforward. Follow these steps for a perfectly cooked dinner with minimal effort.

1. Preheat and Prepare: Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for even easier cleanup. This simple step is key to avoiding sticky messes later.
2. Season the Chicken: In a medium bowl, toss the cut chicken pieces with 1/2 tablespoon of olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper. Ensure every piece is evenly coated with the spices.
3. Prepare the Vegetables: In a separate large bowl, combine the broccoli florets, bell pepper pieces, red onion wedges, and cherry tomatoes. Drizzle with the remaining 1/2 tablespoon of olive oil and toss gently to coat.
4. Combine on the Pan: Spread the seasoned chicken pieces in a single layer on one half of the prepared baking sheet. Arrange the seasoned vegetables on the other half, ensuring everything has a little space to roast and crisp up. Avoid overcrowding the pan, as this can steam the ingredients instead of roasting them.
5. Roast to Perfection: Place the baking sheet in the preheated oven and roast for 20-25 minutes. About halfway through the cooking time (around 10-12 minutes), gently toss the chicken and vegetables to ensure even cooking and browning.
6. Check for Doneness: The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. The vegetables should be tender-crisp and slightly caramelized.
7. Serve Immediately: Carefully remove the pan from the oven. Let it rest for a minute or two, then serve directly from the pan or transfer to plates.

Easy Variations And Serving Ideas That Fit Real Life

This versatile one-pan chicken dinner offers plenty of room for customization to suit different tastes and occasions.

For a kid-friendly twist, consider adding some small potato cubes (par-boiled first for 5-7 minutes to ensure they cook at the same rate as the chicken and veggies) or sweet potato chunks to the pan. You can also swap out some of the spicier seasonings for milder options or a touch of honey-mustard for a sweeter glaze. A sprinkle of shredded cheddar cheese over the chicken and veggies during the last 5 minutes of cooking can also be a big hit with younger eaters.

To vary 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. For an Asian-inspired dish, marinate the chicken in a soy sauce, ginger, and garlic mixture before roasting, and add a sprinkle of sesame seeds at the end.

This meal is hearty enough 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 more substantial meal, especially if serving more than two or three people, you can easily double the recipe and use two baking sheets to avoid overcrowding. Optional toppings like fresh chopped parsley, a squeeze of lemon juice, or a drizzle of your favorite hot sauce can elevate the flavors even further.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Knowing what to watch out for can help you achieve perfect results every time.

One frequent mistake is overcrowding the baking sheet. When too many ingredients are packed onto one pan, they tend to steam rather than roast, resulting in soggy chicken and vegetables instead of beautifully caramelized ones. To avoid this, use a large baking sheet or, if doubling the recipe, divide the ingredients between two sheets. Ensure there’s a little space around each piece for air to circulate.

Another common issue is unevenly cut ingredients. If your chicken pieces or vegetable chunks are vastly different in size, some will cook faster than others, leading to undercooked or overcooked elements. Take a moment to cut everything into roughly uniform 1-inch pieces to ensure everything cooks evenly and finishes at the same time.

Finally, not preheating the oven fully can impact cooking time and texture. A properly preheated oven ensures that the ingredients start cooking immediately at the right temperature, leading to better browning and a more efficient cook. Always give your oven at least 15-20 minutes to reach the desired temperature before placing your food inside.

How To Store It And Make It Ahead Without Ruining Texture

This one-pan chicken dinner is fantastic for meal prep and leftovers, making your week even easier.

To store leftovers, allow the chicken and vegetables to cool completely to room temperature. Transfer them to an airtight container and refrigerate for up to 3-4 days. For the best texture, avoid freezing this dish as the vegetables, especially the bell peppers and tomatoes, can become watery and mushy upon thawing.

When reheating, the best method to maintain some of the original texture is to use the oven or an air fryer. Place the leftovers on a baking sheet and reheat at 350°F (175°C) for 10-15 minutes, or until heated through. If using a microwave, reheat in short bursts, stirring occasionally, until warm. Be aware that microwave reheating might make the vegetables a bit softer.

For making ahead, you can do some of the prep work in advance. Cut the chicken and vegetables and store them separately in airtight containers in the refrigerator for up to 1-2 days. When you’re ready to cook, simply toss with oil and seasonings and proceed with the roasting steps. This can significantly cut down on your active cooking time on a busy weeknight.

Questions People Always Ask Before Making This Recipe

Many home cooks have similar questions when trying a new recipe. Here are some common inquiries about this one-pan chicken dinner.

Can I use frozen chicken? Yes, you can use frozen boneless, skinless chicken, but make sure it’s fully thawed before cutting and seasoning. Cooking frozen chicken directly will release too much water and prevent proper browning.

What if I don’t have parchment paper? While parchment paper makes cleanup incredibly easy, you can still make this recipe without it. Lightly grease your baking sheet with a little extra olive oil or cooking spray to prevent sticking.

Can I add other vegetables? Absolutely! This recipe is very flexible. Other great additions include zucchini, asparagus, green beans, mushrooms, or

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.