My easy sheet pan chicken and veggies recipe combines seasoned chicken breasts with a colorful array of veggies. Everything’s baked together to make a delicious 30-minute meal my family adores.

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make sheet pan chicken and veggies
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. Sheet Pan Chicken And Veggies (Recipe Card)
8. More weeknight chicken dinners

Why I love this recipe

• No side dishes needed. Because they’re cooking at the same time. However, I usually find that a few dinner rolls or some basmati rice is never a bad idea. 
• Make it work for you. Last week I used zucchini, cherry tomatoes, and cauliflower- it worked really well.
• Always comes out right. The chicken turns out golden and crisp yet juicy, while the veggies are lightly charred and tender. After testing this several times, specifically to nail the chicken texture- it has never once come out dry or rubbery.
• The best meal prep. I always make a second batch just so I can have leftovers for the work week to come. 

Key Ingredients

Here’s what goes into this recipe, along with my kitchen notes. Full measurements are in the recipe card below.

• Chicken breasts. Use boneless, skinless chicken breasts so they roast quickly in the oven. If they’re too thick, I’ll butterfly the breasts or pound them into smaller 1-inch thick chicken cutlets.
• Broccoli florets. While the chicken cooks, the broccoli softens, and the stalks get all nice and crispy.
• Bell peppers. I prefer red peppers for their sweetness and vibrant color, but yellow and green ones are fine.
• Red onion. I like the mild sweetness of red onions, but any type of onion will work. Shallots and scallions work well, too.
• Spices. I used smoked paprika, garlic powder, salt, pepper, and dried rosemary. Smoked paprika gives the chicken a deep color and subtle smokiness, garlic powder penetrates the meat better than fresh garlic (especially for oven-baked protein), and dried rosemary pairs well with chicken. 
• Olive oil. The oil helps the spices adhere to the chicken and caramelizes the edges of the vegetables. 

Arman’s recipe tips

• Pat the chicken very dry. Before seasoning, I like to pat the chicken with paper towels to soak up excess moisture. This helps the seasoning stick and gets the chicken extra crispy. 
• Use parchment paper. I’m usually a stickler for this, but I find the chicken and veggies brown better if they’re baked directly on the pan. If you want an easier clean-up, line the baking sheet with parchment paper. 
• Cut everything into bite-sized pieces. So the meat and veg cook evenly. 
• Don’t crowd the sheet pan. If the meat and veggies overlap, it’ll create a steam effect and prevent browning. Work in batches or use multiple sheet pans if needed. 
• Broil. Turn the oven to its broil setting for the final 3 minutes to char the veggies a bit more. I do this every time. It takes the veggies from good to genuinely great in under 3 minutes. 
• Garnish with fresh parsley and a squeeze of lemon juice for added brightness.

Storage instructions

To store: Let the leftovers cool, then refrigerate in an airtight container for 3 to 4 days. 

To freeze: I don’t recommend freezing the cooked vegetables, but you can freeze the chicken breasts in a freezer-safe bag or container for 3 to 4 months. Thaw them in the fridge before reheating. 

To reheat: Microwave single servings for 45 seconds or reheat leftovers in a preheated oven or air fryer until warm.

Frequently asked questions

More weeknight chicken dinners

• Moroccan chicken– I borrowed (stole) my mom’s recipe, and it is one of my favorites.
• Tuscan chicken– The creamy spinach sauce transforms simple pan-fried chicken breast.
• Marry Me chicken– I tested this recipe at least 30 times until it was perfect. It’s my go-to date night dinner.
• Parmesan crusted chicken– Unlike other Parmesan chicken recipes, mine has a light and flavorful crumb that doesn’t leave you feeling heavy.

Originally published April 2023