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Chicken Breast Sheet Pan Dinner: Easy One-Pan Meal
Youssef Hb

Chicken Breast Sheet Pan Dinner

A wholesome and perfectly balanced meal featuring lean, tender chicken breast roasted alongside a medley of vibrant vegetables. This one-pan dinner is a lifesaver for busy weeknights, offering robust savory flavors with minimal cleanup required. By staggering the roasting times, every ingredient achieves the ideal texture, from perfectly caramelized root vegetables to juicy chicken, making this an easy and satisfying choice for the whole family.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 medium potatoes, cut into 1-inch pieces
  • 2 medium carrots, sliced into 2-inch sticks
  • 1.25 pounds boneless, skinless chicken breasts, cubed
  • 6 ounces broccoli, cut into equal florets
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1/2 medium red onion, sliced into wedges

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Line a large sheet pan with parchment paper.
  3. Whisk the olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper in a large mixing bowl.
  4. Toss the potatoes and carrots in the oil mixture until evenly coated.
  5. Spread the potatoes and carrots on the prepared baking sheet and bake for 15 minutes.
  6. Remove the pan from the oven and add the cubed chicken, broccoli, red bell pepper, and red onion.
  7. Toss everything on the pan with the remaining seasoning mixture.
  8. Return the pan to the oven and roast for an additional 25 minutes or until the chicken is cooked through and vegetables are tender.

Notes

Ensure chicken is cut into uniform pieces to promote even cooking. You can swap vegetables for other hardy options like sweet potatoes or zucchini depending on your preference. Leftovers can be stored in an airtight container for up to 3 days.