Chicken and Veggie Sheet Pan Easy Recipe
There’s nothing quite like the aroma of a perfectly seasoned Sheet Pan Chicken Veggies dinner wafting through your kitchen. I’ve tested this recipe dozens of times to nail the ideal balance of tender chicken and caramelized, crisp-tender vegetables—all on a single pan. This method saves you from a sink full of dishes while delivering deep, roasted flavor in under an hour.
PrintChicken and Veggie Sheet Pan
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts
- 1 bell pepper ((any color, chopped into 3/4-inch pieces))
- 1 zucchini ((chopped into 3/4-inch pieces))
- 1 yellow squash ((chopped into 3/4-inch pieces))
- 1 ½ cups broccoli florets
- ½ yellow onion ((chopped into 3/4-inch pieces))
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
Instructions
- Preheat your oven to 400℉. Prepare a baking sheet by lining it with parchment paper and set aside.
- In a large bowl, add all the ingredients and stir until everything is well coated.
- Pour chicken and veggies on the prepared baking sheet and evenly arrange everything.
- Bake for 20-25 minutes, or until the chicken is no longer pink on the inside and the vegetables are tender with a slight crunch. Make sure to check the chicken has reached an internal temperature of 165°.
- Serve over rice or pasta, and enjoy!
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