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This Sheet Pan Chicken and Vegetables recipe is super simple yet healthy and flavorful. Made with tender chicken breasts, carrots, broccoli, and Italian seasoning. One pan, very little prep, and a complete meal your family will love!
For more sheet pan dinners, try my Steak and Potatoes Sheet Pan and Sheet Pan Lemon Pepper Shrimp.
It can be taxing to come up with different meals every day, especially considering having a protein and sides. This sheet-pan dinner has all of that completely cooked on one pan for super easy clean-up!
This sheet pan chicken and vegetables recipe is a delicious, healthy meal that you can feel good about feeding your family. It’s great to meal prep lunches for the week or as an easy weeknight dinner. And it takes just 10 minutes of prep and about 25-30 minutes to cook. Winner, winner, chicken dinner!
RECIPE WALK-THROUGH
Ingredient Notes
- Boneless, skinless chicken breast – Cut larger breasts into smaller pieces. Chicken thighs would work too with a little extra cooking time.
- Broccoli, carrots, and red onion – I paired these two veggies because they take about the same amount of time to cook in the oven.
- Seasoning – Italian seasoning, onion powder, garlic powder, and salt and pepper.
How To Make Sheet Pan Chicken and Vegetables
See the recipe card below for full, detailed instructions
Preheat the oven and line a baking sheet with foil.
Mix the seasonings together in a small bowl.
Coat the chicken with a little bit of olive oil and rub in some of the seasoning, then arrange on the baking sheet. If desired, brown the chicken in a skillet first, but don’t cook all the way through.
Toss the veggies with olive oil and seasoning and arrange next to the chicken on the sheet pan.
Bake your sheet pan chicken dinner for 20-25 minutes at 400℉, or until chicken reaches 165℉ and the vegetables are fork tender.
Serving Suggestions
It you want to round this meal out with a starch, here are a few ideas:
- Potatoes – Waxy red or white potatoes can be added to the sheet pan and cooked along with the chicken and veggies. Or, try my Red Skinned Mashed Potatoes.
- Pasta – You can do a simple Buttered Noodles dish or go a little heavier with Stovetop Mac and Cheese.
- Rice – My Seasoned Rice goes with just about anything, or you can stick with simple steamed rice.
- Bread – The obvious first choice (for me anyway, is to simply serve with a crusty loaf of Italian bread. Of course you could also take that loaf up a few notches and turn it into stuffed garlic bread.
Storage Tips
Storage and Reheating
Storage: Place chicken and veggies into an airtight container and keep in the refrigerator for up to 3-4 days.
Freezing: You can freeze leftovers in a freezer safe container or bag for up to 3 months.
Reheating: Thaw completely and put chicken and vegetables on a microwave safe plate and reheat gently until warmed through.
Recipe Tips
- Pound the chicken – For best results, use chicken pieces that are roughly the same size and thickness. Lightly pound chicken if the breasts are too thick.
- Even sizes – When cutting the veggies, keep them in larger chunks for even cooking.
- Variations – You can use a variety of veggies for this dish, just make sure that you understand the cooking times. You can always add them halfway through if they cook fast. You can try adding cherry tomatoes, mushrooms, bell peppers, yellow squash or zucchini.
- Finishes and garnishes – To finish your dish and add flavor, squeeze some lemon juice over the top for brightness, toss the veggies with feta cheese for an added bonus, or simply sprinkle some minced parsley over the top.
More Delicious Sheet Pan Meals
- Sheet Pan Nachos
- Sheet Pan Pizza
- Sheet Pan Chicken and Potatoes
- Lemon Herb Chicken & Asparagus
- Easy Shrimp Boil Sheet Pan Dinner
Italian Chicken and Vegetables Sheet Pan Dinner
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts 2-3 breasts
- 2 cups Broccoli cut into bite-sized pieces
- 3 Large carrots cut into bite-sized chunks
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Fresh black pepper
- Olive oil
Instructions
- Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with foil.
- Combine seasonings in a small dish and set aside.
- Slice chicken breasts in half through the center to create two thinner pieces.
- Arrange chicken in the center of the baking sheet. Drizzle with olive oil and rub into both sides to coat. Sprinkle about 2/3 of the seasoning mixture over both sides of the chicken, rubbing in to each side.
- Arrange vegetables on either side of the chicken. Drizzle with olive oil, tossing gently to coat, then sprinkle evenly with remaining seasoning mix.
- Bake in the preheated oven for 30 minutes, or until vegetables are tender and chicken is no longer pink.
- Tent with foil and rest for 5 minutes before serving.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Amazing flavor!
Thanks Jill, glad you enjoyed it!
This recipe for Italian Chicken and Vegetables Sheet Pan Dinner is too salty. I would cut the salt down next time(at least in half). Otherwise, ok flavor, and easy and quick
Totally a personal preference!