This easy sheet pan chicken recipe is a one-pan wonder! Juicy chicken pieces roast alongside bright veggies like bell peppers and broccoli, making dinner vibrant and tasty.
On busy days, this meal is a lifesaver. Just toss everything on the pan, season, and bake! Cleanup is a breeze, so you can relax with less mess—who doesn’t love that?
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are super easy to work with and cook quickly. If you’re looking for alternatives, fish like salmon or tofu can work beautifully too!
Veggies: This recipe has vibrant vegetables, but feel free to switch them based on what you have. Carrots, green beans, or even cauliflower can be great substitutes. Just keep the color in mind for that appealing look!
Olive Oil: Olive oil adds a lovely flavor, but you can use avocado oil or melted coconut oil if you prefer. Both will do a great job in roasting without changing the taste much.
Spices: If you don’t have Italian seasoning, a mix of dried basil, oregano, and thyme works excellently. Customize the spice level by adding chili flakes if you like some heat!
How Do I Prepare the Chicken and Veggies for Even Cooking?
Getting your chicken and veggies prepped properly ensures even cooking. Here are simple steps to follow:
- Keep all pieces similar in size—about one inch is perfect. This way, everything cooks at the same rate.
- Coat the chicken and veggies evenly with oil and seasonings. This helps enhance the flavor and promotes nice browning.
- Arrange them in a single layer on the pan. Overcrowding can lead to steaming instead of roasting, so make sure they all have some space!
- Remember to stir halfway through. This flips the pieces to get all sides cooked and caramelized.
Following these tips will help you make a delicious and colorful meal that’s sure to please everyone!
Easy Sheet Pan Chicken with Colorful Veggies
Ingredients You’ll Need:
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large yellow squash, sliced into half-moons
- 1 large zucchini, sliced into half-moons
- 1 medium red bell pepper, diced
- 1 medium sweet potato, peeled and diced
- 1 ½ cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for topping)
How Much Time Will You Need?
This delicious sheet pan chicken recipe takes about 10 minutes for prep. You’ll need around 20-25 minutes for baking, bringing the total time to around 30-35 minutes. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures that your chicken and veggies roast perfectly and get that lovely caramelized color. Line a large sheet pan with parchment paper or give it a light grease to prevent sticking.
2. Prepare the Veggies and Chicken:
In a large bowl, combine your bite-sized chicken pieces, yellow squash, zucchini, diced red bell pepper, sweet potato, and broccoli florets. Mixing these colorful veggies with chicken makes a nutritious dish!
3. Seasoning Time:
Drizzle the olive oil over the chicken and veggies. Now it’s time to sprinkle in the dried Italian seasoning, garlic powder, paprika, and add salt and black pepper to taste. Toss everything together well so each piece gets coated evenly with those delicious flavors.
4. Spread it Out:
Transfer the chicken and vegetable mixture to your prepared sheet pan. Make sure to spread them out in a single layer. This helps everything roast evenly and prevents them from steaming.
5. Baking to Perfection:
Place the sheet pan in your preheated oven and bake for 20-25 minutes. Halfway through cooking, give it a quick stir or toss to make sure everything is cooking evenly. You’ll know it’s ready when the chicken is cooked through and the veggies are tender and slightly browned.
6. Final Touches:
Remove the pan from the oven and, if desired, sprinkle freshly chopped parsley and grated Parmesan cheese over the top for an extra burst of flavor. It looks so inviting!
7. Serve and Enjoy:
Serve this colorful chicken and veggie meal hot, right from the sheet pan. It’s easy, delightful, and cleanup is a breeze—enjoy your delicious dinner!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables?
Absolutely! Feel free to mix and match based on what you have at home. Carrots, green beans, bell peppers, or even cauliflower work great. Just be sure to cut them into similar sizes for even cooking!
How Can I Make This Recipe Dairy-Free?
No problem! Simply omit the Parmesan cheese at the end. The dish will still be delicious with the rich flavors from the roasted veggies and chicken. You could add nutritional yeast for a cheesy flavor without dairy if you want!
Can I Marinate the Chicken Ahead of Time?
Yes, marinating your chicken can enhance its flavor! Mix the olive oil and spices, and coat the chicken pieces. Let them marinate in the fridge for 1-2 hours or overnight for even better results.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave or return them to a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
