You know those nights when you just want a real dinner without the real effort? I’m raising my hand, too. That’s exactly why I keep this Sheet Pan Chicken and Vegetable Bake in my back pocket. It’s the ultimate weeknight lifesaver: juicy, flavorful chicken and crispy roasted veggies, all cooked together on one pan. Forty minutes, almost zero cleanup, and you get to just relax while the oven does the work. Let’s get into it.
Try my Sheet Pan Beef Tenderloin and Vegetables recipe.
Why You’ll Love This Recipe
Here’s why this recipe is about to become your new favorite weeknight hero:
✅ One pan, done. Seriously just toss everything on a sheet, pop it in the oven, and walk away. Minimal prep, zero fuss, and the cleanup is basically a high-five to yourself.
✅ Big flavor, little effort. Smoked paprika, garlic, and onion powder work their cozy magic on the chicken, and the veggies get sweet and roasty in the oven. Tastes like you tried way harder than you actually did.
✅ Perfectly balanced in one pan. Juicy chicken + colorful, tender-crisp veggies = a complete, satisfying meal without juggling multiple pots or pans.
✅ Crazy flexible. Swap broccoli for cauliflower, use sweet potatoes instead of bell peppers, or try chicken thighs. This recipe is your kitchen playground make it your own!
✅ Budget-friendly and healthy. It’s packed with protein and veggies, easy on the wallet, and leaves you feeling good. Win-win-win.
So if you’re craving something wholesome, delicious, and totally low-lift… this sheet pan bake has your name all over it. Let’s get cooking 🥦🍗🔥
Try my Roasted Veggie and Chickpea Sheet Pan recipe.
What You’ll Need To Make
Let’s talk about what makes this bake so darn good. It’s all about a few simple ingredients that really pull their weight:
1| The Chicken: We’re using boneless, skinless chicken breasts they’re a lean, blank canvas that cooks up juicy and tender right on the pan. They’re the perfect partner to soak up all those yummy spices.
2| The Spice Trio: Smoked paprika, garlic powder, and onion powder are the flavor heroes here. No chopping required! This combo gives the chicken a warm, subtly smoky flavor that feels cozy without being complicated.
3| The Veggie Rainbow: We’re loading up the pan with broccoli, red bell pepper, and red onion. Not only do they make the dish look gorgeous, but they also roast up with a delicious tender-crisp bite and a touch of natural sweetness.
4| The Fresh Finish: A sprinkle of chopped fresh parsley at the end might seem small, but it makes a big difference! That little pop of color and fresh flavor brightens up the whole dish perfectly.
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Serves: 4 Time: 40 mins
1| Heat things up. Crank your oven to 400°F (200°C) and grab a large sheet pan. Lining it with parchment paper is totally optional, but it makes cleanup a breeze (and we’re all about easy cleanup!).
2| Season that chicken. Place your chicken breasts right on the pan. Give them a nice little rubdown with the smoked paprika, garlic powder, onion powder, a good pinch of salt and pepper, and about ½ tablespoon of olive oil. Get ’em coated all over!
3| Toss those veggies. In a big bowl, combine the broccoli florets, cubed bell pepper, and onion chunks. Drizzle with the remaining 1 tablespoon of olive oil, add a pinch of salt and pepper, and toss until everything’s shiny and happy.
4| Spread it all out. Arrange the seasoned veggies around the chicken on the pan. Don’t crowd them too much we want them to roast, not steam!
5| Bake to perfection. Pop the whole pan into your hot oven and bake for 20-25 minutes. You’ll know it’s done when the chicken is cooked through (no pink inside!) and the veggies are tender with those lovely roasted edges.
6| Rest and garnish. Give the chicken a few minutes to rest on the pan this keeps it juicy. Then, slice it up, sprinkle everything with that fresh, chopped parsley, and get ready to dig in!
That’s it! One pan, minimal effort, and a complete, flavorful meal is on your table. Enjoy
Glycemic Index: Very Low (20) Glycemic Load: Very Low (3)
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Easy Ingredient Swaps
Swapping ingredients is what makes a recipe truly yours. Here are some easy and tasty swap ideas to keep this sheet pan dinner fresh every time you make it.
Protein Swaps
- Chicken Thighs for Breasts: For even juicier, more flavorful meat, use boneless, skinless chicken thighs. They’re forgiving and hard to overcook.
- Salmon Fillets: Swap in salmon for a rich, omega-3 packed twist. Cook time is similar just until it flakes easily.
- Chickpeas or Tofu: For a vegetarian version, use a can of drained chickpeas or cubed extra-firm tofu. They’ll get nice and crispy in the oven.
Veggie Swaps (Use what’s in season or on sale!)
- Broccoli Alternatives: Try cauliflower florets, trimmed green beans, or asparagus spears.
- Bell Pepper Alternatives: Swap in chopped zucchini, yellow squash, or cherry tomatoes (add these in the last 10 minutes so they don’t get mushy).
- Onion Alternatives: A yellow onion works just fine, or try shallots for a milder, sweeter flavor.
Flavor & Spice Swaps
- Spice Blend: Don’t have smoked paprika? Use regular paprika plus a tiny pinch of cumin. Italian seasoning or herbes de Provence also make a great quick rub.
- Sauce Drizzle: After baking, drizzle with a little balsamic glaze, pesto, or a squeeze of lemon juice for a bright finish.
- Cheese Please: Sprinkle everything with a little grated Parmesan or crumbled feta in the last 5 minutes of baking for a cheesy, golden touch.
Starch It Up (For a heartier meal)
- Add baby potatoes (halved), sweet potato cubes, or pre-cut butternut squash to the veggie mix. Just toss them in oil and start them on the pan 10 minutes before adding the other veggies and chicken, as they take longer to cook through.
The bottom line: This recipe is a fantastic template. Mix and match based on what you love or what’s hanging out in your fridge it’s hard to go wrong!
Try my 7 Layered Sheet Pan Nachos recipe.
Twist and Tweak Ideas
Here are some fun twists and tweaks to reinvent this classic sheet pan bake, perfect for when you’re craving something new but still want that easy, one-pan magic.
Global Flavor Twists
- Mediterranean Style: Swap the spice blend for a mix of dried oregano, thyme, and lemon zest. Add halved Kalamata olives and artichoke hearts to the pan. Finish with crumbled feta and a squeeze of lemon.
- Tex-Mex Fiesta: Use chili powder, cumin, and a pinch of cayenne on the chicken. Swap veggies for corn kernels, black beans, and diced poblano pepper. Serve with lime wedges, avocado, and a dollop of sour cream.
- Teriyaki Glaze: Replace the dry spices with just salt and pepper. In the last 10 minutes of baking, brush everything with a store-bought or homemade teriyaki sauce. Garnish with sesame seeds and sliced green onion.
Cozy Comfort Tweaks
- “Everything” Creamy Sauce: While the pan bakes, whisk together ½ cup of Greek yogurt or sour cream with a tablespoon of Dijon mustard and a teaspoon of everything bagel seasoning. Drizzle over the plated dish.
- Bacon & Maple Finish: Toss ¼ cup of chopped bacon onto the pan with the veggies. Before serving, drizzle very lightly (about 1 tsp) with pure maple syrup for a sweet-salty contrast.
- Lemon-Herb Butter Baste: In the last 5 minutes of cooking, top each chicken breast with a thin pat of garlic-herb compound butter and let it melt over everything.
Simple Texture & Crunch Boosters
- Breadcrumb Topping: Mix panko breadcrumbs with a little grated Parmesan and olive oil. In the last 8-10 minutes of baking, sprinkle the mixture over the chicken and veggies for a crispy topping.
- Nutty Finish: Right after baking, sprinkle the entire pan with toasted slivered almonds, chopped pecans, or pine nuts for a rich, crunchy finish.
Meal-Style Transformations
- “Chicken Parm” Bake: Use Italian seasoning on the chicken. In the last 5 minutes, top each breast with a spoonful of marinara sauce and a slice of mozzarella. Bake until melted.
- Buffalo Ranch: Toss baked, cubed chicken in a light coat of Buffalo sauce. Serve the entire platter with a side of cool ranch dressing for dipping.
Pro-Tip: The key to a successful twist is keeping the cooking method the same 400°F on a single pan and just having fun with the flavors and add-ins. Happy experimenting
Try my Blueberry Yogurt Oat Smoothie recipe.
Helpful Tips for Success
Here are some super useful, tried-and-true tips to make sure your Sheet Pan Chicken and Vegetable Bake turns out perfectly every single time.
Tips for the Best Sheet Pan Bake
1| Dry the Chicken & Veggies: Pat the chicken breasts and your washed veggies really dry with paper towels before adding oil and seasonings. This is the #1 secret to getting a gorgeous roast instead of a steam.
2| Cut for Even Cooking: Try to cut the chicken breasts and all vegetables into roughly uniform sizes. This way, everything finishes cooking at the same time no raw onions next to burnt broccoli!
3| Don’t Crowd the Pan: Give everything some breathing room! If your pan looks packed, use two. Overcrowding creates steam, which leads to soggy veggies instead of those delicious caramelized edges we love.
4| Season Liberally, and Everywhere: Don’t be shy with the salt, pepper, and spices! Season the chicken and the veggies separately to ensure every bite is flavorful.
5| Let the Chicken Rest: Once it’s out of the oven, let the chicken sit for 5 minutes before slicing. This allows the juices to redistribute back throughout the meat, guaranteeing it stays moist and tender.
6| Check the Temp: If you have a meat thermometer, use it! Pull the chicken when it hits 165°F (74°C) at the thickest part for perfect, safe doneness.
7| Line Your Pan for Easy Cleanup: Parchment paper or a silicone baking mat isn’t just a suggestion it’s a game-changer. It prevents sticking and makes washing up a total breeze.
Smart Shortcuts & Prep-Ahead Ideas
8| Spice Mix Jar: Pre-mix a big batch of the smoked paprika, garlic powder, and onion powder blend in a small jar. You’ll have your signature seasoning ready in seconds for next time.
9| Pre-Chop Veggies: Wash and chop your broccoli, bell pepper, and onion up to 3 days in advance. Store them in airtight containers or bags in the fridge until you’re ready to roast.
10| From Frozen (Mostly): You can use frozen broccoli florets! No need to thaw just toss them on the pan straight from the freezer. (Avoid frozen peppers/onions as they release too much water.)
Try my Lemon Garlic Chicken Drumsticks recipe.
Smart & Budget-Friendly Tips for This Recipe
Here’s how to make this already-affordable meal even friendlier on your wallet, without skimping on flavor:
1| Buy Chicken in Bulk: Look for family-size packs of chicken breasts they almost always cost less per pound. You can freeze what you don’t use right away in individual portions for another meal.
2| Use What You Have: This recipe is a fridge-cleaner’s dream. Swap in whatever veggies are on sale or already in your crisper. Carrots, potatoes, cauliflower, or zucchini all work great. The spice blend is flexible, too!
3| Frozen Veggies Are Your Friend: A bag of frozen broccoli or mixed veggie florets is often cheaper than fresh, and it works perfectly here. Just add them to the pan frozen no need to thaw!
4| Dried Herbs Work Fine: No fresh parsley? No problem! A light sprinkle of dried parsley, oregano, or even Italian seasoning at the end adds a nice finish without a trip to the store.
5| Make Your Own Spice Blend: Buying individual jars of smoked paprika, garlic powder, and onion powder is a one-time cost that pays off. It’s far cheaper per use than pre-mixed seasoning packets.
6| Stretch It Further: Serve the bake over a bed of cooked rice, quinoa, or couscous. These inexpensive grains soak up the delicious pan juices and make the meal more filling for more people.
7| Leftovers = Tomorrow’s Lunch: This recipe holds up beautifully! Pack any leftovers for a no-effort, tasty lunch the next day. You can even chop it all up and toss it into a salad or wrap.
Try my Mexican Beef and Bean Bake recipe.
Serving Ideas
Here are some simple and delicious serving ideas to turn your sheet pan bake into a complete meal or give leftovers a new life.
Simple & Complete Meal Ideas
1| Over Grains: Serve it atop a fluffy bed of white rice, brown rice, quinoa, or couscous. The grains will soak up all the delicious pan juices perfectly.
2| Pasta Toss: Slice or shred the chicken and toss everything with cooked pasta (like penne or farfalle) and a splash of olive oil or a light broth for a quick pasta dish.
3| Wrap or Sandwich: Chop the chicken and veggies, pile them into a warm tortilla or pita, and add a drizzle of ranch, tzatziki, or hummus for a tasty handheld meal.
4| Big Green Salad: Slice the chicken and serve it over a large bowl of fresh greens (like spinach or romaine). The roasted veggies act as the salad toppings just add a light vinaigrette.
5| With Bread: A slice of crusty bread or a warm dinner roll on the side is perfect for mopping up any remaining flavor from your plate.
Flavor-Boosting Toppings & Sides
6| Creamy Dips: A dollop of tzatziki, ranch, garlic aioli, or sour cream adds a cool, creamy contrast.
7| Bright Acids: A squeeze of fresh lemon or lime juice or a drizzle of balsamic glaze right before serving really makes the flavors pop.
8| Extra Crunch: Sprinkle with toasted breadcrumbs, nuts (like sliced almonds), or seeds (like sunflower or pumpkin seeds) for added texture.
9| Simple Side Salad: Pair it with a quick side salad of mixed greens with a light lemon vinaigrette to keep the meal fresh and balanced.
Leftover Remix Ideas
10| Grain Bowl: Chop leftovers and add them to a bowl with a grain, avocado, and a fried egg for an easy next-day lunch bowl.
11| Soup Enhancer: Chop the chicken and veggies into smaller pieces and stir them into a pot of broth with some noodles or beans for a hearty, quick soup.
12| Frittata or Hash: Chop everything up and sauté it in a skillet. Pour beaten eggs over the top for a quick frittata, or add diced potatoes for a hearty breakfast hash.
Try my Baked Fish with Lemon Sauce recipe.
Storage and Reheating Tips
Here are clear, practical tips for storing and reheating your Sheet Pan Chicken and Vegetable Bake to keep it tasting great.
Storage Tips
- Cool Completely: Let the chicken and veggies cool to room temperature before storing (no more than 2 hours at room temp for food safety).
- Store Together or Separate: You can store everything together in a single airtight container. For best veggie texture, store the chicken and veggies separately.
- Refrigerator Life: Stored properly in airtight containers, leftovers will stay fresh in the refrigerator for 3-4 days.
- Freezer Option (Recommended for Chicken Only): For best results, freeze just the cooked, sliced chicken in a freezer bag or airtight container for up to 3 months. Roasted veggies can become mushy when thawed.
Reheating for Best Results
AVOID the microwave for the veggies if you can it tends to make them soggy.
- Best Method: Oven or Air Fryer
Preheat your oven or air fryer to 375°F (190°C).
Spread the chicken and veggies in a single layer on a baking sheet or in the air fryer basket.
Sprinkle a few drops of water over the chicken to keep it moist.
Reheat for 5-10 minutes, or until heated through. This method restores the roasted texture.
- Quick Method: Skillet
For a single serving, reheat the chicken in a non-stick skillet over medium heat with a teaspoon of water or broth, covered, until warm.
Add the veggies for the last minute just to take the chill off.
- Microwave (In a Pinch):
Place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals.
Microwave the veggies separately, uncovered, for a very short time (15-30 seconds) to minimize sogginess.
Pro-Tip: If your chicken seems dry when reheating, drizzle a tiny bit of broth, water, or olive oil over it before warming. Enjoy your second helping
Try my Classic Beef Stroganoff recipe.
Final Thoughts
And that’s all there is to it! A seriously tasty, healthy dinner that doesn’t turn your kitchen into a war zone. I hope this recipe finds a cozy spot in your regular rotation like it has in mine. Give it a try, play around with the spices or veggies, and make it your own. If you do, I’d love to hear how it turned out. Now, go enjoy your meal and your free time!
Recipe Card
Sheet Pan Chicken and Vegetable Bake
My go-to weeknight dinner! This Sheet Pan Chicken & Vegetable Bake is all flavor, zero fuss. Juicy spiced chicken and crispy roasted veggies cook together on one pan. Quick, healthy, and so delicious! 😋
Ingredients
Instructions
-
Prepare the Oven:
Preheat the oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
-
Season the Chicken:
Position the chicken breasts on the prepared baking sheet. Evenly coat all sides with the smoked paprika, garlic powder, onion powder, salt, black pepper, and ½ tablespoon of olive oil.
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Prepare the Vegetables:
In a large mixing bowl, combine the broccoli florets, cubed red bell pepper, and chopped red onion. Drizzle with the remaining 1 tablespoon of olive oil, season with salt and pepper, and toss until the vegetables are uniformly coated.
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Assemble the Pan:
Distribute the seasoned vegetables in a single layer around the chicken on the baking sheet, ensuring they are not overcrowded to allow for proper roasting.
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Bake:
Transfer the sheet pan to the preheated oven and bake for 20–25 minutes. The dish is finished when the chicken is cooked through with an internal temperature of 165°F (74°C) and the vegetables are tender-crisp and lightly caramelized at the edges.
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Finish and Serve:
Remove the pan from the oven. Allow the chicken to rest for 3–5 minutes before slicing. Garnish the entire dish with freshly chopped parsley and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 286kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 12g4%
- Protein 37g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
