Sheet Pan Baked Chicken Breast with Veggies

Sheet Pan Baked Chicken Breast with Veggies is the perfect easy dinner for busy weeknights. Juicy chicken paired with colorful roasted vegetables creates a balanced, flavorful meal with minimal cleanup.

Why You’ll Love This Recipe

This recipe brings together simplicity, nutrition, and bold flavor in one pan. The chicken turns out tender and juicy, while the vegetables roast to perfection with a slight crisp. It’s family-friendly, quick to prepare, and ideal for meal prep or healthy eating.

Ingredients

• 1 pound chicken breasts, boneless and skinless
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Kosher salt and pepper, to taste
• 1 1/2 tablespoon olive oil, divided
• 1 small head of broccoli, broken into florets
• 1 large red bell pepper, cut into cubes
• 1 large red onion, chopped
• 1 tablespoon minced parsley

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Place the chicken breasts on the sheet pan and rub them with smoked paprika, garlic powder, oregano, onion powder, salt, and pepper. Drizzle with 1/2 tablespoon olive oil.
3. In a large bowl, combine broccoli, bell pepper, and red onion. Drizzle with the remaining olive oil and season with salt and pepper. Toss well.
4. Spread the vegetables around the chicken on the sheet pan.
5. Bake for 20–25 minutes, until the chicken is fully cooked and the vegetables are tender-crisp.
6. Let the chicken rest for a few minutes before slicing. Garnish with minced parsley and serve.

Tips & Tricks

• Cut vegetables evenly for consistent roasting
• Use a meat thermometer (165°F internal temp) for perfectly cooked chicken
• Swap broccoli with zucchini or carrots for variety
• Add a squeeze of lemon juice before serving for brightness

Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2–3 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Difficulty: Easy
• Dietary: Halal, Gluten-Free, High-Protein

Notes

You can marinate the chicken for 30 minutes before baking for deeper flavor. Serve with rice, quinoa, or warm flatbread for a complete meal.

Nutrition (Approximate)

• Calories: 320
• Protein: 35g
• Carbs: 12g
• Fat: 15g

FAQ

Can I use chicken thighs instead?
Yes, chicken thighs work well and may need slightly longer cooking time.

How do I keep chicken from drying out?
Avoid overbaking and let it rest after cooking to retain juices.

Can I make this ahead of time?
Yes, it’s great for meal prep and reheats well.

What other vegetables can I use?
Zucchini, carrots, green beans, or cauliflower are great options.

Is this recipe good for weight loss?
Yes, it’s high in protein and low in carbs, making it a healthy choice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave. You can also freeze for up to 2 months.

Similar Recipes

• Creamy Chicken Spinach Pasta
• High Protein Ground Turkey Bowls

Easy Sheet Pan Baked Chicken Breast with Veggies

A quick sheet pan chicken recipe with roasted vegetables.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Main Course

Cuisine American

Ingredients

  

• 1 pound chicken breasts boneless and skinless
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Kosher salt and pepper to taste
• 1 1/2 tablespoon olive oil divided
• 1 small head of broccoli broken into florets
• 1 large red bell pepper cut into cubes
• 1 large red onion chopped
• 1 tablespoon minced parsley

Instructions

 

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Place the chicken breasts on the sheet pan and rub them with smoked paprika, garlic powder, oregano, onion powder, salt, and pepper. Drizzle with 1/2 tablespoon olive oil.
• In a large bowl, combine broccoli, bell pepper, and red onion. Drizzle with the remaining olive oil and season with salt and pepper. Toss well.
• Spread the vegetables around the chicken on the sheet pan.
• Bake for 20–25 minutes, until the chicken is fully cooked and the vegetables are tender-crisp.
• Let the chicken rest for a few minutes before slicing. Garnish with minced parsley and serve.

Notes

You can marinate the chicken for 30 minutes before baking for deeper flavor. Serve with rice, quinoa, or warm flatbread for a complete meal.

 

Conclusion

Sheet Pan Baked Chicken Breast with Veggies is a reliable go-to meal that delivers flavor, nutrition, and convenience. It’s simple enough for beginners yet satisfying for the whole family.