The beauty of this dish is in its simplicity just chicken, vibrant veggies, and one trusty pan. Slide it into the oven and before long, your kitchen will smell incredible. What comes out is tender, juicy chicken with perfectly roasted vegetables, all with hardly any effort. It’s the kind of weeknight dinner that saves the day when you’re tired but still craving something wholesome and homemade.
Table of Contents
Why You’ll Love This Chicken Sheet Pan Dinner
This recipe is all about flavor and convenience wrapped into one. You get tender, spice-kissed chicken paired with vegetables that roast until caramelized and sweet. Everything cooks together, which means less cleanup and more time to actually enjoy dinner. It’s the kind of dish that feels like a warm hug after a long day, especially when you need something satisfying but don’t want piles of dishes staring back at you.

I love that it works for families, meal prep, or even a casual date night at home. You can keep it simple or dress it up with garnishes and sides. It’s adaptable, forgiving, and guaranteed to make you feel like a kitchen rockstar even if you had a chaotic day.
Ingredients You’ll Need
For the chicken
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper
For the vegetables
- 1 large red onion, cut into wedges
- 2 bell peppers (any color), cut into chunks
- 1 lb baby potatoes, halved
- 1 lb broccoli florets
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper
Optional garnishes
- Fresh parsley
- Lemon wedges
- Grated Parmesan
How to Make Chicken Sheet Pan Dinner
Step 1 – Prep the Chicken
Preheat your oven to 400°F (200°C). In a bowl, coat the chicken cubes with olive oil, then toss in paprika, garlic powder, onion powder, thyme, oregano, cayenne (if you like heat), salt, and pepper. Make sure every bite is coated in those flavors.
Step 2 – Prep the Veggies
In a separate bowl, combine red onion, bell peppers, potatoes, broccoli, and cherry tomatoes. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and pepper, then toss until everything glistens.
Step 3 – Bake Everything Together
Line a sheet pan with parchment paper for easy cleanup. Spread the veggies in an even layer, then nestle the chicken pieces among them. Bake for 25–30 minutes, until the chicken reaches 165°F and the veggies are tender. For extra golden edges, broil for 2–3 minutes at the end.
Serving Ideas & Garnishes
Serve hot straight from the pan for maximum cozy vibes. Brighten things up with a squeeze of lemon, a sprinkle of parsley, or a dusting of Parmesan. Pair with fluffy rice, quinoa, or crusty bread to soak up those savory pan juices.

If you love easy chicken meals, this creamy lemon chicken with parmesan sauce makes a dreamy skillet dinner.
Tips for Success
- Don’t overcrowd your sheet pan; use two if needed so veggies roast instead of steam.
- Cut everything to similar sizes so they cook evenly.
- A meat thermometer ensures perfectly cooked chicken every time.
- Prep chicken and veggies in the morning, then just bake at dinner.
- Store leftovers in the fridge for up to 3 days reheat in the oven to keep things crispy.
For another cozy chicken option, try my crockpot butter chicken perfect for a hands-off dinner night.
Tasty Variations
- Spicy Kick: Add red pepper flakes or extra cayenne.
- Lemon Herb: Use fresh rosemary and a zest of lemon.
- Mediterranean: Toss in olives, feta, or a drizzle of olive oil after baking.
- Honey Garlic: Mix honey, garlic, and soy sauce into the chicken for a sweet-savory glaze.
Why This Recipe Works
It’s simple, customizable, and foolproof. You get protein, veggies, and flavor all in under an hour with only one pan to wash. The best part? You can tweak it endlessly with whatever you have on hand, making it a dependable favorite you’ll return to week after week.
These garlic parmesan roasted sweet potatoes make a fantastic side to serve alongside your sheet pan dinner.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Thighs stay extra juicy just adjust cooking time if they’re larger pieces.
What other vegetables work best?
Zucchini, squash, sweet potatoes, or Brussels sprouts roast beautifully. Use whatever’s in season or in your fridge.
How do I store and reheat leftovers?
Keep in the fridge for up to 3 days. Reheat in the oven for crisp edges, or microwave if you’re in a hurry.
Conclusion
This chicken sheet pan dinner is the ultimate weeknight savior. Juicy chicken, caramelized veggies, and only one pan to wash it doesn’t get better than that. Try it tonight, then come back and tell me how your family loved it. And don’t forget to pin it for those busy nights when you need a little kitchen magic!
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Chicken Sheet Pan Dinner: Easy Weeknight Favorite
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This chicken sheet pan dinner is juicy, colorful, and unbelievably easy your weeknight lifesaver when time is short but you still crave a hearty, homemade meal.
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil (for chicken)
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper
- 1 large red onion, cut into wedges
- 2 bell peppers, cut into chunks
- 1 lb baby potatoes, halved
- 1 lb broccoli florets
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil (for vegetables)
- 1 teaspoon Italian seasoning
- Optional: Fresh parsley, Lemon wedges, Grated Parmesan
Instructions
- Preheat oven to 400°F (200°C). In a bowl, coat chicken cubes with olive oil, paprika, garlic powder, onion powder, thyme, oregano, cayenne (if using), salt, and pepper. Toss well to coat evenly.
- In a separate bowl, combine red onion, bell peppers, potatoes, broccoli, and cherry tomatoes. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and pepper, and toss to coat.
- Line a sheet pan with parchment paper. Spread veggies in an even layer and nestle seasoned chicken among them.
- Bake for 25–30 minutes or until chicken reaches 165°F and veggies are tender. For extra color, broil for 2–3 minutes at the end.
- Serve hot with optional garnishes like fresh parsley, a squeeze of lemon, or grated Parmesan. Enjoy as-is or with rice, quinoa, or crusty bread to soak up the juices!
Notes
Don’t overcrowd the pan use two if needed. Cutting everything to similar sizes ensures even cooking, and a meat thermometer helps you nail that perfect chicken doneness!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg