Chicken Sheet Pan Dinner: Easy Weeknight Favorite
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!