Sheet Pan Baked Chicken Breast with Veggies Recipe

If you’re anything like me, you’re always looking for a no-fuss dinner that delivers both flavor and nutrition without keeping you stuck in the kitchen for hours. That’s exactly why I’m excited to share this Sheet Pan Baked Chicken Breast with Veggies Recipe with you. It’s simple, wholesome, and the perfect weeknight meal that feels like you actually put in effort (even when you didn’t). I absolutely love how the chicken stays juicy, and the veggies roast up tender with just a little crisp. Trust me, once you try this, it’ll become your go-to dinner.

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Ingredients You’ll Need

The ingredients here come together beautifully to keep things straightforward and delicious. Plus, they’re easy to find all year round, and you can swap veggies based on what you have or what’s fresh at the market.

• Chicken breasts: I use boneless, skinless breasts for quick cooking and easy slicing; try to get even-sized pieces for consistent baking.
• Smoked paprika: Adds a subtle smoky depth; if you don’t have it, regular paprika works too.
• Garlic powder: Great for an easy garlicky punch without the hassle of fresh cloves.
• Dried oregano: This herb brings a savory, warm note that pairs perfectly with chicken and veggies.
• Onion powder: Enhances flavor gently without added texture.
• Kosher salt and black pepper: Essential for seasoning everything just right.
• Olive oil: Necessary for coating and roasting, helps everything brown beautifully.
• Broccoli florets: Adds crunch and nutrition; break into bite-sized pieces for even roasting.
• Red bell pepper: Sweetness and color make the dish vibrant and tasty.
• Red onion: Large chunks roast wonderfully; they caramelize and add sweetness.
• Minced parsley: A fresh garnish that brightens the final dish.

Variations

I like mixing things up depending on the season or what’s in my fridge. This sheet pan recipe is super versatile, so feel free to customize it to your taste or dietary needs. Here are a few ways I’ve tried it that my family adores.

• Swap veggies: I’ve made this with zucchini, cherry tomatoes, and even asparagus instead of the usual broccoli and peppers for a fun twist.
• Spice it up: Adding a pinch of red pepper flakes or a dash of cayenne gives a lovely kick without overwhelming the dish.
• Herb swap: Sometimes I use fresh thyme or rosemary for a fragrant change; just sprinkle it on before baking.
• Make it dairy-free or paleo: This recipe is naturally free from dairy and gluten, so it works great for many dietary preferences.

How to Make Sheet Pan Baked Chicken Breast with Veggies Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 400°F. I always line my baking sheet with parchment paper — this step isn’t just about easier cleanup. It also helps the veggies and chicken cook evenly without sticking or burning.

Step 2: Season the Chicken

Place the chicken breasts on the prepared pan. Rub them all over with half a tablespoon of olive oil, then sprinkle on the smoked paprika, garlic powder, dried oregano, onion powder, kosher salt, and pepper. I like to really rub the seasoning in so every bite has flavor.

Step 3: Toss the Veggies

In a large bowl, combine the broccoli florets, cubed red bell pepper, and chopped red onion. Drizzle with the remaining olive oil, sprinkle with salt and pepper, then toss thoroughly to coat. This makes sure the veggies roast nicely and don’t dry out.

Step 4: Arrange and Roast

Scatter the veggies around the chicken on the baking sheet. Pop it into the oven and bake for 20 to 25 minutes. You’ll know it’s ready when the chicken is cooked through (no pink inside) and the veggies are tender but still have a little crunch — that’s the sweet spot for texture.

Step 5: Rest and Garnish

Once out of the oven, let the chicken rest for a few minutes; this helps keep it juicy when you slice. Finish by sprinkling the minced parsley on top — it adds a fresh, vibrant note that makes the dish pop.

How to Serve Sheet Pan Baked Chicken Breast with Veggies Recipe

Garnishes

I always sprinkle on fresh minced parsley at the end — it adds a lovely pop of color and fresh herbal brightness. Sometimes I’ll also add a squeeze of lemon juice or a light drizzle of balsamic glaze to amp up the flavors even more.

Side Dishes

This dish stands on its own beautifully, but I like pairing it with a simple quinoa salad, some fluffy couscous, or even garlic mashed potatoes when I’m craving something comforting. A crusty bread on the side is never a bad idea either!

Creative Ways to Present

For dinner parties, I’ve arranged the chicken slices overlapped on a platter surrounded by roasted veggies, then sprinkled with extra parsley and some toasted nuts for crunch. It impresses guests and feels special without extra effort.

Make Ahead and Storage

Storing Leftovers

Leftovers kept in an airtight container in the fridge stay great for up to four days. I separate the chicken and veggies if I can, but honestly, tossing them together works fine too. Just reheat gently.

Freezing

I’ve frozen this meal a few times with success—just freeze in portions with good freezer bags or containers. Thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

To keep that lovely roasted texture, I heat leftovers in a 350°F oven for about 10-15 minutes. The microwave can work in a pinch, but it’s less ideal since it can make the chicken a bit rubbery.

FAQs

Final Thoughts

This Sheet Pan Baked Chicken Breast with Veggies Recipe has honestly made weeknight dinners so much easier for me. I love how little effort it takes, yet it tastes like something special was made. Whether you’re cooking for your family or for yourself after a long day, this recipe hits the spot every time — juicy chicken, perfectly roasted veggies, and zero fuss. Give it a try, and I bet it’ll become one of your favorites too!

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