This Chicken Sheet Pan Dinner is a simple way to make a tasty meal without a lot of fuss! Juicy chicken, colorful veggies, and maybe some herbs get roasted together in one pan.
Who doesn’t love an easy clean-up? Just toss everything on the sheet, bake, and enjoy a delicious meal that makes you feel like a chef—without the kitchen chaos!
I love how the chicken turns golden and the veggies get a nice roast. It’s perfect for a busy weeknight! Plus, leftovers taste great, so it’s a win-win dinner idea!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish as they cook quickly. If you want a change, you can use thighs for a richer flavor or even a meat substitute like tofu for a vegetarian option.
Baby Potatoes: These add a nice bite and cook evenly. If they’re not available, any small potato variety works—like red or Yukon gold. You can also use sweet potatoes for a bit of sweetness.
Broccoli: Fresh broccoli florets cook perfectly on the sheet pan. If you don’t have broccoli, feel free to switch it with green beans, asparagus, or even bell peppers for a pop of color.
Olive Oil: This helps with roasting and adds flavor. You could substitute it with avocado oil or melted coconut oil for a different taste.
Spices: The garlic powder, onion powder, and dried rosemary bring great flavor. If you’re missing any, fresh garlic and onion can be used instead, or swap rosemary for thyme or Italian seasoning.
How Can I Ensure My Chicken is Juicy and Flavorful?
Marinating is key! Mixing the olive oil and spices creates a tasty coating that seeps into the chicken. If you have more time, let the chicken sit in the marinade longer—up to an hour or more works wonders for flavor and tenderness.
- Mix your marinade well before adding the chicken.
- Make sure the chicken is fully coated for even flavor.
- Consider using a resealable bag to marinate for less mess and even coating.
Don’t skip resting the chicken after baking. This gives the juices time to redistribute, making every bite juicy and delicious!
How to Make a Delicious Chicken Sheet Pan Dinner
Ingredients You’ll Need:
For the Main Dish:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
For the Marinade:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and black pepper to taste
For Garnishing:
- Fresh parsley (optional)
How Much Time Will You Need?
This Chicken Sheet Pan Dinner will take about 15 minutes for preparation and around 30 minutes of cooking time. So, in total, you’ll need about 45 minutes to get a tasty meal on your table!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures it’s nice and hot when you’re ready to bake your chicken and veggies.
2. Prepare the Marinade:
In a large bowl, combine the olive oil, garlic powder, onion powder, dried rosemary, paprika, salt, and black pepper. Mix everything well to create a delicious marinade for the chicken.
3. Marinate the Chicken:
Add the chicken breasts to the bowl and coat them thoroughly with the marinade. For the best flavor, let them sit for about 15-20 minutes while you prepare the rest of the meal.
4. Arrange the Potatoes:
On a large sheet pan, arrange the halved baby potatoes in a single layer. Drizzle a little olive oil on top and season with salt and pepper. Toss the potatoes to ensure they are well coated.
5. Place the Chicken:
Now, place the marinated chicken breasts on the sheet pan, nestled among the seasoned potatoes. This way, they’ll cook together and absorb those yummy flavors!
6. Bake the Chicken and Potatoes:
Put the sheet pan in the preheated oven and bake for 15 minutes. This gives the chicken and potatoes a chance to start cooking.
7. Add the Broccoli:
After the first 15 minutes, it’s time to add the broccoli! Add the florets to the sheet pan, and drizzle with a little more olive oil, salt, and pepper. Toss the broccoli gently to coat it well.
8. Final Bake:
Return the sheet pan to the oven and bake for an additional 10-15 minutes. You want to ensure the chicken is cooked through (an internal temperature of 165°F) and the potatoes are tender.
9. Let It Rest:
Once your dish is finished baking, remove it from the oven and allow it to rest for a few minutes. This helps the juices settle in the chicken.
10. Slice and Serve:
Slice the chicken and serve it up with the roasted potatoes and broccoli. If you’d like, garnish with some fresh parsley for a nice pop of color. Enjoy your delicious and easy Chicken Sheet Pan Dinner!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute the broccoli with other veggies like green beans, bell peppers, or zucchini. Just make sure to adjust the cooking time slightly if you choose denser vegetables, as they may take longer to cook.
How to Make This Dish Low-Carb?
If you want to lower the carbs, you can skip the baby potatoes and replace them with cauliflower florets. They’ll roast up nicely and absorb the flavors of the marinade, making for a delicious low-carb option!
Can I Use Chicken Thighs Instead of Breasts?
Yes, chicken thighs work great in this recipe! Just keep in mind that they may require a few extra minutes to cook through. Aim for an internal temperature of 165°F, just like with the breasts.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or in a skillet over low heat until warmed through. You may want to add a splash of water or broth for moisture when reheating!
