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This Sheet Pan Chicken and Vegetables recipe is simple, healthy, and full of flavor. Italian-seasoned chicken breasts roast alongside broccoli and carrots on one pan, so the protein and the side finish together. Ten minutes of prep and one pan to wash. Winner, winner, chicken dinner!
More sheet pan chicken dinners: Sheet Pan Chicken and Potatoes | Lemon Herb Chicken and Asparagus | Sheet Pan Chicken Fajitas
Coming up with a protein and a side every single night gets old fast. This one solves both at once. Everything roasts on a single pan, so there is no second pot on the stove and no extra dish to wash.
It is also a solid meal-prep option. Portion the leftovers into containers with rice and you have lunches for the next few days.
Before You Get Started
Coming up with a protein and a side every night gets old fast, and this one solves both on a single pan. Sheet pan dinners are forgiving, but three things separate a great one from a dry, soggy one.
- Even out the chicken: Slice thick breasts in half horizontally so every piece is about the same thickness. Uneven pieces are the number one cause of dry chicken.
- Give everything room: Crowded vegetables steam instead of roast. Use a large rimmed baking sheet, or split everything across two pans.
- Cut the vegetables big: Thick carrot coins and large broccoli florets hold their shape through the full roast. Small pieces turn soft before the chicken is done.
RECIPE WALK-THROUGH
How to Make Sheet Pan Chicken and Vegetables
See the recipe card below for full, detailed instructions
Broccoli and carrots are the pairing here for a reason: they roast in about the same amount of time as the chicken, so everything comes off the pan together. Red onion goes in too and turns sweet and jammy at the edges.
1. Heat the oven and line the pan
Preheat the oven to 400°F and line a large rimmed baking sheet with foil. Foil makes cleanup a single step, and it is what I reach for on a weeknight.
If you want deeper browning on the vegetables, skip the liner and oil the pan directly.
2. Mix the seasoning
Combine the Italian seasoning, garlic powder, onion powder, salt, and pepper in a small dish. Mixing it first means you can season the chicken and vegetables evenly instead of shaking jars over a hot pan.
- Use kosher salt: The blend is measured for it. If you only have table salt, start with half and add more at the table.
3. Season and arrange the chicken
Slice the breasts in half through the center to make thinner cutlets. Arrange them down the middle of the pan, drizzle with olive oil, and rub about two-thirds of the seasoning into both sides.
Want a browned exterior? Sear the oiled and seasoned chicken 2 minutes per side in a hot skillet first, then finish on the pan and shave about 5 minutes off the bake time.
4. Add the vegetables
Arrange the broccoli, carrots, and red onion on either side of the chicken in a single layer. Drizzle with olive oil, toss gently, and sprinkle with the remaining seasoning.
Swapping vegetables? Watch the timing. Sturdy ones like brussels sprouts and green beans can go in from the start. Quicker ones like zucchini, bell peppers, mushrooms, and cherry tomatoes are better added in the last 12 to 15 minutes so they do not collapse.
Adding potatoes? Cut them small, about half an inch, toss them in oil and seasoning, and give them a 10 minute head start before the chicken and vegetables go in.
5. Bake, then rest
Bake for 25 to 30 minutes, until the vegetables are fork tender and the chicken registers 165°F at the thickest point.
Tent with foil and let it rest 5 minutes before slicing so the juices settle.
Finish with something bright. A squeeze of lemon over the whole pan wakes everything up. Crumbled feta or a little chopped parsley works too.
If tonight calls for a dinner that mostly cooks itself, my Easy Hands-Off Dinners has 20 more sheet pan, slow cooker, and dump-and-bake meals.
What to Serve With It
Honestly, this is already a complete meal. Protein and vegetables are both handled, so if you are cooking on a Tuesday, serve it as is and call it good.
If you want to stretch it further or you are feeding bigger appetites, a starch is the easiest addition. Most of these can go in the oven or on the stove while the sheet pan does its thing.
- Seasoned Rice with Herbs and Garlic
- One Pan Buttered Noodles
- Red Skin Mashed Potatoes
- Cheesy Garlic Bread
- Stovetop Mac and Cheese
And a simple Side Salad if you want more greens.
Storage Tips
Storage and Reheating
Storage: Place the chicken and vegetables in an airtight container and refrigerate for up to 3 to 4 days.
Meal prep: Portion into individual containers with rice or quinoa while everything is still warm. The chicken holds up well and reheats without drying out.
Freezing: Freeze leftovers in a freezer-safe container or bag for up to 3 months. The vegetables soften after thawing, so freeze this one when you are prioritizing convenience over texture.
Reheating: Thaw completely, then reheat gently on a microwave-safe plate until warmed through. For better texture, spread it on a baking sheet and warm at 350°F for 8 to 10 minutes.
Frequently Asked Questions
Can you cook raw chicken and raw vegetables together on the same sheet pan?
Yes, and it is safe as long as the chicken reaches 165°F. That is the temperature that matters, and it is well above what the vegetables need. Anything the raw chicken touched, including the pan and any juices, gets cooked through in the same oven for the same 25 to 30 minutes. Just use a clean cutting board and knife when you slice the cooked chicken.
What size sheet pan should I use?
A large rimmed half sheet, roughly 18 by 13 inches, is the right size for 1.5 pounds of chicken plus the vegetables. Anything smaller crowds the pan. If yours is on the small side, split everything across two pans and rotate them halfway through rather than piling things up.
Why did my vegetables come out soft instead of roasted?
Almost always crowding. When pieces touch, the moisture they release has nowhere to go and they steam. Spread everything in a single layer with a little space around each piece. Cutting the vegetables too small does it too, since smaller pieces cook through before they get a chance to brown.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work well and are more forgiving if you tend to overcook chicken. They need about 5 extra minutes, and they still come out at 165°F. Bone-in thighs will need closer to 40 minutes, which is longer than the vegetables can handle without going soft.
Can I use frozen vegetables?
You can, but do not thaw them first. Toss them frozen with oil and seasoning and add them straight to the pan. They release more water than fresh, so expect softer vegetables and less browning. Frozen broccoli florets work better here than frozen mixed vegetables, which tend to be cut too small.
More Sheet Pan Dinners
- Sesame Chicken and Vegetables Sheet Pan Dinner
- Steak and Potatoes Sheet Pan
- Sheet Pan Lemon Pepper Shrimp
- Simple Sheet Pan Sausage and Veggies
- Sheet Pan Meatloaf and Potatoes
Sheet Pan Chicken and Vegetables
Ingredients
- 1.5 pounds boneless, skinless chicken breasts 2-3 breasts
- 2 cups broccoli cut into bite-sized pieces
- 3 large carrots cut into bite-sized chunks
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly cracked black pepper
- Olive oil
Instructions
- Preheat oven to 400°F. Line a large, rimmed baking sheet with foil.
- Combine the Italian seasoning, salt, garlic powder, onion powder, and pepper in a small dish and set aside.
- Slice the chicken breasts in half through the center to create two thinner pieces.
- Arrange the chicken in the center of the baking sheet. Drizzle with olive oil and rub into both sides to coat. Sprinkle about two-thirds of the seasoning mixture over both sides, rubbing it in.
- Arrange the vegetables on either side of the chicken in a single layer. Drizzle with olive oil, toss gently to coat, then sprinkle evenly with the remaining seasoning.
- Bake for 25 to 30 minutes, until the vegetables are fork tender and the chicken reaches 165°F at the thickest point.
- Tent with foil and rest 5 minutes before slicing and serving.
Notes
- Even thickness matters. Slicing thick breasts in half horizontally is what keeps the chicken from drying out before the vegetables finish.
- Do not crowd the pan. Use a large rimmed sheet or split across two. Crowded vegetables steam instead of roast.
- Kosher salt: The seasoning blend is measured for kosher salt. If using table salt, start with half the amount.
- Cut vegetables large. Thick carrot coins and big broccoli florets hold up for the full roast.
- For browned chicken: Sear the oiled and seasoned chicken in a hot skillet, 2 minutes per side, then transfer to the sheet pan and bake about 5 minutes less.
- Vegetable swaps: Brussels sprouts and green beans can go in from the start. Add zucchini, bell peppers, mushrooms, or cherry tomatoes in the last 12 to 15 minutes.
- Adding potatoes: Cut into half-inch pieces, toss with oil and seasoning, and roast 10 minutes before adding the chicken and remaining vegetables.
- Chicken thighs: Boneless, skinless thighs work well and need about 5 extra minutes.
- Finishing touches: A squeeze of lemon, crumbled feta, or chopped parsley over the finished pan.
- Storage: Refrigerate in an airtight container up to 3 to 4 days, or freeze up to 3 months.
- Reheating: Microwave gently until warmed through, or spread on a baking sheet and warm at 350°F for 8 to 10 minutes.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This recipe is very dry and lacking flavor. I had to move my second batch over to a baking dish and add chicken broth. The only thing that came out good was the broccoli.
Amazing flavor!
Thanks Jill, glad you enjoyed it!
This recipe for Italian Chicken and Vegetables Sheet Pan Dinner is too salty. I would cut the salt down next time(at least in half). Otherwise, ok flavor, and easy and quick
Totally a personal preference!