This Sheet Pan Italian Chicken and Vegetables is a simple one pan meal with perfectly seasoned chicken breasts, carrots and broccoli. This one pan chicken and veggies is an easy to prepare, healthy meal the whole family will love!
If you’ve been looking for a delicious, healthy meal that your whole family will eat, look no further than this one pan chicken and vegetables. No pasta, no rice, no bread, just chicken and veggies with a little olive oil and Italian seasoning.
Boneless, skinless chicken breast – Cut larger breasts into smaller pieces. Chicken thighs would work too.
Broccoli and carrots – I paired these two veggies because they take about the same amount of time to cook in the oven.
Seasoning – Italian seasoning, onion powder, garlic powder and salt and pepper.
How to Make One Pan Chicken and Veggies
Preheat the oven and line a baking sheet with foil.
Mix the seasonings together in a small bowl.
Coat the chicken with a little bit of olive oil and rub in some of the seasoning, then arrange on the baking sheet. If desired, brown the chicken in a skillet first, but don’t cook all the way through.
Toss the veggies with olive oil and seasoning and arrange next to the chicken on the sheet pan.
Bake for 20-25 minutes, or until chicken reaches 165℉ and the vegetables are fork tender.
What vegetables are good with chicken?
I like carrots and broccoli, but the vegetables can be swapped out for things like sweet potatoes, squash, green beans, cauliflower or asparagus. Starchier vegetables like potatoes will take longer to cook so you’ll need to put them in by themselves for 10-15 minutes to get them started before adding any other veggies and the chicken.
Should I brown the chicken first?
I like to go an extra step and brown the chicken before baking. That means using another pan but it doesn’t really add any time to the cooking process. The browning step just adds a little more depth of flavor and color to the chicken. It’s not a necessary step, just a personal preference.
Storage and Reheating
Storage: Place chicken and veggies into an airtight container and keep in the fridge for up to 3-4 days.
Freezing: You can freeze leftovers in a freezer safe container or bag for up to 3 months.
Reheating: Thaw completely and put chicken and vegetables on a microwave safe plate and reheat gently until warmed through.
Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with foil.
Combine seasonings in a small dish and set aside.
Slice chicken breasts in half through the center to create two thinner pieces.
Arrange chicken in the center of the baking sheet. Drizzle with olive oil and rub into both sides to coat. Sprinkle about 2/3 of the seasoning mixture over both sides of the chicken, rubbing in to each side.
Arrange vegetables on either side of the chicken. Drizzle with olive oil, tossing gently to coat, then sprinkle evenly with remaining seasoning mix.
Bake in the preheated oven for 30 minutes, or until vegetables are tender and chicken is no longer pink.
Tent with foil and rest for 5 minutes before serving.
Browning chicken: If you want to add the extra step of browning the chicken, heat a large heavy bottomed skillet over medium-high heat. Add the oiled and seasoned chicken to the skillet, 2 minutes per side, just until browned. Return chicken to the sheet pan and bake as directed, for about 5 minutes less.Storage: Place chicken and veggies into an airtight container and keep in the fridge for up to 3-4 days.Freezing: You can freeze leftovers in a freezer safe container or bag for up to 3 months.Reheating: Thaw completely and put chicken and vegetables on a microwave safe plate and reheat gently until warmed through.
Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.