Some nights, the last thing you want to do is spend ages cooking. That’s exactly when this sheet pan chicken breast with vegetables steps in, turning out a wholesome meal with barely any hands-on time. I remember one Thursday — somewhere between rushing to catch a call and helping with homework — I tossed everything on the pan and just let the oven do its magic. The smell of smoked paprika and garlic filled the kitchen, and even though I was half distracted, the colors of the roasted peppers and zucchini made the whole thing feel special. It wasn’t perfect— I might have over-roasted the tomatoes just a bit — but somehow, that little caramelization added something homey.
It’s the kind of dinner that feels like a warm hug without all the fuss. The chicken stays juicy, and the vegetables come out tender with a slight char that makes every bite interesting. I usually serve it alongside a simple green salad or some crusty bread, and occasionally, I’ll squeeze a bit more lemon over the top just to brighten everything up again. It’s straightforward, but that’s kind of the point.
- One-pan ease means fewer dishes and less cleanup, which is a lifesaver on busy nights.
- The combination of roasted veggies and seasoned chicken gives you a balanced meal without extra planning.
- It’s simple — and that’s kind of the point.
- You can swap the veggies for whatever’s in season or what you have on hand, though the cooking times might vary a little.
- The lemon drizzle at the end adds a fresh note but isn’t mandatory if you’re out of lemons.
Don’t worry if you’re new to sheet pan meals; this one is forgiving. Just keep an eye on the chicken’s internal temperature if you want to be sure. And if you’re like me, sometimes I forget the resting step and slice right away— the chicken is still tasty, but resting really does help lock in the juices.
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Sheet Pan Chicken Breast with Vegetables
- Total Time: 35 minutes
- Yield: 4 1x
Description
A simple and delicious sheet pan chicken breast recipe with roasted vegetables, perfect for an easy weeknight dinner.
Ingredients
4 boneless skinless chicken breasts, about 6 ounces each
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red bell pepper, sliced into strips
1 medium yellow bell pepper, sliced into strips
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
1 cup cherry tomatoes
1 tablespoon fresh lemon juice
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
In a small bowl, combine 1 tablespoon olive oil, garlic powder, smoked paprika, dried oregano, salt, and black pepper to make the seasoning mix.
Pat the chicken breasts dry with paper towels. Rub the seasoning mix evenly over both sides of each chicken breast.
Place the seasoned chicken breasts in the center of the prepared sheet pan.
In a large bowl, toss the sliced red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes with the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
Arrange the vegetables evenly around the chicken breasts on the sheet pan.
Roast in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and drizzle the fresh lemon juice over the chicken and vegetables.
Let the chicken rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Using a single sheet pan means you don’t need fancy equipment, just your regular baking sheet and maybe some parchment or foil to save time on cleanup. When serving, I often add a sprinkle of fresh herbs if I have them, which adds a nice pop of color. You could also try tossing the veggies with a bit of balsamic vinegar before roasting for a tangy twist, though I haven’t tested that with this recipe fully. If you want to switch things up, swapping chicken breasts for thighs works but might need a longer cooking time. Or try adding some potatoes or carrots for extra heartiness—though the cook time might need adjusting there too.
FAQ
Can I prep this ahead of time? Yes, you can season the chicken and chop the veggies a few hours ahead and keep them in the fridge until you’re ready to roast.
What if I don’t have smoked paprika? Regular paprika or a bit of chili powder can work as substitutes, though the flavor will shift slightly.
Is it okay to use frozen vegetables? You can, but fresh veggies tend to roast better and get that nice caramelization.
How do I store leftovers? Keep them in an airtight container in the fridge for up to three days; reheat gently to avoid drying out the chicken.
Give this a try next time you want dinner without the drama. It’s reliable, satisfying, and just right for those busy evenings that sneak up on you.