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Sheet Pan Chicken Breast Dinner

Sheet Pan Chicken Breast Dinner

iamwinfred
This Sheet Pan Chicken Breast Dinner is a weeknight lifesaver that delivers juicy, perfectly seasoned chicken breasts roasted alongside colorful, caramelized vegetables — all on a single pan. A bold blend of smoked paprika, garlic, Italian seasoning, and olive oil coats everything in rich, savory flavor, while the high oven heat ensures the vegetables get those irresistible golden edges. With just 15 minutes of prep and minimal cleanup, this complete, nutritious meal is as easy to make as it is satisfying to eat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 390 kcal

Equipment

  • Large rimmed baking sheet 18x13 inches recommended
  • Parchment paper or aluminum foil For easy cleanup
  • Large mixing bowl
  • Small mixing bowl For the spice blend
  • Sharp chef's knife
  • Cutting board
  • Measuring spoons
  • Instant-read meat thermometer To check internal temperature of chicken
  • Tongs or spatula For flipping chicken and tossing vegetables
  • Meat mallet or rolling pin (optional) For pounding thick chicken breasts to even thickness

Ingredients
  

For the Chicken

  • 4 boneless skinless chicken breasts about 6-8 oz (170-225g) each
  • 1 tbsp extra virgin olive oil 15ml

For the Vegetables

  • 1 lb baby potatoes 450g, halved; quarter any extra-large ones
  • 2 medium zucchini sliced into ½-inch half-moons
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 medium red onion cut into wedges
  • 4 garlic cloves minced
  • 2 tbsp extra virgin olive oil 30ml

Spice Blend

  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried Italian seasoning
  • ½ tsp dried oregano
  • ½ tsp salt or to taste
  • ¼ tsp black pepper or to taste
  • ½ tsp red pepper flakes optional, for heat

For Serving

  • fresh parsley chopped, for garnish
  • lemon wedges for serving

Instructions
 

  • Position your oven rack in the center and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil and set aside.
  • In a small bowl, combine the smoked paprika, garlic powder, onion powder, Italian seasoning, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir until evenly mixed.
  • Wash, dry, and cut all vegetables as directed. Place them in a large mixing bowl with 2 tablespoons of olive oil, the minced garlic, and half of the spice blend, then toss until evenly coated.
  • Pat the chicken breasts dry with paper towels, then place them in the mixing bowl. Drizzle with the remaining 1 tablespoon of olive oil, sprinkle with the rest of the spice blend, and rub the seasoning all over both sides.
  • Spread the seasoned vegetables in a single, even layer on the prepared baking sheet, then place the chicken breasts on top or in the center, spacing everything out so nothing is overcrowded.
  • Roast in the preheated oven for 20 minutes undisturbed, allowing the vegetables to begin caramelizing and the chicken to develop its crust.
  • Remove the pan, toss the vegetables and flip the chicken breasts. Return to the oven and roast for another 12 to 15 minutes, until the vegetables are tender and golden and the chicken is cooked through.
  • Insert an instant-read thermometer into the thickest part of the chicken — it must read 165°F (74°C). The potatoes should be easily pierced with a fork and the vegetables should have caramelized edges.
  • Let the chicken rest for 5 minutes before slicing. Garnish with fresh chopped parsley and serve with lemon wedges on the side.

Notes

  • Don't overcrowd the pan: Use an 18x13-inch sheet pan and spread everything in a single layer. If the pan looks overfull, split across two pans — crowded vegetables steam instead of roast.
  • Pound thick chicken breasts: If your chicken breasts are thicker than 1 inch at the thickest point, pound them to an even thickness for more consistent cooking.
  • Always use a thermometer: Pull the chicken as soon as it reaches 165°F (74°C) internally to avoid overcooking and drying it out.
  • Rest before slicing: Let the chicken rest for at least 5 minutes after roasting so the juices redistribute throughout the meat for a juicier result.
  • Delicate vegetables: If adding asparagus, cherry tomatoes, or green beans, add them only in the last 10-12 minutes of roasting to prevent them from becoming mushy.
  • Make-ahead tip: Season the chicken and prep the vegetables up to 24 hours ahead. Store separately in the refrigerator and assemble just before roasting.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 10-15 minutes for best results.
  • Freezing: The cooked chicken freezes well for up to 3 months. Vegetables can become soft after freezing, so freeze them separately if preferred.
  • Flavor variations: Try a Mediterranean version with olives and feta, a honey garlic glaze, or a Cajun spice blend to change the flavor profile entirely.
  • Use the pan drippings: The flavorful juices that collect on the pan are delicious drizzled back over the chicken and vegetables just before serving — don't skip this step.

Nutrition

Serving: 1ServingCalories: 390kcalCarbohydrates: 28gProtein: 42gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7.5gCholesterol: 100mgSodium: 420mgPotassium: 1050mgFiber: 5gSugar: 7gVitamin A: 45IUVitamin C: 120mgCalcium: 6mgIron: 12mg
Keyword easy weeknight chicken, one pan chicken dinner, roasted chicken and vegetables, sheet pan chicken breast dinner, sheet pan dinner
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