If you need something fresh for family dinner or weekly meal prep this Sheet Pan Chicken and Vegetables is a winner, winner chicken dinner. Tender mushrooms, savory brussels sprouts, red peppers, onions, and delicate eggplant cook up perfectly alongside juicy chicken breast tenders for a delicious and healthful dinner.
I love to easy one-pan meals, especially on busy weeknights. I try to stick to simple preparations and items that cook in 30 minutes or less. This recipe is one of my favorites!
Try these recipes that are done in 30 minutes.
15-Minute Pasta with Creamy Tomato Sauce
Make this recipe!
The great thing about one-pan recipes, is that you can change up the vegetables. The most important thing is to cut things evenly, and choose items that cook in roughly the same amount of time.
One-pan dishes cut down on clean up. I line my pan with foil and fully cover the sides, and then lay a piece of parchment paper down to prevent the food from sticking. When the meal is done, you simply need to remove the paper and foil and toss in the trash.
Sometimes I serve this over a bed of mixed greens for a healthy low-carb meal. I usually add a side of rice for my kids.
Ingredients
Instructions
Step 1
- Preheat oven to 375 and line a sheet pan with foil and parchment paper. Cover the entire pan with foil and wrap foil around the edges. Lay a piece of parchment along the inside to prevent sticking.
- Process your vegetables and lay them in the pan. Leave space down the center for your pepper and chicken. I begin with the onion because it doesn’t need to be washed. Peel and slice into ¼” slices.
- Wash the Brussels sprouts and remove the ends and any damaged leaves. Cut in half or quarters if they are very large.
- Rinse the eggplant and cut half of it into 1” cubes.
- Wipe the mushrooms with a damp paper towel. Remove the stems and cut into ¼” strips.
- Wash the red bell pepper. Remove the stem, seeds, and ribs. Slice into ¼” slices. Lay the pepper down the center of the pan to act as a makeshift grill pan.
(The peppers create space for air to circulate around the chicken pieces and helps them cook evenly. )
Step 2
- In a small bowl mix parsley, garlic, balsamic vinegar, olive oil, and spices together.
Step 3
- Drizzle the marinade over the top of the chicken and vegetables. Gently toss the vegetables and chicken to get an even coating of marinade all around.
Step 4
- Cook in a 375° oven for approximately 20-25 minutes. The vegetables should be tender and the chicken should reach 165° at the center.
- Remove the sheet pan from the oven. Serve chicken and vegetables with white rice or over a bed of lettuce.
FAQs
It is safe to cook chicken and vegetables together. The most important thing to remember is that you must fully cook the chicken. This means getting an internal temperature of 165°.
Expert Tips
Stay organized in the kitchen. When I make dinner or any meal really, I try to think about the best use of my time and space. I had to do this a lot when I catered large meals. I start every morning of a catering job by putting together an action plan.
I ask myself…
- What can be made early and set aside?
- What items can be prepared together to reduce time cleaning up in between?
- Finally, what makes the most mess or requires the most care to prevent contamination?
I make the same judgments before preparing a home meal to be efficient as possible. Preparing dinner for 200 and preparing dinner with kids underfoot takes roughly the same amount of energy and mental preparation.
You can make this recipe as large or small as you need to. If you have a large family or teenagers, you may want to double the recipe and make two pans’ worth.
This recipe reheats well, so it makes a great lunch.
You can change up the veggies and even add a starch like sweet potatoes. The important thing is to cut the vegetables up into similar sizes so that they cook at the same rate
Try these sheet pan dinners for more fast, family friendly meals without the clean-up.
Beef and Broccoli Sheet Pan Dinner
Sheet Pan Chicken And Roasted Vegetables
Ingredients
Balsamic Marinade
- ⅓ Cup Extra Virgin Olive Oil
- ⅓ Cup Balsamic Vinegar
- 3 Tablespoons Dry Parsley ¼ Cup Fresh
- 2 Cloves Garlic Minced
- 1 Tablespoon Kosher Salt
- 1 Teaspoon Course Black Pepper
- ½ Teaspoon Paprika
Sheet Pan Chicken Dinner
- 1.25 Lbs Chicken Breast Tenders
- 2 Cups Brussels Sprouts halved
- 2 Portobello Mushrooms sliced
- 1 Small Yellow onion sliced
- 1 Red Bell Pepper sliced
- ½ Globe Eggplant cubed 1"
Instructions
- Preheat oven to 375 and line a sheet pan with foil and parchment paper. Cover the entire pan with foil and wrap foil around the edges. Lay a piece of parchment along the inside to prevent sticking.
- Process your vegetables and lay them in the sheet pan. Leave space down the center for your pepper and chicken. I begin with the onion because it doesn’t need to be washed. Peel and slice into ¼” slices.
- Wash the Brussels sprouts and remove the ends and any damaged leaves. Cut in half or quarters if they are very large.
- Rinse the eggplant and cut half of it into 1” cubes.
- Wipe the mushrooms with a damp paper towel. Remove the stems and cut into ¼” strips.
- Wash the red bell pepper. Remove the stem, seeds, and ribs. Slice into ¼” slices. Lay the pepper down the center of the pan to act as a makeshift grill pan.
- Remove chicken from package and lay it on top of the red bell pepper strips.
- In a small bowl mix parsley, garlic, balsamic vinegar, olive oil, and spices together.
- Drizzle the marinade over the top of the chicken and vegetables. Using your hand or tongs gently toss the vegetables and chicken to get an even coating of marinade all around.
- Cook the sheet pan chicken and vegetables at 375° for 20-25 minutes.
- When the chicken has fully cooked, reached 165°, remove the sheet pan from the oven. Serve chicken and vegetables with white rice or over a bed of lettuce.
Notes
- You can make this recipe as large or small as you need to. If you have a large family or teenagers, you may want to make two sheet pans’ worth.
- This recipe reheats well, so it makes a great lunch.
- You can change up the veggies and even add a starch like sweet potatoes. The important thing is to cut the vegetables up into similar sizes so that they cook at the same rate.
Nutrition
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Diseño web cordoba
Good post
Tracy
I love a sheet pan dinner and balsamic and chicken! Great dinner - was a hit with my family!
Kelli
Love how simple yet flavorful this turned out! Thanks for the great weeknight recipe.
adriana
This is one of the family's favorite meals making it again this week for sure.
Lisa Huff
So many great veggies in this sheet pan dinner! Perfect for the family. Love how easy it is all on one pan.
Genevieve | Fitty Foodlicious
Sheet pan chicken and veggies is my go-to recipe during the fall and winter! Super easy and I love that you can fridge forage with this recipe and use just any veggie you have on hand. I love that you added balsamic to this recipe. So delicious!