Sheet Pan Chicken and Vegetables

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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.

bowl of rice with vegetables and chicken on top

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

Cheesy Chicken Baked Taquitos

30-Minute Tomato Basil Bisque

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Make this recipe!

Ingredients

Instructions

📖 Recipe

Sheet Pan Chicken And Roasted Vegetables

Balsamic Marinade

Sheet Pan Chicken Dinner

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. )

cut up vegetables and chicken breast tenders on sheet pan, no seasoning

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.

cut up vegetables and raw chicken on pan with marinade

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

Can you cook vegetables and chicken in the same pan?

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