Sheet Pan Baked Chicken Breast with Veggies
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
258 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Baked Chicken Breast with Veggies
Description
Sheet Pan Baked Chicken Breast with Veggies features chicken breasts seasoned with a blend of smoked paprika, garlic powder, dried oregano, and onion powder, baked alongside broccoli florets, chunks of red bell pepper, and large pieces of red onion. Olive oil is used for coating both the chicken and vegetables, helping them roast evenly and develop color without drying out. Baking at 400°F for about 20-25 minutes achieves cooked-through chicken with a tender interior and vegetables that retain slight crispness.
The combination of spices used on the chicken adds an earthy aroma and gentle heat which pairs well with the roasted vegetables. Finishing with minced parsley gives a fresh, herbal note. This dish is practical for a simple dinner served directly from the pan, requiring minimal cleanup.
Chicken breasts can be swapped for thighs, shrimp, or salmon if desired, but cooking times may vary. Adjust baking duration based on chicken thickness and check doneness by ensuring an internal temperature of 165°F. The recipe allows for flexibility in vegetable choices, using whatever is on hand. Letting the chicken rest briefly after baking helps retain juices before slicing.
Ingredients
- 1 pound chicken breast boneless and skinless (about 2 medium-large breasts
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
- 1/2 teaspoon onion powder
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 1 1/2 tablespoon olive oil divided
- 1 small broccoli broken into florets, head
- 1 large red bell pepper cut into 1’’ cubes
- 1 large red onion chopped into big pieces
- 1 tablespoon parsley minced
Instructions
- Preheat your oven to 400F and line a large baking sheet with parchment paper.
- Lay the 1 pound chicken breasts on the prepared pan and rub with the seasonings (1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon onion powder, and Kosher salt and pepper) and half a tablespoon of the 1 1/2 tablespoon olive oil.
- In a large bowl, combine all the prepped veggies (1 small head of broccoli, 1 large red bell pepper, and 1 large red onion). Drizzle with the remaining tablespoon of oil. Season with salt and pepper and thoroughly toss to coat.
- Arrange the vegetables around the chicken in the sheet pan.
- Bake for 20-25 minutes, or until the chicken is no longer pink on the inside, and veggies are tender with a slight crunch.
- Allow the chicken to sit for a few minutes before slicing it. Garnish with 1 tablespoon minced parsley.
Notes
- Boneless, skinless chicken thighs can be substituted; adjust cooking time accordingly.
- Other vegetables can be used instead of broccoli, red pepper, and onion based on preference.
- Try swapping chicken for shrimp or salmon, keeping in mind different cooking times.
- Thickness of chicken breasts affects baking time; check internal temperature and add 5–10 minutes if not done.
- Use a meat thermometer to ensure chicken reaches 165°F internally for safety and juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 768mg | 32% |
| Potassium | 1061mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 2604IU | 52% |
| Vitamin C | 193mg | 214% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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