Easy Sheet Pan Dinner With Chicken

Name: Easy Sheet Pan Dinner With Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 2 cups mixed bell peppers, chopped; 1 large zucchini, sliced; 1 red onion, sliced; 3 tablespoons olive oil; 2 teaspoons garlic powder; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Ready in Minutes

I love how simple and satisfying this Easy Sheet Pan Dinner With Chicken is. It’s become a weeknight essential for my family with its tender chicken and colorful veggies, all roasted to perfection. This dish not only saves time on cleanup but also allows the flavors to meld beautifully as everything cooks together. Having everything on one pan makes for less fuss and ensures that I can spend more time with my loved ones instead of slaving away in the kitchen.

Created by

Heidi Lawson

Last updated on 2026-02-02T01:09:35.669Z

When I first tried making this Easy Sheet Pan Dinner with Chicken, I was amazed at how effortlessly everything came together. I seasoned the chicken with a mix of garlic and herbs, then added seasonal vegetables like zucchini and bell peppers. The real trick was letting the dish roast long enough for the flavors to develop and the chicken skin to get crispy.

The joy of this recipe lies in its flexibility. You can use whatever veggies you have on hand, and by simply changing the seasoning, you can create a variety of different meals without any extra work. It’s a recipe I’m proud to whip up on busy evenings!

You Will Love This Recipe Because
One-pan convenience makes dinner a breeze
Tender, juicy chicken perfectly complemented by roasted vegetables
Versatile recipe to use up any leftover veggies

Unlocking Flavor with the Marinade

The key to juicy, flavorful chicken in this sheet pan dinner lies in the marinade. Mixing olive oil with garlic powder and oregano not only adds depth to the chicken but also helps create a beautiful golden crust during baking. Ideally, let the chicken sit in the marinade for at least 15 minutes to allow the flavors to penetrate. If you have more time, marinating for several hours or even overnight can enhance the taste significantly, infusing the chicken with every savory note.

For those who like to experiment, feel free to swap out the dried oregano with thyme or rosemary, which also pair well with chicken. You can even incorporate a splash of lemon juice or balsamic vinegar for an extra zing. Each variation can create a different flavor profile, making this recipe adaptable to your pantry staples and your personal taste.

Roasting Vegetables to Perfection

Roasting the vegetables alongside the chicken allows them to soak up those savory juices, resulting in a harmonious blend of flavors. Pay attention to your vegetable size; cutting them into uniform pieces ensures even cooking and prevents some from becoming overly soft while others remain crisp. The bell peppers and zucchini will take about the same time to cook, while the onion may caramelize slightly faster, so be ready to check for doneness at the 25-minute mark.

If you're looking to incorporate seasonal vegetables or clean out your fridge, this recipe is highly versatile. Carrots, broccoli, or even asparagus can work well here. Just keep in mind that harder vegetables like carrots may need a head start, so consider adding them to the pan a few minutes before the others.

Storage and Serving Suggestions

Once your Easy Sheet Pan Dinner is ready, you can serve it immediately for a delightful weeknight meal. However, if you have leftovers, store them in an airtight container in the fridge for up to three days. When reheating, I recommend using the oven rather than the microwave to maintain the chicken’s moisture and the vegetables' texture. Just pop them back on a baking sheet at 350°F (175°C) for about 10-15 minutes.

For a more complete meal, consider pairing the chicken and vegetables with quinoa, rice, or a fresh salad. The bright colors and comforting flavors in this dish lend themselves beautifully to serving alongside a light dipping sauce like tzatziki or a simple vinaigrette to enhance the overall experience. This way, you can custom-tailor the meal to suit any occasion, from casual family dinners to more refined gatherings.

Ingredients

Gather these simple ingredients for a delightful meal:

For the Chicken and Vegetables

4 boneless, skinless chicken breasts
2 cups mixed bell peppers, chopped
1 large zucchini, sliced
1 red onion, sliced
3 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon dried oregano
Salt and pepper to taste

Feel free to customize the vegetables based on your preference or seasonal availability!

Instructions

Here’s how to create this delicious dinner:

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Prepare the Chicken

In a bowl, mix the olive oil, garlic powder, oregano, salt, and pepper. Add the chicken breasts and coat them well with the mixture.

Add the Vegetables

On the prepared baking sheet, arrange the chicken breasts in the center. Surround them with the chopped bell peppers, zucchini, and onion. Drizzle any remaining olive oil over the veggies and season with salt and pepper.

Bake

Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).

Serve

Remove from the oven and let it rest for a few minutes before serving, enjoying the colorful flavors straight from the sheet pan!

This dish pairs wonderfully with crusty bread or over a bed of rice for a complete meal.

Pro Tips

For an added punch of flavor, marinate the chicken for a few hours before baking. Feel free to experiment with different herbs and spices to suit your taste!

Making It Ahead of Time

This Easy Sheet Pan Dinner is perfect for meal prepping. You can marinate the chicken and chop the vegetables a day in advance. Just store them separately in the fridge until you're ready to cook. This not only cuts down on dinner prep time but also ensures the chicken is well-seasoned by the time it hits the oven. If you're short on time during the week, this prep can make your busy nights feel much more manageable.

Another great option is to freeze the marinated chicken and vegetables together. Just place them in a freezer-safe bag, and they’ll be good for up to three months. When you’re ready to cook, simply thaw the bag in the refrigerator overnight, then follow the baking instructions. This makes for an effortless dinner solution on nights when meal planning is less of a priority.

Troubleshooting Common Issues

If you find your chicken comes out dry, it might be overcooked; always use a meat thermometer to check doneness. The chicken should reach an internal temperature of 165°F (75°C) and be removed from the oven promptly to prevent moisture loss. Remember to let the chicken rest for a few minutes before slicing; this allows the juices to redistribute for a more succulent bite.

On the other hand, if your vegetables seem soggy, it may be due to overcrowding the pan. Arrange your ingredients in a single layer with space in between to ensure even roasting. If you have to, use two baking sheets instead; this way, air can circulate properly around all the vegetables, leading to a nicely roasted outcome with that sought-after caramelization.

Questions About Recipes

→ Can I use frozen vegetables?

Yes! Just cook them a bit longer to ensure they are heated through and tender.

→ What if I don’t have chicken breasts?

You can substitute chicken thighs or even tofu for a delicious vegetarian option.

→ Can I prepare this meal ahead of time?

Absolutely! Marinate the chicken and chop the veggies the night before, then just pop everything in the oven when you're ready to cook.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.