Sheet Pan Baked Chicken Breast with Roasted Vegetables Recipe
This Sheet Pan Baked Chicken Breast with Veggies recipe is a quick, healthy, and flavorful one-pan meal perfect for busy weeknights. Tender chicken breasts are seasoned with smoked paprika, garlic, and oregano, then baked alongside vibrant broccoli, red bell pepper, and red onion for a colorful and nutritious dinner. The olive oil and herbs enhance the natural flavors, making this dish both wholesome and delicious with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 1 pound chicken breasts (boneless and skinless, about 2 medium-large breasts)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt and pepper to taste
- 1/2 tablespoon olive oil (from the total 1 1/2 tablespoons)
Vegetables
- 1 small head of broccoli, broken into florets
- 1 large red bell pepper, cut into 1-inch cubes
- 1 large red onion, chopped into large pieces
- 1 tablespoon olive oil (remaining from total 1 1/2 tablespoons)
- Kosher salt and pepper to taste
Garnish
- 1 tablespoon minced parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Chicken: Place the chicken breasts on the prepared baking sheet. Rub them evenly with smoked paprika, garlic powder, dried oregano, onion powder, salt, pepper, and half a tablespoon of olive oil, coating them thoroughly for maximum flavor.
- Prepare Vegetables: In a large bowl, combine the broccoli florets, red bell pepper cubes, and chopped red onion. Drizzle with the remaining tablespoon of olive oil, season with salt and pepper, and toss well to ensure all the veggies are coated evenly.
- Arrange on Sheet Pan: Spread the seasoned vegetables around the chicken breasts on the baking sheet, distributing them evenly for consistent cooking.
- Bake: Place the sheet pan in the preheated oven and bake for 20 to 25 minutes, or until the chicken is cooked through (no longer pink inside) and the vegetables are tender yet retain a slight crunch.
- Rest and Garnish: Allow the chicken to rest for a few minutes after baking to lock in juices. Slice the chicken and sprinkle with minced parsley before serving for a fresh finish.
Notes
- For even cooking, use chicken breasts of similar size.
- You can substitute the vegetables with zucchini, carrots, or green beans based on preference.
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- Leftovers keep well refrigerated for up to 3 days.
- To make this recipe gluten-free, verify that your spices and olive oil are certified gluten-free.
