Sheet pan chicken and vegetable recipes are a weeknight lifesaver. With a few simple ingredients—chicken, a mix of vegetables, olive oil and a handful of seasonings—you can assemble a balanced meal in minutes and bake it in a single pan. This version pairs chicken breast with asparagus, green beans and grape tomatoes for bright, fresh flavors and minimal cleanup. Serve it on its own for a low-carb meal or alongside brown rice, quinoa or roasted potatoes for more bulk.
You can easily tailor the flavors to your preference: brush the chicken with barbecue sauce for a sweet, smoky finish, or use lemon, garlic and herbs for a lighter Mediterranean profile. Popular spice blends from social media also work well—just avoid mixes with unnecessary additives if you prefer whole ingredient seasonings. The key is to avoid bland or overcooked chicken; keep the pieces bite-sized so they cook through quickly and evenly.
This sheet pan chicken and veggies recipe is straightforward to prepare and flexible. Swap in bell peppers, zucchini, broccoli, or mushrooms if you prefer, and adjust seasonings to taste. The method below outlines an easy, reliable approach that gets dinner on the table in about 25 minutes.
One Pan Chicken and Veggies
By Julie Maestre
One pan meals make weeknight dinners fast and stress-free. Swap the vegetables to suit your pantry and preferences, and you’ll have dinner in minutes.
- Prep: 10 mins
- Cook: 15 mins
- Total: 25 mins
- Servings: 2
Ingredients
- 1 lb boneless skinless chicken breast
- 1 bunch asparagus (10–15 spears)
- 1 cup grape tomatoes
- 1 cup green beans
- 1 tbsp olive oil
- 1/2 tsp granulated garlic
- 1/2 tsp dried oregano
- 1/4 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the chicken into bite-sized pieces so it cooks quickly and evenly.
- Season the chicken with salt, pepper, granulated garlic, oregano and paprika. Toss to coat evenly.
- Place the asparagus, grape tomatoes and green beans on a sheet pan. Drizzle with olive oil, season with salt and pepper and toss to combine.
- Add the seasoned chicken pieces to the pan, spreading everything in a single layer so the chicken browns and the vegetables roast rather than steam.
- Bake for about 15 minutes, or until the chicken is fully cooked through and registers 165°F (74°C) when checked with an instant-read thermometer. If your vegetable pieces are particularly large or dense, you may need to roast a few minutes longer; check frequently to avoid overcooking the chicken.
- Remove from the oven, let rest for a couple of minutes, then serve immediately.
Tips and Variations
- For even faster prep, purchase pre-trimmed green beans and trimmed asparagus. Cutting the chicken into small, uniform pieces speeds cooking and improves texture.
- Swap vegetables based on seasonality or preference: bell peppers, zucchini, broccoli florets or sliced mushrooms are all good options. Dense vegetables like potatoes or carrots should be par-cooked or sliced thinly so they finish at the same time as the chicken.
- If you like a saucier finish, toss the cooked chicken with a spoonful of barbecue sauce, a squeeze of lemon, or a drizzle of pesto before serving.
- To keep leftovers moist, store the chicken and vegetables separately from rice or grains and reheat gently in the oven or microwave.
Video
Nutrition
Calories: 356 kcal | Carbohydrates: 7 g | Protein: 50 g | Fat: 13 g | Saturated Fat: 2 g | Cholesterol: 145 mg | Sodium: 271 mg | Potassium: 1131 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1270 IU | Vitamin C: 20.1 mg | Calcium: 39 mg | Iron: 1.9 mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
- Author: Julie Maestre
- Course: Main Dish
- Cuisine: American
- Keyword: One Pan Chicken, Baked Veggies and Chicken, Quick Dinner
Leave a comment below with your favorite vegetable swaps or seasoning ideas.