Hey y’all! If you love effortless dinners packed with vibrant flavors, this One Pan Chicken and Veggies recipe is about to become your new favorite. With juicy chicken, crisp-tender veggies, and mouthwatering seasonings, this dish not only saves you time on cleanup but is also perfect for family dinners, meal prep, or impressing last-minute guests. Let’s get cooking!
Why You’ll Love This One Pan Chicken and Veggies
- Super quick & easy: Just one baking sheet, minimal prep, and practically zero cleanup.
- Healthy & hearty: This recipe is loaded with protein, fiber, and vitamins for a complete meal.
- Customizable: You can easily swap out chicken or veggies for your favorites or what you have on hand.
- Perfect texture: Expect juicy chicken and perfectly roasted, caramelized vegetables every time.
- Great for meal prep: Make ahead and enjoy delicious leftovers throughout the week!
One Pan Chicken and Veggies Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into 2-inch pieces
- 3 cups broccoli florets
- 2 large carrots, peeled and sliced into 1/4-inch rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Fresh parsley or basil, for garnish (optional)
How to Make One Pan Chicken and Veggies
Step 1: Prepare the Pan and Preheat Oven
- Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prep the Chicken and Veggies
- Pat chicken dry with paper towels and cut into 2-inch pieces for even cooking.
- Wash, peel, and cut all vegetables according to the ingredient list above.
Step 3: Season and Arrange
- Place chicken and veggies in a large bowl. Drizzle with olive oil, sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper. Toss until everything is well coated.
- Spread evenly on the prepared baking sheet in a single layer, ensuring nothing is crowded.
Step 4: Bake to Perfection
- Roast in the preheated oven for 25-28 minutes, tossing halfway through, until the chicken is cooked through (internal temperature 165°F/74°C) and veggies are tender and caramelized.
- Remove from oven and squeeze fresh lemon juice over the top. Garnish with chopped parsley or basil, if desired.
Notes: Tips for One Pan Chicken and Veggies Success
- Cut veggies and chicken into similar sizes to ensure even roasting.
- Line your baking sheet with parchment for snag-free cleanup and better caramelization. For more sheet pan tips, check out this helpful guide.
- Swap in your favorite seasonal vegetables—zucchini, asparagus, or sweet potatoes all work great!
One Pan Chicken and Veggies Variations
- Lemon Herb: Use fresh rosemary and thyme with extra lemon juice and zest for a bright twist.
- Mexican Style: Season with chili powder, cumin, and add corn and black beans for a Tex-Mex spin.
- Asian-Inspired: Toss with soy sauce, ginger, and a drizzle of sesame oil; swap carrots for snow peas.
Required Equipment for One Pan Chicken and Veggies
- Large rimmed baking sheet (or roasting pan)
- Parchment paper or aluminum foil
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring spoons
Storing Leftover One Pan Chicken and Veggies
- Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days.
- To reheat, microwave in 45-second bursts or oven bake at 350°F for 10-12 minutes.
- Freeze in a sealed container for up to 2 months; thaw overnight in the refrigerator before reheating.
Serving Recommendations for One Pan Chicken and Veggies
- Serve over fluffy rice, cooked quinoa, or your favorite grain for a satisfying main dish.
- A side salad or crusty bread completes the meal perfectly.
- Try topping with a sprinkle of grated parmesan or a dollop of Greek yogurt!
Pro Tips for the Best One Pan Chicken and Veggies
- Don’t overcrowd the pan—spread out ingredients to avoid steaming for best browning.
- Always check doneness with a meat thermometer; learn more about safe cooking temperatures.
- For extra crispiness, broil the pan for 1-2 minutes at the end, watching closely so nothing burns. More broiling tips can be found at Serious Eats.
One Pan Chicken and Veggies FAQ
-
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs are juicy and flavorful—just add a couple extra minutes if needed. -
Can I prep this meal ahead?
Yes, chop veggies and chicken, toss with oil and seasonings, then cover and refrigerate up to 24 hours before baking. -
How can I make this dish dairy-free or gluten-free?
This recipe is naturally dairy- and gluten-free as written—just double-check your spices and add-ons to be sure.
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
- 1 lemon, cut into wedges
Instructions
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1Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.
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2Arrange chicken breasts on the sheet pan. Surround with broccoli, bell pepper, squash, and red onion.
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3Drizzle olive oil over the chicken and vegetables. Sprinkle with garlic powder, Italian herbs, salt, and black pepper.
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4Toss vegetables gently to coat them in the seasoning, leaving the chicken in place. Place lemon wedges around the pan.
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5Bake for 25 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender and lightly browned.
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6Serve hot, garnished with fresh parsley or additional lemon wedges if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320cal
Protein:
40 gg
Fat:
10 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
15 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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