When the day has stretched longer than you planned and the last thing you want is to stand over the stove, this sheet pan chicken breast with roasted vegetables steps in like a quiet hero. Warm aromas fill the kitchen as the chicken roasts tenderly, mingling with the sweet, roasted scent of peppers and zucchini. I remember one evening, distracted by a phone call, I almost pulled it out too soon—but the slight delay gave the vegetables a perfect caramelized edge I hadn’t anticipated. It’s funny how those little kitchen mishaps sometimes make a dish even better.
There’s something soothing about gathering everything on a single pan, knowing the oven will do the work. The colors of the veggies brighten the plate and the chicken stays juicy without fuss. It’s the kind of meal that feels thoughtfully prepared, even if you’re just throwing it together between life’s interruptions.
- One-pan simplicity means fewer dishes, but it also means you have to trust the timing a bit — I usually check the chicken a little early and then let it rest if it needs a moment more.
- The blend of garlic, smoked paprika, and Italian herbs brings warmth without overpowering; it’s subtle and comforting rather than bold.
- The vegetables roast alongside the chicken, soaking up flavors and turning tender with just the right touch of char.
- It’s quick enough for a weeknight but satisfying enough to feel like you’ve put in some love.
For anyone worried about juggling multiple pots, this is a gentle reminder that sometimes less is more. You might not get fancy layers of flavor here, but you get honest, straightforward comfort.
PrintSheet Pan Chicken Breast with Roasted Vegetables
A simple and delicious sheet pan chicken breast recipe featuring tender, juicy chicken breasts roasted alongside a medley of colorful vegetables for an easy, one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts, about 6 ounces each
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 cup cherry tomatoes
1 small red onion, cut into wedges
1 tablespoon fresh lemon juice
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, combine garlic powder, smoked paprika, dried Italian seasoning, salt, and black pepper.
Pat the chicken breasts dry with paper towels. Rub 1 tablespoon of olive oil evenly over the chicken breasts.
Sprinkle the seasoning mixture evenly over both sides of each chicken breast.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, cherry tomatoes, and red onion.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and toss to coat evenly.
Spread the seasoned chicken breasts in the center of the prepared sheet pan.
Arrange the vegetables evenly around the chicken breasts on the sheet pan.
Roast in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the sheet pan from the oven and drizzle the fresh lemon juice over the chicken and vegetables.
Let the chicken rest for 5 minutes before serving.
Don’t worry if you don’t have fancy equipment — a sturdy sheet pan and a reliable oven will do just fine. I usually like to serve this with a simple green salad or crusty bread to soak up any juices. Sometimes I swap the zucchini for asparagus or toss in a handful of mushrooms when they’re in season. And if I’m feeling a bit playful, a sprinkle of Parmesan over everything right before serving adds a salty finish that’s hard to resist.
For a twist, you could marinate the chicken a bit longer or switch up the herbs — though I haven’t tested all variations extensively, so if you do, let me know how it goes.
FAQ
Can I use bone-in chicken thighs instead? Yes, but the cooking time will vary; thighs generally take longer, so keep an eye on them.
What if I want to make this vegan? You could roast a hearty mix of vegetables with tofu or tempeh instead of chicken, though the seasoning might need adjusting.
How do I reheat leftovers? Gently warm in the oven or microwave to keep the chicken juicy and vegetables tender.
When dinner feels like a race against time, this sheet pan meal offers a little pause — a chance to breathe in the aromas, savor the simple flavors, and maybe even enjoy a quiet moment, even if just for a little while.