Sometimes the day just slips away and suddenly it’s nearly dinner time. That’s exactly how this Chicken and Shrimp Sheet Pan Meal found its way onto my table—last-minute, no fuss, and totally satisfying. The mix of tender chicken thighs and juicy shrimp roasting side by side with colorful peppers and onions fills the kitchen with a warm, inviting aroma that almost makes you forget how busy the day was.
I remember tossing everything onto the pan, a bit distracted by a buzzing phone, so the veggies weren’t sliced quite as evenly as I’d planned, but it didn’t matter. That rustic imperfection somehow made the meal feel more homey. As the oven did its work, the smell of smoked paprika and garlic mingled beautifully, pulling me back to the kitchen again and again. When I finally sat down with that plate, the textures played off each other in a way that was comforting and exciting at once. It’s a dinner that feels like a small celebration after a hectic day, even if I didn’t have time to prepare much else.
- Combines chicken and shrimp with veggies all on one pan—easy cleanup, minimal effort.
- The spices add warmth without overwhelming, though it’s not a super spicy dish.
- It’s simple—and that’s kind of the point when you’re short on time but want big flavor.
- Roasting keeps everything juicy and caramelized, but timing can be a little tricky if your shrimp are bigger or smaller.
Don’t worry if you’re not sure about cooking times or if your oven runs a bit hot—this meal is forgiving and pretty hard to mess up. It’s the kind of recipe you’ll find yourself coming back to when you want dinner on the table fast without sacrificing taste.
PrintChicken and Shrimp Sheet Pan Meal
A quick and flavorful sheet pan meal featuring tender chicken thighs, succulent shrimp, and vibrant vegetables all roasted together for an easy, delicious dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 medium red onion, cut into wedges
1 cup cherry tomatoes
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon freshly chopped parsley
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine olive oil, minced garlic, smoked paprika, dried oregano, ground cumin, salt, and black pepper. Stir well to create the marinade.
Add the chicken thighs to the bowl and toss to coat evenly with the marinade.
Place the chicken thighs skin-side up on a large rimmed baking sheet.
In the same bowl, add the sliced red bell pepper, yellow bell pepper, red onion wedges, and cherry tomatoes. Toss to coat with any remaining marinade.
Arrange the vegetables around the chicken thighs on the baking sheet.
Roast the chicken and vegetables in the preheated oven for 15 minutes.
After 15 minutes, remove the baking sheet from the oven and add the shrimp evenly around the chicken and vegetables.
Return the baking sheet to the oven and roast for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the shrimp are pink and opaque.
Remove the sheet pan from the oven and sprinkle freshly chopped parsley over the chicken, shrimp, and vegetables.
Let rest for 5 minutes before serving.
For this sheet pan meal, you really don’t need fancy equipment—just a sturdy rimmed baking sheet does the trick. I usually serve it with a simple side salad or some crusty bread to soak up the juices. If you want to mix things up, swapping in different veggies like zucchini or asparagus can be nice, though they might cook a bit faster or slower. Sometimes I try swapping chicken breasts for thighs but honestly, the thighs keep the dish juicier. And if you’re not a shrimp fan, doubling the chicken works fine, too.
FAQ
Can I prep this meal ahead of time? You can marinate the chicken and veggies a few hours ahead, but it’s best to roast shrimp fresh so they don’t get rubbery.
What if I don’t have bone-in chicken thighs? Boneless thighs or breasts can work; just watch cooking times as they might be shorter.
How do I know when shrimp are done? They turn pink and opaque—don’t overcook or they get tough.
Give this sheet pan dinner a try next time you want something effortless but full of flavor. Once it’s roasting, you can sit back, relax, and let the oven do the work.