Sheet Pan Chicken with Vegetables is an easy 30 minute, healthy weeknight dinner. The creamy garlic sauce takes chicken and veggies to an irresistible level.
If you want even more easy sheet pan meals try my taco pizza or my teriyaki shrimp.
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Why this Sheet Pan Chicken and Vegetables Recipe is a Keeper
I love this recipe because it’s a quick and easy meal that also happens to be super delicious! You will definitely want to add this one to your stash of easy dinner recipes.
- 30 Minute Meal: This full meal will be done in just 30 minutes for an easy weeknight dinner.
- Easy Ingredients: Pantry staples and other ingredients you always have on hand.
- Family Friendly: This chicken dish is a family favorite because it has so much flavor and the vegetables are tender.
- Adaptable: Definitely adaptable. You can change up the vegetables to make it perfect for your family. Like Italian Chicken and vegetables,
- Makes Great Leftovers: Just heat leftover baked chicken and veggies in the microwave the next day and you have an absolutely delicious meal prep idea.
How Do I Prevent the Chicken from Drying Out?
Don’t overcook the chicken! Make sure the chicken is removed from the oven as soon as it’s done, as overcooking can lead to dryness.
Ingredient Notes for this Sheet Pan Dinner
You will need just a few super simple ingredients to make this chicken and vegetable sheet pan recipe. They’re all easy to find at the store, but you may even have some of the ingredients in your kitchen already. Just place on a sheet pan and cooked.
- Chicken Breast: Boneless skinless chicken breasts are best for this amazing recipe.
- Baby Potatoes: Chop up some baby potatoes for the perfect bite sized pieces.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for Chicken and Veggies
Preparing ingredients ahead of time can help to save you time and kitchen space when it comes to making sheet pan chicken vegetables!
- Sauce: Make the sauce in advance and have ready to go for when you need to toss to coat this healthy sheet pan chicken and veggies recipe.
Pro Tip to Make Sheet Pan Chicken
Deglaze the Pan: After roasting the chicken and veggies, pour a bit of broth or wine into the hot pan. Scrape up all the browned bits from the bottom of the pan. This creates a delicious pan sauce that you can use to drizzle over the chicken and veggies.
How to Make Sheet-Pan Chicken and Veggie Meal
This sheet pan chicken and.veggies recipe comes together in just 3 easy to follow steps. This chicken recipe is so delicious, you’ll come back to it again and again.
These are the basic steps for making Garlic Sheet Pan Chicken with Vegetables. Refer to the full, printable recipe card below for detailed instructions.
1. Arrange Ingredients, Drizzle with Olive Oil and Bake
Preheat oven to 425℉. Arrange the diced potatoes, green beans, and chicken breast on a large sheet pan. Evenly drizzle the olive oil and spread the seasoning over everything. Transfer baking sheet to the oven for about 25 minutes and roast.
2. Make the Sauce
While your sheet pan meal cooks, place a medium sized skillet over medium heat. Melt your butter in the skillet and add in your garlic. Add in the flour, milk and cream cheese and mix until cheese is melted and incorporated. Then, add the thyme and oregano.
3. Top the Chicken and Vegetables
Once your sheet pan is cooked, remove from oven. While seasoned chicken is still hot, coat the chicken evenly with the creamy garlic sauce. Top with parmesan cheese and parsley.
How to Store, Reheat and Use Leftover Baking Sheet Garlic Chicken Breast
- Storing: This sheet pan chicken and rainbow vegetables can be stored in the refrigerator for up to 5 days in an airtight container.
- Reheating: Reheat leftover chicken and veggies on a pan in the oven. Toss the veggies for even reheating.
- Using Leftovers: Try this recipe with Perfect Brown Rice.
Variations and Substitutions for this One Pan Meal
Sheet pan chicken recipes are super easy to customize to make your own! Try taking vegetables and chicken to the next level by trying different flavors and ingredients.
- Cheese: Use a variety of different cheese such as feta or goat cheese with the colorful vegetables.
- Flavors: Try experimenting with different flavors such as including lemon juice, garlic powder, brown sugar or Worcestershire sauce.
- Sauce: Make a Greek, Italian chicken or other flavor of sauce to go with the veggies and chicken.
Healthy Sheet Pan Chicken Dinner Recipe FAQs
Serve with the Best Caesar Salad, Loaded Cheesy Cauliflower Casserole or Quinoa.
Absolutely! Try a variety of veggies such as broccoli, onions, sweet potatoes, carrots, other root vegetables or yellow squash.
The best way to tell if chicken is cooked is to use a meat thermometer inserted in the thickest piece of chicken. When the chicken reaches an internal temperature of 165℉, and chicken is no longer pink, it’s done!
Expert Tips for Making Sheet Pan Chicken with Vegetables Recipe
- Add Dry Herbs: No fresh herbs? Simply replace with dried herbs in this easy sheet pan healthy meal.
- Chicken: Feel free to use chicken pieces from bone-in chicken thighs or boneless skinless thighs.
- Pasta: No potatoes? Make some pasta and add different vegetables like grape tomatoes to pan and then make as directed and place the bake over the pasta.
- Cheese: Garnish with parmesan, romano or use a shredded 5 cheese Italian blend.
Garlic Sheet Pan Chicken with Vegetables
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Ingredients
- 3 Chicken breasts, cleaned and trimmed
- 10 ounces Frozen green beans, thawed
- 1 pound Baby golden potatoes, diced
- 2 tablespoons Olive oil
- 2 tablespoons All Purpose Seasoning Blend
- ½ tablespoon Butter
- 1 tablespoon Garlic, minced
- 1 tablespoon All-purpose flour
- ½ cup Milk
- 2 ounces Cream cheese, softened and diced
- 2 teaspoons Oregano
- 3 sprigs Thyme, remove from stem
- Fresh parmesan cheese, for garnish
- Fresh parsley, for garnish
Instructions
- Preheat oven to 425℉.
- Arrange the diced potatoes, green beans, and chicken breast on the sheet pan. Evenly spread the olive oil over the potatoes, beans, and chicken. Evenly spread the seasoning.
- Transfer your sheet pan to the oven once preheated for about 25 minutes, or until your chicken reaches 160℉.
- While your sheet pan meal cooks, prep a medium sized skillet over medium heat.
- Melt your butter in the skillet. Once melted, add in your garlic for about one minute to release the flavor.
- Add in the flour. Mix well. It will look thick.
- Add in your milk. Mix well.
- Add in your cream cheese. Continue to mix until fully melted and incorporated.
- Add in your thyme, and oregano.
- Once your sheet pan is cooked, remove from oven. While your chicken is still hot, evenly pour your creamy garlic sauce over the chicken. Top with your desired amount of parmesan cheese and parsley.
Christina’s Notes
- Add Dry Herbs: No fresh herbs? Simply replace with dried herbs in this easy sheet pan healthy meal.
- Chicken: Feel free to use chicken pieces from bone-in chicken thighs or boneless skinless thighs.
- Pasta: No potatoes? Make some pasta and add different vegetables like grape tomatoes to pan and then make as directed and place the bake over the pasta.
- Cheese: Garnish with parmesan, romano or use a shredded 5 cheese Italian blend.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This chicken is really good! Whole family loved it!
Super tasty chicken, thanks for the recipe!
Is this supposed to be 2 tsp of dried oregano? Seems a bit heavy to use 2. I think one total tsp of dried would have worked.