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Sheet Pan Baked Chicken Breast with Veggies Recipe

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4 from 2 reviews

This Sheet Pan Baked Chicken Breast with Veggies recipe offers a simple, healthy, and flavorful meal perfect for busy weeknights. Tender chicken breasts are seasoned with smoked paprika, garlic, and oregano, then baked alongside vibrant broccoli, red bell pepper, and red onion, all on one pan for easy cleanup and even cooking.

Ingredients

Chicken

  • 1 pound chicken breasts (boneless and skinless, about 2 medium-large breasts)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • Kosher salt and pepper to taste
  • 1/2 tablespoon olive oil

Vegetables

  • 1 small head of broccoli, broken into florets
  • 1 large red bell pepper, cut into 1-inch cubes
  • 1 large red onion, chopped into large pieces
  • 1 tablespoon olive oil
  • Kosher salt and pepper to taste

Garnish

  • 1 tablespoon minced parsley

Instructions

  1. Preheat oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking and easy cleanup.
  2. Season chicken: Place the chicken breasts on the prepared baking sheet. Rub them evenly with smoked paprika, garlic powder, dried oregano, onion powder, and kosher salt and pepper. Drizzle and rub with half a tablespoon of olive oil to help seasonings adhere and keep the chicken moist.
  3. Prepare vegetables: In a large bowl, combine the broccoli florets, red bell pepper cubes, and chopped red onion. Drizzle with the remaining one tablespoon of olive oil. Season with salt and pepper, then toss thoroughly to coat all the vegetables evenly.
  4. Arrange veggies around chicken: Spread the seasoned vegetables around the chicken breasts on the sheet pan so everything cooks evenly.
  5. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through with no pink inside and the vegetables are tender yet still slightly crisp.
  6. Rest and garnish: Remove the chicken from the oven and allow it to rest for a few minutes before slicing. Sprinkle minced parsley over the chicken and veggies before serving.

Notes

  • Use a meat thermometer to confirm chicken reaches an internal temperature of 165°F for safe consumption.
  • Feel free to substitute or add other vegetables such as zucchini or carrots based on preference.
  • For a spicier version, add a pinch of cayenne pepper to the chicken seasoning.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cozyplatter.com/sheet-pan-baked-chicken-breast-with-veggies-recipe/