This sheet pan chicken and vegetables recipe is a simple way to get dinner on the table using one pan and simple ingredients. It's a great option for a quick weeknight dinner when you want something filling without a lot of prep.
With juicy chicken, crispy potatoes, and simple seasoning, this sheet pan chicken dinner is a reliable go-to for busy nights and quick cleanup. It's a great option when you need something simple and filling. If you enjoy meals like this, you may also like Sheet Pan Chicken Fajitas.
Why You'll Love This Recipe
- Easy sheet pan dinner with minimal effort
- Great for busy weeknights
- Made with simple ingredients
- One pan for easy clean up
- A complete chicken and vegetable meal
Ingredients for Sheet Pan Chicken and Vegetables
- 4 boneless skinless chicken breasts, about ¾ inch thick
- 1 ½ pounds baby potatoes, quartered
- 1 cup baby carrots
- 1 cup frozen green beans
- ¼ cup olive oil, divided
- salt and black pepper to taste
- 1 (1 ounce) packet dry Ranch seasoning mix
- 1 teaspoon paprika
- 1 ½ teaspoons garlic powder
- ¼ cup grated parmesan cheese
- 2 tablespoons butter, melted
- 1 teaspoon brown sugar
How to Make Sheet Pan Chicken and Vegetables
- Preheat oven to 425°F and lightly grease a large baking sheet or line with parchment paper.
- Season both sides of the chicken breasts with salt and black pepper.
- Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the chicken for about 2 minutes on each side until lightly browned. Remove from heat and set aside.
- In a large bowl, toss the potatoes with 2 tablespoons olive oil and about 2 tablespoons of the Ranch seasoning mix until evenly coated.
- Toss the green beans in a small bowl with a light drizzle of olive oil and about 1 tablespoon of the Ranch seasoning until coated.
- In another bowl, combine the baby carrots with melted butter and brown sugar and toss to coat.
- Arrange the potatoes on the baking sheet in a single even layer, leaving space for the chicken and vegetables.
- Add the seared chicken to the pan and sprinkle with the remaining Ranch seasoning, garlic powder, and paprika.
- Add the green beans and carrots to the pan, spreading everything out so it cooks evenly.
- Sprinkle parmesan cheese over the potatoes.
- Bake for 25 to 30 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
- For extra color, broil for 2 to 3 minutes at the end until the top is slightly golden brown. Watch carefully so it does not burn.
Tips for Best Results
- Cut potatoes into even pieces so they cook at the same rate
- Do not overcrowd the pan to avoid steaming
- Searing the chicken adds extra flavor but can be skipped on a busy night
- Use a meat thermometer to ensure the chicken is fully cooked
- Spread everything in an even layer for best results
Serving Suggestions
This sheet pan chicken dinner works well with:
- A simple side salad
- Rice or pasta
- Bread or rolls
You can also swap in your favorite vegetables, like bell pepper or Brussels sprouts,Toss the green beans in a small bowl with a light drizzle of olive oil next time.
If you're cooking for a group, you can also serve this with another easy option like White Chicken Enchiladas.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave until warmed through.
More Recipes to Try
If you enjoyed this easy sheet pan chicken and vegetables recipe, you may like:
📖 Recipe
Sheet Pan Chicken and Vegetables
Equipment
Ingredients
- 4 boneless skinless chicken breasts - about ¾ inch thick
- 1 ½ pounds baby potatoes - quartered
- 1 cup baby carrots
- 1 cup frozen green beans
- ¼ cup olive oil - divided
- salt and black pepper to taste
- 1 ounce dry Ranch seasoning mix - 1 packet
- 1 teaspoon paprika
- 1 ½ teaspoons garlic powder
- ¼ cup grated parmesan cheese
- 2 tablespoons butter - melted
- 1 teaspoon brown sugar
Instructions
- Preheat oven to 425°F and grease a large baking sheet or line with parchment paper.
- Season chicken breasts with salt and black pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken for 2 minutes per side until lightly browned. Set aside.
- In a large bowl, toss potatoes with 2 tablespoons olive oil and about 2 tablespoons Ranch seasoning until evenly coated.
- In a small bowl, toss green beans with a light drizzle of olive oil and about 1 tablespoon Ranch seasoning until coated.
- In another bowl, toss carrots with melted butter and brown sugar until coated.
- Arrange potatoes on the baking sheet in a single even layer, leaving space for the chicken and vegetables.
- Add chicken to the pan and sprinkle with remaining Ranch seasoning, garlic powder, and paprika.
- Add green beans and carrots, spreading everything out evenly.
- Sprinkle parmesan cheese over the potatoes.
- Bake for 25 to 30 minutes, or until potatoes are tender and chicken reaches an internal temperature of 165°F.
- Broil 2-3 minutes for a golden finish, watching closely.
Notes
- Cut potatoes into even pieces so they cook at the same rate
- Do not overcrowd the pan or the vegetables will steam instead of roast
- Searing the chicken adds extra flavor but can be skipped
- Use a meat thermometer to ensure the chicken reaches 165°F
- Swap in other vegetables like bell pepper or brussels sprouts if preferred
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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