15+ Delicious Chicken Sheet Pan Recipes for Easy One-Pan Dinners
When dinner needs to be easy, delicious, and leave you with fewer dishes to wash, sheet pan meals are always a great choice. Chicken is a staple in my kitchen, so these chicken sheet pan dinner recipes are some of my favorite go-to meals for busy weeknights.
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If you’re searching for easy chicken dinner recipes, this collection is a great place to start (more ideas here). You’ll find simple chicken and veggie combinations, hearty chicken and potato meals, flavorful fajitas, saucy teriyaki chicken, and a few cheesy options for those nights when you’re craving something extra comforting and filling.
Check out this list of Chicken Casserole Recipes and Chicken Crockpot Recipes.
Sheet Pan Parmesan Crusted Chicken
Parmesan gives the chicken a simple crispy coating in this sheet pan recipe. It’s a good alternative to plain baked chicken and can be served with roasted vegetables, potatoes, or a simple salad.
Sheet Pan Parmesan Crusted Chicken
Ingredients
- 1 ½ lbs chicken breasts
- 1 ½ lbs baby potatoes
- 2 cups fresh green beans
- Salt pepper, and garlic, to taste
- 2 tbsp olive oil
- ⅓ cup Parmesan cheese
- ¼ cup Italian breadcrumbs
Instructions
- Preheat the oven to 425°F.Add the chicken breasts, baby potatoes, and green beans to a sheet pan.
- Drizzle everything with olive oil.Season the potatoes and green beans with salt, pepper, and garlic. Sprinkle with 3 tablespoons of Parmesan.
- Mix the breadcrumbs with the remaining Parmesan cheese. Sprinkle the mixture over the chicken breasts.
- Bake for about 30 minutes, or until the chicken is cooked through and the potatoes are tender.
Get all the tips and photos in the full post.
Honey Mustard Sheet Pan Chicken Thighs
Chicken thighs are a great choice for sheet pan dinners because they stay tender while roasting. Here, honey mustard adds a sweet and tangy flavor to the chicken. Add vegetables to the pan, and you have an easy dinner with very little prep.
Honey Mustard Sheet Pan Chicken Thighs
Ingredients
- ¼ cup olive oil divided
- 2 tbsp lemon juice divided
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp minced garlic
- ¼ tsp salt
- ¼ tsp pepper
- 4 chicken thighs
- 12 oz Brussels sprouts cut in half or larger ones into thirds
Instructions
- Preheat the oven to 425 degrees. Grease a medium baking sheet.Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, Dijon mustard, honey, and minced garlic, and salt and pepper.
- Arrange the chicken on the sheet pan and brush the sauce, coating both sides.
- Add the Brussels sprouts to a medium bowl. Gently toss with the remaining olive oil and lemon juice. Add in an even layer on the baking sheet.
- Bake for 30 minutes, or until chicken is done.
Get all the tips and photos in the full post.
And this Sheet Pan Chicken and Asparagus is perfect for meal prep.
Sheet Pan Bourbon Smothered Chicken
This Bourbon Smothered Chicken is a good choice when you want a chicken dinner with a little more sauce and flavor. Cooking it as a sheet pan meal keeps the process simple and cuts down on the number of dishes you need to clean.
Sheet Pan Bourbon Smothered Chicken
Ingredients
- 2 boneless skinless chicken breasts, sliced from the center into thin pieces
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 1 tbsp olive oil
- 1 small onion sliced
- 4 oz fresh sliced mushrooms
- 4 slices Provolone cheese
For the Bourbon Maple Glaze
- ¼ cup bourbon
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- ¼ tsp salt •
- ¼ tsp pepper
Instructions
- Preheat the oven to 400 degrees. Line a small baking sheet with parchment paper.
- Slice each chicken breast into thin cutlets, so you have 4 thin chicken breasts.
- Mix the 1 tsp salt, ½ tsp pepper and ½ tsp garlic powder together and sprinkle over both sides of the chicken.
- Heat the olive oil in a large skillet over medium heat, then add the chicken breasts and sear for 1 minute. Flip the chicken over and sear for an additional minute.
- Take the skillet off the heat, remove the chicken, and carefully add the bourbon to the skillet.
- Cook over medium heat and cook for 3 minutes.
- Whisk in the maple syrup, Dijon mustard, balsamic vinegar and the salt and pepper.
- Add the onions and mushrooms.
- Simmer for 3-4 minutes.
- Arrange the chicken on the sheet pan. Top with a little of the onions, mushrooms and glaze, and a slice of Provolone cheese.
- Bake for 10-15 minutes until chicken is cooked through.
- Serve with your favorite side dishes.
Want more like this? See the original post on Bite-Sized Bash.
You’ll also love this Sheet Pan Honey Garlic Chicken and Veggies. Made with juicy chicken tenders, vibrant veggies, and a rich homemade honey garlic sauce
Sheet Pan Chicken Fajitas Bowl
If you prefer a bowl instead of tortillas, this Sheet Pan Chicken Fajitas Bowl is a good option. The chicken and fajita vegetables are cooked on one pan and served over rice with your favorite toppings.
Chicken Fajitas Bowl
Ingredients
- 1 lb chicken breasts cut into thin strips
- 3 bell peppers cut into strips (we used red, orange and yellow)
- 1 onion peeled and sliced into strips
- 2 tbsp olive oil
- 1.25 oz Fajita seasoning packet can use more if you want a more bold flavor
- 3 cups prepared rice
- 1 cup black beans drained and rinsed
- ⅔ cup shredded cheese
- sour cream to top
Instructions
- Preheat the oven to 400 degrees.
- Cut the veggies and chicken into thin strips. Add them to a bowl with the olive oil and seasonings and toss well to coat.
- Line a large baking sheet with parchment paper and dump the ingredients from the bowl onto it, and spread into an even layer.
- Bake for 25 minutes, until the chicken is done and the veggies are tender.
- Assemble the bowls by diving the rice between 4 bowls, then top with the chicken and veggies fajitas, then black beans, cheese and sour cream.
Want more like this? See the original post on Bite-Sized Bash.
Sheet Pan Pesto Chicken
Pesto is an easy ingredient to keep on hand for quick dinners. In this sheet pan recipe, it adds flavor to the chicken while everything cooks together in the oven. Add your favorite vegetables to round out the meal.
Sheet Pan Pesto Chicken
Ingredients
- 1 ½ lbs chicken cut into 1 – 1 ½ inch pieces
- ½ cup pesto
- 1 lb Yukon gold potatoes cut into 1 ½ inch pieces
- 2 cups broccoli florets
- 1 pint cherry tomatoes
- 1 tbsp olive oil
- 1 tsp italian seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. Grease a baking sheet.
- Cut the chicken. Mix chicken and pesto in a medium bowl, cover and refrigerate while you work on the next steps.
- Cut the broccoli into small pieces and cut the potatoes into 1 ½ inch pieces. Toss into a bowl with olive oil and seasonings. Spread in an even layer on the baking sheet.
- Bake for 10 minutes.
- Add the tomatoes and pesto marinated chicken. 6. Return to the oven to bake for 20-25 minutes, until the chicken is done.
Want more like this? See the original post on Bite-Sized Bash.
Sheet Pan Chicken Kabobs
You don’t always need an outdoor grill to make chicken kabobs. This sheet pan version lets you enjoy chicken and vegetables cooked together in the oven. Serve them with rice, potatoes, or a simple salad for dinner.
Sheet Pan Chicken Kabobs
Ingredients
- 1½ pounds boneless skinless chicken breast
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp worcestershire sauce
- 1 tbsp minced garlic
- 1 tsp oregano
- ½ tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 4 oz white mushrooms
Instructions
- Wash the mushrooms and peppers.
- Cut the peppers into pieces about 1 ½ – 2 inches big.
- Cut the chicken into 1 ½ inch pieces.
- Whisk the olive oil, soy sauce, worcestershire sauce, and seasonings together in a small bowl.
- Add the chicken to a large bowl or gallon ziplock and pour the mixture over the chicken, stir to combine. Allow the chicken to marinade for a few hours, or even overnight.
- Once ready to cook, preheat the oven to 425 degrees.
- Line a baking sheet with parchment paper for easier cleanup.
- Onto the skewer, add a yellow pepper, chicken, mushroom, chicken, red pepper, chicken, and repeat that order one more time.
- Transfer the baking sheet to the oven and bake for 20 minutes, until the chicken is done.
- Serve with your favorite side dish.
Want more like this? See the original post on Bite-Sized Bash.
Cheesy Chicken Bacon Ranch Sheet Pan Meal
Chicken, bacon, ranch, and cheese make this a filling sheet pan meal for the family. It’s the kind of dinner that works well when you’re looking for something comforting and easy.
Cheesy Chicken Bacon Ranch Sheet Pan Meal
Ingredients
- 2 lbs chicken breasts cut into 1 inch pieces
- 3-4 medium potatoes diced into 1 inch pieces
- 2 cups broccoli florets
- 8 strips of bacon cut into small pieces
- 8 oz medium cheddar cheese shredded
- 3 tbsp olive oil
- 1 oz packet dry ranch seasoning
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425 degrees. Grease a large sheet pan.
- Cut the potatoes, broccoli, chicken and bacon.
- Toss the potatoes and broccoli in a large bowl with 2 tablespoons of olive oil and ⅔ of the ranch seasoning packet. Pour onto the sheet pan.
- Toss the chicken with 1 tablespoon of olive oil and the remaining ⅓ of the ranch seasoning packet.
- Arrange onto the baking sheet.
- Drop little pieces of bacon all over everything.
- Bake for 25 minutes, then remove from the oven and top with cheese.
- Return to the oven and bake for an additional 7-10 minutes until the cheese is melted.
- Sprinkle with fresh parsley to serve if desired.
Want more like this? See the original post on Bite-Sized Bash.
Sheet Pan Honey Garlic Chicken and Veggies
Honey and garlic give this chicken dinner a simple sweet and savory flavor. Chicken and vegetables roast together on one pan, so there’s not much cleanup afterward. It’s an easy recipe to add to a busy weeknight rotation.
Sheet Pan Honey Garlic Chicken and Veggies
Ingredients
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp black pepper
- 3 tbsp minced garlic
- 1 tbsp corn starch
- 1/3 cup honey
- 1/3 cup soy sauce
- 1 ½ pounds boneless skinless chicken breasts, cut into 1 inch slices
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 yellow bell pepper cut into 1 inch pieces
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment if you’d like easier cleanup.
- In a small bowl, mix the garlic salt, pepper, paprika, garlic, red pepper flakes, honey, soy sauce, and corn starch.
- Cut the broccoli into 1-2 inch pieces, then cut the bell pepper into 1 inch pieces.
- Cut the chicken into 1 inch slices.
- Add the veggies and chicken to a large bowl, pour the sauce over everything and toss to coat. Arrange everything on the baking sheet, then drizzle any excess sauce over it.
- Bake for about 20 minutes or until the chicken is done and carrots are tender.
- Serve over rice or noodles.
Want more like this? See the original post on Bite-Sized Bash.
Sheet Pan Pineapple Teriyaki Chicken
Pineapple and teriyaki make a good pairing for chicken. This sheet pan meal brings the two together with vegetables for a dinner that can be served with rice.
Sheet Pan Pineapple Teriyaki Chicken
Ingredients
- 1 – 1 ½ lbs chicken brests
- ¼ cup Teriyaki sauce
- 2 tbsp olive oil plus a drizzle for cooking
- 2 tbsp honey
- 2 tbsp thai sweet chili sauce
- 2 cans pineapple drained
- 1 red pepper cut into strips
- 1 green pepper cut into strips
- Salt and pepper to taste
- 1 tsp sesame seeds
Instructions
- Cut the chicken into one inch cubes.
- Whisk the teriyaki sauce, olive oil, honey, and sweet chili sauce together in a large bowl and add the chicken. Toss to coat. Pour it all into a gallon ziplock bag, seal then refrigerate for 3 hours to marinate.
- Once the 3 hours is up, preheat the oven to 450 degrees.
- Cut the peppers into strips, then add the peppers and pineapple to a large bowl, drizzle with olive oil and sprinkle with salt and paper. Toss to coat. Add the chicken and about ½ cup of the marinade and toss it all together.
- Arrange everything in a single layer on a large baking sheet and bake for 7 minutes, flip everything over, and bake for an additional 8-10 minutes.
Want more like this? See the original post on Bite-Sized Bash.
Sheet Pan Lemon Chicken and Veggies
Lemon is a simple way to add flavor to chicken and vegetables. This recipe keeps things easy with chicken and veggies roasted together on one pan.
Sheet Pan Lemon Chicken and Veggies
Ingredients
- 1 ½ lbs fresh chicken tenderloins
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp olive oil
- 1 tsp fresh thyme
- 1 tsp garlic
- 2–3 lemons
- 1 to 1½ cups broccoli florets
- 1 to 1½ cups cauliflower florets
Instructions
- Preheat the oven to 350°F.
- Pick the thyme leaves off the stems.
- Arrange the chicken tenders on a large baking sheet and season with half the salt and pepper.
- Drizzle with olive oil, then sprinkle thyme and half the garlic. Squeeze juice from half a lemon over the chicken.
- Arrange the vegetables on the pan, then sprinkle with remaining salt, pepper, and garlic. Squeeze juice from another half lemon over the veggies.
- Cut a lemon into slices and place them over the sheet pan.
- Bake for 30–35 minutes, until the chicken is cooked through and vegetables are tender.
Want more like this? See the original post on Bite-Sized Bash.
Sheet Pan Teriyaki Chicken and Peppers
This Teriyaki Chicken and Peppers is a nice option to serve everything over rice. The chicken and peppers cook together on one pan.
Sheet Pan Teriyaki Chicken and Peppers
Ingredients
- 1 ½ lbs chicken breast cut into strips
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 cup teriyaki sauce
- 1 green onion diced
- ½ tbsp sesame seeds
- Rice to serve (optional)
Instructions
- Preheat your oven to 400°F.
- Cut the peppers into strips and dice the green onion. Slice the chicken into strips.
- In a large bowl, combine the chicken and peppers. Pour in the teriyaki sauce and stir until everything is coated. Cover and chill for 30 minutes for extra flavor.
- Line a baking sheet with parchment paper. Spread the chicken and peppers evenly on the pan.
- Bake for 25–35 minutes, or until the chicken is cooked through and the peppers are tender.
- Sprinkle with green onions and sesame seeds before serving. Serve over rice if desired.
Want more like this? See the original post on Bite-Sized Bash.
Sheet Pan Garlic Parmesan Chicken
Garlic and Parmesan are a simple combination that works well with chicken. This sheet pan dinner brings them together with tender chicken for an easy meal that doesn’t require much prep.
Sheet Pan Garlic Parmesan Chicken
Ingredients
- 1 ½ lb chicken tenderloins
- 1.5 lb mini potatoes halved or quartered depending on size
- 12 oz fresh green beans trimmed
- ½ cup garlic parmesan sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 2–3 tbsp fresh fine shredded parmesan cheese
Instructions
- Preheat your oven to 450°F.
- Cut the potatoes and trim the ends of the green beans.
- On your baking sheet, arrange the potatoes on one end, chicken in the middle, and green beans on the other end.
- Drizzle olive oil over the potatoes and green beans, then sprinkle garlic powder on top.
- Brush or spoon the garlic parmesan sauce over the chicken tenderloins until well coated.
- Bake for 25 minutes, or until the chicken is cooked through and the potatoes are golden.
- Sprinkle fresh parmesan cheese over the potatoes and green beans before serving.
Want more like this? See the original post on Bite-Sized Bash.
Sheet Pan Mississippi Chicken and Potatoes
If you like Mississippi-style chicken, this sheet pan version is worth adding to your dinner list. Chicken and potatoes cook together on the same pan.
Sheet Pan Mississippi Chicken and Potatoes
Ingredients
- 3 boneless skinless chicken breasts cubed
- 1.5 lb bag of baby yellow potatoes cut in half
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic salt
- 1 packet au jus gravy mix
- 1 packet ranch seasoning
- 1/4 cup pepperoncini juice
- 4 tbsp butter
- 1/2 cup pepperoncinis
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F and line a large baking sheet with foil.
- In a large bowl, combine the cubed chicken, halved potatoes, olive oil, paprika, garlic salt, gravy mix, ranch mix, and pepperoncini juice. Stir until everything is well coated.
- Spread the mixture evenly on the prepared sheet pan. Bake for 20–25 minutes.
- About 5 minutes before it’s done, sprinkle the pepperoncinis and mozzarella cheese over the top and bake for the remaining 5 minutes.
Want more like this? See the original post on Bite-Sized Bash.
Sheet Pan Chicken Fajitas
These Sheet Pan Chicken Fajitas are made with chicken, peppers, and onions, seasoned and cooked together on one pan. Serve them with warm tortillas, rice, or your favorite fajita toppings.
Sheet Pan Chicken Fajitas
Ingredients
- 2.5 lbs chicken diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1 red onion sliced
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Mexican chili powder
- ½ tsp dried oregano
- ½ tsp cumin
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- 2 garlic cloves minced
- 1 bunch cilantro chopped
- 2 tbsp olive oil
- 2 tbsp sour cream for topping
- 1 avocado diced, for topping
- 1 cup mozzarella shredded, for topping
- 1 lime juiced, for topping
- 12 tortillas e.g., flour tortillas
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss the diced chicken with olive oil and all the spices. Add garlic, sliced peppers, and onion. Mix until everything is coated.
- Spread the chicken and veggies on a greased or parchment-lined sheet pan in a single layer.
- Bake for 30–35 minutes, or until the chicken is fully cooked and slightly browned.
- Top with avocado, sour cream, shredded cheese, cilantro, and a squeeze of lime.
- Warm tortillas, then fill each with the cooked chicken and veggies.
Want more like this? See the original post on Bite-Sized Bash.
