One Pan Chicken Veggies: Quick, Flavorful & Easy Dinner

Name: One Pan Chicken Veggies: Quick, Flavorful & Easy Dinner
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1 lb broccoli florets; 1 red bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 red onion, cut into wedges; 3 tbsp olive oil; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp dried oregano; 1/2 tsp dried thyme; Salt and freshly ground black pepper to taste

by Manar Jota

October 4, 2025

Jump to Recipe·Print Recipe

One Pan Chicken Veggies have become my absolute go-to for busy weeknights, transforming chaotic evenings into moments of delicious calm. I remember those days of juggling multiple pots and pans, dreading the mountain of dishes afterward. Then I discovered the magic of this simple method! The aroma of savory chicken mingling with perfectly roasted vegetables fills my kitchen, promising a satisfying meal with hardly any cleanup. If you’ve ever wondered how to make one pan chicken and veggies that’s both healthy and incredibly flavorful, you’re in the right place. This recipe is a lifesaver, turning a simple concept into a truly delightful quick chicken and veggie bake. Let’s get cooking!

Why You’ll Love This One Pan Chicken Veggies

This recipe is a weeknight warrior for so many reasons. Here’s why it’s earned a permanent spot in my meal rotation:

Incredible Flavor: The chicken thighs come out juicy and tender, perfectly complemented by the caramelized roasted vegetables.
Super Speedy Prep: With just about 15 minutes of hands-on time, you can have dinner prepped and ready to go into the oven.
Healthy & Wholesome: Packed with lean protein and colorful veggies, it’s a nutritious meal that doesn’t sacrifice taste.
Budget-Friendly: Using chicken thighs and common vegetables makes this an economical choice for feeding the family.
Family Approved: Even picky eaters usually love this combination, making it a stress-free option for busy parents.
Minimal Cleanup: As the name suggests, it’s an easy sheet pan chicken and vegetables, meaning fewer dishes to wash.
Versatile: This easy sheet pan chicken and vegetables is a fantastic base for adding your favorite herbs or spices.

Ingredients for One Pan Chicken Veggies

Here’s everything you need to make this delicious and simple meal:

1.5 lbs boneless, skinless chicken thighs – cut into 1-inch pieces, these stay incredibly juicy.
1 lb broccoli florets – for a good dose of greens and tender-crisp texture.
1 red bell pepper, cut into 1-inch pieces – adds a lovely sweetness and vibrant color, making this a beautiful chicken and bell pepper sheet pan dish.
1 yellow bell pepper, cut into 1-inch pieces – complements the red pepper with a slightly different flavor profile and visual appeal.
1 red onion, cut into wedges – caramelizes beautifully in the oven, adding a sweet and savory depth.
3 tbsp olive oil – essential for roasting the chicken and vegetables, helping them to brown and preventing sticking.
1 tsp paprika – gives a mild warmth and gorgeous color to the chicken.
1 tsp garlic powder – a foundational flavor enhancer for both the chicken and veggies.
1/2 tsp dried oregano – adds an earthy, aromatic note.
1/2 tsp dried thyme – brings a subtle, savory herbaceousness.
Salt and freshly ground black pepper to taste – crucial for bringing out all the flavors.

One Pan Chicken Veggies: Quick, Flavorful & Easy Dinner - One Pan Chicken Veggies - additional detail

How to Make One Pan Chicken Veggies

Creating this incredibly easy and flavorful meal is a breeze! Follow these simple steps for a delicious oven baked chicken and vegetables dinner with minimal fuss.

Step 1: Preheat your oven to 400°F (200°C). Grab a large baking sheet – this is where the magic happens!
Step 2: In a large bowl, toss the 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces) with 1 tablespoon of olive oil, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, and a generous pinch of salt and pepper. Make sure each piece is nicely coated.
Step 3: Now, let’s get those veggies ready! In a separate large bowl, combine the 1 lb broccoli florets, 1 red bell pepper (cut into 1-inch pieces), 1 yellow bell pepper (cut into 1-inch pieces), and 1 red onion (cut into wedges). Drizzle with the remaining 2 tablespoons of olive oil and toss with salt and pepper.
Step 4: It’s time to assemble your masterpiece! Arrange the seasoned chicken and prepared vegetables in a single layer on your prepared baking sheet. Giving everything space is key to achieving that perfect roast; this ensures your oven baked chicken and vegetables cook evenly. Avoid overcrowding the pan!
Step 5: Pop the baking sheet into your preheated oven. Bake for 20-25 minutes. You’re looking for the chicken to be cooked through and the vegetables to be tender and slightly caramelized. The aroma filling your kitchen will be amazing!
Step 6: Once everything is perfectly roasted, carefully remove the baking sheet from the oven. Serve your delicious one pan chicken and veggies hot, straight from the pan for the ultimate convenience. Enjoy this simple yet satisfying oven baked chicken and vegetables meal!

Pro Tips for the Best One Pan Chicken Veggies

Want to elevate your one pan chicken and veggies game? I’ve picked up a few tricks over the years that make all the difference:

Always use chicken thighs; they’re more forgiving and stay juicier than breasts in high heat.
Don’t overcrowd the pan! This is crucial for achieving those lovely caramelized edges on your vegetables and perfectly cooked chicken.
Cut your vegetables into uniform sizes so they cook evenly.
Consider adding a splash of lemon juice or zest right after baking for a burst of freshness.

What’s the secret to perfect one pan chicken and veggies?

The absolute key is ensuring everything is in a single layer on the baking sheet. This allows the heat to circulate properly, giving you beautifully roasted veggies and tender chicken, making it a truly simple chicken and vegetable dinner.

Can I make one pan chicken and veggies ahead of time?

You sure can! You can prep and season everything the night before, keeping the chicken and veggies separate in the fridge. This makes your easy sheet pan chicken and vegetables even faster on cooking day!

How do I avoid common mistakes with one pan chicken and veggies?

The biggest pitfall is overcrowding the pan, which leads to steamed, soggy food instead of roasted goodness. Also, ensure your oven is fully preheated before your pan goes in for optimal results. For more tips on roasting vegetables, check out Food Network’s guide.

Best Ways to Serve One Pan Chicken Veggies

This versatile dish is fantastic on its own, but I love dressing it up a bit to make it a complete meal. For a truly healthy weeknight chicken and vegetable dinner, I often serve it over a bed of fluffy quinoa or brown rice to soak up all those delicious pan juices. A dollop of plain Greek yogurt or a sprinkle of fresh parsley adds a nice finishing touch.

You can also serve these one pan chicken and veggies alongside a simple green salad for added freshness. Another favorite is to stuff them into warm pita bread for a casual, deconstructed wrap. The possibilities are endless, making it a go-to for any occasion! For more chicken dinner ideas, explore our recipes.

Nutrition Facts for One Pan Chicken Veggies

This recipe provides a balanced and satisfying meal. Here’s a breakdown of the estimated nutritional information per serving:

Calories: 450
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Protein: 35g
Carbohydrates: 20g
Fiber: 5g
Sugar: 8g
Sodium: 350mg
Cholesterol: 120mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used.

One Pan Chicken Veggies: Quick, Flavorful & Easy Dinner - One Pan Chicken Veggies - additional detail

How to Store and Reheat One Pan Chicken Veggies

One of the best things about this minimal cleanup chicken and vegetable recipe is how well the leftovers hold up! Once your delicious one pan chicken and veggies have cooled completely, transfer them to an airtight container. Store them in the refrigerator for up to 3-4 days. If you’re planning for longer storage, you can freeze portions for up to 3 months. Just make sure they are in freezer-safe containers or bags.

Reheating is just as easy. For the best results, I recommend gently reheating in a skillet over medium-low heat, stirring occasionally until warmed through. You can also reheat them in the microwave for a quick option, or pop them back into a 350°F (175°C) oven for about 10-15 minutes. Either way, enjoying these leftovers is a breeze! If you enjoy this, you might also like our Mediterranean Chicken Gyros.

Frequently Asked Questions About One Pan Chicken Veggies

Can I use chicken breasts instead of thighs?

Yes, you can! Just be mindful that chicken breasts cook faster and can dry out more easily. I recommend cutting them into slightly smaller pieces and keeping a close eye on them, perhaps reducing the baking time by a few minutes to avoid overcooking. This is still a great way to enjoy an easy sheet pan chicken and vegetables meal.

What vegetables go with sheet pan chicken?

The beauty of this dish is its versatility! Beyond the broccoli, bell peppers, and onion, you can easily swap in other sturdy vegetables like zucchini, carrots, Brussels sprouts, asparagus, or even sweet potatoes cut into smaller cubes. Just ensure they are cut to a similar size as your chicken pieces for even cooking. It’s all about creating your perfect simple chicken and vegetable dinner.

How do I make this recipe spicier?

If you love a little heat, it’s easy to amp up the spice factor! You can add a pinch of cayenne pepper or red pepper flakes to the chicken seasoning mix. For a bit of a kick that also adds flavor, try drizzling a bit of hot sauce over the chicken and veggies before baking. This makes your quick chicken and veggie bake perfectly tailored to your taste.

Can I use different herbs and spices?

Absolutely! Feel free to experiment with your favorite spice blends. Italian seasoning, a touch of smoked paprika for depth, or even a sprinkle of curry powder can completely change the flavor profile. This adaptability is what makes one pan chicken and roasted vegetables such a winner. For another flavorful chicken dish, try our Indian Butter Chicken Recipe.

Variations of One Pan Chicken Veggies You Can Try

This basic recipe is fantastic, but I love to play around with it! Here are a few ideas to switch up your one pan chicken and roasted vegetables:

Lemon Herb Delight: For a bright and zesty twist, try making lemon herb one pan chicken and veggies. Simply add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice to the vegetables in Step 3. A final squeeze of fresh lemon juice over the finished dish is pure magic!
Spicy Southwest Kick: Swap the herbs for chili powder, cumin, and a pinch of cayenne pepper. Add corn and black beans to the vegetables for a vibrant, Southwestern-inspired meal.
Mediterranean Flair: Incorporate Kalamata olives, cherry tomatoes, and artichoke hearts along with your chicken and veggies. A sprinkle of feta cheese after baking is divine!
Vegetarian Option: Easily make this a vegetarian delight by substituting the chicken with firm tofu or chickpeas. Adjust the roasting time accordingly to ensure your plant-based protein is perfectly cooked and slightly crisped. For a different vegetarian option, check out our Ground Beef Zucchini Casserole (note: this is a beef recipe, but included as an example of a vegetarian-friendly option if adapted).