Easy, quick, and healthy, this Sheet Pan Chicken with Vegetables recipe has delicious Italian seasonings, juicy baked chicken, tender potatoes, and carrots. Anyone can make this sheet pan chicken dinner with simple ingredients in under an hour. Although it is a small batch recipe, it can easily be scaled down to a recipe with two servings.
🐓Ingredients
Chicken—skinless boneless chicken breasts
Vegetables—red potatoes, carrots
Pantry ingredients—olive oil, thyme, basil, garlic powder, salt, black pepper
Panko bread crumbs—Italian preferred
Parmesan cheese
Jump To (scroll for more)
- 🐓Ingredients
- 👨🍳How to Make Sheet Pan Chicken Breasts with Vegetables—Step-by-Step Photo Instructions
- 🤔Make it right every time
- ✔️Chicken options and variations
- ✔️Vegetable options and variations
- ✔️Seasoning and toppings options and variations
- 📋Related Recipes
- ↕️How to make this a smaller or larger recipe
- 🍽️How to serve
- ❄️How to store and reheat leftovers
- ❓FAQs
- 📖 Recipe
Featured Comment by Sharon:
⭐⭐⭐⭐⭐
"My family loved this and was perfect to change up our usual sheet pan meals."
Roasted chicken breasts with potatoes and carrots is one of our favorite fast and easy "dinner for two" recipes (when made as a half recipe) or as a full recipe for four when we want leftovers.
A delicious, healthy meal that fits both low-calorie and low-fat diets. Everything cooks together in one pan, simplifying clean-up. Add a Parmesan and breadcrumb topping for Italian flavors.
Check out some of my other easy sheet pan recipes, like Pork Tenderloin with Potatoes and Carrots, Sheet Pan Chicken Fajitas, and Sheet Pan Apple Pork Chops.
👨🍳How to Make Sheet Pan Chicken Breasts with Vegetables—Step-by-Step Photo Instructions
1. Clean and trim chicken breasts into 2 or 3 pieces.
2. Prep carrots and potatoes.
3. Coat chicken and veggies with olive oil, thyme, basil, garlic powder, salt, and black pepper.
4. Spread over a 13X18 baking sheet pan with a coat of PAM.
5. Mix the topping with Italian breadcrumbs and grated Parmesan. Sprink over all the ingredients and give it a light coat of PAM cooking spray.
6. Bake at 400° (375° convection) until veggies are golden brown and tender and the chicken is 165°—about 35 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🤔Make it right every time
The one thing to remember about all roasted vegetables is to use plenty of oil.
Most chicken breasts are large to giant size. Cutting them into pieces is good for cooking to the right temperature. You have more surface area for seasoning, and serving them is easier.
Pay attention to the size of the vegetables, suggested baking times, and endpoints.
This is an Italian version, so feel free to change the spicing.
✔️Chicken options and variations
Skinless, boneless chicken breasts usually weigh more than one serving; just cut them in half or thirds before cooking. Chicken thighs may be used but should be cooked to 180+° for tenderness.
Bone-in chicken breasts or thighs may be used, but they may take longer to cook, which may be a problem with other ingredients. If skin-on, the skin may not be crispy due to the oven temperature.
This is a recipe for raw chicken, not precooked or rotisserie chicken.
✔️Vegetable options and variations
Root vegetables, like potatoes and carrots, are suggested since their cooking time is generally the same as that of chicken. Plus, they are forgiving if they are a little overcooked.
Potatoes should be about 1 inch or less in size. Use a thin-skinned potato, like red or Yukon Gold. Russets will work, but you should peel them due to their thick skin.
Carrots need to be about the size of baby carrots since large whole carrots will take longer to cook. You can use baby carrots if you want, but they have less taste. Cut full carrots into carrot sticks or medallions.
Other veggies:
Sweet potatoes and Brussels sprouts have a similar time but will take longer if large.
Onion's cooking time varies by size, but they can dominate the flavor, so be careful with onions. I suggest one onion powder in the seasoning is the best way to get some controlled onion taste.
Broccoli florets, bell peppers, or cauliflower will take about half the time. So, add them halfway through cooking. Don't forget to oil them; the seasoning is at your option.
Green beans can be added, but time is variable, and they are better if cooked separately.
✔️Seasoning and toppings options and variations
This is an Italian version, so you can simplify by using an Italian seasoning mix to replace the basil, and other spices.
Use good quality Parmesan cheese, preferably freshly grated.
The preferred bread crumbs are Italian or cheese-flavored Panko bread crumbs. You can use other flavors and could use standard bread crumbs.
You can make it what you want by changing the spices and breadcrumbs.
📋Related Recipes
Try some other oven-baked chicken recipes, like Roasted Whole Chicken, Baked Chicken Legs, Convection Baked Chicken Breasts, Baked Split Chicken Breasts, and Crispy Baked Chicken Thighs.
↕️How to make this a smaller or larger recipe
This is an easy recipe to cut in half. The full recipe makes 4 large servings and uses a half-size sheet pan. You can "crowd the pan" and make 6 servings.
- Use the recipe card and adjust the number of servings.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- For a half-size recipe, use a 9 X 13 sheet pan or another pan like a full-size casserole dish or cake pan.
- Cook for the same amount of time for a half recipe. If you crowd the pan for a larger recipe, cooking time will increase, and you must use the chicken and potatoes temperature for the cooking endpoint.
🍽️How to serve
This is a main dish with a veggie and starch, so there is not much to add. I like a fresh green salad and bread, like Easy Dinner Rolls, Cheddar Bay Biscuits (Red Lobster Copycat), or Cornbread Biscuits.
❄️How to store and reheat leftovers
Leftovers should be stored in an airtight container. They are good in the refrigerator for 4 days and in the freezer for 4 months.
Reheat covered in a 350° oven. If frozen, thaw overnight in the refrigerator for best results.
❓FAQs
Do not cover the chicken or vegetables with aluminum foil. We want to bake the meat and vegetables and not steam them. The browning, a Maillard reaction, adds great taste to the final results.
Foil or parchment paper is helpful for clean-up but not required. If you wish, you can cover the baking tray with a good coat of baking spray.
If the chicken reaches 165° and the potatoes are not tender, remove the chicken and tent it with foil while the potatoes finish cooking. The potatoes need to be at least 190°, but 200° to 210° is better.
📖 Recipe
Sheet Pan Chicken Breasts with Vegetables
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Ingredients
- 2 skinless boneless chicken breasts
- 6 red potatoes - small
- 4 carrots - medium
- 1 tablespoon olive oil
- ½ teaspoon thyme
- ½ teaspoon basil
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon coarse salt
- ⅓ cup Italian bread crumbs - Panko
- ⅓ cup Parmesan cheese - fresh preferred grated
Instructions
- Preheat the oven to 375° convection or 400° regular oven.
- Pat dry two skinless boneless chicken breasts. Trim and cut in half if average size or thirds if large.
- Prep veggies. Wash, peel, and cut carrots into slices into sticks or medallions. Wash and cut small red or yellow potatoes into ¾ to 1-inch pieces.
- Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon of olive oil, ½ teaspoon each of thyme, basil, garlic powder, and black pepper. Add 1 teaspoon of coarse salt and mix well.
- Coat a 13X18 baking sheet pan with PAM cooking spray. Spread the chicken and vegetables on the baking sheet.
- Optional: Mix the topping of ⅓ cup Italian breadcrumbs and ⅓ cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies.
- Give the chicken and vegetables a light spray of PAM to keep them moist.
- Bake until veggies are golden brown, and chicken is 165°—about 35 minutes. Your time will vary with the size of the pieces and your oven. If the potatoes are not done (tender and over 190°)‚ remove the chicken, tent and bake the potatoes longer.
Recipe Notes
Pro Tips
- It's easy to cut this recipe in half. For the full recipe, use 13X18 sheet pans, or use the smaller 9X13 pans, like a quarter sheet pan or cake pan, for the half recipe
- You can use chicken thighs if you wish, but cook to 180°+.
- Any potato can be used, cut into about 1-inch or smaller chunks. If using Russet potatoes, peel the thick skin. Red or Yukon Gold potatoes are suggested.
- The carrots can be baby carrots, but cut-up whole carrots will have more flavor.
- The topping is optional but suggested.
- You can use an Italian seasoning mix in place of the suggested spices.
- Potatoes and carrots should also be brown and tender. Potatoes are done at 190° but better at 200° to 210°.
- Leftovers are good for 4 days refrigerated and 4 months frozen.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published April 5, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Sharon says
My family loved this and was perfect to change up our usual sheet pan meals
Mare says
My kids are super picky eaters and this was the first time we tried this recipe. My older one finished his entire plate! The younger said yum! I'm your new biggest fan!
We used Italian breadcrumbs since that's what I already had at home. There were no leftovers. :)
krissi says
McCormick makes a package of garlic/parm seasoning for air fried chicken. You just add olive oil and coat it. I thinned it out with a little more olive oil and coated chicken and veggies then added panko crumbs to the chicken . Tastes awesome And saved a few steps
Dan Mikesell AKA DrDan says
Hi krissi,
Welcome to the blog. Sorry the delayed response, life happens fast some times.
It is just a fast and easy recipe for us. I will look for that seasoning.
Thanks for the note and rating.
Dan
Don says
So why is there no temperature for the oven listed?
Dan Mikesell AKA DrDan says
Hi Don,
Welcome to the blog.
It is the first instruction in both the step by step photo section and the recipe card. "Preheat the oven to 375° convection or 400° regular oven."
I think you got lost higher in the post... I just added some text there.
Dan
Deborah L says
Dr. Dan, I used unseasoned panko crumbs which is what I have (more versatile) and you mentioned Italian seasoned. I added some of the chicken / vegetable seasonings. What do you recommend to turn plain into Italian? It's cooking as I type and smells wonderful. I'm rating it as 'so far, so good'.
Deborah L says
And the finished end result is: Delicious! Chicken and potatoes and onion wedges were delicious. Carrots were very, Very, al dente. Will cut them much smaller next time. Great dinner recipe.
Sandi LaMania says
I'm sorry, I was so hopeful! Made tonight exactly according to recipe. SOOOOO DRY! Made me sad but at least I know it was low fat.....
Dan Mikesell AKA DrDan says
Hi Sandi,
Welcome to the blog and so sorry you had a problem.
Let's talk possibilities about what happened
1) Skinless boneless chicken breasts tend to dry easily.
2) Cooked past 165 will definitely dry. This will happen if the pieces are small or thin. So you need to watch the internal temperature closely.
3) previously frozen chicken will tend to dry since freezing will force some fluid out of the cells.
Brining will help prevent drying. If you brine, do not use seasoning with salt.
The ratio for a brine is 2 cups of water and one tablespoon of table salt. Some people will add some brown sugar equal to the salt. Remember that all salt is not equal and 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
Hope that helps.
Dan
cee2lee2 says
Made this for the first time tonight on my never ending quest for recipes that are easy, quick and tasty. This recipe fills the bill. Used both thighs and breast. Like another commentor, I forgot to put on the topping, but remembered before the pan had been in the oven very long. Pulled it from the oven, topped the veggies and chicken, and put it back in to bake. Husband liked his supper, as did I. I also like that the veggies and seasonings can be changed up, but this will become my go to sheet pan recipe. Thank you for sharing it. Cindy