Healthy 5-Ingredient Sheet Pan Chicken

There's something almost magical about sliding a sheet pan into the oven and knowing that in less than half an hour, you'll have a complete meal waiting for you. I discovered this particular combination on a Tuesday night when I had exactly four chicken breasts thawing and a fridge full of vegetables that needed rescuing before they wilted away. No complicated sauces, no endless cleanup—just honest food that tastes like you actually tried.

I made this for my sister on a random Wednesday when she mentioned being too tired to cook, and watching her face when she realized the entire meal came from one pan was genuinely worth the effort. She's been texting me requests for it ever since, which feels like the highest compliment a cook can receive.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs): Pat them dry before seasoning so they develop a nicer exterior as they roast, and try to choose ones that are roughly the same thickness so they cook evenly.
• 2 cups broccoli florets: Cut them into similar-sized pieces so nothing gets overcooked while waiting for something else to finish.
• 2 cups bell peppers, sliced (mixed colors): The colors aren't just pretty—red and yellow peppers are sweeter and add a subtle caramelization that makes the whole dish feel less austere.
• 1 red onion, cut into wedges: Red onion has a gentler, slightly sweet flavor when roasted compared to yellow, and the color stays vibrant.
• 3 tablespoons olive oil: Good quality matters here since it's one of your only flavor-builders; split it between the vegetables and chicken so each gets properly coated.
• 1 ½ teaspoons Italian seasoning: If you have fresh herbs, use them, but dried works beautifully in this application and makes the recipe actually achievable on a weeknight.
• 1 teaspoon salt and ½ teaspoon black pepper: Split these between the vegetables and protein so both seasons evenly rather than one component ending up over-salted.

Instructions

Get your setup ready:

Preheat your oven to 425°F and line your sheet pan with parchment paper—this step feels small until cleanup time and you realize you have zero scrubbing ahead of you. The parchment also helps everything cook slightly more evenly since it distributes heat beautifully.

Season your vegetables:

Toss your broccoli, peppers, and onion in a bowl with half the olive oil and half your seasonings, making sure every piece gets a light coating. This prevents some vegetables from getting overlooked flavor-wise while others end up over-seasoned.

Build your pan:

Place the chicken breasts on the sheet pan, drizzle with remaining oil, and sprinkle with the rest of your herbs and seasoning. Arrange your vegetables around them in a single layer, which sounds fussy but actually ensures nothing steams itself rather than roasting.

Let it do its thing:

Roast for 23 to 25 minutes—you're looking for the chicken to hit 165°F internally and the vegetables to get slightly caramelized and tender at the edges. Set a timer because the difference between perfectly cooked and slightly dry is about two minutes at this temperature.

Rest and serve:

Give everything two to three minutes to rest after coming out of the oven; this allows the chicken to redistribute its juices so each bite stays moist. Slice the chicken if you're feeling fancy, or leave it whole if you're eating straight from the pan like a normal person.

Save

There was a moment last month when my partner came home from a particularly brutal day at work, and I had this meal ready. Watching someone's shoulders actually relax over a plate of food is a quiet kind of magic that doesn't require complicated cooking.

Variations That Actually Work

The beauty of this formula is how it adapts to whatever you have on hand or whatever sounds appealing that night. I've made it with chicken thighs instead of breasts when I'm craving something juicier, and the extra fat in the thighs actually caramelizes the surrounding vegetables even more beautifully. Zucchini, carrots, and asparagus all work wonderfully if broccoli isn't your thing, though you might need to adjust roasting time slightly if you're using something thicker like carrot chunks.

Making It Feel Like Dinner

This meal is technically complete as-is, but sometimes you want something more substantial or you're feeding people with bigger appetites. A side of brown rice, quinoa, or even a crusty piece of bread transforms this from weeknight survival food into something that feels intentional and generous. A squeeze of fresh lemon juice right before eating adds brightness that makes the whole thing taste less like you were rushing and more like you planned something special.

Timing and Prep Wisdom

The ten-minute prep time is genuinely achievable if you approach it calmly rather than frantically. Slice your vegetables while the oven preheats, get everything in the bowl, and by the time you've seasoned the chicken, you're ready to slide the pan in. I've found that doing the initial vegetable tossing in the same bowl you'll use for the whole mixing process saves you from having multiple dishes piling up before you've even started cooking.

• Cut your vegetables into roughly similar sizes so nothing gets overcooked while waiting for something else.
• If your chicken breasts are particularly thick, you can pound them to even thickness for more uniform cooking.
• Line that pan with parchment or foil—your future self washing dishes will thank you profusely.

Save

This recipe became a regular in my rotation not because it's fancy or complicated, but because it's the kind of meal that shows up when you need it most. Simple food made with care tastes better than anything else on earth.

Recipe Guide

→ What temperature should I roast the chicken and vegetables at?

Preheat your oven to 425°F (220°C) for optimal roasting, ensuring chicken is cooked through and vegetables caramelized.

→ Can I substitute the vegetables listed in the dish?

Absolutely, feel free to swap or add favorites like zucchini, carrots, or asparagus for variety and seasonal freshness.

→ How can I check that the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F (74°C); use a meat thermometer for accuracy.

→ What herbs complement this sheet pan dish best?

Italian seasoning or a mix of dried herbs like oregano, thyme, and basil enhance the natural flavors beautifully.

→ Is this meal suitable for gluten-free and low-carb diets?

Yes, it’s naturally gluten-free and low in carbohydrates, making it a great option for those dietary preferences.

→ Can I prepare this dish ahead of time?

Yes, you can prep the vegetables and seasoned chicken in advance, then roast them when ready to serve.