Healthy 5-Ingredient Sheet Pan Chicken (Printer View)

A vibrant one-pan meal featuring tender chicken and colorful roasted vegetables for easy weeknights.

# Components:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 2 cups broccoli florets
03 - 2 cups mixed color bell peppers, sliced
04 - 1 red onion, cut into wedges

→ Seasonings

05 - 3 tablespoons olive oil
06 - 1½ teaspoons Italian seasoning
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

# Method:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine broccoli florets, bell peppers, and red onion wedges. Drizzle with half the olive oil and sprinkle with half the Italian seasoning, half the salt, and half the pepper. Toss until evenly coated.
03 - Arrange chicken breasts on the prepared sheet pan. Drizzle with remaining olive oil and season with remaining Italian seasoning, salt, and pepper.
04 - Spread seasoned vegetables evenly around the chicken in a single layer on the sheet pan.
05 - Roast for 23 to 25 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender with light caramelization.
06 - Let rest for 2 to 3 minutes before serving. Slice chicken if desired and serve with roasted vegetables.

# Expert Advice:

01 -
  • One pan means one cleanup, which is honestly worth more than you'd think at the end of a long day.
  • Everything cooks at the same temperature, so your vegetables get tender and slightly caramelized while the chicken stays impossibly juicy.
  • It's flexible enough to swap in whatever vegetables are calling to you from your produce drawer.
02 -
  • Don't skip the resting period—I learned this the hard way when I cut into chicken right off the pan and watched all those beautiful juices run straight onto the serving platter instead of staying in your bite.
  • The vegetables actually cook faster than the chicken, so if your peppers are looking dark and your chicken still seems slightly pale, you're probably right on schedule, not burning anything.
03 -
  • Room temperature chicken cooks more evenly than cold, so take it out of the fridge while you're prepping vegetables and it'll be perfect by the time you're ready to pan it.
  • If your oven runs hot or cold, the best investment you can make is an oven thermometer—it changed my roasting game entirely and costs about five dollars.
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