This easy Sheet Pan Chicken and Vegetables roasted with peanut sauce is a quick, healthy dinner recipe. Easy to customize and clean up is a breeze.
*Originally posted 11/2016. Updated 1/2023*
We’re continuing to share quick and easy dinner recipes as we enter the new year. Sheet pan dinners are hugely popular for a good reason. They’re quick and easy. They’re easy to customize. And you’re not left with a lot of dishes to wash.
This sheet pan chicken and vegetables with peanut sauce is the perfect intro to sheet pan meals. It’s ready in under 30 minutes and most of it is hands-off cooking time.
Sheet Pan Chicken Recipes
If you’re looking for more sheet pan chicken recipes, here are a few to try:
- Sheet Pan Chicken Caprese
- Sheet Pan Garlic Herb Butter Chicken
- Greek Sheet Pan Chicken
- Sheet Pan Honey Garlic Chicken & Feta Potatoes
Sheet Pan Chicken and Vegetables Roasted
You can eat the roasted chicken and vegetables alone or pair it with cooked grains (like quinoa or rice) or roasted potatoes (probably my fave combo).
If you decide to eat it with roasted root vegetables like potatoes, I highly recommend cooking them for 35 to 40 minutes, and tossing them midway through.
If you don’t like broccoli and red peppers, you could try green beans or asparagus, carrots or even Brussels sprouts.
Sheet Pan Chicken Breast Tips
Here’s a few more cooking notes for the recipe:
- Chicken breasts come in all shapes and sizes, and I find that chicken breasts are often times thicker on one side. To guarantee even cooking, I cut the chicken breasts in half crosswise, separating the thicker portion from the thinner one. Then, I slice the thick portion of the chicken breast horizontally to get two ½-inch slices. So, one breast should yield 3 pieces, sometimes 4 if the breast is very thick all around.
- Finally, all of the chicken pieces and vegetables should fit in one large jelly roll pan. Make sure that you don’t crowd everything into a small sheet pan because you’ll end up steaming everything instead of roasting them. If you don’t have a jelly roll pan, 2 large rimmed baking sheets will do the job.
Sheet Pan Chicken with Vegetables
Here’s the recipe!
This recipe was originally shared by my friend Lisa over at Healthy Nibbles & Bits as a guest post when I was on maternity leave.Print
Sheet Pan Chicken and Vegetables
- 1 ½ to 1 ¾ pounds boneless skinless chicken breasts
- kosher salt
- 1 pound broccoli crowns
- 1 medium red bell pepper
- 2 tablespoons olive oil
- ¼ cup creamy unsalted peanut butter
- 1 tablespoon low-sodium tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey (sugar or maple syrup works too)
- juice from ½ lime (about 1 to 1 ½ tablespoons)
- 3 tablespoons water
- pinch of salt
- sesame seeds, optional
- sliced green onions, optional
- Preheat oven to 425F. Line a large jelly roll pan or 2 large rimmed baking sheets with foil or parchment paper. If you are using foil, lightly coat it with cooking spray.
- Pat the chicken breasts dry with paper towels. Cut the chicken in half crosswise. Slice the thicker portion of the chicken breast horizontally so that you get ½-inch thick slices of chicken. If the chicken breast is very thick, you might also want to slice the other half horizontally. Sprinkle all chicken pieces with kosher salt. Spread chicken pieces on top of prepared baking sheets.
- Cut broccoli into smaller pieces. Toss the broccoli with 1 ½ tablespoons of olive oil and a pinch of salt. Spread them over the baking sheets.
- Seed the red pepper and slice into strips. Toss with remaining olive oil and spread them over the baking sheets.
- Bake everything for 15 to 18 minutes, until the chicken is cooked through and the temperature of the meat reaches 165F.
- I like my broccoli quite roasted, so I will plate the chicken and continue roasting the vegetables for another 8 to 10 minutes. You can leave the peppers on the baking sheet.
- While the chicken and vegetables are cooking, prepare the sauce. Mix all of the peanut sauce ingredients together in a bowl. Taste the sauce and adjust the seasoning to taste. If you prefer the sauce warmed, heat it in a saucepan on low.
- Serve roasted chicken and vegetables with peanut sauce and your favorite grains or root vegetables.
- Top with sesame seeds and sliced green onions if you like. Refrigerate any leftover sauce for up to 1 week.
Sounds tasty, right?!
Sheet Pan Chicken with Vegetables FAQs
How long should you bake sheet pan chicken and veggies?
The exact cooking time will depend on how thick your chicken is. I suggest checking the temperature after 13-15 minutes and adjusting from there. You can always remove the chicken once it reaches 165 degrees F and continue to cook the vegetables if you want them further roasted.
What are the best vegetables to use for a sheet pan chicken and vegetables recipe?
Vegetables like broccoli, green beans, peppers, asparagus and carrots will all cook similarly. Root vegetables are fine to use, they will just require additional cooking time.
How do you ensure the chicken and vegetables cook evenly on a sheet pan?
The most important thing to do is to pound or cut your chicken so that all pieces are an even thickness. This will help them all cook evenly. In addition, using vegetables with similar cooking times will help everything cook evenly.
Can this sheet pan chicken and vegetables recipe be made with frozen vegetables?
Yes! You can roast vegetables straight from frozen. You may need to add a few additional minutes of cook time.
What are some gluten-free variations of the sheet pan chicken and vegetables recipe?
This recipe is gluten-free as long as you use tamari and not soy sauce.
How can you adjust the cooking time if I want to add root vegetables to the sheet pan?
If you’re choosing to use root vegetables like potatoes, sweet potatoes or parsnips, place them on the pan and roast for 20 minutes or so before adding the chicken and other additional vegetables and cooking according to recipe directions.
It may be beneficial to cook root vegetables on a separate sheet pan.
Can you use different cuts of chicken for this sheet pan recipe?
Yes! Chicken thighs would work well for this recipe. They tend to stay moist and not dry out as easily as chicken breasts.
Chicken and Vegetable Healthy Recipes
Want more chicken and veggie recipes that aren’t sheet pan style? Try these:
- Healthy One Pot Chicken & Rice
- Chicken and Vegetables Skillet
- Healthy Sweet & Sour Chicken
- The Best Healthy Chicken Stir Fry
What’s your favorite sheet pan dinner?
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