Healthy 5-Ingredient Sheet Pan Chicken (Printer-friendly)

A quick, nutritious one-pan meal with chicken breasts and vibrant roasted vegetables, ready in under 35 minutes.

# Required Ingredients:

→ Proteins

01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)

→ Vegetables

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

→ Seasonings

05 - 3 tablespoons olive oil
06 - 1.5 teaspoons Italian seasoning or dried mixed herbs
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper

# How-To Steps:

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, sliced 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 black pepper. Toss until evenly coated.
03 - Place chicken breasts on the prepared sheet pan. Drizzle with remaining olive oil and season with remaining herbs, salt, and pepper.
04 - Spread seasoned vegetables evenly around the chicken on the sheet pan in a single layer.
05 - Roast for 23 to 25 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender with light caramelization.
06 - Remove from oven and let rest for 2 to 3 minutes. Slice chicken if desired and serve with roasted vegetables.

# Expert Suggestions:

01 -
  • Everything cooks together on one pan, which means one sheet to wash instead of a sink full of dishes.
  • Your kitchen smells amazing while the oven does all the work, so you can actually sit down for five minutes.
  • It's flexible enough to swap in whatever vegetables you have on hand without ruining the whole thing.
  • The chicken stays juicy and the veggies get those golden, caramelized edges that make people think you tried harder than you did.
02 -
  • Don't skip the resting period after cooking—I learned this the hard way by cutting into a chicken breast immediately and watching the juice run all over the plate instead of staying in the meat.
  • Pat your chicken dry before seasoning it; moisture is the enemy of browning and juiciness, and this one small step makes a noticeable difference.
03 -
  • If your chicken breasts are thick, gently pound them to a more even thickness before cooking so they finish at the same time as thinner vegetables.
  • Don't peek constantly while roasting—closing that oven door keeps the heat steady and helps everything cook evenly instead of in fits and starts.
Go back