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Sheet Pan Chicken Breast

Sheet Pan Chicken Breast Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5 lbs total)
  • 2 cups fresh broccoli florets
  • 1 red bell pepper
  • 1 small red onion
  • 1 medium zucchini
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Lemon wedges and fresh parsley or dill

Method
 

  1. Preheat oven to 425°F (220°C). In a small bowl, mix the olive oil, garlic powder, smoked paprika, oregano, salt, and pepper. Toss the chicken in half of the mixture, then toss all vegetables in the remaining half.
  2. Arrange the chicken on one side of a large rimmed baking sheet and spread the vegetables in a single layer on the other side.
  3. Roast for 20 to 25 minutes, until the chicken reaches 165°F (74°C) and the vegetables are tender with charred edges.
  4. Squeeze fresh lemon juice over the pan and scatter herbs on top. Serve immediately.

Notes

Pound the chicken breasts to an even 3/4-inch thickness before seasoning; this is the single biggest factor for juicy, evenly cooked meat. If your sheet pan is on the smaller side, divide everything between two pans so nothing is crowded. Let the chicken rest on the pan for 5 minutes before slicing to keep the juices in place.