Tender chicken breasts, golden roasted potatoes, and sweet carrots make this sheet pan chicken dinner a delicious all-in-one meal. Italian seasonings and a Parmesan-Panko topping add a little extra crunch without extra work.
It's an easy oven dinner with simple ingredients and minimal cleanup. Make the full recipe for four or cut it in half for two, with options for using other vegetables.
Quick Answer — How long to bake sheet pan chicken breasts with vegetables?
With the chicken, potatoes, and carrots cut to the recommended sizes:
- Bake: At 400°F (375°F convection) for about 35 minutes.
- Done: The chicken reaches 165°F, and the potatoes are tender, preferably 200°–210°F.
Jump To (scroll for more)
- 📝 TL;DR — Recipe Summary
- 🐓 Ingredients
- 👨🍳 Quick overview: Sheet Pan Chicken Breasts with Vegetables
- 👍 Tips for the Best Sheet Pan Chicken and Vegetables
- ✔️ Chicken options and variations
- ✔️ Vegetable options and variations
- ✔️ Seasoning and topping options
- ↕️ How to make this a smaller or larger recipe
- ❄️ How to store and reheat leftovers
- 📋 Sheet Pan Recipes
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by Sharon:
⭐⭐⭐⭐⭐
"My family loved this and was perfect to change up our usual sheet pan meals."
📝 TL;DR — Recipe Summary
- What: Boneless chicken breasts roasted with potatoes and carrots, topped with an optional Parmesan-Panko mixture.
- Why: A complete chicken dinner on one sheet pan, with simple ingredients and easy cleanup.
- How: Cut the chicken and vegetables into appropriate sizes, toss with olive oil and Italian seasonings, add the topping, and bake until done.
🐓 Ingredients
- Chicken—boneless, skinless chicken breasts
- Vegetables—red potatoes and carrots
- Oil and seasonings—olive oil, thyme, basil, garlic powder, salt, and black pepper
- Optional topping—Panko breadcrumbs (Italian preferred) and Parmesan cheese
Other vegetables and chicken options are available. See the sections below for suggestions and cooking-time adjustments.
👨🍳 Quick overview: Sheet Pan Chicken Breasts with Vegetables
1. Trim and cut chicken breasts into 2 or 3 pieces. Cut potatoes into about 1-inch pieces and carrots into baby-carrot-sized pieces.
2. Coat chicken and vegetables with olive oil and seasonings. Spread on a baking sheet coated with cooking spray.
3. For the optional topping, mix Panko breadcrumbs with grated Parmesan. Sprinkle over the chicken and vegetables and lightly coat with cooking spray.
4. Bake at 400°F (375°F convection) for about 35 minutes, until the chicken reaches 165°F and the vegetables are tender and browned.
See the recipe card below for complete instructions and a printable recipe.
👍 Tips for the Best Sheet Pan Chicken and Vegetables
- Use enough olive oil. Coat the vegetables well so they roast and brown instead of drying out.
- Don't crowd the pan. Spread the chicken and vegetables in a single layer for better browning.
- Check the chicken temperature. Remove it at 165°F, even if the potatoes need a few more minutes.
- Adjust the seasonings. Italian flavors are used here, but other seasoning blends work well.
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✔️ Chicken options and variations
- Boneless, skinless chicken breasts: Large breasts should be cut into 2–3 pieces for even cooking and easier serving.
- Boneless chicken thighs: They work well but are best cooked to 180°–185°F for tenderness.
- Bone-in chicken breasts or thighs: They may take longer to cook than the vegetables. Skin-on pieces may not develop crispy skin at this oven temperature.
Use raw chicken, not precooked or rotisserie chicken.
✔️ Vegetable options and variations
Potatoes and carrots are ideal for sheet pan chicken because they roast in about the same time. Other vegetables work well, but some need to be added later.
- Potatoes: Cut into pieces about 1 inch or smaller. Red or Yukon Gold potatoes are preferred. Russets also work but should be peeled.
- Carrots: Cut into pieces about the size of baby carrots. Whole baby carrots also work, although regular carrots have better flavor.
- Sweet potatoes and Brussels sprouts: Cut into smaller pieces so they finish cooking with the chicken. Large pieces may need additional time.
- Onions: Cut into wedges or thick slices. Use moderately since onions can dominate the flavor.
- Broccoli, cauliflower, and bell peppers: Add halfway through cooking since they roast faster than potatoes and carrots. Toss with oil before adding.
- Green beans: Cooking time varies with thickness. I prefer cooking them separately for better results.
✔️ Seasoning and topping options
- Seasonings: Use the thyme, basil, and garlic powder in the recipe, or substitute an Italian seasoning blend. Other seasoning blends also work.
- Parmesan cheese: Freshly grated Parmesan is preferred for the best flavor.
- Breadcrumbs: Italian-seasoned Panko is preferred, but plain Panko or regular breadcrumbs also work.
- Optional topping: You can omit the Parmesan-Panko topping and simply roast the seasoned chicken and vegetables.
↕️ How to make this a smaller or larger recipe
This recipe makes 4 servings but is easy to cut in half for cooking for two.
- Adjust the number of servings in the recipe card. The ingredient amounts will change, but the instructions will not.
- For 2 servings: Use a 9×13-inch shallow baking pan or small sheet pan.
- For 4 servings: Use a 13×18-inch half-sheet pan.
- For 8 servings: Use an additional sheet pan rather than crowding everything onto one pan. Use convection cooking and swap the upper and lower pans about 20 minutes into cooking.
Cooking time should be about the same if the chicken and vegetables are cut to the same sizes and spread in a single layer, but two pans may take longer. Always check the chicken for 165°F and the potatoes for tenderness.
❄️ How to store and reheat leftovers
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days or freeze for up to 4 months.
To reheat: Cover and warm in a 350°F oven until heated through. For individual servings, microwave loosely covered in short intervals until hot.
Thaw frozen leftovers overnight in the refrigerator before reheating.
📋 Sheet Pan Recipes
- Sheet Pan Chicken Fajitas— another easy chicken dinner.
- Roasted Pork Tenderloin with Potatoes and Carrots— same vegetables, different meat.
- Sheet Pan Apple Pork Chops— another complete sheet pan meal.
❓ FAQs
No. Leave the sheet pan uncovered so the chicken and vegetables roast and brown instead of steaming. You can line the pan with foil or parchment paper for easier cleanup, but don't cover the food.
Remove the chicken when it reaches 165°F and cover loosely with foil. Continue roasting the potatoes until tender, preferably 200°–210°F.
📖The Recipe Card
Sheet Pan Chicken Breasts with Potatoes and Carrots
Video Slideshow
Ingredients
- 2 skinless boneless chicken breasts
- 6 red potatoes - small
- 4 carrots - medium
- 2 tablespoons olive oil
- ½ teaspoon thyme
- ½ teaspoon basil
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon coarse salt
- ⅓ cup Panko breadcrumbs — Italian preferred
- ⅓ cup grated Parmesan cheese — freshly grated preferred
Step-by-Step Instructions
- Preheat the oven to 375° convection or 400° regular oven.
- Pat dry two skinless boneless chicken breasts. Trim and cut in half if average size or thirds if large.
- Wash and cut carrots into sticks or medallions about the size of baby carrots. Wash and cut red or yellow potatoes into ¾- to 1-inch pieces.
- Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon of olive oil, ½ teaspoon each of thyme, basil, garlic powder, and black pepper. Add 1 teaspoon of coarse salt and mix well.
- Coat a 13X18 baking sheet pan with PAM cooking spray. Spread the chicken and vegetables on the baking sheet.
- Optional: Mix ⅓ cup Italian Panko breadcrumbs with ⅓ cup grated Parmesan cheese. Sprinkle over the chicken and vegetables.
- Lightly spray the chicken and vegetables with cooking spray.
- Bake for about 35 minutes, until the chicken reaches 165°F and the vegetables are browned and tender. The potatoes are best at 200°–210°F. If the chicken finishes first, remove it and cover loosely with foil while the potatoes finish roasting.
Recipe Notes
Pro Tips
- For two servings, halve the ingredients and use a 9×13-inch shallow pan. For four servings, use a 13×18-inch half-sheet pan.
- Boneless chicken thighs may be substituted; cook to 180°–185°F for tenderness.
- Any potato can be used, cut into about 1-inch or smaller chunks. If using Russet potatoes, peel the thick skin. Red or Yukon Gold potatoes are suggested.
- The carrots can be baby carrots, but cut-up whole carrots will have more flavor.
- The Parmesan-Panko topping is optional. Italian seasoning may replace the individual herbs and spices.
- Store leftovers refrigerated for up to 4 days or frozen for up to 4 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published April 5, 2015. Updated with expanded options, refreshed photos, and improved organization.
Linda says
I just made this recipe and it was absolutely fabulous! It made me eat way too much! I will definitely be making this again,
LINDA L KELLOGG says
Tried this recipe tonight and I will be including it in my rotation of meal. Used the bell pepper halfway through and they needed just a touch more heat.
Sharon says
My family loved this and was perfect to change up our usual sheet pan meals
Mare says
My kids are super picky eaters and this was the first time we tried this recipe. My older one finished his entire plate! The younger said yum! I'm your new biggest fan!
We used Italian breadcrumbs since that's what I already had at home. There were no leftovers. :)
krissi says
McCormick makes a package of garlic/parm seasoning for air fried chicken. You just add olive oil and coat it. I thinned it out with a little more olive oil and coated chicken and veggies then added panko crumbs to the chicken . Tastes awesome And saved a few steps
Dan Mikesell AKA DrDan says
Hi krissi,
Welcome to the blog. Sorry the delayed response, life happens fast some times.
It is just a fast and easy recipe for us. I will look for that seasoning.
Thanks for the note and rating.
Dan
Don says
So why is there no temperature for the oven listed?
Dan Mikesell AKA DrDan says
Hi Don,
Welcome to the blog.
It is the first instruction in both the step by step photo section and the recipe card. "Preheat the oven to 375° convection or 400° regular oven."
I think you got lost higher in the post... I just added some text there.
Dan
Deborah L says
Dr. Dan, I used unseasoned panko crumbs which is what I have (more versatile) and you mentioned Italian seasoned. I added some of the chicken / vegetable seasonings. What do you recommend to turn plain into Italian? It's cooking as I type and smells wonderful. I'm rating it as 'so far, so good'.
Deborah L says
And the finished end result is: Delicious! Chicken and potatoes and onion wedges were delicious. Carrots were very, Very, al dente. Will cut them much smaller next time. Great dinner recipe.
Sandi LaMania says
I'm sorry, I was so hopeful! Made tonight exactly according to recipe. SOOOOO DRY! Made me sad but at least I know it was low fat.....
Dan Mikesell AKA DrDan says
Hi Sandi,
Welcome to the blog and so sorry you had a problem.
Let's talk possibilities about what happened
1) Skinless boneless chicken breasts tend to dry easily.
2) Cooked past 165 will definitely dry. This will happen if the pieces are small or thin. So you need to watch the internal temperature closely.
3) previously frozen chicken will tend to dry since freezing will force some fluid out of the cells.
Brining will help prevent drying. If you brine, do not use seasoning with salt.
The ratio for a brine is 2 cups of water and one tablespoon of table salt. Some people will add some brown sugar equal to the salt. Remember that all salt is not equal and 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
Hope that helps.
Dan
cee2lee2 says
Made this for the first time tonight on my never ending quest for recipes that are easy, quick and tasty. This recipe fills the bill. Used both thighs and breast. Like another commentor, I forgot to put on the topping, but remembered before the pan had been in the oven very long. Pulled it from the oven, topped the veggies and chicken, and put it back in to bake. Husband liked his supper, as did I. I also like that the veggies and seasonings can be changed up, but this will become my go to sheet pan recipe. Thank you for sharing it. Cindy