Sheet Pan Chicken Breasts with Potatoes and Carrots

This Sheet Pan Chicken Breasts with Potatoes and Carrots recipe is a quick and easy complete dinner. Baked in one pan, the whole family will love this recipe

Jump To:

• 🐓Ingredients
• 👨‍🍳How to Make Sheet Pan Chicken Breasts with Vegetables
• ✔️Tips and Options
• ⬇️How to make this a "for two" friendly recipe
• ❓FAQs
• Step-by-Step Photo Instructions
• 📖 Recipe

Roasted chicken and vegetables are a delicious healthy meal that fits both low-calorie and low-fat diets. This great weeknight dinner recipe comes together easily in under an hour.

This easy recipe uses only common home ingredients. Everything cooks together on one pan, simplifying clean-up. Optionally add a Parmesan and bread crumb topping for even more taste.

Check out some other easy sheet pan recipes, like Roasted Pork Tenderloin with Potatoes and Carrots, Sheet Pan Chicken Fajitas, Sheet Pan Apple Pork Chops. And some oven-baked chicken recipes, like Roasted Whole Chicken, Baked Chicken Breasts, Baked Split Chicken Breasts, and Oven Baked Chicken Thighs.

✔️Tips and Options

• Chicken
  • Skinless boneless chicken breasts mostly weigh more than one serving, just cut them in half before cooking.
  • Chicken thighs may be used but cooked to 180+°, which is better for thighs.
  • Bone-in chicken breast or thighs may be used, but may take longer to cook, which may be a problem.
  • This is a recipe for raw chicken, not precooked or rotisserie chicken.
• Vegetables
  • The one thing to remember about all roasted vegetables is to use plenty of oil.
  • Root vegetables, like potatoes and carrots, are suggested since the cooking time will generally be the same as the chicken. Plus, they are forgiving if a little overcooked.
  • Potatoes should be about 1 inch in size. Use a thin skin potato like red potatoes or Yukon Gold since the skin is thin. Russets will work, but you should peel them due to their thick skin.
  • Carrots need to be about baby carrot size since large whole carrots will take longer to cook. You can use the "baby carrots" if you want, but they have less taste.
  • Sweet potatoes and Brussels sprouts have a similar time but will take longer if large.
  • Onions cooking time varies by size, but they can dominate the flavor, so be careful with onions.
  • Broccoli florets, bell peppers, or cauliflower will take about half the time.
  • Green beans can be added but time is variable and they are better if cooked separately.
• Topping
  • Use good quality Parmesan cheese, preferably freshly grated.
  • The preferred bread crumbs are Italian or cheese-flavored Panko bread crumbs. You can use other flavors and could use standard bread crumbs.
• Seasoning
  • This is an Italian version, so an Italian seasoning mix to replace the basil and other spices would be a good substitute to decrease the number of ingredients.
  • You can make it what you want by changing the spices and breadcrumbs.

⬇️How to make this a "for two" friendly recipe

This is an easy recipe to cut in half. The full recipe makes 4 large servings and uses a half-size sheet pan.

1. Use the recipe card and adjust the servings from 4 to 2.
2. Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
3. Use a 9 X 13 sheet pan or another pan like a full-size casserole dish or cake pan.
4. Cook for the same amount of time.

❓FAQs

This recipe is listed in these categories. See them for more similar recipes.

Step-by-Step Photo 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.

Prep veggies. Wash, peel, and cut carrots into slices or ¾ to 1-inch chunks. Wash and cut small red potatoes in half. If using other potatoes, cut them 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 one teaspoon of coarse salt and mix well.

Prep a 13X18 baking sheet pan with a coat of PAM. Spread the chicken and veggies over the baking sheet.

Optional: Mix the topping of ⅓ cup Italian breadcrumbs and ⅓ cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies.

Give the chicken and vegetables a light spray of PAM to keep them moist.

Bake until veggies are golden brown, and chicken is 165°—about 35 minutes. Your time will vary with the size of the pieces and your oven. If the potatoes are not done (tender and over 190°)‚ remove the chicken, tent and bake the potatoes longer.

📖 Recipe

Originally Published April 5, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.