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
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.
- Chicken—skinless boneless chicken breasts
- Olive oil
- Vegetables—red potatoes, carrots
- Pantry ingredients—thyme, basil, garlic powder, salt, black pepper
- Panko bread crumbs
- Parmesan cheese
👨🍳How to Make Sheet Pan Chicken Breasts with Vegetables
- Clean and trim chicken breasts into 2-3 pieces.
- Prep red potatoes and carrots.
- Coat chicken and vegetables with olive oil and seasonings.
- Spread the chicken and vegetables over a baking sheet pan with a coat of PAM.
- Top with a mixture of breadcrumbs and grated Parmesan cheese (optional.)
- Spray the breadcrumbs with a light spray of PAM and bake until veggies are golden brown and chicken is 165°—about 35 minutes.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for full instructions.
✔️Tips and Options
- 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.
- 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.
- 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.
- 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.
- Use the recipe card and adjust the servings from 4 to 2.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Use a 9 X 13 sheet pan or another pan like a full-size casserole dish or cake pan.
- Cook for the same amount of time.
Do not cover the chicken or vegetables with aluminum foil. We want to bake the meat and vegetables and not steam them. The browning, a Maillard reaction, adds great taste to the final results.
Foil or parchment paper is helpful for clean-up but is not required. Cover the baking tray and a good coat of baking spray if you wish.
If the chicken reaches 165° and the potatoes are not tender, remove the chicken and tent it with foil while the potatoes finish cooking. A potato needs to be at least 190°, but 200° to 210° is better.
Leftovers in an airtight container are good in the refrigerator for 3-4 days and 3-4 months in the freezer.
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.
Sheet Pan Chicken Breasts with Potatoes and Carrots
- 2 skinless boneless chicken breasts
- 6 red potatoes - small
- 4 carrots - medium
- 1 tablespoon olive oil
- ½ teaspoon thyme
- ½ teaspoon basil
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon coarse salt
- ⅓ cup Italian bread crumbs - Panko
- ⅓ cup Parmesan cheese - fresh preferred grated
- 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.
Your Own Private Notes
- An easy recipe to cut in half. A 13X18 size sheet pans work great for the full recipe. Use the smaller size 9X13 for a half recipe.
- You can use chicken thighs if you wish but cook to 180°+.
- The potatoes can be any potatoes cut into about 1-inch chunks, but if using Russet potatoes, peel the thick skin. Something like red or Yukon Gold potatoes work well.
- The carrots can be baby carrots, but cut-up whole carrots will have more flavor.
- The topping is optional but suggested.
- You can use an Italian seasoning mix in place of the suggested spices.
- Potatoes and carrots should also be brown and tender. Potatoes are done at 190° but better at 200° to 210°.
- Leftovers are good for 3-4 days refrigerated and 3-4 months frozen.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Originally Published April 5, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.