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    🏠Home » Recipes » Chicken Breast Recipes

    Sheet Pan Chicken Breasts with Vegetables

    Apr 14, 2022 · Modified: Oct 26, 2022 by Dan Mikesell AKA DrDan · 30 Comments

    Recipe Table of Contents    
    4.09 from 119 votes

    This super easy sheet pan chicken breast recipe has a great Italian flair and is crusted with Parmesan cheese breading. Roasted with carrots and potatoes, you will have a completely healthy meal for the entire family in less than an hour.

    Easy Roasted Chicken Breasts with Carrots and Potatoes from 101 Cooking For Two

    Jump To:
    • 👨‍🍳How to make this recipe
    • 🐓Ingredients
    • ❓FAQs
    • 📖Sheet Pan Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe

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    Introduction

    My mind goes to sheet pan meals in my never-ending quest not to work hard. They are the easiest one-pan recipes to roast a complete meal all at once.

    This time I wanted a chicken sheet pan meal. I only checked a few other recipes since it is so straightforward, and I just did it my way.

    Do you know that the roasting time for skinless boneless chicken breasts is like chunks of potatoes and carrots? Pour it all on a baking tray with some Parmesan, bread crumbs, and spices.

    👨‍🍳How to make this recipe

    1. Preheat the oven.
    2. Prepare a large sheet pan with a good spray of PAM.
    3. Trim and cut up chicken breasts.
    4. Clean and trim carrots and potatoes to size.
    5. In a large bowl, coat chicken and vegetables with oil and seasonings.
    6. Spread the chicken and vegetables over the sheet pan.
    7. Mix topping of bread crumbs, Parmesan cheese, and seasonings.
    8. Sprinkle the topping over the ingredients on the tray.
    9. Give the chicken and vegetables a spray of PAM.
    10. Bake until the vegetables are tender and the chicken is 165°—about 35 minutes.
    11. Brown more with the broiler if needed.

    🐓Ingredients

    The Chicken

    I'm suggesting skinless boneless chicken breasts. Since they mostly weigh more than one serving, just cut them in half before cooking.

    You can use thighs but cook to 180°, which is better for thighs. Also, if you wish, skin-on chicken may be used.

    You may brine the chicken to help prevent drying out.

    Vegetables

    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. I suggest something like red potatoes or Yukon since the skin is thin. Russets will work, but I would peel them due to the 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 they will take longer if large.

    Onions cooking time varies by size, but they can dominate the flavor, so be careful with onions.

    Some vegetables like broccoli florets, bell peppers, or cauliflower will take about half the time. Some vegetables, like green beans, will need cooking times that vary widely, and I don't suggest them due to that variability—cook them separately.

    The one thing to remember about all roasted vegetables is to use plenty of oil.

    Parmesan Cheese and Bread Crumbs

    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.

    But you can make it what you want by changing the spices and breadcrumbs.

    ❓FAQs

    Can the recipe be reduced in size?

    This recipe, as written, needs a 13X18 inch sheet pan and makes four good-sized servings.

    The recipe can be easily cut in half and would use a 9X13 inch sheet pan or baking pan.

    Do I need to cover it with foil?



    Do not cover the chicken or vegetables with aluminum foil. We want to bake the meat and vegetables and not steam them. The browning, called a Maillard reaction, adds lots of taste to the final results.

    Foil or parchment paper is helpful for clean-up but not required. Just cover the baking tray if you wish and a good spray of baking spray.

    How to store leftovers?

    Leftovers in an airtight container are good in the refrigerator for 3-4 days and 3-4 months in the freezer.

    📖Sheet Pan Recipes

    One Pan Roasted Pork Tenderloin with Potatoes and Carrots

    Easy Sheet Pan Chicken Fajitas

    Sheet Pan Apple Pork Chops

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

    Chicken Breast Recipes, Chicken Recipes, Easy Dinner Recipes
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    🖼️Step-by-Step Photo Instructions

    raw chicken with potatoes and carrots

    Preheat oven to 375° convection or 400° regular oven.

    Trimmed chicken on red board

    Pat dry two skinless boneless chicken breasts. Trim and cut in half if average size. Cut in thirds if huge.

    trimmed carrots and potatoes

    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 into ¾ to 1-inch pieces.

    coating chicken and vegetables with oil and seasoning

    Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon olive oil, ½ teaspoon each of thyme, basil, garlic powder, and black pepper. Add one teaspoon of coarse salt and mix well.

    pouring chicken and vegetables onto baking tray

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

    sprinkling topping onto raw chicken and vegetables

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

    spraying tray with PAM

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

    cooked chicken and vegetables on baking tray

    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.

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    Recipe

    Sheet pan chicken with potatoes and carrots on plate

    Sheet Pan Chicken Breasts with Vegetables

    From Dan Mikesell AKA DrDan
    This super easy sheet pan chicken breast recipe has a great Italian flair and is crusted with Parmesan cheese breading. Roasted with carrots and potatoes, you will have a complete healthy meal in less than an hour for the entire family.
    Tap to leave a Rating
    4.09 from 119 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings #/Adjust if desired 4

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375° convection or 400° regular oven.
      raw chicken with potatoes and carrots
    • Pat dry two skinless boneless chicken breasts. Trim and cut in half if average size. Cut in thirds if huge.
      raw chicken trimmed and cut into chunks
    • 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 into ¾ to 1-inch pieces.
      trimmed carrots and potatoes
    • Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon olive oil, ½ teaspoon each of thyme, basil, garlic powder, and black pepper. Add one teaspoon of coarse salt and mix well.
      coating chicken and vegetables with oil and seasoning
    • Prep 13X18 baking sheet pan with a coat of PAM. Spread the chicken and veggies over the sheet.
      pouring chicken and vegetables onto baking tray
    • Mix topping of ⅓ cup Italian breadcrumbs and ⅓ cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies.
      sprinkling topping onto raw chicken and vegetables
    • Give the chicken and vegetables a light spray of PAM to keep them moist.
      spraying tray with PAM
    • 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.
      cooked chicken and vegetables on baking tray
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. 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.
    2. You can use chicken thighs if you wish.
    3. The potatoes can be any potatoes cut into about 1-inch chunks, I do not suggest Russet potatoes due to the thick skin. Something like red potatoes works well.
    4. The carrots can be baby carrots, but cut up whole carrots will have more flavor.
    5. You can use an Italian seasoning mix in place of the suggested spices.
    6. Cook until chicken breasts are 165° and 180° if using thighs. Potatoes and carrots should also be brown and tender.
    7. 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.

    Nutrition Estimate

    Nutrition Facts
    Sheet Pan Chicken Breasts with Vegetables
    Amount Per Serving
    Calories 253 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 2g10%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 77mg26%
    Sodium 865mg36%
    Potassium 211mg6%
    Carbohydrates 18g6%
    Fiber 3g12%
    Sugar 4g4%
    Protein 30g60%
    Vitamin A 10300IU206%
    Vitamin C 6.6mg8%
    Calcium 130mg13%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

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

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    1. Deborah L

      April 16, 2022 at 7:49 pm

      4 stars
      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'.

      Reply
      • Deborah L

        April 16, 2022 at 10:38 pm

        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.

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