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    🏠Home » Recipes » Chicken Breast Recipes

    Sheet Pan Chicken Breasts with Potatoes and Carrots

    Mar 28, 2023 by Dan Mikesell AKA DrDan · Last modified: Aug 14, 2023 · 32 Comments

    Jump to Recipe Table of Contents Print     Email Pin
    4.11 from 128 votes

    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

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

    🐓Ingredients

    • 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

    1. Clean and trim chicken breasts into 2-3 pieces.
    2. Prep red potatoes and carrots.
    3. Coat chicken and vegetables with olive oil and seasonings.
    4. Spread the chicken and vegetables over a baking sheet pan with a coat of PAM.
    5. Top with a mixture of breadcrumbs and grated Parmesan cheese (optional.)
    6. 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

    • 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

    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, 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.

    What to do if the potatoes are not done?

    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.

    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.

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    ↑Jump to Table of Contents

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

    Chicken Breast Recipes, Chicken Recipes, Easy Dinner Recipes, Healthy Recipes, Low Fat Recipes
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    Step-by-Step Photo Instructions

    raw chicken with potatoes and carrots

    Preheat the 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 or thirds if large.

    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 them 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 of 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 a 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

    Optional: 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. If the potatoes are not done (tender and over 190°)‚ remove the chicken, tent and bake the potatoes longer.

    ↑Jump to Table of Contents

    📖 Recipe

    Sheet pan chicken with potatoes and carrots on plate

    Sheet Pan Chicken Breasts with Potatoes and Carrots

    From Dan Mikesell AKA DrDan
    This Sheet Pan Chicken Breasts recipe is a quick and easy complete dinner. Baked in one pan, this is a recipe for baked chicken breasts with tender vegetables the whole family will love.
    Tap to leave a Rating
    4.11 from 128 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes 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 the 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 or thirds if large.
      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 them into ¾ to 1-inch pieces.
      trimmed carrots and potatoes
    • 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.
      coating chicken and vegetables with oil and seasoning
    • Prep a 13X18 baking sheet pan with a coat of PAM. Spread the chicken and veggies over the baking sheet.
      pouring chicken and vegetables onto baking tray
    • Optional: Mix the 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. If the potatoes are not done (tender and over 190°)‚ remove the chicken, tent and bake the potatoes longer.
      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 but cook to 180°+.
    3. 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.
    4. The carrots can be baby carrots, but cut-up whole carrots will have more flavor.
    5. The topping is optional but suggested.
    6. You can use an Italian seasoning mix in place of the suggested spices.
    7. Potatoes and carrots should also be brown and tender. Potatoes are done at 190° but better at 200° to 210°.
    8. 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

    Calories : 253 kcal (13%)Carbohydrates : 18 g (6%)Protein : 30 g (60%)Fat : 8 g (12%)Saturated Fat : 2 g (10%)Polyunsaturated Fat : 1 gMonounsaturated Fat : 3 gCholesterol : 77 mg (26%)Sodium : 865 mg (36%)Potassium : 211 mg (6%)Fiber : 3 g (12%)Sugar : 4 g (4%)Vitamin A : 10300 IU (206%)Vitamin C : 6.6 mg (8%)Calcium : 130 mg (13%)Iron : 1.3 mg (7%)
    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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    Lilly and Molly with the Easter Bunny. The bunny is in trouble.

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    1. Don

      August 14, 2023 at 6:18 pm

      So why is there no temperature for the oven listed?

      Reply
      • Dan Mikesell AKA DrDan

        August 14, 2023 at 6:23 pm

        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

    2. 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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