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.
Jennifer Slater says
Hi Dan,
I searched for a baked chicken/potato/carrot recipe as the one I had was for a crock pot, which personally I do not like, and came across your recipe which sounded devine. I, for some reason, am a horrible cook and when I find a recipe that works I will keep it forever and follow it to the letter. But as I was making your recipe it seemed that there was not nearly enough oil/spice mixture to cover the chicken and veggies (although looking back I may have increased the amount of chicken to 3 large breasts, 8 carrots and about 7 potatoes. Not sure if that was the problem.) Anyway, please advise.
p.s. I just signed up for your email newsletters (although I'm about a year older now since there were SO MANY capcha photos to identify before you would let me in) but I really look forward to your unique and delicious-looking recipes, your step-by-step instructions, and the wonderful photos (especially those of Lilly and Molly).
Dan Mikesell AKA DrDan says
Hi Jennifer,
First, welcome to the blog.
The oil is a bit light in this recipe but use the amount you want. I try not to have baked things highly oiled. But more won't hurt.
About looking for recipes, all the recipes have step by step photos, so as you look around, just slowly go through them and imagine if you could do each of these steps. When we break things down, you will find you can do many more recipes than you think.
I have captcha issues also but the email service is run by Google. I sometimes need several ties to get through them.
Molly and Lilly say thanks for the shout out.
Be sure to ask if you have any questions. Thanks for the rating.
Dan
amy says
i'll be making this again :)
Dan R Cassidy says
if you have time should chicken be brined?
DrDan says
Hi Dan,
I don't for this recipe. But a brine is always a good thing for chicken breasts so if you have time then yes. Also, if they have been previous frozen, it is probably a good time. I try to do fresh.
Dan
Cookin Mama says
I have a Fargo Convection Oven that i bought awhile back ,but not sure the proper way to use it. My question is; can i just place all the veggies and the chicken in the bottom of the glass bowl, or do i have to place them in a small round pan in the bottom of the glass bowl? Can you please let me know asap? I'm ready to get cookin! Thank You,Cookin Mama
DrDan says
I'm not familiar with that device but this needs to be just one layer. On glass or metal shouldn't matter. When I Google Fargo Convection Oven I get Fago. The pictures show some somewhat normal looking ovens but also a round thing. If it is the round thing, this recipe needs heat coming from the bottom and top both and I don't think that device would work well. It looks like it shots hot air from above and it that is true, I'm sure it would not be good.
Hilary says
Just made this dish and it is so good! It baked really well and quickly! I was worried that it might have been over seasoned as the seasonings were bold in flavor but my boyfriend said it was fine! I have added this to my recipe box and will be remaking many more times in the future!
*Using what I had on hand, I made a few adjustments; I used 3 s/b-less breast, 1 russet potato, 1 sweet potato, and 5 carrots. Also, I had completely forgotten to add the breadcrumb and Parmesan cheese!
Thanks again for sharing!!!
Casey Bemis says
I am about to do this recipe for about the 10th time. Love it. I like it best with Panko bread crumbs, but regular ones are good too. I have also used the newer purple potatoes for variety and color.. This is an easy recipe that can be dressed up with several vegetables during the last 10 minutes. I've used chopped red peppers and frozen peas. Could use Asparagus or others.
DrDan says
Hi Casey,
I vary the veggies almost everytime. I consider this a "lazy" recipe for when I want almost no work.
Thanks for the note
Dan
Eileen Burns says
I think this is the first time I made juicy and tender chicken breasts.
DrDan says
Hi Eileen,
I do love a simple cook like this.
Thanks for the note.
Dan
Casey Bemis says
This is the second time I made this dish and it was quite a success. Last time I used a mix of purple potatoes and red potatoes plus carrots. This time I used halved fingerlings. I didn't use oil spray but just drizzled on olive oil. I liked best using Panko bread crumbs. Nice and crispy. While the carrots and potatoes were good, I added some chopped red pepper near the end for some color. I think you can really use about any vegetable with this recipe. It was definitely a hit at my house.
DrDan says
Hi Cerwyn,
I'm not sure what happened to you. With the "sprinkle", I mean to just dust it over the dish. No patting in and about 1/3 will end up on the pan.
At least the other recipes are working for you...
Thanks for the note.
Dan
Cerwyn says
Dr. Dan. A rare miss for us. Maybe I did something wrong? It was incredibly over herbed and I had like triple the amount of bread crumb cheese mixture I needed. Directions said sprinkle it on. Was I supposed to pat it on the chicken to form a crust?
That being said I've tried 8 of ur recipes and this was the only one I had trouble with. Everything else has been unbelievably good. I've learned to make rolls and a roux from u. Thank u and keep up the good work!
Judy Uhl says
I have this in the oven right now~ smells great! Thanks Dr. Dan Easy Peasy Recipe!
DrDan says
Hi Judy and Happy New Years
Hope it works well for you.
Dan
Davina Gilligan says
I made this for my husband and I for dinner last night...So Delicious! It's our favorite chicken recipe, I always make the same amount so that my he can have some for his lunch for the next day. Thank you for the recipe!
Meg says
This might seem like a silly question but my oven has a bake and roast convection option. I'm assuming since it's a roast chicken I should choose the roast option. I'm a newbie at cooking and appreciate your recipes! Thanks in advance.
DrDan says
Hi Meg,
I'm going to refer you to the manual for your oven. I believe convection roast suggestions vary some by the manufacturer.
I always use convection bake. Older convection ovens that don't have the "roast" are the equivalent of convection bake using a heating element in the fan unit.
In general, the convection roast will turn on other burners also and may decrease the cooking time more and add more browning.
Dan
Deborah L says
Meg, my Samsung convection oven says this: use 'Bake' if you use multiple oven racks. (like cookies or rolls orbread). Use 'Roast' if you have one larger piece of meat to cook. The position of the roast becomes important since the 'roast' setting blasts one spot of the oven.. I just use the 'Bake' setting for everything. Listen to the Doctor and cook your manual info. Or look it up online from the manufacturer's support page.
Deb L.
Bobby says
My husband and a I had this tonight for the first time-delicious! The amount was a little too much so I will cut it down a little but we loved it. Did not use Pam. Lined cookie sheet with aluminum foil and spread olive oil with my finger. I overlooked it a little but that was my fault. It's a definite Keeper.
Susan Murray says
This was the second item I cooked in my new Oyama Turbo Convection Roaster Oven and we were pleasantly surprised it was very good. I don't cook at home much but this was an easy dish to prepare and cook just enough for two I used already trimmed chicken breast halves (1 whole breast). Next time I would not add as many bread crumbs just a personal preference, the chicken was very moist and the vegetables complimented the protein nicely.
Robert Searl says
Mike,
More often than not recipes for ovens do not mention rack position. Is there a difference for rack positions for normal roasting versus convection roasting?
Thanks,
Robert
DrDan says
Hi Robert,
With convection ovens, rack position is less important but still with have some effect. With conventional ovens, rack position is more important. If not specified always assume racks in the middle since other positions are really for special effects and not general baking/roasting.
Dan