This chicken and veggies recipe is an easy one-pan dinner that’s heavy on green vegetables with bites of chicken seasoned with a smoky paprika rub. Serve this one-pan chicken on its own or over rice with a drizzle of basil-garlic dressing for a dinner full of fresh flavors.
Table of contents
If it’s light and healthy-ish you crave, this one pan chicken and veggies is what you need. It’s a medley of green veggies with paprika-seasoned bites of chicken that cooks on one sheet pan all at the same time. Magic!
- It combines broccoli, green beans, and asparagus so you get a few different textures and flavors in each bite: a little bit of bitterness from the broccoli, a touch of butteriness from the green beans, and earthy brightness from the asparagus.
- The chicken is a quick dice and season situation with a quick seasoning rub made with spices I suspect are already in your pantry.
- And all of it cooks on one sheet pan in the oven. Time commitment? About 30ish minutes from start to finish. It’s a weeknight winner, friends.
- It’s so easy there’s time to make the simple garlic-basil dressing. Drizzle it over the top of the tender chicken and veggies before serving them, and you get a pop of fresh flavor that takes it over the top.
It’s like part salad, part chicken dinner, and it goes perfectly with rice, cauliflower rice, or potatoes on the side. Or enjoy it all on its own for a light, feel-good dinner you’ll want to make on repeat.
- Fresh green beans
- Fresh asparagus, stems trimmed
- Fresh broccoli florets
- Olive oil
- Kosher salt and black pepper
- Smoked paprika
- Garlic powder
- Onion powder
- Dried oregano
- Boneless, skinless chicken breasts cut into 2″ pieces
- Fresh basil
- Garlic clove
- Fresh lemon juice
- Olive oil
How to Make Sheet Pan Chicken and Veggies
Chicken: Cut the chicken breasts into 2″ pieces. In a small bowl mix up the paprika, garlic powder, onion powder, salt, pepper, and oregano. Coat the chicken pieces with the spice rub.
Veggies: Place the veggies on a sheet pan and drizzle olive oil over the top. Stir them around so they are evenly coated and in a single layer. Nestle the seasoned chicken amount the veggies.
Bake: Pop that sheet pan in the oven and cook the chicken and veggies for about 20 minutes or until the chicken is cooked through.
Dressing: While the chicken and vegetables cook, whisk the olive oil, lemon juice, chopped garlic, and basil in a small bowl.
Serve! Drizzle the dressing over the chicken and veggies or serve it on the side so everyone can help themselves.
Side Dish Ideas
On its own, this is a very light meal for four but you can add a side to make it more filling:
- Cooked rice or cauliflower rice
- Roasted Parmesan potatoes
- Roasted sweet potatoes
- Buttered noodles
- Garlic toast
I don’t recommend using frozen ones – they will get mushy when you bake them. So, fresh is best but if you’re short on time, look for prepped fresh green beans and broccoli in the produce department.
Yes, but they may take a few minutes longer to bake. Just make sure you cut them into even-sized pieces that are about 2 inches.
This is a great recipe for meal prep. Store the chicken and veggies in air-tight containers in the refrigerator. They will keep well for three to four days. You can reheat them in the microwave or enjoy them cold from the fridge. I’ve used leftovers to make salads before, too, and it’s delicious.
This one-pan chicken and veggies recipe is a delicious and easy clean-up dinner! I hope you try it soon and love it.
Happy sheet pan cooking!
More One Pan Dinners
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Sheet Pan Chicken and Veggies
This sheet pan chicken is heavy on green vegetables with bite-sized pieces of chicken breast tossed in a smoked paprika rub. Drizzle the garlic-basil dressing over the hot veggies and chicken for a pop of brightness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
For the Veggies
- 8 ounces fresh green beans, stems removed (see note)
- 1 pound fresh asparagus, stems trimmed
- 8 ounces fresh broccoli florets
- 2 tablespoons olive oil
- Kosher salt
For the Chicken
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts cut into 2” pieces
For the Basil-Garlic Dressing
- 1/4 cup chopped fresh basil
- 1 large clove of garlic, finely chopped
- 1 tablespoon fresh lemon juice
- 1/4 cup olive oil
- 2 pinches of kosher salt
- 1 pinch of black pepper
- Preheat oven to 425°F. Spread the veggies in an even layer on a large baking sheet. Drizzle them with olive oil and sprinkle a few pinches of salt over the top. Stir them around the pan to coat them evenly in the oil.
- In a medium-sized bowl, combine the paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Add the chicken and toss it in the spices until it is evenly coated. Place the chicken pieces on top of the veggies. Bake the chicken and veggies for 20 to 30 minutes or until the chicken pieces are cooked through.
- While the chicken and veggies bake prepare the dressing. Whisk the basil, garlic, lemon juice, olive oil, salt, and pepper together in a small bowl until combined. Top each serving of chicken and veggies with a few drizzles of the dressing and serve.
This recipe serves four for a light dinner, so add some cooked rice, sliced bread, or roasted potatoes on the side if you want it more filling.
Leftovers will keep in an airtight container in the refrigerator for three to four days.
- Calories: 389
- Sugar: 5.3g
- Sodium: 659mg
- Fat: 24.7g
- Saturated Fat: 3.8g
- Unsaturated Fat: 18.8g
- Trans Fat: 0g
- Carbohydrates: 15.1g
- Fiber: 6.4g
- Protein: 31.2g
- Cholesterol: 82.7mg
Keywords: sheet pan chicken recipe, chicken and asparagus, sheet pan chicken and veggies, one pan chicken and veggies
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Post updated from the archives. First published in May 2018.