Best 4 Chicken Sheet Pan Dinners Recipes

Indulge in a symphony of flavors with our curated collection of delectable chicken sheet pan dinners. Embark on a culinary journey where convenience meets taste, as we present a diverse range of recipes designed to tantalize your taste buds and make your weeknight dinners a breeze. From vibrant Mediterranean-inspired dishes to hearty Italian classics and flavorful Asian creations, our sheet pan extravaganza has something for every palate. Picture tender chicken nestled amidst colorful vegetables, roasted to perfection in a single pan, creating a symphony of caramelized goodness. Each recipe promises a unique taste experience, making your dinner table a celebration of culinary delights. So, gather your loved ones, preheat your oven, and prepare to savor the convenience and flavor of our chicken sheet pan dinners.

Here are our top 4 tried and tested recipes!

SHEET PAN CHICKEN DINNER FOR TWO

Sheet Pan Chicken Dinner for Two image

Dinner couldn't be easier! This is perfect for those hectic weeknights and the recipe can easily be doubled. Feel free to use different vinaigrette flavors and/or vegetables for a change of pace. Use chicken breasts that are 6-8 ounces each for best results.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 8h40m

Yield 2

Number Of Ingredients 8

Ingredients

2 skinless, boneless chicken breast halves
¼ cup Greek salad dressing (such as Ken's®)
½ pound baby potatoes, halved
2 tablespoons Greek salad dressing (such as Ken's®), divided
4 ounces fresh green beans, trimmed
½ orange bell pepper, cut into 1/2-inch strips
2 tablespoons crumbled feta cheese
salt and ground black pepper to taste

Steps:

Pound chicken breasts to an even 1-inch thickness with a meat tenderizer. Place into a resealable bag and drizzle with 1/4 cup Greek salad dressing. Marinate in the refrigerator for 8 hours to overnight.
Preheat the oven to 400 degrees F (200 degrees C). Line an 11x17-inch sheet pan with foil. Remove chicken breasts from marinade and place on the center of the sheet pan. Discard marinade.
Toss potatoes with 1 tablespoon Greek salad dressing in a bowl. Place potatoes to one side of the chicken.
Bake in the preheated oven for 15 minutes.
Meanwhile, place green beans and bell pepper into the same bowl and toss with remaining 1 tablespoon Greek salad dressing.
Remove sheet pan from oven, stir potatoes, and add beans and bell pepper to the other side of chicken. Bake until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 8 to 10 minutes. Sprinkle with feta cheese and season salt and pepper.

Nutrition Facts : Calories 402.4 calories, Carbohydrate 24 g, Cholesterol 75.6 mg, Fat 21.6 g, Fiber 3.9 g, Protein 29 g, SaturatedFat 4.5 g, Sodium 596.7 mg, Sugar 3.8 g

MEDITERRANEAN CHICKEN SHEET PAN DINNER

Mediterranean Chicken Sheet Pan Dinner image

Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup!

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 16

Ingredients

¼ cup extra-virgin olive oil
lemon, juiced
2 tablespoons balsamic vinegar
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
4 chicken thighs with skin
1 small red onion, sliced into petals
8 mini bell peppers, halved lengthwise and seeded
1 pound baby potatoes, halved
1 lemon, sliced
¼ cup crumbled feta cheese
¼ cup fresh parsley, chopped
8 pitted kalamata olives

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

Nutrition Facts : Calories 533.1 calories, Carbohydrate 41.3 g, Cholesterol 84.9 mg, Fat 32.4 g, Fiber 6.9 g, Protein 23 g, SaturatedFat 8 g, Sodium 1112.8 mg, Sugar 3.5 g

SHEET PAN HONEY-GARLIC CHICKEN DINNER

Sheet Pan Honey-Garlic Chicken Dinner image

This one-pan chicken dinner has the most delicious honey-garlic glazed chicken alongside tenderly roasted potatoes and green beans. Garnish with parsley.

Provided by kimmi

Categories Baked Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

nonstick cooking spray
3 tablespoons olive oil, divided
2 tablespoons unsalted butter, melted
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon Dijon mustard
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
salt and ground black pepper to taste
3 medium red potatoes, cut into 1-inch pieces
4 (5 ounce) skinless, boneless chicken breast halves
1 (12 ounce) package frozen green beans

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a sheet pan with nonstick spray.
Prepare glaze by whisking 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon, garlic, oregano, and basil together in a small bowl. Season with salt and pepper.
Place potatoes in a single layer on one half of the prepared sheet pan. Arrange chicken in a single layer on the other half. Drizzle remaining 1 tablespoon oil over the potatoes, then season both chicken and potatoes with salt and pepper. Spoon 1/2 of the glaze over the chicken breasts. Reserve remaining glaze.
Roast in the center of the preheated oven for 20 minutes. Remove from the oven. Move the oven rack to the top shelf and turn on the broiler.
Stir green beans and remaining glaze in with the potatoes and mix to combine.
Return to the oven and broil until everything is caramelized and slightly charred, the potatoes are fork-tender, and the chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 501.5 calories, Carbohydrate 47.8 g, Cholesterol 95.8 mg, Fat 19.5 g, Fiber 5.1 g, Protein 33.8 g, SaturatedFat 6.1 g, Sodium 177.2 mg, Sugar 19 g

SHEET-PAN CHICKEN CURRY DINNER

Sheet-Pan Chicken Curry Dinner image

This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 pounds sweet potato, peeled and cubed
2 cups fresh cauliflowerets
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons curry powder, divided
1-1/4 teaspoons salt, divided
1 teaspoon lemon-pepper seasoning, divided
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
1 teaspoon smoked paprika
1/4 cup chicken broth

Steps:

Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.

Nutrition Facts : Calories 409 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 686mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

Tips:

For best results, use a heavy-duty sheet pan that will evenly distribute heat.
Toss vegetables in olive oil, salt, and pepper before roasting to enhance their flavor.
If you're using boneless, skinless chicken breasts, pound them to an even thickness to ensure they cook evenly.
Arrange the chicken and vegetables in a single layer on the sheet pan to prevent overcrowding.
Roast the chicken and vegetables at a high temperature (400°F or higher) for a shorter amount of time to ensure they get crispy and flavorful.
Keep an eye on the chicken and vegetables while they're roasting to prevent them from overcooking.
Let the chicken and vegetables rest for a few minutes before serving to allow the juices to redistribute.

Conclusion:

Sheet pan chicken dinners are a healthy and convenient way to prepare a delicious meal with minimal effort. With endless variations of recipes available, you can easily customize your sheet pan dinner to suit your taste preferences and dietary restrictions. Whether you're looking for a quick and easy weeknight meal or a flavorful and impressive dish for a special occasion, a sheet pan chicken dinner is sure to please everyone at the table.