Best 3 Sheet Pan Chicken Meal Recipes

Calling all chicken lovers! This article has something special for you – a collection of mouthwatering sheet-pan chicken meals that are not only easy to make but also packed with flavor. Forget about spending hours in the kitchen; these recipes will have you enjoying a delicious and wholesome chicken dinner in no time. From classic roasted chicken and vegetables to delightful variations like honey garlic chicken, lemon herb chicken, and even a flavorful chicken fajita skillet, we've got you covered. So, get ready to simplify your weeknight dinners and impress your family and friends with these incredible sheet-pan chicken recipes.

Here are our top 3 tried and tested recipes!

SHEET PAN CHICKEN MEAL

Sheet Pan Chicken Meal image

Super easy and so yummy. Chicken breast, red potatoes, and fresh green beans go in one pan and everything cooks together. De-li-cious! Adjust green bean and potato amount to your liking.

Provided by Stephanie Crews Thompson

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 3

Number Of Ingredients 5

Ingredients

3 skinless, boneless chicken breasts
¾ pound fresh green beans, trimmed
4 red potatoes, quartered
½ (.7 ounce) package dry Italian-style salad dressing mix
6 tablespoons butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in the middle of a rimmed sheet pan. Add green beans on one side and potatoes on the other. Pour melted butter over everything and sprinkle with Italian dressing mix. Cover with aluminum foil.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 407.8 calories, Carbohydrate 17.8 g, Cholesterol 125.7 mg, Fat 26 g, Fiber 4.7 g, Protein 26.8 g, SaturatedFat 15.4 g, Sodium 759.8 mg, Sugar 3.8 g

SHEET PAN SPRING CHICKEN DINNER

Sheet Pan Spring Chicken Dinner image

This recipe is sponsored by Kohl's. Lots of bright spring flavors come together in this easy sheet pan dinner. The chicken bathes in a fresh herby lemon marinade before joining scallions as well as rainbow carrots and fingerling potatoes in the oven. While the colorful spread is roasting, you can whip up a tangy Dijon sauce spiked with parsley and dill to drizzle over the whole dish.

Provided by Tregaye Fraser

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh parsley leaves, finely chopped
4 cloves garlic, grated
8 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds)
1 pound baby rainbow carrots, tops trimmed
Kosher salt and freshly ground black pepper
1 pound rainbow fingerling or baby potatoes, halved lengthwise
1 bunch scallions, cut into thirds
3 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil
2 tablespoon fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F.
For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.
Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.
Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes.
Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.
Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more.
For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper.
To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.

EASY SHEET-PAN CHICKEN

Easy Sheet-Pan Chicken image

Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes - either sweet or white - and your favorite green vegetable or salad. It's weeknight cooking at its finest.

Provided by Melissa Clark

Categories dinner, easy, poultry

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling

Steps:

Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that's O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.

Nutrition Facts : @context http, Calories 861, UnsaturatedFat 37 grams, Carbohydrate 16 grams, Fat 61 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 17 grams, Sodium 879 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid scrambling.
Choose the Right Pan: Use a large sheet pan that is big enough to accommodate all of the chicken and vegetables in a single layer. This will ensure that everything cooks evenly.
Season Generously: Don't be afraid to season your chicken and vegetables liberally. This will help to bring out their flavor and make the dish more enjoyable.
Cook at a High Temperature: Roasting the chicken and vegetables at a high temperature will help to create a crispy exterior and tender interior.
Don't Crowd the Pan: Make sure there is enough space between the chicken and vegetable pieces so that they can cook evenly.
Roast until Done: Use a meat thermometer to check the internal temperature of the chicken. It should be cooked to an internal temperature of 165 degrees Fahrenheit.
Let it Rest: Once the chicken and vegetables are cooked, let them rest for a few minutes before serving. This will help the juices to redistribute and make the meat more tender.

Conclusion:

Sheet pan chicken is a quick, easy, and delicious way to prepare a healthy and satisfying meal. With a little planning and preparation, you can have a delicious sheet pan chicken dinner on the table in no time. So next time you're looking for a simple and flavorful weeknight meal, give sheet pan chicken a try. You won't be disappointed!