Name: One Pan Chicken Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tablespoons Olive Oil (divided); 1 pound Boneless Skinless Chicken Breasts (cut into 1-inch pieces); 0.5 teaspoon Garlic Powder; 0.5 teaspoon Onion Powder; 0.5 teaspoon Dried Thyme; 0.5 teaspoon Dried Rosemary; 0.5 teaspoon Paprika; 0.25 teaspoon Chili Powder (or up to 0.5 teaspoon); 1 small Yellow Onion (thinly sliced); 3 cups Broccoli Florets (bite-size); 1 small Zucchini (thinly sliced and cut into half-moons); 1 small Yellow Bell Pepper (cut into 1-inch chunks); 1 small Red Bell Pepper (cut into 1-inch chunks); 0.25 cup Low Sodium Chicken Broth (or dry white wine, apple juice, or water); 0 Fresh Parsley (chopped, for garnish)

Okay, so confession time: there are nights when the thought of cooking feels like climbing Mount Everest. You know those nights, right? The ones where the kids are doing that thing where they ask “what’s for dinner?” approximately 47 times between 4 PM and 5 PM, and you just… can’t. Those are the nights this one pan chicken and Veggies Recipe is my absolute superhero. It’s not just easy, it’s ridiculously delicious, and it’s one of those magical dishes that actually tastes even better than it looks. I remember the first time I made it, I was so skeptical that just tossing everything onto one pan could yield something this flavorful. But oh. My. Goodness. The way the chicken gets perfectly roasted, the veggies caramelize just right, and all those wonderful juices meld together? It’s pure comfort food magic without the mountain of dishes. Honestly, it’s become my go-to when I’m craving something hearty but don’t have the energy for a multi-step production. If you’ve ever tried those fancy sheet pan dinners that require marinating and five different bowls, this is its chilled-out, more approachable cousin, and it’s a lifesaver for anyone juggling work, family, or just life in general.

What is one pan chicken and veg?

So, what exactly *is* this magical One Pan chicken and veggies situation? Think of it as your culinary knight in shining armor for those chaotic evenings. At its core, it’s a straightforward assembly of chicken pieces (thighs are my favorite, but breasts work too!) and your favorite vegetables, all roasted together on a single baking sheet. No fancy marinades, no complex sauces, just simple, wholesome ingredients coming together in a symphony of flavor. The “one pan” part isn’t just a cute name; it’s the core of its brilliance. It means less mess, less fuss, and more time enjoying your meal (and maybe even a moment of peace!). It’s the kind of dish that makes you feel like you’ve accomplished something amazing in the kitchen, even if you only spent about 15 minutes actually prepping it. It’s essentially a hug in food form, designed to be as fuss-free as possible.

Why you’ll love this recipe?

Seriously, there are so many reasons why this one pan chicken and veggies recipe has earned a permanent spot in my recipe rotation, and I have a feeling it’ll do the same for you. First off, the FLAVOR! I know, I know, it sounds simple, but the way the chicken juices mingle with the roasted vegetables is just *chef’s kiss*. You get these tender, juicy pieces of chicken alongside sweet, caramelized carrots, slightly crisp bell peppers, and soft, flavorful potatoes, all kissed by the oven’s heat. It’s a complete meal that feels decadent but is actually super wholesome. Then there’s the SIMPLICITY. I’m talking about tossing everything onto one pan and letting the oven do the heavy lifting. No multiple pots and pans to scrub afterward, which, let’s be honest, is a HUGE win in my book. It’s the kind of meal you can whip up even when you’re exhausted. Plus, it’s incredibly COST-EFFECTIVE. Chicken thighs are usually a budget-friendly protein, and vegetables are usually easy on the wallet, especially when they’re in season. You get a hearty, satisfying meal without breaking the bank. And the VERSATILITY! This recipe is a chameleon. Don’t love broccoli? Swap it for Brussels Sprouts or green beans. Have some sweet potatoes lying around? Throw them in! You can customize it to whatever you have on hand or whatever your family is craving. What I love most about this one pan chicken and veggies is that it’s so forgiving. Even if you slightly overcook a vegetable or under-season something (which, trust me, happens to all of us!), it still comes out delicious because of the way everything bakes together. It’s just a really reliable, crowd-pleasing dish that requires minimal effort for maximum reward. It’s the antithesis of those fussy, complicated recipes that promise the world and deliver a sink full of dishes.

How do I make one pan chicken and veg?

Quick Overview

This one pan chicken and veggies recipe is all about minimal effort and maximum flavor. You’ll simply chop up your chicken and veggies, toss them with some oil and seasonings, spread everything onto a baking sheet, and let the oven do its magic. It’s designed to be as straightforward as possible, meaning you get a delicious, home-cooked meal without the usual kitchen chaos. The beauty lies in its simplicity, proving that you don’t need a lot of fancy steps to create something truly satisfying and incredibly tasty. It’s the perfect weeknight solution that truly delivers.

Ingredients

For the Main Event: Chicken and Veggies. For the Main Event: Chicken and Veggies.
2 lbs boneless, skinless chicken thighs (or breasts, cut into 1.5-inch pieces) – Chicken thighs are my absolute favorite here because they stay so juicy and tender, but breasts are fine too, just keep an eye on them so they don’t dry out.
1.5 lbs baby potatoes, halved or quartered if large – Yukon Golds or red potatoes work wonderfully. You want a waxy potato that holds its shape and gets wonderfully tender.
2 large carrots, peeled and cut into 1-inch chunks – Always peel your carrots! They get a lovely sweetness when roasted.
1 large bell pepper (any color), cut into 1-inch pieces – Red or yellow peppers add a nice sweetness and vibrant color.
1 medium red onion, cut into 1-inch wedges – Red onion caramelizes beautifully and adds a mild, sweet onion flavor.
1 head of broccoli, cut into florets – You can also use green beans or Brussels Sprouts. Just make sure they’re cut to a similar size so they cook evenly.
1/4 cup olive oil – Good quality olive oil makes a difference here for flavor and even cooking.
1 tablespoon dried Italian seasoning – Or a mix of dried thyme, rosemary, and oregano.
1 teaspoon garlic powder – Because garlic makes everything better!
1 teaspoon paprika – For a little color and depth of flavor.
Salt and freshly ground black pepper, to taste – Don’t be shy with the salt and pepper; they bring out all the flavors.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven hot! Preheat your oven to a nice and steady 400°F (200°C). While it’s heating up, grab a large baking sheet. You can line it with parchment paper or aluminum foil for super easy cleanup – that’s one of my favorite little cheats! Trust me, it’s a game-changer when you’re in a hurry. Just make sure the lining doesn’t go up the sides too high, so the veggies can get nice and caramelized.

Step 2: Mix Dry Ingredients

In a small bowl, gather up your dried seasonings: the Italian seasoning, garlic powder, paprika, salt, and pepper. Give it all a good stir. This little step ensures that the seasonings are evenly distributed when you toss everything together, so you don’t end up with pockets of blandness or overwhelming spice. It’s all about balance, and this simple mix gets you there.

Step 3: Mix Wet Ingredients

Now, let’s get to the moist goodness. In a large mixing bowl – the biggest one you have! – pour in your Olive oil. This is what helps everything get that beautiful roasted, slightly crispy texture. You could also add a squeeze of lemon juice here for a bit of brightness if you like, but it’s totally optional.

Step 4: Combine

This is where the magic starts! Add your chopped chicken thighs and all your prepared vegetables to the bowl with the olive oil. Sprinkle your pre-mixed dry seasonings over everything. Now, get in there with your hands (wash them first, of course!) or a couple of big spoons and toss, toss, toss! You want to make sure every single piece of chicken and every chunk of vegetable is coated in that lovely, seasoned oil. It should look glossy and smell amazing already. Make sure no bits are hiding at the bottom of the bowl!

Step 5: Prepare Filling

Since this is a one-pan dish, there isn’t a separate “filling” in the traditional sense. The chicken and vegetables *are* the filling, and they cook together beautifully. The key here is the even distribution of all the ingredients on the pan. Ensure there’s a single layer as much as possible so everything roasts instead of steams.

Step 6: Layer & Swirl

Now, spread all of that glorious, coated chicken and veggies onto your prepared baking sheet. Try to spread it out into a single layer. This is super important! If you pile everything up, the veggies on the bottom will steam instead of roast, and the chicken won’t get those lovely browned edges we’re aiming for. Give everything a little space. You might need two pans if your baking sheet is too crowded. Think of it as giving each piece its own little sunbathing spot!

Step 7: Bake

Slide that pan into your preheated oven and let the magic happen for about 25-35 minutes. The exact time will depend on your oven and how small you cut your chicken and veggies. You’re looking for the chicken to be cooked through (no pink inside!) and the vegetables to be tender and slightly caramelized around the edges. About halfway through, give the pan a good shake or stir everything around with a spatula to ensure even cooking. This helps get all those delicious browned bits.

Step 8: Cool & Glaze

Once it’s done, carefully take the pan out of the oven. Let it rest for about 5 minutes before you serve it. This allows the juices in the chicken to redistribute, making it extra tender. If you want to add a final flourish, a drizzle of balsamic glaze or a squeeze of fresh lemon juice right before serving can be heavenly. It just brightens everything up. But honestly, it’s fantastic just as it is.

Step 9: Slice & Serve

Serve it right off the pan! It’s so rustic and comforting this way. You can dish it out directly onto plates, or just let everyone serve themselves from the pan. It’s meant to be enjoyed hot, straight from the oven, with all those delicious roasted flavors at their peak. The aromas that fill your kitchen will be incredible!

What to Serve It With

This one pan chicken and veggies is honestly a complete meal on its own, but sometimes you want to jazz it up a bit, right? For BREAKFAST (yes, breakfast!), I love to serve it alongside some scrambled eggs. The savory flavors of the chicken and veggies pair surprisingly well with a fluffy egg. Or, if I’m feeling fancy, I might top a small portion with a poached egg and let the yolk run all over everything. For BRUNCH, it’s absolutely divine served over a bed of quinoa or couscous. It makes it feel a bit more elegant. A dollop of Greek yogurt or a sprinkle of fresh parsley on top just elevates it. As a DESSERT course? Okay, maybe not a traditional dessert, but if you’re looking for something lighter after a big meal, this can be a satisfying, healthy option. I might pair it with a light salad. But my absolute favorite way to serve it is for COZY SNACKS or a light weeknight dinner. It’s perfect on its own, or you could serve it with some crusty bread for dipping into all those wonderful pan juices. My kids always ask for extra bread for that very reason! Sometimes, we’ll have it with a side of rice, especially if we have a lot of veggies left over. It’s just so adaptable, which is why I keep coming back to it again and again. My family loves it with a side of plain yogurt or even a bit of ranch dressing for dipping – sounds odd, I know, but it’s a hit!

Top Tips for Perfecting Your One Pan Chicken and Veggies

I’ve made this one pan chicken and veggies so many times that I’ve picked up a few tricks along the way that I’m happy to share! Let’s start with the VEGETABLE PREP: make sure your veggies are cut into roughly the same size pieces. This is crucial for even cooking. If you have big chunks of potato and tiny florets of broccoli, the potatoes will be undercooked when the broccoli is perfect. I’ve learned that after years of trial and error! For the MIXING ADVICE, really make sure everything is well-coated in the oil and seasonings. Don’t be afraid to get your hands in there. If you see dry spots, add a tiny bit more oil. My biggest tip for SWIRL CUSTOMIZATION (though there’s no real “swirl” here, I mean more like arrangement) is to avoid overcrowding the pan. Seriously, give those veggies and chicken some space! This is what leads to beautiful caramelization and roasted edges instead of a soggy mess. For INGREDIENT SWAPS, if you don’t have chicken thighs, boneless, skinless chicken breasts are fine, but cut them into slightly smaller pieces than you might think and keep a close eye on them – they can go from perfectly cooked to dry very quickly. If you’re not a fan of potatoes, sweet potatoes are a fantastic substitute, just be aware they might cook a little faster. For BAKING TIPS, know your oven! If your oven tends to run hot, you might want to reduce the temperature by 25 degrees or check it a little earlier. Rotating the pan halfway through baking also helps ensure even browning. And for the GLAZE VARIATIONS (if you decide to add one), a simple balsamic glaze is wonderful, but you could also whisk a little honey or maple syrup into some Dijon mustard for a sweet and tangy kick. Or just skip the glaze altogether – it’s still amazing!

Storing and Reheating Tips

This one pan chicken and veggies is fantastic for leftovers, which is another reason I adore it! If you have any (and that’s a big IF in my house!), let it cool completely before storing. For ROOM TEMPERATURE storage, I wouldn’t recommend leaving it out for more than two hours, just for food safety. Honestly, it’s best to get it into the fridge as soon as it’s cool enough. For REFRIGERATOR STORAGE, transfer the leftovers to an airtight container. It will stay delicious for about 3-4 days. I’ve found that it tastes almost as good the next day as it does fresh. For FREEZER INSTRUCTIONS, you can freeze portions of the cooked chicken and veggies. Let it cool completely, then portion it into freezer-safe bags or containers. It should last in the freezer for about 2-3 months. When you’re ready to reheat, the best way is to gently reheat it in a covered skillet over medium-low heat with a tablespoon or two of water or broth to prevent it from drying out. You can also reheat it in the oven at around 300°F (150°C) until warmed through. Microwaving works too, just be mindful that the texture of the veggies might change slightly. For GLAZE TIMING ADVICE, if you’ve used a glaze, it’s usually best to add it *after* reheating to maintain its glossiness and prevent it from becoming too sticky.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This recipe is naturally gluten-free. Just make sure any seasonings or glazes you use are certified gluten-free, and you’re good to go. The core ingredients – chicken, vegetables, oil, and herbs – are all naturally gluten-free.

Do I need to peel the zucchini?

This recipe doesn’t typically include zucchini, but if you decide to add it, peeling is optional! Leaving the skin on adds a bit more texture and nutrients. Just make sure to wash it well. If you prefer a softer texture, you can peel it.

Can I make this as muffins instead?

This particular recipe is designed for roasting on a pan, so turning it into muffins wouldn’t really work as the cooking method and texture are completely different. However, if you’re looking for chicken and veggie *muffins*, that would be a different kind of recipe, likely involving a batter.

How can I adjust the sweetness level?

The sweetness in this dish comes naturally from the roasted vegetables, especially carrots and onions. If you want it sweeter, you can add some diced sweet potatoes or even a drizzle of honey or maple syrup over the vegetables before roasting. If you want it less sweet, simply use fewer carrots or focus on more savory vegetables like broccoli or Brussels sprouts.

What can I use instead of the glaze?

The glaze is totally optional! If you’re skipping it, a squeeze of fresh lemon juice over the finished dish is fantastic for brightness. A sprinkle of fresh parsley or chives also adds a lovely pop of color and freshness. You could also serve it with a side of your favorite dipping sauce like a lemon-herb aioli or even a simple vinaigrette.

Final Thoughts

Honestly, this one pan chicken and veggies recipe is more than just a meal; it’s a solution. It’s that reliable friend you can always count on when you’re short on time or energy but still want something delicious and wholesome for your family. The way everything roasts together, creating those tender pieces of chicken and perfectly caramelized vegetables, is just pure comfort. I really hope you give it a try and that it becomes a weeknight hero for you too! If you love easy, flavorful meals like this, you might also enjoy my Simple Lemon Herb Roasted Salmon or my Quick and Easy Sheet Pan Sausage and Peppers. They’re in the same vein of deliciousness with minimal fuss. I can’t wait to hear how yours turns out! Let me know in the comments below if you try it and what your favorite vegetable combinations are. Happy cooking!