Sheet Pan Chicken Dinner

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This Sheet Pan Chicken Dinner is all cooked on a baking sheet with asparagus, red potatoes as well as chicken breasts. It’s all tossed together with a quick garlic olive oil and perfect for busy week nights.

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This chicken and veggies dinner is a no fuss dinner that is perfect for busy week nights. To make this dinner go quicker, you can prepare the ingredients the night before. Be sure to store in the refrigerator. Then once you are ready for dinner, place on a baking sheet and you’re done.

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What I love about this chicken dinner recipe is that there is very little cleanup and you’re not standing over the stove. Simply pop it in the oven, allow the recipe to cook, flip the chicken, add the asparagus and you’re done.

If you have teens in the house that have taken an interest in cooking, this is a great recipe to hand off to them!

Ingredients for Easy Chicken Dinner

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  • chicken breasts – you can use thighs as well
  • olive oil dressing: olive oil, garlic, thyme, parsley and salt
  • red potatoes
  • asparagus

How to Make Chicken & Veggies on a Sheet Pan

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Start by whisking together the olive oil, garlic, thyme, parsley and salt. Set aside.

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On a baking sheet, toss together the red potatoes with half of the olive oil mixture.

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Coat the chicken breasts with the remaining olive oil and add to the baking sheet on top of an even layer of red potatoes.

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Roast for 10 minutes at 400 degrees, and then add the asparagus to the sheet pan. Flipping the chicken breast over, place the chicken to the top of the vegetables. Bake for 10-15 minutes until the chicken is cooked through and the asparagus is tender.

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MORE DELICIOUS CHICKEN DINNER RECIPES

Yield: 4

Sheet Pan Chicken

Sheet Pan Chicken Dinner

This Sheet Pan Chicken Dinner is all cooked on a sheet pan with asparagus, red potatoes as well as chicken breasts. It’s all tossed together with a quick garlic olive oil and perfect for busy week nights.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1/3 c olive oil
  • 3 garlic clovers, minced
  • 1 tbsp fresh thyme leaves
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 1 lb. red potatoes, halved
  • 2-4 chicken breast, depending on size
  • 1 bunch asparagus, trimmed

Instructions

  1. Preheat oven to 400 degrees.
  2. Start by whisking together the olive oil, garlic, thyme, parsley and salt. Set aside.
  3. On a baking sheet, toss together the red potatoes with half of the olive oil mixture.
  4. Coat the chicken breasts with the remaining olive oil and add to the baking sheet on top of an even layer of red potatoes.
  5. Roast for 10 minutes and then add the asparagus to the sheet pan. Flipping the chicken breast over, place the chicken to the top of the vegetables. Bake for 10-15 minutes until the chicken is cooked through and the asparagus is tender.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 462Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 102mgSodium: 686mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 40g

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Shannon-Author-Test

hi! I'm shannon

I’m a wife, mom of three, doctor, and blogger! In 2018, I decided to turn my mom blog, into a personal finance blog so others could follow along on our journey to pay off over HALF a MILLION dollars in student loan and practice start up debt. I hope you enjoy following along, and maybe even find some inspiration along the way.