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30-Minute One-Pan Chicken and Veggies

A lifesaver for busy families, this versatile one-pan chicken and veggies dish combines lean protein and colorful vegetables on a single rimmed sheet pan, minimizing both cooking time and cleanup while maximizing nutrition and taste.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1-1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 4-5 cups favorite vegetables (bell peppers, broccoli, zucchini, cherry tomatoes)
  • garlic, onion, and herbs of choice aromatics
  • salt, pepper, and complementary spices seasonings
  • olive oil or avocado oil healthy fat
  • lemon wedges, fresh herbs, or a sprinkle of cheese optional

Method
 

  1. Prep work: Preheat your oven to 425°F (220°C). Cut chicken into even 1-inch pieces. Chop vegetables into similar-sized pieces.
  2. Season: Place chicken and vegetables on a large baking sheet. Drizzle with oil and sprinkle with seasonings. Toss to coat evenly.
  3. Arrange: Spread everything in a single layer, without overcrowding, so it browns instead of steams.
  4. Bake: Cook 20–25 minutes, stirring halfway through, until the chicken reaches 165°F internal temperature and vegetables are tender with crisp edges — a quick check with an instant-read thermometer takes the guesswork out of this step.
  5. Finish: Add delicate garnishes like fresh herbs, a squeeze of lemon, or a light sprinkle of cheese.

Notes

Don't overcrowd the pan — use two pans if needed to allow proper browning. Pat chicken dry before seasoning for better browning.