30-Minute Sheet Pan Chicken & Veggies

This Sheet Pan Chicken recipe is the perfect complete one pan dinner for busy weeknights! Made with chicken breasts, baby potatoes and fresh green beans, it is brought next level in the flavor department with a lemon herb marinade. Done in 30 minutes and cooked on one sheet pan, it will be a new dinner staple!

One pan meals are my love language for those hectic weeknights.

Simple to throw together. Quick to cook. Easy to clean up. And the best part is, they can be delicious AND veggie-loaded. Like in this 30-Minute Sheet Pan Chicken and Veggies.

I love that this recipe is made with chicken breasts, since they are easy to prep and something I often have on hand. The baby potatoes and green beans are perfectly tender and this easy one-pan dinner is full of lemon and herb flavors thanks to a simple marinade that ties it all together. Cooked up in about 30 minutes, it the perfect easy dinner that is also gluten free, dairy-free, Paleo, and Whole30 friendly. This recipe makes about 6 severing, so perfect for a family or to make as part of meal prep since it reheats beautifully.

At what temperature should chicken be cooked?

That depends on the cut of chicken and how it is prepared. I have cooked chicken in different recipes at temperatures anywhere between 350℉-425℉, so it varies greatly. The important thing is to cook your chicken until it has an internal temperature of 165℉.

Does the cooked chicken breasts taste dry?

I did not find them dry because the lemon herb marinade helps to lock in moisture AND I cut the chicken into similar sizes to that everything cooked evenly. Dry chicken means it is overcooked.

Suggested Adaptations

Use bone-in chicken breasts or thighs (or a mix of both). Add them to the pan with the potatoes so that they have enough time to cook through. If they are very large, it’s best to cut them in half so they don’t take too long to cook through.

Use boneless chicken thighs for this recipe, just cut them into bite-sized pieces like you would the breasts.

Instead of green beans, you can use broccoli florets or asparagus.

Use whatever potato you like, just cut into 1-inch pieces.

Chef’s Tips

• Cut potatoes into similar sized pieces. I mention in the recipe that the potatoes should be about 1-inch in size, but I know many people don’t pull a ruler out when chopping veggies (though I do have a cutting board with a ruler on the side that is quite handy). Just aim to cut the potatoes about the same size so they cook evenly. If you think you might have cut your potatoes larger than 1-inch, they might need to cook closer to 20 minutes before adding the chicken and green beans.
• Cut the chicken breasts into similar pieces. For the same reason as the potatoes, be sure to cut the chicken close in size so that it cooks evenly. Also, be sure to use a meat thermometer to be sure the chicken is cooked through and at 165℉ before enjoying this sheet pan chicken dinner.
• If you don’t have a large baking sheet, divide this recipe between two smaller baking sheets. Yep, total bummer that you have to dirty an extra dish but it will ensure that everything has room to cook evenly and in a timely manner. Crowding might result in the potatoes or chicken being under cooked while the beans may overcook.

Other veggie-loaded one pan and one pot meals

• Sheet Pan Orange Tofu & Veggies
• 20-Minute Sheet Pan Sausage and Veggies
• One-Sheet Pan Pesto Chicken & Summer Veggies
• One-Pot Cheesy Butternut Squash Pasta
• Healthier Hamburger Helper (with veggies!)

Loving these one-pan dinner recipes and are hungry for more?

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