A quick, easy, delicious and versatile sheet pan chicken recipe. Perfect for busy weeknights, or busy weeks (stretch for a couple of meals!) Slice and enjoy over Instant Pot rice or quinoa, add to a salad, or shred for sandwiches. Perfect for the whole family!
There are days and weeks when life gets BUSY. Notice I said weeks as well as days? That’s because for some weeks, my kitchen keywords are “quick, easy, healthy and delicious.”
Do you ever have those weeks?
The good news is that my blog has loads of recipes that meet all of the above criteria for quick, easy, healthy, and AMAZINGLY delicious – which means dinner on the table in less than an hour! Some of my favorites are 30 minute cashew chicken, Instant Pot chicken tinga, and easy chicken piccata.
If sheet pans are your thing, which they are definitely mine, try my blackened salmon, lemon pepper salmon, or my sheet pan chicken recipes like sheet pan chicken and potatoes, or even go for sheet pan chicken thighs.
AND next, I’d like to show you my very simple and delicious sheet pan chicken breast recipe…
It’s absolutely perfect for days and weeks when time is short because:
- It’s made with ONE pan so you don’t have to worry about a lot of cleanup.
- Takes less than 30 minutes to have a healthy dinner on the table!
- It’s versatile – use this seasoned sheet pan chicken in all of your favorite recipes (add to your salad for a wonderful chicken salad, or have chicken with instant pot rice or quinoa, or shred for BBQ chicken sandwiches!)
- Super family-friendly yummy!
Ingredients For Sheet Pan Chicken
- chicken breasts (pounded out to the thinnest part of the breast, or slice the breasts lengthwise into two thinner halves)
- salt
- pepper
- basil, oregano, parsley cumin and coriander are also good spices for chicken (optional)
- lemon or orange, cut into slices, halved. (optional)
See the recipe card for complete ingredients and instructions
How To Make Sheet Pan Chicken
Step 1. Preheat oven to 400F. Line a sheet pan with parchment paper and set aside.
Step 2. Using the flat end of a meat mallet, pound out the chicken breasts so they become the thickness, all over, of the thinnest part of the breast (OR slice the breast lengthwise into two thinner halves).
Step 3. Place the chicken breasts onto the sheet pan.
Step 4. Season all breasts with salt, pepper, basil, oregano and parsley.
Step 5. Place one optional orange or lemon slice on top of each chicken breast (discard when chicken is done).
Step 6. Bake at 400F for 15 minutes. Temp chicken for doneness (should be 165F).
To serve: Slice chicken breast and serve over rice or quinoa. Or shred – it’s great for sandwiches, sliced into wraps, diced into salads.
FAQs For One Pan Chicken Recipes
It takes this sheet pan chicken recipe 15 minutes to cook in the oven at 400F.
It depends of the type and thickness of the chicken. This sheet pan chicken recipe cooks quickly (in 15 minutes) because the breast is pounded out, or sliced in two halves.
A sheet pan dinner is a quick and easy method of cooking a whole meal on one pan. You can combine chicken, salmon or sausage, and add veggies like potatoes, bell peppers, broccoli & etc. The sky’s the limit with sheet pan meals – I have several options for you on my blog!
More Quick and Easy Chicken Recipes
- 15 Minute Kung Pao Chicken
- Sweet and Sticky Chicken
- Instant Pot Honey Garlic Chicken
- Almond Crusted Baked Chicken
30 Minute Dinners Sample Meal Plan
Sign up to get instant access to my 30 Minute Dinners Sample Meal Plan, complete with recipes and step-by-step instructions!Sheet Pan Chicken
A quick, easy, delicious and versatile sheet pan chicken recipe. Perfect for busy weeknights, or busy weeks (stretch for a couple of meals!) Slice and enjoy over Instant Pot rice or quinoa, add to a salad, or shred for sandwiches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 6 1x
- Category: Main Meals
- Method: Bake
- Cuisine: American
Ingredients
- 1 lb. chicken breasts (pounded out to the thinnest part of the breast, or slice the breasts lengthwise into two thinner halves)
- 1 – 2 tsp salt
- ½ – 1 tsp pepper
- 1 tsp each: basil, oregano, parsley cumin and coriander are also good spices for chicken (optional)
- 1 lemon or orange, cut into slices, halved. (optional)
Instructions
- Preheat oven to 400F. Line a sheet pan with parchment paper and set aside.
- Using the flat end of a meat mallet, pound out your chicken breasts so they become the thickness, all over, of the thinnest part of the breast (OR slice the breast lengthwise into two thinner halves).
- Place the chicken breasts onto the sheet pan.
- Season all breasts with salt, pepper, basil, oregano and parsley.
- Place one optional orange or lemon slice on top of each chicken breast (discard when chicken is done).
- Bake at 400F for 15 minutes. Temp chicken for doneness (should be 165F minimum).
- To serve: Slice chicken breast and serve or rice or quinoa. Or shred – it’s great for sandwiches, sliced into wraps, diced into salads.
Notes
To serve: Slice chicken breast and serve or rice or quinoa. Or shred – it’s great for sandwiches, sliced into wraps, diced into salads
Nutrition
- Serving Size: 1 chicken breast
- Calories: 284 calories
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