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
- Category: Main Meals
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 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
Find it online: https://dontwastethecrumbs.com/sheet-pan-chicken/
