Sheet Pan Dinner with Chicken and Veggies

Name: Sheet Pan Dinner with Chicken and Veggies
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Ingredients: 1 cup of mayonnaise; 1 package (1 ounce) of ranch dressing mix; 2 large chicken breasts without skin or bones (, cut in half lengthwise); Olive oil (, as needed); 1 ½ pounds of red potatoes (, halved or quartered if they are large); 1 pound of baby carrots; Salt and ground black pepper (, to taste); ¼ cup of dry bread crumbs

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Sheet Pan Dinner with Chicken and Veggies

Are you tired of spending hours in the kitchen preparing dinner? Do you want a simple and delicious meal that requires minimal effort? Look no further than a sheet pan dinner with chicken and veggies. This one-pan wonder is not only easy to make but also packed with flavor and nutrients. Let’s dive into the world of sheet pan dinners and discover why they are a game-changer for busy individuals.

The Magic of Sheet Pan Dinners

Imagine throwing all your ingredients onto a single pan, popping it in the oven, and walking away. No need to juggle multiple pots and pans or spend hours washing dishes afterwards. Sheet pan dinners simplify the cooking process and make cleanup a breeze. It’s like having your own personal sous chef, doing all the work for you while you relax or attend to other tasks.

Sheet pan dinners are also incredibly versatile. You can easily customize them to suit your taste preferences and dietary needs. Whether you’re a carnivore, vegetarian, or pescatarian, there’s a sheet pan dinner recipe out there for you. The possibilities are endless.

Sheet Pan Chicken and Veggies: A Perfect Match

Chicken and veggies are a match made in culinary heaven. The tender and juicy chicken pairs beautifully with the vibrant and flavorful vegetables. When roasted together on a sheet pan, they create a mouthwatering combination that will satisfy even the pickiest eaters.

Not only is this dish delicious, but it’s also nutritious. Chicken is a great source of lean protein, while the veggies provide an array of vitamins, minerals, and fiber. It’s a guilt-free meal that nourishes your body and keeps you feeling satisfied.

How to Make a Sheet Pan Dinner with Chicken and Veggies

Making a sheet pan dinner with chicken and veggies is a straightforward process. Start by preheating your oven and lining a baking sheet with parchment paper or aluminum foil for easy cleanup. Then, chop your favorite vegetables into bite-sized pieces and arrange them on the sheet pan. Season them with herbs, spices, and a drizzle of olive oil for added flavor.

Next, place your chicken on top of the vegetables. You can use boneless, skinless chicken breasts or thighs for this recipe. Season the chicken with your favorite spices and herbs, ensuring it’s evenly coated. Then, place the sheet pan in the oven and let the magic happen. In just a short time, your dinner will be ready to enjoy.

FAQs about Sheet Pan Dinners

1. Can I use frozen vegetables for a sheet pan dinner?

Yes, you can! Frozen vegetables work just as well as fresh ones for a sheet pan dinner. Simply spread them out on the sheet pan and roast them alongside the chicken. Just make sure to adjust the cooking time accordingly.

2. Can I use a different protein instead of chicken?

Absolutely! Sheet pan dinners are incredibly versatile, and you can use any protein of your choice. Try substituting chicken with salmon, shrimp, tofu, or even steak. The cooking time may vary depending on the protein, so adjust accordingly.

3. Can I make a vegetarian sheet pan dinner?

Definitely! There are plenty of vegetarian sheet pan dinner recipes available. Simply omit the meat and focus on a variety of colorful vegetables. You can even add some tofu or chickpeas for added protein.

4. How do I prevent the chicken from drying out?

To prevent the chicken from drying out, make sure not to overcook it. Follow the recommended cooking time for your specific cut of chicken and check for doneness with a meat thermometer. You can also baste the chicken with marinade or a little olive oil to keep it moist.

5. Can I meal prep sheet pan dinners?

Absolutely! Sheet pan dinners are perfect for meal prep. You can prepare multiple sheet pans at once and divide them into individual portions for the week. Simply store them in airtight containers in the refrigerator and reheat when ready to eat.

6. What are some popular seasoning options for sheet pan dinners?

There are endless seasoning options for sheet pan dinners. Some popular choices include Italian seasoning, Cajun seasoning, garlic and herb, lemon pepper, and teriyaki. Get creative and experiment with different flavors to find your favorite combination.

7. Can I use different vegetables in my sheet pan dinner?

Absolutely! Feel free to mix and match your favorite vegetables in a sheet pan dinner. Broccoli, bell peppers, zucchini, carrots, and potatoes are all excellent choices. Just make sure to cut them into similar-sized pieces for even cooking.

8. Are sheet pan dinners suitable for a crowd?

Sheet pan dinners are perfect for feeding a crowd. You can easily scale up the recipe by using multiple sheet pans or a larger baking sheet. It’s a stress-free way to serve a delicious and satisfying meal to your guests without spending hours in the kitchen.

Conclusion

In conclusion, sheet pan dinners with chicken and veggies are a game-changer for busy individuals who crave a delicious and hassle-free meal. By utilizing the magic of a single pan and the power of the oven, you can create a flavorful and nutritious dinner in no time. Whether you’re a carnivore, vegetarian, or dedicated to clean eating, sheet pan dinners offer endless possibilities for customization. So, why not give it a try? Your taste buds and your schedule will thank you.

Sheet Pan Dinner with Chicken and Veggies

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Prep Time 15

Cook Time 28

Total Time 43

Course dinner

Cuisine American

Servings

Ingredients

1 cup of mayonnaise
1 package (1 ounce) of ranch dressing mix
2 large chicken breasts without skin or bones , cut in half lengthwise
Olive oil , as needed
1 ½ pounds of red potatoes , halved or quartered if they are large
1 pound of baby carrots
Salt and ground black pepper , to taste
¼ cup of dry bread crumbs

Instructions

In a large resealable plastic bag, combine mayonnaise and ranch dressing mix to create the marinade.
Add chicken to the bag and massage it to ensure it is fully coated. Place the bag in the refrigerator while you prepare the other ingredients.
Preheat your oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet with olive oil.
Arrange the red potatoes and baby carrots around the edges of the baking sheet, leaving space in the center for the chicken. Sprinkle salt and pepper over the vegetables.
Place breadcrumbs in a bowl or on a plate. Remove the chicken from the marinade, allowing any excess marinade to drain off. Coat the chicken in the breadcrumbs and place it on the baking sheet, leaving some space between each piece.
Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and no longer pink in the center. Use an instant-read thermometer to ensure the chicken reaches a minimum internal temperature of 165 degrees F (74 degrees C).
Switch on the oven's broiler and broil the chicken for an additional 3 to 5 minutes to achieve a crispy exterior.
If desired, you can involve your kids in the process by letting them squish the mayonnaise and dressing mix in the plastic bag. Alternatively, you can use store-bought ranch dressing, but consider thickening it