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Pioneer Woman Chicken Breast Sheet Pan Dinner

Pioneer Woman Chicken Breast Sheet Pan Dinner - recipe card
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A hearty and vibrant one-pan meal featuring juicy, seasoned chicken breasts and a colorful medley of roasted baby potatoes, carrots, and broccoli. The simple lemon-garlic herb marinade infuses the chicken and vegetables with bright, savory flavor as everything roasts together on a single sheet pan.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 1 lb / 450 g baby potatoes, halved
  • 2 cups / 240 g broccoli florets
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 3 tbsp / 45 ml olive oil, divided
  • 2 tbsp / 30 ml fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp / 5 g dried oregano
  • 1 tsp / 5 g dried thyme
  • 1 tsp / 5 g paprika
  • 1 tsp / 5 g kosher salt, divided
  • 1/2 tsp / 2.5 g freshly ground black pepper, divided
  • 1 lemon, sliced into rounds (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F / 204°C. Position a rack in the middle of the oven. Line a large, rimmed sheet pan (18×13 inches / 46×33 cm) with aluminum foil or parchment paper for easy cleanup.
  2. In a small bowl, whisk together 2 tablespoons of the olive oil, the lemon juice, minced garlic, oregano, thyme, paprika, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. This will be the marinade for the chicken.
  3. Pat the chicken breasts dry with paper towels. Place them in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, turning to coat each piece evenly. Set aside while you prepare the vegetables (at least 10 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor).
  4. On the prepared sheet pan, combine the halved baby potatoes, broccoli florets, and carrot chunks. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss with your hands or a spatula until all vegetables are evenly coated.
  5. Spread the vegetables in a single, even layer on the sheet pan, leaving space in the center for the chicken. Push the vegetables toward the edges to create a well in the middle.
  6. Place the marinated chicken breasts in the center of the sheet pan, leaving a little space between each piece. If using lemon slices, tuck them under or around the chicken for extra flavor and aroma.
  7. Roast the sheet pan in the preheated oven for 25 minutes. After 25 minutes, carefully remove the pan from the oven and use tongs to flip the chicken breasts and toss the vegetables. This ensures even browning and prevents sticking.
  8. Return the pan to the oven and continue roasting for 10 to 15 minutes more, or until the chicken reaches an internal temperature of 165°F / 74°C when measured with an instant-read thermometer inserted into the thickest part of the breast. The potatoes should be tender when pierced with a fork, and the broccoli and carrots should be lightly charred at the edges.
  9. If you prefer a little more color on the chicken, switch the oven to broil for the final 2-3 minutes. Watch closely to avoid burning—the sugars from the marinade can scorch quickly.
  10. Remove the sheet pan from the oven and let it rest for 5 minutes. This allows the juices in the chicken to redistribute, keeping the meat moist and tender.
  11. To serve, slice the chicken breasts against the grain for maximum tenderness. Divide the vegetables among four plates and top each with a chicken breast. Garnish with fresh lemon slices if desired, and spoon any pan juices over the top.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: Freeze cooled chicken and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator. Reheating: To maintain crispness, reheat in a 350°F / 175°C oven for 10-15 minutes, or until heated through. Alternatively, microwave in 30-second intervals, but vegetables may become soft. For meal prep, divide into individual containers and refrigerate—reheat as needed.

Nutrition

Keywords: sheet pan dinner, chicken breast recipe, one pan meal, roasted chicken and vegetables, pioneer woman, easy weeknight dinner, healthy chicken dinner, roasted vegetables, sheet pan chicken

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-breast-sheet-pan-dinner-recipe/