10 Easy One-Pan Chicken Dinners
Want to make a delicious, nutritious dinner without the hassle of using a bunch of dishes? These One-Pan Chicken Dinners are your answer. This list has everything from Sheet Pan Chicken Fajitas to Sheet Pan Chicken and Vegetables for whatever you're craving.
Table of Contents
Each of these chicken recipes is baked on a sheet pan in the oven, so you can kiss that mound of dishes goodbye! The oven does all the work while you sit back, relax, and patiently wait to eat.
Let's get into these 10 One-Pan Chicken Dinners, simple swaps, serving suggestions, and tips for success!
One Pan Chicken Dinners
These one-pan chicken dinners bring delicious flavors and fun to your table! Get ready to enjoy exciting, unique twists for dinner every night!
One Pan Soy Chicken and Vegetables
One Pan Honey Mustard Chicken and Broccolini
One Pan Lemon Garlic Chicken and Asparagus
One Pan Teriyaki Chicken Thighs and Vegetables
Roasted Chicken and Potatoes with Broccoli
Roasted Balsamic Chicken Thighs and Vegetables
Sheet Pan Thai Cashew Chicken and Vegetables
Sheet Pan Chicken Fajitas (5 Ingredients!)
Sheet Pan Asian Chicken Stir Fry
Sheet Pan Lemon Pepper Chicken
Simple Swaps & Add-Ins
Here are a few simple swaps to make these recipes your own:
- Seasonings: If you don't like the seasonings listed in the recipe, you can always swap them out to your liking.
- Herbs: Fresh herbs are always a great option! If a recipe calls for dried herbs, swap them out for fresh ones.
- Chicken: You can use chicken breasts or boneless skinless chicken thighs for these recipes. Keep in mind that chicken thighs take longer to cook, so you'll need to adjust the bake time.
- Veggies: Play around with different veggies. If you're not a fan of a certain type of vegetable, just swap it out with something you like.
- Gluten-free: If the recipe uses soy sauce, swap it out with tamari or coconut aminos instead!
What to Serve with These Easy Chicken Dinners
Want to bulk up these recipes? Here are some delicious sides to create the perfect complete meal:
- Pasta: Asian Noodle Bowls, One Pot Spinach Tomato Pasta, One Pot Creamy Mushroom Pasta, Cheddar and Carrot Mac and Cheese, Easy Vegetable Pasta Salad, Easy Vegetable Pasta Salad
- Sweet: Roasted Acorn Squash, Cinnamon Roasted Butternut Squash, Honey Roasted Sweet Potatoes
- Low-carb: Sesame Broccoli, Slow Cooker Cheesy Cauliflower Soup
- Potatoes: Easy Roasted Potatoes, Roasted Fingerling Potatoes
- Beans: Quick and Easy Refried Beans, Stewed Basil Pesto White Beans
Tips and Tricks for One Pan Dinners
Here are some quick tips for making this recipe a breeze!
- Cleanup: Use parchment paper or aluminum foil to line the baking sheet. This helps make cleanup a breeze!
- Prep: Chop up any veggies beforehand and store them in an airtight container in the fridge for 1-2 days before cooking.
- Even Cooking: Ensure your chicken and veggies are cut into uniform sizes so they cook evenly. If you're using different types of veggies, add those that take longer to cook (like carrots or potatoes) to the pan first, and add quicker-cooking veggies (like zucchini) halfway through.
- Season Well: Don't be shy with seasoning! Coat your chicken and vegetables generously with oil, herbs, spices, and salt for maximum flavor. You can even marinate the chicken ahead of time for extra flavor.
- High Heat: Cook at a high temperature (around 400°F/200°C) to get crispy skin on the chicken and caramelize the veggies. If you're cooking skinless chicken, don't add it too early or it will overcook.
- Resting Time: Let your chicken rest for a few minutes after removing it from the oven. This helps retain its juices and ensures it's tender.
- Vegetable Texture: To avoid soggy veggies, don't overcrowd the sheet pan. Spread everything in a single layer with some space between each item, and if needed, use two separate pans.
- Add Freshness: Once your dinner is done, squeeze fresh lemon juice or sprinkle fresh herbs like parsley or cilantro over the top for added brightness and flavor.
Frequently Asked Questions
Here are some commonly asked questions about these easy sheet pan chicken dinner recipes:
How should I store leftovers?
Since these recipes are made with chicken, they'll last in an airtight container in the refrigerator for 3-4 days.
What type of sheet pan do I need for these recipes?
I recommend at least an 18x13 sheet pan for these recipes to avoid overcrowding!
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Problem: My chicken skin is soggy, not crispy. What went wrong?
Solution: This could be because the oven temperature was too low or the chicken was overcrowded on the sheet pan. For crispy skin, cook at a high temperature (at least 400°F/200°C) and ensure the chicken has enough space on the pan for air circulation. You can also pat the chicken dry before seasoning to remove excess moisture.
Problem: Why are my vegetables undercooked while the chicken is done?
Solution: Different veggies cook at different rates. Root vegetables like carrots and potatoes take longer than softer vegetables like zucchini or bell peppers. Try chopping vegetables into uniform sizes and adding them to the sheet pan at different times. You can also start the root vegetables first, then add quicker-cooking vegetables and the chicken halfway through.
My chicken is dry and overcooked. What happened?
Solution: Overcooking can happen if the chicken is left in the oven too long or at too high a temperature. Make sure to check the internal temperature with a meat thermometer (165°F/74°C for chicken). If you’re using skinless chicken, consider reducing the oven temperature or covering it with foil to help retain moisture. The most important thing is not to cook it too long. Add boneless chicken in the last 10-15 minutes of cooking, depending on thickness.
Problem: The chicken is cooked, but the vegetables are too soggy. What’s the solution?
Solution: Overcrowding the sheet pan can cause the vegetables to steam rather than roast, leading to sogginess. Try spreading the ingredients out in a single layer with enough space between them. You could also use two separate pans if necessary to give everything room to crisp up. Make sure vegetables are well-drained if marinated.