Sheet Pan Chicken and Veggies is made with juicy chicken tenderloins alongside a bunch of colorful veggies. This recipe is a total lifesaver, whether you’re looking to whip up a fuss-free dinner after a long day or show off your cooking skills without breaking a sweat. Imagine minimal prep, hardly any cleanup, and a dinner that’s as satisfying as it is Instagram-worthy.
For those who struggle to get your kids to eat vegetables, this one-pan chicken is the solution. This sheet pan chicken and veggies is extremely popular with all ages. Kids love the colors of the vegetables and the juicy chicken tenders.
Pair with a dipping sauce as kids love dips and chicken vegetables make the perfect vessels for sauce!
It is no secret that we love to cook with chicken in our home. It is such as simple, versatile and nutritious ingredient. For more chicken and vegetable recipes, check out Instant Pot Chicken Fajitas or our Gluten Free Chicken Stir Fry.
Table of Contents
Ingredients
- 1 pound chicken tenders
- 2 cups broccoli florets
- 1 small yellow squash
- 1 orange pepper
- 10 small red potatoes cut in half
- 1/4 red cabbage sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Shopping Tip: When purchasing chicken tenders, always prioritize quality. Look for chicken that appears fresh with a pinkish color. Avoid any tenders that have a grayish or slimy appearance as these are signs for spoilage.
How To Make
- Preheat the oven. Preheat the oven to 400°F.
- Season the vegetables. Add the chopped vegetables to the baking sheet. Drizzle with olive oil then season with garlic powder, salt, and pepper. Using clean hands toss well.
- Add the chicken tenders. Move veggies around to create space for the chicken tenders. Season with salt and pepper.
- Bake. Bake for 20-25 minutes or until the internal temperature of the chicken is 165°F.
Substitution: The garlic, salt and pepper can be swapped with a packet of dry ranch seasoning for a different flavor profile that kids also love.
What To Serve With This Dish
When serving this sheet pan chicken recipe, there are a variety of sides that will complement the meal.
For a starchy side, consider fluffy Instant Pot Wild Rice or Long Grain White Rice (Instant Pot) seasoned with the same spices as the vegetables. Our Sweet Potatoes In Instant Pot or Pan Fried Sliced Potatoes are also family favorites.
In the colder months, soup is a surprisingly great option like Instant Pot Loaded Potato Soup, Butternut Squash and Sweet Potato Soup or Instant Pot Minestrone Soup.
We also want to emphasize that you shouldn’t feel obligated to make another recipe. This dish is tasty and satisfying all on its own. If the night is busy and simple is the goal, create this sheet pan meal and serve as is!
Recipe Tips
- To ensure even cooking, strive for uniformity when chopping vegetables. All pieces should be similar-sized whether cut into cubes, slices or wedges. This also helps prevent some being overcooked while others remain undercooked.
- Aim for a rainbow of vegetables while also being mindful of the cooking time. Some vegetables like root vegetables (potatoes, carrots, turnips) may take longer to bake than squash, cabbage and bell peppers. For best results, choose vegetables will similar cooking times.
- Test the doneness of the chicken by using a meat thermometer. The internal temperature should reach a minimum of 165°F. Test the doneness of the vegetables by piercing with a fork.
- Allow the baked chicken to rest for a few minutes after removing from the oven to help keep the tenders juicy and tender.
- Serve this recipe as is or enhance the flavor further by serving with your favorite dipping sauces such as barbecue, honey mustard or ranch dressing.
- Arrange the tenders and vegetables in a single layer to not overcrowd the sheet pan. If cooking in bulk, make multiple batches or use a larger baking sheet.
Frequently Asked Questions
The baking time for chicken does vary depending on the cut of the chicken, its thickness, the oven temperature and whether it’s bone-in or boneless. For this recipe, you can expect the chicken to bake for a minimum of 20 minutes. At that point, ensure the internal temperature of the chicken is 165°F. If not, continue to bake in 5-minute increments until the chicken is fully cooked.
You can expect sheet pan meals to range from 15-45 minutes for total cooking time. This one pan chicken and vegetable recipe is great because it takes under 30 minutes to bake. Always check the cooking time on a recipe card before getting started to decide if the time meets your needs.
Yes, chicken and vegetables can be cooked in the same pan. For food safety, you do not want to taste the ingredients until the chicken has been fully cooked to 165°F. That means no checking the vegetables for doneness by taking a bite. Instead, pierce with a fork.
This sheet pan recipe does not require flipping or stirring of the ingredients. Simply season prior to baking then let the oven do the rest of the work.
No, you want to use fresh chicken for this recipe. If you have frozen chicken on hand, defrost overnight in the fridge or in the sink under cool running water then use as directed.
Yes, chicken breasts or thighs can be swapped for the tenders. We recommend boneless, skinless cuts of chicken to prevent overcooking the vegetables. If using larger chicken breasts, pound thin before adding to the baking sheet.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Before handling food, start by washing your hands with soap and water. Then, gather the ingredients and equipment needed to make this rainbow chicken and veggies. Be sure not to forget the oven mitts! You will need those to place and remove the baking sheet from the oven.
- When handling raw chicken, do not touch other surfaces or ingredients without washing hands. After all the vegetables have been chopped and added to the sheet pan, you can remove the chicken from the package and place on the pan. The ingredients should be in a single layer on the pan to allow for even cooking.
- When the sheet pan meal is ready, use tongs or a spatula to carefully plate the chicken and vegetables. The sheet pan may move when you are scooping so ask for assistance from a kitchen helper or hold one side of the sheet pan with an oven mitt.
Storage and Reheating Instructions
- This sheet pan recipe is great because you can make a double batch then store leftovers to reheat during the week. To store safely, allow the chicken and vegetables to cool to room temperature.
- Once cool, transfer to an airtight container with a lid. The chicken and vegetables can be stored together or in separate containers based on personal preference.
- Immediately refrigerate the leftovers and consume within 3-4 days.
- If you won’t be consuming within a few days, consider freezing the leftovers. Label the container with the date then place in the freezer for up to 3 months.
- A microwave can be used for convenience by reheating in 30-second increments until heated through.
- For best results, return the chicken and vegetables to a clean sheet pan and warm at a low temperature (325-350°F) until the internal temperature reaches 165°F. This will prevent the chicken from drying out.
More Healthy Sheet Pan Dinners
- Sheet Pan Sausage and Veggies
- Sheet Pan Pork Chops and Potatoes
- Southwestern Sheet Pan Vegan Dinner
- Sheet Pan Eggs
- Sheet Pan Salmon
- Sheet Pan Lasagna
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Sheet Pan Chicken and Veggies Recipe
Ingredients
- 1 pound chicken tenders ✅
- 2 cups broccoli florets
- 1 small yellow squash
- 1 orange pepper
- 10 small red potatoes cut in half
- 1/4 red cabbage sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder ✅
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven. Preheat the oven to 400°F.
- Season the vegetables. Add the chopped vegetables to the baking sheet. Drizzle with olive oil then season with garlic powder, salt, and pepper. Using clean hands toss well.2 cups broccoli florets, 1 small yellow squash, 1 orange pepper, 10 small red potatoes, 1/4 red cabbage, 1 cup cherry tomatoes, 2 tablespoons olive oil, 1/2 teaspoon garlic powder ✅ , 1/2 teaspoon salt, 1/4 teaspoon pepper
- Add the chicken tenders. Move veggies around to create space for the chicken tenders. Season with salt and pepper.1 pound chicken tenders ✅ , 1/2 teaspoon salt, 1/4 teaspoon pepper
- ⭐️Bake. Bake for 20-25 minutes or until the internal temperature of the chicken is 165°F.
Notes
- To ensure even cooking, strive for uniformity when chopping vegetables. All pieces should be similar-sized whether cut into cubes, slices or wedges. This also helps prevent some being overcooked while others remain undercooked.
- Aim for a rainbow of vegetables while also being mindful of the cooking time. Some vegetables like root vegetables (potatoes, carrots, turnips) may take longer to bake than squash, cabbage and bell peppers. For best results, choose vegetables will similar cooking times.
- Test the doneness of the chicken by using a meat thermometer. The internal temperature should reach a minimum of 165°F. Test the doneness of the vegetables by piercing with a fork.
- Allow the baked chicken to rest for a few minutes after removing from the oven to help keep the tenders juicy and tender.
- Serve this recipe as is or enhance the flavor further by serving with your favorite dipping sauces such as barbecue, honey mustard or ranch dressing.
- Arrange the tenders and vegetables in a single layer to not overcrowd the sheet pan. If cooking in bulk, make multiple batches or use a larger baking sheet.
Nutrition
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