Sheet Pan Chicken and Veggies

Main Dishes  |  Published Jun 8, 2021  |  Updated Jun 8, 2021  |  By Tawnie

chicken rice and veggies on a gold baking sheet

We’re obsessed with this sheet Pan Chicken and Veggies for an easy weeknight dinner!

We try not to overcomplicate dinner time, especially with our newborn. We love chicken, veggies and rice and this meal is something different than our usual teriyaki chicken rice bowls.

Chicken thighs are something we kind of always have stashed in our freezer and this meal is great because you can toss whatever veggies you have on hand onto the sheet pan.

This is kind of a back to basics type of meal: chicken, rice and veggies. It’s simple to prepare and super tasty! I know you’re going to love it.

It’s great for meal prep and makes delicious leftovers as well.

chicken thighs on a sheet pan with veggies and rice

Sheet Pan Chicken and Veggies Ingredients

I am all about easy sheet pan dinners because typically they don’t require a ton of ingredients. Here is what you’ll need:

ingredients needed to make a sheet pan meal
  • Chicken Thighs: ~1.5 lb. boneless skinless chicken thighs. I like to sear the chicken on both sides for 2-3 minutes before putting on the sheet pan.
  • Long grain white rice (basmati or jasmine): I chose white rice for this sheet pan dinner because brown would take too long to make and I didn’t want the chicken to be dry!
  • Veggies: Zucchini, red baby potatoes (very small dice), red bell peppers. You can switch up your veggies, just note some vegetables cook longer or faster than others. Other yummy veggies to try: Brussels sprouts, sweet potatoes, broccoli, carrots, mushrooms.
  • For the sauce on the chicken: Dijon mustard, maple syrup, rice vinegar, rosemary, salt and pepper.
  • For the rice: It’s seasoned with butter, salt, onion, chicken broth and garlic.

Step by Step Directions

This dinner seems like it has a lot of steps but it really comes together so easily and tastes amazing! Husband approved!

step by step photos making chicken dinner
  1. Pour rice onto a sheet pan. Sauté onions and butter, add garlic and stir. Add broth and bring to a boil. Pour broth over rice, cover and bake for 15 minutes.
  2. Meanwhile, sear chicken thighs in a frying pan on the stove over medium-high heat. (Note: this is an optional step!) Sear for 2-3 minutes on each side, just until it slightly browns. (Don’t worry, the chicken will cook all the way in the oven). Remove from heat and set aside on a plate.
  3. Whisk all of the ingredients together for the sauce. Place the chicken in the sauce until all sides are coated.
  4. Toss all of the chopped veggies in a large bowl with 1 Tbsp. olive oil and a pinch of salt and pepper. Once the rice is done, remove from oven and place the chicken on the rice and sprinkle the vegetables around the chicken.
  5. Bake again until the chicken reads 165° F on and the vegetables are fork tender. Serve and enjoy!

Tips for Making Healthy Sheet Pan Dinners

Here are my tips for making the best sheet pan chicken and vegetables every time

Try using chicken breasts too! Cut the chicken breast into strips of even bite sized pieces and ensure the internal temperature of the chicken always reaches 165° F.

  • Don’t like the sauce in the recipe? Try something different!
  • Lemon Garlic Sauce: olive oil, lemon juice, garlic, salt, pepper, parsley
  • Pesto sauce
  • A simple blend of garlic powder, onion powder, red pepper chili flakes, paprika, salt and pepper.

Like I mentioned above, switch up the vegetables! Use what’s is season, or what is in your fridge!

FAQ

Can I Meal Prep Sheet Pan Chicken and Veggies?

Yes! Healthy sheet pan dinners are perfect for meal prepping and make great leftovers too.

What other vegetables can I use?

Try something seasonal! Just be sure the vegetables you use aren’t too watery. Tomatoes are a great example of a vegetable that can give off extra liquid and make your sheet pan dinner watered-down. Try beets, potatoes or carrots (small dice), broccoli, onions, asparagus, Brussels sprouts or any combination of those ingredients. This easy sheet pan dinner can really be came to customize any way you want!

chicken and veggies on a sheet pan with rice
chicken with veggies and rice on a white plate

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

chicken rice and veggies on a gold baking sheet
kroll\'s korner logo

Sheet Pan Chicken and Veggies

Sheet Pan Chicken and Vegetables is an easy and nutritious weeknight dinner. Use your favorite vegetables or veggies in season and enjoy making dinner all on one pan!
5 from 4 reviews
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 485kcal

Ingredients

For the chicken:

  • 1 1/2 lb. boneless, skinless chicken thighs (about 5-6 chicken thighs)
  • 1/2 cup Dijon mustard
  • 1/4 cup maple syrup
  • 1 Tbsp. rice vinegar/rice wine vinegar
  • 1 sprig rosemary, fresh, chopped
  • 1 large pinch salt and pepper

For the rice:

  • 1 1/2 cups long grain white rice
  • 2 2/3 cups chicken broth
  • 2 Tbsp. butter
  • 1/2 yellow onion, finely diced
  • 2 cloves garlic, minced
  • salt and pepper to taste

Veggies:

  • 1 large red bell pepper, diced
  • 1 zucchini, chopped into halves
  • 2 1/2 cups diced red potatoes (small dice)

Instructions

For the rice:

  • Preheat the oven to 425° F. Pour uncooked rice onto a baking sheet and shake rice into an even layer on the pan. Then, in a small saucepan over medium heat, melt 2 Tbsp. butter. Add in the yellow onion and sauté for 3-4 minutes, stirring occasionally. Add in minced garlic and stir for 30 seconds. Pour in chicken broth and season generously with salt. Bring broth to boil.
  • Once broth boils, pour broth over rice. Cover the sheet pan with foil and carefully place in the oven. Bake for 15 minutes.

For the chicken:

  • Sear chicken thighs in a frying pan on the stove over medium-high heat with olive oil or melted butter. Sear for 2-3 minutes on each side in until chicken slightly browns. (Don't worry, the chicken will cook all the way in the oven). Remove from heat and set aside in a medium sized bowl.
  • Whisk all of the ingredients together for the sauce: Dijon, maple syrup, rice vinegar, salt, pepper and rosemary. Reserve ~2/3 cup of the sauce. Pour remaining sauce over chicken and stir to coat.

For the veggies

  • Toss all of the chopped veggies in a large bowl with 1-2 Tbsp. olive oil and a pinch of salt and pepper.

Assemble the sheet pan meal:

  • Remove rice from oven and place the chicken on the rice and sprinkle the vegetables around the chicken.
  • Cover with foil again and bake for ~20 minutes (or until the chicken reads 165°F on a meat thermometer and the vegetables are fork tender.)
  • Rice on the edges will be a little crispy! Spread reserved sauce on chicken. Serve and enjoy!

Video

Notes

  • If you don’t like onions in your rice, simply boil the chicken broth and pour over the rice on the sheet pan. Season with salt so the rice has some flavor.
  • Searing the chicken is an optional step. Just know the chicken may take 5-10 minutes longer to cook in the oven.
  • Use other veggies you have on hand such as sweet potatoes, carrots, mushrooms, broccoli, Brussels, green beans, russet potatoes, or red onions. 
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1serving | Calories: 485kcal

Last Post

No Bake Date Brownies (GF, DF, Vegan option)

Next Post

Fresh Cherry Sorbet

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments
Inline Feedbacks
View all comments
Julie
1 year ago

Sheet pan meals are the bomb! So easy!

Adrianne
1 year ago

Yum!! This chicken dish looks so good and perfect for busy night. Chicken thighs are the best, can’t wait to give this a go, thanks!

Heidy L. McCallum
1 year ago

This recipe came out perfect! Everything was delish! I will be making this again soon.

Paula Montenegro
1 year ago

These are recipes I can get on board with, fast and delicious! Great step-by-step instructions.

Romina
1 year ago

I love how simple this is. Perfect for when I am tired from work and don’t want to spend ages prepping dinner.

« »
5
0
Would love your thoughts, please comment.x
()
x