Garlic Herb Baked Chicken Breasts with Potatoes & Veggies

30 Minute MealsChicken RecipeFreezer Friendly MealsGluten Free MealsOne Pot Meals

This sheet pan dinner is such an easy chicken breast recipe! Juicy & delicious chicken breasts baked to perfection with vegetables & potatoes. Perfect for a simple weeknight meal or a meal prep idea!

This sheet pan dinner is such an easy chicken breast recipe! Juicy baked chicken breasts with vegetables & potatoes. A perfect meal prep idea! #sheetpandinners #chickenrecipes #chickenbreasts #mealprep #easydinner

A HEALTHY CHICKEN BREAST RECIPE

This recipe is a complete dinner made in just one pan! Roasted potatoes with fork tender veggies and juicy chicken is a seriously scrumptious meal that requires very little work. An easy meal prep idea for your upcoming week. 

Sheet Pan dinners have been all the rage for quite some time now and with good reason; easy prep, easy cleanup! One pan and dinner is DONE. I think it’s safe to say that this is the best dinner option for busy weeknights.

For example, consider this One Pan Lemon Garlic Butter Chicken Thighs and Asparagus! Or, our One Pan Roasted Chicken and Potatoes Recipe, and this Sheet Pan Chicken Stir Fry Recipe.

Meal Prep Chicken Breasts

I will also say that sheet pan dinners are THE answer to meal prepping. Store any leftovers into airtight containers and you have lunch for the next few days.

Cooking homemade meals every night while juggling a busy schedule can feel almost impossible. For that reason, I rely on recipes that can be prepared ahead of time, or recipes that are like this Sheet Pan Garlic Herb Chicken with Potatoes and Veggies – because our entire dinner is cooked on just a single sheet pan. 

Now, go grab some chicken and vegetables, and prepare this healthy, family-friendly meal tonight.

Chicken Breasts in Parchment Paper

HOW TO MAKE A SHEET PAN CHICKEN DINNER

Easy to assemble and a snap to clean up, this all-in-one sheet pan Garlic Herb Chicken will become your new favorite meal. 

  • First and foremost, please, please dice the potatoes and carrots. Asparagus and Brussels sprouts cook faster so you can keep the cuts thicker for those. But, potatoes and carrots take more time so you want to dice those.
  • Next, toss veggies with olive oil, garlic and seasonings. Then, arrange the veggies on a sheet pan.
  • Rub chicken with olive oil and garlic; season with thyme and rosemary. Put chicken on top of a large piece of parchment paper; place pats of butter over each chicken breast and wrap up tightly with the parchment paper. Position chicken in the middle of the sheet pan. 
  • Bake for 30 minutes, or until chicken is fully cooked. Use a thermometer – chicken is done when internal temperature reaches 165F.
  • Optionally, 10 minutes before it’s done cooking, you can also add cherry tomatoes to the sheet pan.
  • Remove sheet pan from oven; let stand 5 minutes.
  • Serve.

Chicken Dinner on a sheet pan

HOW TO MEAL PREP CHICKEN

  • If meal prepping: Unwrap chicken and transfer it to a cutting board; slice it or dice it into bite sized cubes. 
  • Divide chicken and veggies evenly into meal prep containers
  • Cover and store in the fridge for 5 days, or freeze for up to 2 months.

Chicken Potatoes and Vegetables Meal Prep

SUBSTITUTIONS

  • If you are out of potatoes and want to use sweet potatoes, please go ahead, just make sure to dice them up small. 
  • Also, you don’t have to use asparagus and Brussels sprouts. You can go ahead with broccoli or green beans, or whatever else is hiding in that vegetable tray.

ENJOY!

TOOLS USED IN THIS RECIPE

5 from 5 votes
Chicken Breasts on a Sheet Pan
Sheet Pan Garlic Herb Chicken with Potatoes and Veggies
Prep Time
10 mins
Cook Time
30 mins
Resting Time
5 mins
Total Time
40 mins
 

Juicy and delicious chicken breasts baked to a tender perfection with vegetables and potatoes, all cooked together on just one sheet pan.

Course: Dinner
Cuisine: American, American/Southern
Keyword: baked chicken breast recipes, baked chicken breasts, baked vegetables, chicken sheet pan dinner, easy chicken breast recipes, healthy dinner recipes, one pot recipes, roasted asparagus recipe, sheet pan dinners
Servings: 4 serves
Calories: 342 kcal
Ingredients
  • 4 (1 pound total) boneless, skinless chicken breasts
  • 3 cups diced potatoes
  • 1/2 pound Brussel Sprouts, cut in half
  • 1 pound asparagus, ends trimmed
  • 2 large carrots, diced or thinly sliced
  • 1 large red onion, quartered
  • 2 cups cherry tomatoes, optional
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced, divided
  • 1 teaspoon garlic powder
  • 1-1/2 teaspoon dried rosemary, divided
  • 1-1/2 teaspoons dried thyme, divided
  • salt and fresh ground pepper, to taste
  • 1 tablespoon butter, cut into 4 pats
Instructions
  1. Preheat oven to 425F.
  2. Line a large sheet pan with parchment paper or foil; set aside.
  3. Cut up the potatoes, Brussel sprouts, asparagus, carrots, and red onion, and place each in a separate corner of the prepared sheet pan. DO NOT use the cherry tomatoes, yet.
  4. Drizzle olive oil over the veggies.
  5. Season veggies with garlic powder, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, salt, and pepper.
  6. Place 2 chicken breasts over a large piece of parchment paper.
  7. Rub both sides of the chicken with a bit of olive oil, and season with salt, pepper, 1/2 teaspoon rosemary, 1/2 teaspoon thyme, and half of the minced garlic.
  8. Place a pat of butter on top of each chicken breast and tightly seal the parchment paper around the chicken breasts.
  9. Repeat the same process with the remaining 2 chicken breasts.
  10. Place wrapped chicken on the center of the baking pan.
  11. Bake for 30 minutes, or until chicken is cooked through. Chicken is done when internal temperature reaches 165F.
  12. Optionally, 10 minutes before it’s done cooking, you can also add cherry tomatoes to the sheet pan.
  13. Remove from oven and let stand 5 minutes.
  14. Unwrap the chicken and serve.
Recipe Notes

WW FREESTYLE POINTS: 6

HOW TO STORE LEFTOVERS

  • Store covered in an airtight container and keep in the fridge for 5 days, or freeze for up to 2 months.
Nutrition Facts
Sheet Pan Garlic Herb Chicken with Potatoes and Veggies
Amount Per Serving
Calories 342 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Cholesterol 80mg27%
Sodium 210mg9%
Potassium 1441mg41%
Carbohydrates 27g9%
Fiber 8g32%
Sugar 7g8%
Protein 31g62%
Vitamin A 6865IU137%
Vitamin C 84.5mg102%
Calcium 103mg10%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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