This High-Protein Spring Herb Chicken Sheet Pan Dinner is your new go-to for a healthy and incredibly simple meal.

It’s designed for busy weeknights and meal prep, offering a delicious and clean eating option with minimal fuss. You’ll love how easy it is to throw together, making healthy eating accessible even on your most hectic days. Each serving provides about 35 grams of protein.

The beauty of this sheet pan meal lies in its simplicity and the fresh, vibrant flavors of spring herbs combined with tender chicken breast and colorful vegetables. It’s a complete meal that comes together on a single pan, which means less cleanup for you and more time to enjoy your evening.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe is a true lifesaver for anyone looking for a healthy, delicious, and incredibly convenient dinner option. It’s perfect for busy families, individuals doing meal prep, or anyone who wants a nutritious meal without spending hours in the kitchen. The combination of lean protein from the chicken breast and a medley of fresh vegetables makes it a balanced and satisfying dish. It’s ideal for a weeknight dinner when you’re short on time but still want to eat well, or as a clean eating option to kickstart your healthy habits. The simple preparation and minimal cleanup are major bonuses that make this recipe a consistent winner in our household.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this sheet pan dinner is straightforward, focusing on fresh, wholesome components. You’ll need boneless, skinless chicken breasts for lean protein, a variety of colorful vegetables for nutrients and texture, and a simple herb blend to bring all the flavors together.

INGREDIENTS:

1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound small red potatoes, quartered
1 head broccoli, cut into florets
1 red bell pepper, cored and cut into 1-inch pieces
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped, for garnish (optional)
Lemon wedges, for serving (optional)

For simple substitutions, you can easily swap out the vegetables based on what you have on hand or what’s in season. Asparagus, green beans, or zucchini would all work wonderfully in place of or in addition to the broccoli and bell pepper. If fresh herbs aren’t available, you can use dried herbs, but reduce the amount to 1 teaspoon each of dried rosemary and thyme, as dried herbs are more potent. Chicken thighs can also be used instead of breasts, though they may require a slightly longer cooking time.

Time Needed From Start To Finish

This recipe is designed for speed and convenience, making it perfect for those busy weeknights.

Prep time: 15 minutes
Cook time: 25-30 minutes
Total time: 40-45 minutes

How To Make It Step By Step With Visual Cues

Making this sheet pan dinner is incredibly simple. Follow these steps for a perfectly cooked, flavorful meal every time.

Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This prevents sticking and makes transferring the food a breeze.
Combine Chicken and Potatoes: In a large bowl, combine the cut chicken pieces and quartered red potatoes. Drizzle with 1 tablespoon of olive oil, half of the chopped rosemary, half of the chopped thyme, garlic powder, onion powder, salt, and pepper. Toss well to ensure everything is evenly coated.
Add Remaining Vegetables: To the same bowl, add the broccoli florets and red bell pepper pieces. Drizzle with the remaining 1 tablespoon of olive oil, and the rest of the fresh rosemary and thyme. Toss again until all the vegetables are lightly coated in oil and seasonings.
Arrange on Baking Sheet: Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Ensure there’s enough space between the pieces so they can roast evenly and not steam. Overcrowding the pan can lead to soggy rather than crispy results.
Initial Roasting: Place the baking sheet in the preheated oven and roast for 15 minutes. This gives the potatoes a head start on cooking and allows the chicken to begin browning.
Add Cherry Tomatoes and Finish Roasting: After 15 minutes, remove the baking sheet from the oven. Stir the mixture gently and then add the halved cherry tomatoes, scattering them evenly over the pan. Return to the oven and continue to roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender-crisp and slightly caramelized. The chicken should no longer be pink in the center, and the potatoes should be easily pierced with a fork.
Garnish and Serve: Once cooked, remove the sheet pan from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately with lemon wedges on the side for a bright, fresh finish.

Easy Variations And Serving Ideas That Fit Real Life

This sheet pan dinner is wonderfully versatile, making it easy to adapt for different tastes and occasions.

Kid-Friendly Twists: For younger eaters, you can cut the chicken and vegetables into smaller, bite-sized pieces. Offer a mild dipping sauce like ranch or honey mustard on the side. You can also include milder vegetables like carrots or corn alongside the main ingredients.
Vegetable Swaps: Feel free to experiment with other vegetables. Brussels sprouts, asparagus, green beans, or even sliced zucchini would all be fantastic additions or substitutions. Adjust cooking times as needed for different vegetables; denser ones like carrots might need to go in earlier.
Herb and Spice Variations: Don’t limit yourself to rosemary and thyme. Italian seasoning, dried oregano, or even a touch of smoked paprika could add a different flavor profile. A pinch of red pepper flakes would give it a subtle kick.
Serving Suggestions: This meal is complete on its own, but it also pairs well with a side of quinoa or brown rice for extra carbohydrates, or a simple green salad with a light vinaigrette. For a heartier meal, you could serve it with a crusty loaf of bread to soak up any juices.
Optional Toppings: A sprinkle of grated Parmesan cheese in the last few minutes of cooking adds a savory touch. A drizzle of balsamic glaze after roasting can also elevate the flavors beautifully.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Knowing what to watch out for will help you achieve perfect results every time.

Overcrowding the Pan: This is one of the most common mistakes with sheet pan meals. If you pile too many ingredients onto one pan, they will steam instead of roast, leading to soggy chicken and vegetables. Use two baking sheets if necessary, ensuring everything has enough space to brown properly.
Unevenly Sized Pieces: Cutting your chicken and vegetables into different sizes will result in uneven cooking. Some pieces might be overcooked and dry, while others are undercooked. Aim for roughly 1-inch pieces for chicken and vegetables (except cherry tomatoes) to ensure everything cooks at a similar rate.
Forgetting to Toss: It’s crucial to toss the chicken and vegetables with oil and seasonings thoroughly. This ensures every piece is coated, leading to better flavor and browning. Don’t just pour the oil and herbs on top; get in there and mix it well.
Not Lining the Pan: While not strictly a cooking mistake, forgetting parchment paper can lead to a sticky, messy cleanup. Parchment paper makes the process so much easier and prevents food from sticking to the pan.
Opening the Oven Too Often: Resist the urge to constantly open the oven door to check on your food. Each time you open the door, the oven temperature drops, extending the cooking time and potentially affecting the browning. Trust the timing and check only when necessary, especially when adding the tomatoes.

How To Store It And Make It Ahead Without Ruining Texture

This High-Protein Spring Herb Chicken Sheet Pan Dinner is excellent for meal prep and stores well, making your weeknights even easier.

Storing Leftovers: Once cooled completely, transfer any leftover chicken and vegetables to an airtight container. It will keep fresh in the refrigerator for up to 3-4 days.
Reheating: For best results, reheat leftovers in the oven or a toaster oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps to crisp up the vegetables and chicken, preventing them from becoming soggy. You can also microwave individual portions, though the texture might be slightly softer.
Make-Ahead Tips: While this meal is best cooked fresh, you can do some prep work in advance. Cut the chicken and vegetables (

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.