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A close-up view of a sliced roasted chicken breast surrounded by roasted potatoes, carrots, broccoli, and bell peppers on a matte ceramic plate, presenting one pan chicken breast with vegetables.

Best One Pan Chicken Breast and Vegetables — Easy 30 Minute Dinner

Juicy chicken breast and perfectly caramelized vegetables from one pan in 30 minutes. The staggered vegetable start and two-minute pan sauce make this the most reliable one pan chicken dinner in the weeknight rotation.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 medium Boneless Skinless Chicken Breasts 6 to 7 Oz each
  • 1 tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • ½ tsp Dried Oregano
  • 1 tsp Salt
  • ½ tsp Black Pepper
Dense Vegetables (Start First)
  • 1 lb Baby Potatoes halved
  • 2 medium Carrots cut into ½-inch rounds
Quick-Cooking Vegetables (Add With Chicken)
  • 2 cups Broccoli Florets medium size
  • 1 large Bell Pepper cut into 1-inch pieces
  • ½ medium Red Onion cut into wedges
  • 2 tbsp Olive Oil for all vegetables
  • 1 tsp Italian Seasoning
  • ½ tsp Garlic Powder
  • ½ tsp Salt
  • ¼ tsp Black Pepper
Optional Pan Sauce
  • 1 tbsp Butter
  • 1 clove Garlic minced
  • 3 tbsp Chicken Broth
  • 1 tsp Fresh Lemon Juice

Equipment

  • 1 Half-Sheet Pan (18x13 inch) minimum size smaller pan causes steaming
  • 1 Parchment Paper or Foil for easier cleanup
  • 1 Instant Read Thermometer for checking chicken doneness
  • 2 Medium Bowls for separately seasoning chicken and vegetables
  • 1 Small Saucepan for optional pan sauce

Method
 

Prep
  1. Preheat and Prep Pan Preheat oven to 425°F. Line half-sheet pan with parchment paper or foil. Pan size is critical a smaller pan crowds vegetables and causes steaming instead of roasting.
    A half-sheet pan lined with parchment paper on a wooden countertop next to a preheated toaster oven, demonstrating the preparation step for one pan chicken breast with vegetables.
  2. Start Dense Vegetables Toss potatoes and carrots with 1 tbsp olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread in single layer on one half of pan. Roast 10 minutes.
    A top-down view of diced potatoes and carrots tossed in oil and seasonings spread evenly on one half of a parchment-lined baking sheet, preparing one pan chicken breast with vegetables.
  3. Season Chicken Pat chicken dry with paper towels. Brush with 1 tbsp olive oil. Combine smoked paprika, garlic powder, oregano, salt, and pepper. Rub evenly over all surfaces.
    A close-up view of a hand gently pressing spices onto a raw chicken breast coated in olive oil on a light oak cutting board, preparing one pan chicken breast with vegetables.
Roast Together
  1. Add Chicken and Quick Vegetables After 10 minutes remove pan. Push dense vegetables to edges. Place chicken breasts in center. Toss broccoli, bell pepper, and onion with remaining 1 tbsp olive oil and pinch of salt. Add around chicken filling gaps. Return to oven.
    A top-down view of a half-sheet pan in an oven being arranged with seasoned chicken breasts in the center, surrounded by roasted potatoes, carrots, broccoli, and peppers, preparing one pan chicken breast with vegetables.
  2. Roast to Finish Roast 20 to 25 minutes until chicken reaches 165°F at thickest part per USDA safe minimum cooking temperatures and vegetables are tender with caramelized edges. Check chicken temperature at 20 minutes.
    A half-sheet pan of chicken breasts, potatoes, broccoli, and peppers roasting inside a warm oven with a lit interior light, completing the bake for one pan chicken breast with vegetables.
Rest and Sauce
  1. Rest Chicken Transfer chicken to plate. Rest 5 minutes. Leave vegetables on pan.
    A juicy roasted chicken breast and roasted vegetables served together on a matte ceramic plate next to a folded napkin on a light oak countertop, resting the one pan chicken breast with vegetables.
  2. Pan Sauce (2 Minutes) Pour pan drippings into small saucepan over medium heat. Add butter, garlic (30 seconds), broth, and lemon juice. Simmer 90 seconds until slightly reduced. Spoon over chicken and vegetables.
    A close-up view of a hand whisking a simmering pan sauce in a small stainless steel saucepan on a stovetop burner, preparing the sauce for one pan chicken breast with vegetables.

Notes

Vegetables still underdone when chicken is ready?
Dense vegetables need the 10-minute head start. If potatoes are still firm, remove chicken to rest and return pan to oven for 5 to 8 more minutes.
Vegetables soggy?
Pan too small or overcrowded. Use a half-sheet pan minimum. Single layer with space between pieces is essential for roasting rather than steaming.
Adding cherry tomatoes or asparagus?
Add in the last 10 minutes of the cook they need only 10 to 12 minutes and will char if added earlier.
Low carb version?
Skip potatoes and carrots. Use broccoli, cauliflower, bell pepper, zucchini, and mushrooms. Everything goes in at the same time no stagger needed.
Storage?
Fridge: 4 days together. Reheat in oven at 375°F uncovered for 10 to 12 minutes. Freeze chicken only vegetables turn soft when frozen and thawed.