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Chicken and Vegetables Sheet Pan Dinner

This hearty Chicken and Vegetables Sheet Pan Dinner is slathered in a savory red wine vinegar marinade, and it’s the tastiest healthy weeknight dinner recipe you’ll find!

top close up shot of cooked chicken and vegetables on a sheet pan

An Easy Sheet Pan Chicken Dinner Idea

This flavorful feast is super easy to prepare. All you need are boneless chicken breasts and your favorite summer veggies! The marinade is packed with savory goodness, and it really brings the whole dish together.

I love serving this sheet pan dinner on busy weeknights because it’s a main dish and a side dish all in one. It’s a filling and satisfying dinner that also happens to be healthy! You can’t go wrong with juicy chicken and fresh vegetables.

Recipe Ingredients

For the Chicken & Vegetables

  • Chicken Breasts: I recommend using boneless, skinless chicken breasts for this recipe.
  • Small Potatoes
  • Small Zucchini
  • Bell Pepper: Any color of bell pepper will do.
  • Onion: Use a red or yellow onion for this dish.
  • Cherry Tomatoes

For the Marinade

  • Extra Virgin Olive Oil
  • Red Wine Vinegar
  • Soy Sauce: I like to use low-sodium soy sauce.
  • Minced Garlic
  • Italian Seasoning
  • Dijon Mustard
  • Salt & Pepper: Season your meal with salt and pepper until it reaches flavor perfection!
prepping raw chicken and vegetables on a baking sheet

How to Make this Chicken and Vegetable Sheet Pan Dinner

  1. Prepare for Baking: Preheat your oven to 425˚F. Line a large jelly roll pan with parchment paper or aluminum foil and set it aside.
  2. Combine Chicken & Veggies: In a large mixing bowl, combine prepared chicken, potatoes, zucchini, peppers and onions. Set aside.
  3. Make Marinade: In a small mixing bowl, combine the marinade ingredients, whisking until thoroughly incorporated. Remove 1 tablespoon of marinade and set it aside for later.
  4. Marinate: Pour the marinade into the bowl with the chicken mixture, stirring to combine. Cover and refrigerate for 30 minutes, or up to 4 hours.
  5. Prepare Tomatoes: Slice the cherry tomatoes in half and place them in a separate bowl. Toss your tomatoes with the reserved marinade and refrigerate until ready to use.
  6. Arrange Sheet Pan: Remove your chicken mixture from the fridge and transfer it to the prepared jelly roll pan. Arrange ingredients in a single layer.
  7. Cook: Bake for 25 minutes. Then, add your cherry tomatoes to the pan and continue to bake for 5 to 8 more minutes, or until the chicken’s internal temperature reaches 165˚F.
  8. Let Stand: Remove from the oven and let it cool for at least 5 minutes before serving.

Tips for Perfect Sheet Pan Chicken & Veggies

  • Use an Instant Read Thermometer: You’ll know this dish is done when the internal temperature of your chicken registers at 165˚F.
  • Coat Well with Marinade: When you add the marinade to your chicken and vegetables, be sure to coat them completely. This will ensure that your meal is packed with flavor in every bite.
  • Broil for Extra Char: If you want your chicken and veggies to develop a nice char, switch your oven to broil for the last couple minutes of baking.
side view of mixing chicken and vegetables on a baking sheet with a brown wooden spoon

Serving Suggestions

  • Add a Garnish: I love garnishing this sheet pan dinner with fresh parsley or a sprinkle of parmesan cheese.
  • Mix & Match Veggies: Feel free to throw some additional vegetables into your bowl or use different ones, altogether.
  • Serve over Rice: If you want to add another tasty element to this dinner, serve it with my Creamy Garlic Butter Parmesan Rice.
  • Serve with a Drink: Nothing compliments this dinner like a homemade summer cocktail! Pair your chicken and veggies with my fruity Strawberry Lemonade Sangria.

How to Store and Reheat Leftovers

  • If you have leftovers, store them in an airtight container in the fridge and enjoy them within 4 days.
  • To extend the shelf life of your leftovers, you can store them in the freezer instead for up to 3 months. Just be sure to thaw out frozen leftovers before reheating them.
  • You can reheat your chicken and vegetables in the microwave, on the stove or in the oven. To reheat them in the oven, cook them at 350˚F on a lightly greased pan.
top close up shot of cooked chicken and vegetables on a sheet pan
Print Recipe
5 from 7 votes

Chicken and Vegetables Sheet Pan Dinner

This hearty Chicken and Vegetables Sheet Pan Dinner is covered in a savory red wine vinegar marinade, and it's the tastiest healthy weeknight dinner recipe you'll find!
Prep Time15 mins
Cook Time30 mins
Marinating Time30 mins
Total Time1 hr 15 mins
Course: Dinner
Cuisine: American
Keyword: baked chicken and vegetables, chicken and vegetables, chicken and veggies, chicken sheet pan dinner, sheet pan chicken and veggies, sheet pan dinner recipes
Servings: 4
Calories: 408kcal

Equipment

  • Oven

Ingredients

For the Chicken & Vegetables

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3/4 pound small potatoes, cut into 1-inch pieces
  • 2 small zucchini, cut into half-moons
  • 1 bell pepper, cut into 1-inch pieces
  • 1 yellow or red onion, cut into 1-inch pieces
  • 1/2 cup cherry tomatoes, halved

For the Marinade

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons low sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1/2 tablespoon dijon mustard
  • salt and fresh ground pepper, to taste

Instructions

  • In a large mixing bowl, combine chicken, potatoes, zucchini, peppers and onions. Set aside.
  • In a small mixing bowl, combine Marinade ingredients; whisk until thoroughly incorporated.
  • Remove 1 tablespoon of marinade and set aside.
  • Add remaining marinade to the bowl with the chicken mixture; stir to combine. Cover and refrigerate for 30 minutes, or up to 4 hours
  • Preheat oven to 425˚F. Line a large jelly roll pan with parchment paper or aluminum foil; set aside.
  • Place cherry tomatoes in a separate bowl; toss with reserved marinade, and refrigerate until ready to use.
  • Remove chicken mixture from fridge and transfer to prepared jelly roll pan. Arrange ingredients in a single layer.
  • Bake for 25 minutes.
  • Add cherry tomatoes to the pan.
  • Continue to bake for 5 to 8 more minutes, or until internal temperature of the chicken registers at 165˚F.
  • Remove from oven, let stand for 5 minutes and serve!

Nutrition

Calories: 408kcal | Carbohydrates: 25g | Protein: 29g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 438mg | Potassium: 1216mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1274IU | Vitamin C: 81mg | Calcium: 62mg | Iron: 2mg

14 Comments

  • Sara Welch
    August 20, 2020 at 10:10 pm

    5 stars
    Love sheet pan meals for recipes just like this one! Adding this to my dinner line up for the week; looks amazing!

    Reply
    • Katerina Petrovska
      August 21, 2020 at 2:50 pm

      I hope you enjoy it! Thank YOU! 🙂 🙂

      Reply
  • Amanda
    August 20, 2020 at 10:19 pm

    5 stars
    By far one of my favorite sheet dinners. The whole family could not get enough of it!

    Reply
    • Katerina Petrovska
      August 21, 2020 at 2:50 pm

      I am very glad you enjoyed it! Thank YOU! 🙂

      Reply
  • Beth
    August 21, 2020 at 2:04 pm

    5 stars
    Yum! My family is going to love this! Can’t wait to make this!

    Reply
    • Katerina Petrovska
      August 21, 2020 at 2:49 pm

      I hope you enjoy it! Thank YOU! 🙂

      Reply
  • Toni
    August 21, 2020 at 2:08 pm

    5 stars
    This is such a perfect meal for weeknights!

    Reply
    • Katerina Petrovska
      August 21, 2020 at 2:49 pm

      Thank you so much, Toni! 🙂

      Reply
  • Allyson Zea
    August 21, 2020 at 3:12 pm

    5 stars
    These dinner ideas make my life so much easier! Thanks for the simple to follow instructions, and the delicious recipe!

    Reply
    • Katerina Petrovska
      August 22, 2020 at 3:39 pm

      Thank you so much! I hope you enjoy it! 🙂

      Reply
  • Tara
    August 22, 2020 at 4:05 pm

    5 stars
    The marinade in this dish was so full of flavor! I loved the broiling tip to add a little extra char at the end. This step really helped take this sheet pan dinner to the next level of deliciousness!

    Reply
    • Katerina Petrovska
      August 23, 2020 at 3:16 pm

      That great! I am very glad you enjoyed it! Thank YOU! 🙂

      Reply
  • Deborah Slaughter
    October 3, 2020 at 3:43 pm

    What are the best veggie choices? We don’t like bell peppers and I’m allergic to onions. I’d like to add some other veggies but I’m not sure what would go best with the marinade and cooking time.

    Reply
    • Abigail Herich
      October 5, 2020 at 12:05 am

      5 stars
      I dont like bell peppers in most things myself since they overpower everything else. Instead I used Brussels sprouts that I cleaned and halved. Came out great!

      Reply

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