BBQ Chicken Sheet-Pan Dinner

BBQ Chicken Sheet-Pan Dinner Ingredients

Here’s what you need to know.

Butter: Butter is best for flavor and browning, but oil may be substituted.

Small New Potatoes: If some of your potatoes are larger, cut in sixths or eighths instead of quarters. Similarly-sized pieces cook most evenly.

Corn Cobs: Fresh corn cobs are best, but frozen can be used instead as a nice stand-in when fresh corn isn’t in season.

Barbecue Seasoning: With salt, sugar, and a variety of other spices, barbecue seasoning packs lots of complex flavors into one ingredient.

Chicken Breasts: Boneless, skinless chicken breasts vary dramatically in size. Purchase medium chicken breasts (6 to 8 ounces each) for the recipe timing to work properly.

Crescents: The perfect side bread, refrigerated Pillsbury™ Original Crescent Rolls make the perfect addition to your sheet-pan dinner, and they cook at the same time as the rest of the meal.

Barbecue Sauce: Use your favorite kind to add extra flavor and moisture to the chicken and veggies.

Other Ingredients You’ll Need: Green onions, salt, and pepper.

Cookware You’ll Need

Most of the cookware you’ll need for this recipe is probably already in your kitchen.

Sheet Pan: A large (18x13-inch) rimmed sheet pan is the best choice for this recipe, because it has plenty of room for all the components, and the rims keep everything contained on the pan.

Large Microwavable Bowl: Opting for a large microwavable bowl means you can use the microwave to melt the butter, as well as coating the chicken and veggies.

Thermometer: An instant-read thermometer is the quickest, most accurate way to determine when your chicken is done cooking.

Other Cookware You’ll Need: Chef’s knife, large spoon, paring knife, spatula, measuring cup and spoons.

How to Make BBQ Chicken Sheet-Pan Dinner

Here are the basics of how to make this barbecue sheet-pan dinner.

1. Prep and Roast the Potatoes

The potatoes need a bit of a head start in the oven to get perfectly browned and tender.

2. Add Corn and Chicken to the Pan and Roast

When placing the corn and chicken on the pan, move the potatoes out of the way and make sure there’s room to place all of the chicken and corn in a single layer.

3. Add the Crescents to the Oven

Roll ‘em up, tuck ‘em, and stick ‘em in the oven! We prefer to bake the sheet pan dinner on the middle rack and the crescents on the top rack for best results.

4. Finish the Sheet-Pan Dinner

Drizzle the chicken with the barbecue sauce, or serve on the side if you prefer. Top with green onions for an extra pop of color and flavor.

Possible Variations

There are lots of variations and substitutions that work for this recipe. Vegetable oil can be used instead of butter. Instead of new potatoes, cubed Yukon Gold or Russet potatoes work well. And boneless, skinless chicken thighs can be subbed for the chicken breasts. Also, instead of plain barbecue sauce, branch out and try Japanese, Chinese, or Korean barbecue sauce.

Serving BBQ Chicken Sheet-Pan Dinner

Serve this delicious sheet pan dinner with prepared baked beans and creamy coleslaw, or opt for a make-ahead salad like this Layered Picnic Salad. Another great make-ahead option is Deviled eggs to round out the meal.

Storage

We’d be surprised if you had any leftovers, but if you do, here’s how to store and reheat them.

Refrigerator

Place any leftover chicken, potatoes, and corn in individual lidded storage containers. Cover and store in an airtight container in the refrigerator up to 3 days.

Freezer

We don’t recommend freezing the sheet-pan dinner components since they would freeze and reheat unevenly.

Reheating

To reheat from refrigerated, transfer individual servings onto microwavable plates. Cover loosely, and microwave on medium-high (70%) for about 2 minutes or until steaming.