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Chicken and Vegetables Sheet-Pan Meal

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  • Prep 10 min
  • Total 40 min
  • Ingredients 5
  • Servings 4
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The simple one-pan chicken and veggie meal is perfect for busy weeknights.
By Gerry Speirs
Updated Nov 28, 2014
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  • 2 large boneless skinless chicken breasts
  • Salt
  • Pepper
  • 2 bags (12 oz each) frozen garden vegetable medley
  • 2 tablespoons olive oil


  • 1
    Heat oven to 350°F. Line sheet pan or cookie sheet with sides with cooking parchment paper.
  • 2
    Wash chicken; pat dry. Sprinkle salt and pepper over chicken. Cut each chicken breast in half diagonally; place in sheet pan.
  • 3
    Arrange frozen vegetables around chicken. Drizzle oil over chicken.
  • 4
    Bake 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve immediately.

Tips from the Pillsbury Kitchens

  • tip 1
    Don't forget to line the pan with cooking parchment paper or foil to help make clean up a breeze.
  • tip 2
    You could also use a large ovenproof skillet if no sheet pan is available.

Nutrition Information

No nutrition information available for this recipe
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