Sheet Pan Chicken

Four baked, seasoned chicken breasts on a foil-lined baking sheet with visible browned spots and juices.

This sheet pan chicken is a quick, flavorful dinner made with skinless chicken breasts and simple pantry seasonings. It bakes until juicy and golden and is ready to serve in under 25 minutes with minimal cleanup.

Course Main Course, Main dishes

Cuisine American, International

Keyword baking sheet, broccoli, chicken breast, chicken thigh, dinner, easy sheet pan, garlic, olive oil, sheet pan chicken, sheet pan dinner, sheet pan recipe, sheet pans, veggies

Prep Time 10

Cook Time 20

Servings Portions

Calories 89kcal

Author Zuzana Paar

Equipment

Ingredients

3 Pieces Chicken Breasts large
2 Tablespoons Olive Oil
3 teaspoons Garlic finely minced
1 teaspoon Salt
½ teaspoon Black Pepper
¼ teaspoon Cayenne Pepper
Parsley fresh, for serving, optional
Dill for serving, optional

US Customary - Metric

Instructions

Preheat oven to 400°Fahrenheit (200°Celsius), line a sheet pan, mince the garlic, and measure the seasonings.
Pat the chicken dry, slice horizontally into thinner pieces, and arrange in a single layer.
Brush with olive oil, then coat both sides with garlic, salt, pepper, and cayenne.
Roast 15–20 minutes, flipping halfway, then rest briefly and garnish with parsley or dill if desired.

Notes

If you prefer chicken thighs over chicken breasts, use boneless skinless chicken thighs at the same temperature and add 5 minutes to the roast time.
Add broccoli or other veggies directly onto the sheet pan alongside the chicken for a complete one-pan dinner with no extra dishes.
Do not skip the resting time after taking the oven out. Even two minutes off the heat lets the juices redistribute and keeps the chicken moist when you cut into it.
Store leftovers sliced rather than whole so they reheat faster and more evenly the next day.

Nutrition