As the evening rush hits and dinner plans feel overwhelming, this Chicken Broccoli and Sweet Potato Sheet Pan Dinner comes to the rescue with its straightforward approach. Tender chicken thighs or breasts roast alongside vibrant broccoli, sweet potatoes, and colorful bell peppers, all seasoned simply for a balanced, flavorful meal that requires minimal effort. The result is a hearty dish where the natural sweetness of the potatoes complements the earthy broccoli and savory chicken.
I appreciate how this recipe fits seamlessly into a busy schedule, ready in under an hour with just one pan to clean. It’s versatile enough for weeknight dinners or meal prep, and leftovers reheat beautifully for lunch the next day. Families love the wholesome ingredients that pack nutrition without sacrificing taste.
Why You’ll Love This Recipe
- One-Pan Simplicity: This Chicken Broccoli and Sweet Potato Sheet Pan Dinner minimizes cleanup while delivering a complete meal in under an hour.
- Nutrient-Packed Balance: Tender chicken pairs with crisp broccoli and sweet potatoes for a wholesome dinner full of vitamins and protein.
- Family-Friendly Flavor: Simple seasonings enhance natural tastes, making it appealing to kids and adults alike without extra fuss.
- Versatile Meal Prep: Roast ahead for easy lunches, as leftovers stay flavorful and tender when stored properly.
- Customizable Options: Add pecans or cranberries for a touch of crunch and sweetness to suit your preferences.
Chicken Broccoli and Sweet Potato Sheet Pan Dinner Ingredients
The combination of hearty sweet potatoes, crisp broccoli, and juicy chicken creates a satisfying balance of textures and flavors in this sheet pan meal, with bell peppers and onions adding a subtle sweetness and depth. Opting for fresh, high-quality produce and proteins ensures vibrant colors, better caramelization, and maximum taste in every bite.
- Sweet potatoes: Provide natural sweetness and tender, starchy texture to ground the dish.
- Red onion: Adds mild sharpness and caramelizes for savory depth.
- Bell pepper: Brings bright color and a slight crunch with mild sweetness.
- Broccoli florets: Offer earthy flavor and crisp-tender bite for nutrition.
- Garlic cloves: Infuse a subtle, aromatic savoriness throughout roasting.
- Chicken thighs or breast: Delivers juicy, protein-rich tenderness as the main element.
- Avocado oil: Coats everything evenly for crisp roasting without overpowering.
- Sea salt: Enhances all flavors and brings out natural tastes.
- Garlic powder: Boosts savory notes for layered seasoning.
- Dried thyme: Adds herbal earthiness to complement the vegetables.
- Dried parsley: Provides a fresh, mild green herb balance.
- Ground black pepper: Contributes gentle heat and sharpness.
- Pecans (optional): Introduce nutty crunch for texture contrast.
- Dried cranberries (optional): Offer chewy sweetness in the final minutes.
Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.
How to Make Chicken Broccoli and Sweet Potato Sheet Pan Dinner
Step 1: Preheat the Oven
Line a large rimmed baking sheet with parchment paper for easy cleanup, then preheat your oven to 400°F. This healthy one-pan meal starts with a hot oven to ensure even roasting of the vegetables and chicken. The parchment prevents sticking and makes serving straightforward.
Step 2: Arrange the Vegetables
Spread the chopped sweet potatoes, red onion, bell pepper, broccoli florets, and whole garlic cloves in a single layer on the baking sheet. These easy oven-roasted components create a colorful base for the dish. Position them evenly to promote uniform cooking.
Step 3: Add the Chicken
Nestle the boneless skinless chicken thighs or cubed chicken breast among the vegetables, ensuring the chicken touches the pan bottom for proper searing. Uniform 1.25-inch pieces work best if using breast to avoid uneven doneness. This setup allows flavors to meld during roasting.
Step 4: Drizzle and Season
Drizzle avocado oil evenly over the chicken and vegetables, then mix sea salt, garlic powder, dried thyme, dried parsley, and black pepper in a small bowl before sprinkling it all on. The simple seasonings highlight the natural vegetable sheet pan recipe tastes. Toss gently to coat everything well.
Step 5: Roast Until Done
Spread ingredients back into a single layer and roast for 30-35 minutes, until vegetables are tender-crisp and chicken reaches 165°F internally. Check doneness with a thermometer for safety. If adding pecans and dried cranberries, toss them in during the last 5 minutes for texture and sweetness.
Step 6: Serve Warm
Remove from the oven and serve directly from the pan or plates while hot. The roasted elements retain their vibrant flavors right away. Enjoy this complete dinner as is for a satisfying meal.
Pro Tips for Success
- Cut Uniformly: Slice chicken breast into even 1.25-inch pieces to ensure tender, consistent cooking alongside the vegetables.
- Check Temperature: Use a thermometer to confirm chicken hits 165°F internally for safe, juicy results every time.
- Toss Thoroughly: Gently mix oil and seasonings to coat all pieces evenly, promoting crisp edges on veggies.
- Add Optionals Late: Incorporate pecans and cranberries in the final 5 minutes to keep their crunch and prevent sogginess.
- Single Layer Spread: Arrange everything without overcrowding for tender-crisp vegetables and well-seared chicken.
How to Serve Chicken Broccoli and Sweet Potato Sheet Pan Dinner
Garnishes
I like to finish this dish with a sprinkle of fresh chopped parsley for a pop of green and herbal freshness, or a squeeze of lemon juice to brighten the roasted flavors. Toasted nuts like the optional pecans add a satisfying crunch if you want more texture. These simple touches elevate the meal without much extra work.
Side Dishes
Pair it with a light green salad dressed in vinaigrette to complement the hearty elements, or serve alongside whole grain bread for sopping up any pan juices. A cup of yogurt on the side offers a cool, creamy contrast to the warm roast. These options keep the plate balanced and nutritious for family dinners.
Creative Ways to Present
I often scoop everything into shallow bowls for an easy, cozy family-style serving that feels comforting on busy nights. Layer it over quinoa for added heartiness, or arrange on a platter with extra herbs scattered around for a vibrant display. This versatility makes it fun to adapt for different occasions.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, where they keep well for a few days. This method preserves the tender chicken and crisp vegetables without sogginess. Just portion into meal-sized sections for quick grabs.
Freezing
For longer storage, I cool the dish completely before transferring to freezer-safe bags or containers, flattening them for space. It freezes nicely for up to three months, maintaining most flavors. Thaw overnight in the fridge when ready to use.
Reheating
I reheat portions in the oven at 350°F for 10-15 minutes covered with foil to keep everything moist and tender. The microwave works too on medium power in 1-minute bursts, stirring halfway. Either way avoids drying out the broccoli and chicken.
Print
Chicken Broccoli and Sweet Potato Sheet Pan Dinner
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
An easy, healthy one-pan meal featuring tender chicken thighs or breast with sweet potatoes, broccoli, bell peppers, onions, and garlic, roasted to perfection with simple seasonings.
Ingredients
- 4 medium sweet potatoes (about 1 lb), unpeeled, roughly chopped into 1-inch pieces
- 1 large red onion, chopped into 1-inch pieces
- 1 bell pepper (red, orange, or yellow), chopped into 1-inch pieces
- 12 oz broccoli florets
- 4 medium garlic cloves, peeled and left whole
- 8 boneless, skinless chicken thighs (or 1 lb chicken breast, cut into 1.25-inch pieces)
- 0.25 cup avocado oil
- 1 tsp sea salt
- 1 tsp garlic powder
- 0.5 tsp dried thyme
- 0.5 tsp dried parsley
- 0.25 tsp ground black pepper
- Optional: 0.5 cup pecans, roughly chopped
- Optional: 0.33 cup dried cranberries (add last 5 minutes of baking)
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- On the prepared baking sheet, arrange the roughly chopped sweet potatoes, red onion, bell pepper, broccoli florets, and whole garlic cloves in a single layer.
- Place the boneless, skinless chicken thighs (or cubed chicken breast) on the same baking sheet, nestled among the vegetables. Ensure that the chicken touches the bottom of the pan to allow for proper searing.
- Drizzle the avocado oil evenly over all the chicken and vegetables on the sheet pan.
- In a small bowl, combine the sea salt, garlic powder, dried thyme, dried parsley, and ground black pepper. Sprinkle this seasoning mixture evenly over everything on the pan.
- Gently toss all the ingredients on the sheet pan to ensure they are well coated with the oil and seasonings. Spread them back into an even single layer.
- Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender-crisp and the chicken is fully cooked through with an internal temperature of 165°F (74°C). If using chicken breast, ensure pieces are uniformly sized for even cooking.
- For an optional addition, if using pecans and dried cranberries, toss them with the roasted ingredients during the last 5 minutes of baking.
- Serve this flavorful sheet pan dinner warm, directly from the pan or transferred to serving plates.
Notes
- If using chicken breast, cut into uniform 1.25-inch pieces for even cooking.
- Optional pecans and dried cranberries can be added in the last 5 minutes of baking for added texture and sweetness.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
