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This single serving sheet pan chicken and vegetables recipe is an easy and flavorful dinner made with one piece of chicken, fresh vegetables, and simple seasonings. Everything roasts together on one pan, giving you a balanced meal with very little prep.
Featured Comment
“Love the recipe. Use it every week.”
– Janis
Why You’ll Love This Recipe
- Easy to Make: This sheet pan chicken recipe comes together with simple steps. Just toss everything on the pan and bake.
- Balanced and Nutritious: You get lean protein from the chicken and plenty of vitamins from the vegetables, making this a wholesome meal.
- Flexible Ingredients: Use the vegetables you have on hand. Sweet potatoes, bell peppers, zucchini, carrots, or tomatoes all work well.
- One Pan Cleanup: Everything roasts on a single sheet pan, making cleanup quick.
- Perfect Serving Size: Portioned for one, this recipe gives you a satisfying meal without extra dishes or leftover ingredients.
I love easy dinners that still feel special, and this single serving sheet pan chicken has become one of my go-to meals. Everything cooks together in one pan, the ingredients are simple, and the flavors are wonderful.
It is the kind of recipe you can rely on when you want something homemade without spending much time in the kitchen. I hope it brings the same comfort and ease to your table that it brings to mine.
If you enjoy easy sheet pan meals, you might also like our zesty sheet pan chicken fajitas, warmly spiced sheet pan chicken shawarma, herby and tangy sheet pan Greek chicken, or fresh and garlicky lemon chicken. Each recipe brings its own delicious flavor to sheet pan cooking.
Ingredients And Substitutions
If you have any ingredients leftover from this sheet pan chicken recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: Use one boneless, skinless chicken thigh or breast. Thighs stay juicy and full of flavor, while breasts are a leaner choice. Either works well in this recipe. If you have extra chicken, use it in chicken tikka masala for one, chicken chili for one, small batch popcorn chicken, or single serving chicken caprese.
- Sweet Potato: Use one small sweet potato, peeled and cut into even pieces so it roasts evenly. Sweet potatoes add natural sweetness along with vitamins A and C. You can replace the sweet potato with butternut squash, carrots, or parsnips. Extra sweet potato can be used in a small sweet potato casserole or mini sweet potato pie.
- Cherry or Grape Tomatoes: These add juicy, fresh flavor and roast quickly on the sheet pan. You can use sliced bell peppers or chopped zucchini instead. Extra tomatoes work well in a small chicken caprese salad.
- Olive Oil: I use extra virgin olive oil because it has the most flavor and retains more of the vitamins found in olives. It coats the chicken and vegetables well and helps them brown in the oven. A lighter olive oil may be used instead.
- Italian Seasoning: This blend of herbs brings the chicken and vegetables together with balanced flavor. You can use your favorite seasoning mix or individual herbs such as rosemary or thyme.
Recipe Variations
These easy sheet pan chicken variations help you use what you already have while adding fresh, flavorful options.
- Asian Inspired: Season the chicken with soy sauce, honey, and ginger. Swap the tomatoes for bell peppers or snap peas for a quick, flavorful sheet pan dinner.
- Mediterranean Style: Use oregano, garlic, and lemon zest instead of Italian seasoning. Add olives and replace the sweet potato with regular potatoes or eggplant.
- Mexican Inspired: Use taco seasoning and substitute the sweet potato with chopped onions and cauliflower florets. Add corn or black beans and finish with a squeeze of lime.
- Herb and Garlic: Season with rosemary, thyme, and garlic for a classic herb-forward sheet pan chicken meal that works well with thighs or breasts.
- Smoky Paprika: Use smoked paprika, garlic powder, and onion powder. Add sliced zucchini or bell peppers for a deeper, smoky flavor.
How To Make Sheet Pan Chicken And Vegetables
See the recipe box below for ingredient amounts and full recipe instructions.
- Place the chicken on one side of the sheet pan and spread the sweet potatoes and tomatoes on the other side.
- Drizzle olive oil over the chicken and vegetables, then season with salt, pepper, and Italian seasoning.
- Toss the vegetables so they are evenly coated.
- Rub the chicken with the oil and seasoning mixture, coating both sides.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
Expert Tips
- Preheat the Oven: Heat the oven to 400 degrees F before you begin. A fully heated oven helps the chicken brown and allows the vegetables to roast properly.
- Cut Vegetables Evenly: Keep the sweet potato pieces similar in size so they cook at the same rate. This prevents some pieces from turning soft while others stay firm.
- Avoid Overcrowding: Spread the chicken and vegetables in a single layer with space between them. Crowding the pan can cause steaming instead of roasting, which affects flavor and texture.
- Check Doneness: The chicken is ready when it reaches an internal temperature of 165 degrees F. A thicker chicken breast may need a few extra minutes.
- Add Quick-Cooking Vegetables Later: If using zucchini, bell peppers, or snap peas, add them halfway through baking so they stay tender and do not overcook.
- Let the Chicken Rest: Allow the chicken to rest for a few minutes before slicing. This helps the juices settle and keeps the meat moist.
Serving Suggestions
This sheet pan chicken and vegetables pairs well with simple sides that round out the meal and add even more flavor.
Frequently Asked Questions
Most single pieces of chicken cook in about 20 to 25 minutes at 400 degrees F, depending on thickness.
Sweet potatoes, tomatoes, bell peppers, zucchini, carrots, and onions roast well and pair nicely with chicken.
You can use parchment paper for easier cleanup, but placing the ingredients directly on the pan helps them brown better.
Cut them evenly and add quicker-cooking vegetables, such as zucchini or snap peas, halfway through baking.
You can prep the vegetables and season the chicken ahead of time. Keep them refrigerated and bake when ready to cook.
More Sheet Pan Recipes To Try
If you enjoy easy one-pan meals, these small batch sheet pan recipes are great options to keep on hand. Each one delivers great flavor, simple preparation, and minimal cleanup, making them ideal for anyone cooking for themselves.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving sheet pan chicken recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
RELATED: 8 Healthy Single Serving Meals
Sheet Pan Chicken And Vegetables For One
Ingredients
- 1 (4 to 6 ounce) boneless skinless chicken thigh or chicken breast
- 1 small sweet potato -scrubbed, peeled and sliced into strips OR wedges.
- ½ cup cherry tomatoes or grape tomatoes
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- ¼ teaspoon Italian seasoning
Instructions
- Heat the oven to 400 degrees F.
- Place the chicken on one side of the sheet pan and spread the sweet potatoes and tomatoes on the other side.
- Drizzle everything with olive oil and season with salt, pepper, and Italian seasoning.
- Toss the vegetables so they are evenly coated.
- Rub the chicken with the oil and seasoning mixture, coating both sides.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
Notes
- Preheat the Oven: Heat the oven to 400 degrees F before you begin. A fully heated oven helps the chicken brown and allows the vegetables to roast properly.
- Cut Vegetables Evenly: Keep the sweet potato pieces similar in size so they cook at the same rate. This prevents some pieces from turning soft while others stay firm.
- Avoid Overcrowding: Spread the chicken and vegetables in a single layer with space between them. Crowding the pan can cause steaming instead of roasting, which affects flavor and texture.
- Check Doneness: The chicken is ready when it reaches an internal temperature of 165 degrees F. A thicker chicken breast may need a few extra minutes.
- Add Quick-Cooking Vegetables Later: If using zucchini, bell peppers, or snap peas, add them halfway through baking so they stay tender and do not overcook.
- Let the Chicken Rest: Allow the chicken to rest for a few minutes before slicing. This helps the juices settle and keeps the meat moist.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I love your recipes and i own your cookbook. Keep them coming. How about Latkas?
Thank you so much for your kind words and for having my cookbook! I love the idea of latkes — I’ll add that to my list of recipes to work on.
How did I miss this in June? Haven’t done it but this is why I love your recipes. I can do this with any protein and veggies. Unlike others, I LOVE sweet potatoes, but health things say I can’t eat many tomatoes (love them!) but thinking (with sweet potatoes) onion and apples with pork, chicken with onion and broccoli….okay anything I can eat with sweet potato, onion and a veggie! Oh and lets not go on the endless sauces that would be great! THANK YOU for the comment about not overcrowding!!
I’m so glad you’re excited about this one! You’re absolutely right—this recipe is so versatile, and swapping in different proteins and veggies is easy. Sweet potatoes, onions, and apples sound amazing with pork, and chicken with onion and broccoli is a delicious combo too. And yes, there’s no end to the sauce possibilities!
This was so easy to make and sooooo good!!
Love this recipe. Have made it several times. Not a great fan of sweet potatoes so I sometimes use mini potatoes cut in half. Added a red pepper. Sometimes add an onion & garlic.
Great recipe but I hate sweet potatoes so I exchanged them for a large red potatoe that I cut in strips. Also added a 1/4 teaspoon each garlic powder and onion powder. Thanks again – this is a keeper for sure.
I’m so happy you enjoyed the recipe. Thank you for your feedback.
Love your meals for 1 recipes! Easy and yummy!
Thank you so much!
Love recipe. Use it every week. Have used steak instead of chicken. Both great. I do sear steak and place in the pan last 10 minutes. Thank you.
I’m so glad you love the recipe, Janis.
Joanie –
Thank you so much for your blog. It has saved me from hum-drum cooking for one!!