If you’re looking for an easy weeknight meal, add Sheet Pan Chicken to your list of go-to recipes! This flavorful chicken dinner recipe takes 30 minutes from start to finish.
This Sheet Pan Chicken recipe was created a few years ago on a whim. I had planned on boring baked chicken for dinner, but after harvesting some produce from the garden, they looked too good to resist!
I thinly sliced tomatoes, peppers, and onions, then found my favorite spices in the cabinet and sprinkled until it was “good enough”.
Was it EVER! Yum. This chicken dinner is one of our favorite meals. I hope your family enjoys it, too!
How to Make Sheet Pan Chicken
30 minutes from start to finish | Serves 4
Ingredients
- 2 large chicken breasts
- 1 small yellow onion
- 3 small (or 2 medium tomatoes)
- 1-2 green bell peppers
- Mix 1 tsp. each of the following in a small bowl: sea salt, black pepper, cumin, paprika, chili powder, minced garlic
- 1 cup long grain white rice
- 1 tbsp butter
- 2 cups cold water
- 1 tsp. sea salt
- 1/2 cup shredded sharp cheddar cheese
Prepare the Rice
- Before you prepare your chicken, start your long grain white rice. If you choose to use minute rice, start preparing that according to package directions when the chicken has 10 minutes left in the oven.
- Rinse the rice in cold water. In a saucepan, add the rice, cold water, and butter.
- Bring to a boil over high heat, stir a couple of times, then cover. Reduce heat to the lowest setting and simmer for approximately 25-30 minutes until tender. Do not remove lid while it simmers.
Prepare the Chicken
Line your 16” x 22” sheet pan with aluminum foil if desired.
Slice chicken breasts in half to create four equal sized servings. Place on baking sheet.
Thinly slice the onion, pepper, and tomatoes. Spread them evenly over the chicken breasts.
Sprinkle the spices evenly over the chicken and the pepper, tomato, and onion slices.
Drizzle extra virgin olive oil on top.
Cook in a 400 degree oven for 20 minutes or so, or until the internal temperature of the chicken reaches 165 degrees.
If you are using Minute Rice, prepare according to package instructions when the chicken has 10 minutes left in the oven.
When the rice is finished, add 1/2 cup of cheese and mix until melted. Add salt and pepper to taste.
Serve chicken on top of the rice. Enjoy!
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Sheet Pan Chicken
Ingredients
- -2 large chicken breasts
- -1 small yellow onion
- -3 small (or 2 medium tomatoes)
- -1-2 green bell peppers
- -Mix 1 tsp. each of the following in a small bowl: sea salt, black pepper, cumin, paprika, chili powder, minced garlic
- -1 cup long grain white rice
- -1 tbsp butter
- -2 cups cold water
- -1 tsp. sea salt
- -1/2 cup shredded sharp cheddar cheese
Instructions
- RICE: Before you prepare your chicken, start your long grain white rice. If you choose to use Minute Rice, start preparing that according to package directions when the chicken has 10 minutes left in the oven.
- Rinse the rice in cold water. In a saucepan, add the rice, cold water, and butter.
- Bring to a boil over high heat, stir a couple of times, then cover. Reduce heat to the lowest setting and simmer for approximately 25-30 minutes until tender. Do not remove lid while it simmers.
- CHICKEN: Line your 16''x22'' sheet pan with aluminum foil if desired.
- Slice chicken breasts in half to create four equal sized servings. Place on baking sheet.
- Thinly slice the onion, pepper, and tomatoes. Spread them evenly over the chicken breasts.
- Sprinkle the spices eveny over the chicken and the pepper, tomato, and onion slices.
- Drizzle extra virgin olive oil on top.
- Cook in a 400 degree oven for 20 minutes or so, or until the internal temperature of the chicken reaches 165 degrees.
- If you are using Minute Rice, prepare according to package instructions when the chicken has 10 minutes left in the oven.
- When the rice is finished, add 1/2 cup cheese and mix until melted. Add salt and pepper to taste.
- Serve the chicken on top of the rice. Enjoy!