
Picture this: you’re exhausted after a long day, staring into the fridge, and the kids are asking, “What’s for dinner? ” The thought of cooking feels like climbing a mountain, and the pile of dishes afterward? Pure torture. But here’s the game-changer: sheet pan dinners are about to save your evenings. Toss it all on one pan, pop it into the oven, and let it do its magic while you unwind. It’s the weeknight saver you didn’t know existed, and it’s going to be your new best friend.
- One-pan convenience: No dashing between pots and pans just one pan to clean.
- Time-saving: Most dinners are done in 30-45 minutes, ideal for hectic nights.
- Flavor boost: Roasting combines ingredients for deep, luscious flavor.
- Adaptable: Make use of whatever proteins or vegetables you have available.
This is not simply cooking; it’s a lifestyle upgrade that can restore fun to dinnertime. Picture having a drink or assisting with homework while the oven handles the heavy work. The taste develops in a manner that feels as though you have spent the entire day cooking, yet you haven’t. It’s forgiving for novices but elegant enough for company. Sheet pan dinners are your key to stress-free, great-tasting meals nightly.
What’s not to adore about a technique that performs big in flavor with little effort? You can tailer these dishes to suit any diet or preference, from meaty to veggie-laden. The heat of the oven takes ordinary ingredients and turns them into something amazing. And you’re not stuck at the stove, so you can finally relax and enjoy your night. Prepare to make sheet pan dinners your weeknight secret weapon!

Why Sheet Pan Dinners Are a Game-Changer for Busy Nights
I thought that to have a fantastic meal, I had to spend hours chopping, stirring, and washing dishes. Then I learned about sheet pan dinners, and it was like a lightbulb moment. As Ree Drummond, the Pioneer Woman, puts it, “Once I learned that you could put everything on a sheet pan and roast the entire meal all at once, I was hooked for life.” It’s not a fad it’s a revolution for busy home cooks. Dinner suddenly feels achievable, even on the most hectic evenings.
- Less cleanup: One pan equals less time spent scrubbing dishes.
- Flavor combination: Ingredients roast in tandem for richer, deeper flavors.
- Hands-off cooking: Relax while the oven does the work.
- Versatile: Ideal for finicky eaters or special diets.
The magic occurs when roasting all together, with flavors out of this world. Caramelizing the veggies and proteins in the oven, each bite tasting like a labor of love. No special skills or tools needed just a sheet pan and ingredients. It’s cooking your life, not the other way around. You’ll wonder how you ever managed without this technique.
Best of all, sheet pan dinners give you back your time for the things that truly matter. Instead of sweating over a hot stove, you’re spending time with loved ones or relaxing with a good book. The cleanup is so fast, it’s almost comical one pan, one scrub, done. This is cooking that has you feeling like a kitchen superhero. Adopt the sheet pan, and watch your weeknights change!
Sheet Pan Smoked Sausage, Apple, and Root Veggie Dinner
Equipment
- 1 Large Baking Sheet Heavy-duty for even caramelization
- 1 Large Mixing Bowl
- 1 Chef’s knife
- 1 Cutting Board
- 1 Measuring Spoons
Ingredients
Main
- 8 ounces baby carrots
- 8 ounces Brussels sprouts halved lengthwise
- 1 small red onion peeled and cut into 8 wedges
- 3 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 12 ounce package Hillshire Farm Rope Smoked Sausage, cut in 1/2″ bias-cut slices
- 1 medium Honeycrisp apple cut into 12 wedges
- 1 lemon halved
- 2 tablespoons chopped parsley
Instructions
- Place a large baking pan in the oven. Preheat the oven to 450 degrees F (232 degrees C).
- Toss together carrots, Brussels sprouts, onion, olive oil, rosemary, salt, and pepper in a large bowl until combined. Arrange vegetable mixture and sausage in a single layer on the preheated pan.
- Bake in the preheated oven until just tender, about 20 minutes. Remove from the oven.
- Turn the broiler to high.
- Add apple to the pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove from the oven, squeeze lemon over vegetable mixture in the pan, and sprinkle with parsley.
Notes

Sneaky Nutrition and Big Flavors in Every Bite
Sheet pan dinners are a sneaky ace for getting veggies into your food. Consider Mary Leverette’s mozzarella cornbread pizza, where zucchini is hiding in the crust. “My boys love pizza but don’t like takeout,” she says, “so I prepare a cornbread pizza with vegetables in the crust!” It’s an ingenious method for adding nutrition without compromise on taste. Even finicky eaters won’t notice a thing!
- Veggie-packed: Sneak greens such as zucchini or broccoli in tasty ways.
- Nutrient boost: Mix proteins, carbs, and veggies for balance.
- Kid-friendly: Sneaky veggies result in healthier meals for all.=
- Easy prep: Roasting veggies intensifies flavor with little effort.
Heat from the oven is pure magic, caramelizing vegetables to enhance their sweetness. Whether it’s sweet potatoes, peppers, or cauliflower, you can’t go wrong roasted. Use whatever you have in your fridge, so it’s not only budget-friendly but also waste-free. Pro tip: to get that zucchini crust, drain as much water as possible so you’re not left with a soggy outcome. It’s a small effort for a crispy, tasty reward.
These dinners aren’t merely nutritious they’re loaded with flavor that tastes rich. Roasting brings out a depth you can’t achieve with stovetop cooking. It’s an easy, fail-safe method for making veggies the center of attention, even for skeptics. Sheet pan meals make healthy eating easy and fun. Your family will enjoy the flavor, and you’ll enjoy the nutritional dividend!
Sheet Pan Shrimp and Sausage Bake
Equipment
- 1 Large sheet pan Essential for even roasting.
- 1 Large Pot For boiling potatoes and corn.
- 1 Large Mixing Bowl For tossing vegetables and sausage with seasoning.
- 1 Small Mixing Bowl For preparing the seasoning blend and marinating shrimp.
- 1 Chef’s Knife and Cutting Board For efficient ingredient preparation.
Ingredients
Main
- cooking spray
- 1 pound baby Yukon Gold potatoes quartered
- 4 ears corn husked
- 4 tablespoons olive oil divided
- 3 tablespoons Creole seasoning
- 1 lemon juiced
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika divided
- ½ teaspoon red pepper flakes
- 1 pinch salt and ground black pepper
- 1 red bell pepper cut into 2-inch pieces
- 1 yellow bell pepper cut into 2-inch pieces
- 1 orange bell pepper cut into 2-inch pieces
- 1 ½ cups cherry tomatoes halved
- 1 onion cut into 2-inch pieces
- 4 andouille sausages sliced
- 1 lemon cut into wedges
- 1 pound uncooked medium shrimp peeled and deveined
- ½ teaspoon Creole seasoning
- 2 tablespoons chopped fresh parsley or to taste
- finely chopped green onion or to taste
Instructions
- Gather all ingredients.Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray. Dotdash Meredith Food Studios
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Dotdash Meredith Food Studios
- Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds. Dotdash Meredith Food Studios
- Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside. Dotdash Meredith Food Studios
- Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly. Dotdash Meredith Food Studios
- Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan. Dotdash Meredith Food Studios
- Bake in the preheated oven for 8 minutes.
- Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Dotdash Meredith Food Studios
- Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine. Dotdash Meredith Food Studios
- Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions. Dotdash Meredith Food Studios
Notes

Your Sheet Pan FAQs Answered for Success
Just starting sheet pan cooking? You’re likely wondering, and we’ve got you covered! Sheet pan dinners typically take 30 to 45 minutes, but the time depends on the ingredient. Thick-cut vegetables like sweet potatoes require more time, but asparagus or peppers will cook up quick. Chop ingredients evenly or add them in stages to make sure everything is just right. Plan a little, and you’ll be perfect every time.
- Genius timing: Equate ingredient cook times for consistent results.
- Non-stick hack: Oil or parchment prevents sticking.
- Pan selection: Sheet pans encourage roasting; baking dishes lock in moisture.
- Prep hack: Prep veggies in advance for quicker weeknight cooking.
Yes, you can cook right on the pan just oil or butter it first. For even quicker cleanup, line it with parchment paper or foil. This little trick means you’ll be doing less scrubbing and more savoring your meal. It’s all about keeping cooking as stress-free as possible. You’ll be a sheet pan pro in no time!
Uncertain about substituting a baking dish for a sheet pan? They’re two different animals. Sheet pans offer a large, broad surface area for even roasting and crispy exterior edges. Baking dishes, with slightly taller sides, are more suitable for liquid-rich dishes such as casseroles. If you substitute them, bring cooking time down to achieve the perfect texture. These tips will prepare you for sheet pan success!

ROASTED CHICKEN WITH VEGETABLES–BONNIE’S recipes
Equipment
- 1 Large Roasting Pan or Sheet Pan Ensure it’s large enough to hold all ingredients in a single layer without overcrowding.
- 1 Large Mixing Bowl For tossing vegetables and chicken with the dressing.
- 1 Chef’s knife
- 1 Cutting Board
- 1 Whisk For emulsifying the lemon-Dijon dressing.
Ingredients
Main
- 8 chicken thighs skin on, bone in (boneless or skinless okay)
- 8 red potatoes scrubbed and cut into one-inch uniform pieces
- 5 medium carrots peeled and cut into 2-inch uniform pieces
- 2 sweet potatoes peeled and cut into one-inch uniform pieces
- 1 large onion peeled and cut into 8 wedges
- 2 cloves minced garlic
- 3 tablespoons olive oil or oil of choice
- 1 large lemon zested, then juiced
- 2 teaspoons dijon mustard
- kosher salt
- pepper
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large roasting pan or two sheet pans if needed to avoid overcrowding.
- Wash and prepare all vegetables: scrub and cut red potatoes into uniform 1-inch pieces; peel and cut carrots into 2-inch pieces; peel and cut sweet potatoes into 1-inch pieces; peel and cut the onion into 8 wedges.
- In a large mixing bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, and Dijon mustard. Whisk until well combined.
- Add the cut potatoes, carrots, sweet potatoes, and onion wedges to the bowl with the dressing. Season generously with kosher salt and pepper.
- Toss the vegetables thoroughly to ensure they are evenly coated with the dressing. Ensure chicken thighs are patted very dry with paper towels.
- Add the chicken thighs to the bowl with the vegetables and remaining dressing. Season the chicken with additional salt and pepper, then toss gently to coat the chicken and distribute vegetables around the chicken.
- Arrange the chicken and vegetables in a single layer on your prepared roasting pan(s), ensuring there is space between pieces for even roasting and browning.
- Roast for 45-60 minutes, stirring the vegetables halfway through, until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and caramelized.
- Remove the pan from the oven. Let the roasted chicken rest for 5-10 minutes before serving, allowing the juices to redistribute for maximum tenderness.
- Serve hot, garnished with fresh herbs if desired.
Notes

Essentials to Sheet Pan Success
To turn sheet pan dinners into your weeknight staple, you’ll need the right equipment. A well-made sheet pan is the MVP your kitchen’s hero. The Pioneer Woman says it’s her workhorse for her most-loved recipes, and she’s absolutely right. Spend money on a few high-quality pans for versatility and longevity. They’ll make every meal a cinch.
- Long-lasting pans: Quality sheet pans cook evenly and hold up for years.
- Parchment paper: No sticking and easy cleanup.
- Meal prep bowls: Hold leftovers ready for fast lunches or dinners.
- Meat delivery: Meal planning made easy by services like Butcher Box.
Parchment paper is a lifesaver for cleanup. Line your pan, and food slides right off no scrubbing needed. It’s affordable, eco-friendly, and cuts your dish duty down to nothing. Keep a roll handy, and you’ll thank yourself after every meal. It’s the little things that make a big difference!
For meal prep fans, glass bowls are perfect for storing your sheet pan creations. Pair them with a service like Butcher Box for easy meat delivery, and you’ve got a system that saves time and stress. These tools turn sheet pan cooking into a seamless, joyful routine. Get ready to make dinner the easiest part of your day!
Pan Bagnat (Pressed French Tuna Sandwich)
Equipment
- 1 Small Mixing Bowl For preparing the garlic oil.
- 1 Sharp Serrated Knife For halving the bread and slicing the finished sandwich.
- 1 Large baking pan To hold the sandwich during the pressing stage.
- 1 Sheet Pan To place directly on top of the sandwich for even pressure.
- 1 Assorted Heavy Weights Such as cans, heavy pots, or a cast iron pan, for pressing the sandwich.
Ingredients
Main
- 1 clove garlic minced
- ⅓ cup extra-virgin olive oil
- 1 loaf day-old crusty French bread split in half lengthwise
- 2 medium ripe tomatoes sliced, divided
- 1 pinch freshly ground black pepper to taste
- 1 pinch salt to taste
- ⅓ cup thinly sliced red onion
- ⅓ cup sliced green olives
- ⅓ cup sliced black olives
- ½ cup thinly sliced banana peppers
- 1 ½ cups olive oil-packed tuna broken into large chunks
- 8 oil-packed anchovy fillets
- 1 tablespoon drained capers
- 2 medium hard-boiled eggs sliced
- ¼ cup fresh basil leaves or to taste
- 2 tablespoons white wine vinegar or to taste
Instructions
- Stir garlic into the olive oil and set aside.
- Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
- Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
- Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
- Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
- Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
- Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.
Notes
Endless Deliciousness: A Culinary Journey Through Sheet Pan Meal Ideas
Now for the fun part: the recipes! Sheet pan dinners offer endless possibilities, from hearty beef to light seafood. There’s something for every craving, whether you’re feeding a family or just yourself. These meals are quick, flavorful, and designed for real life. Let’s dive into a world of one-pan deliciousness!
- Versatile recipes: Swap proteins or veggies to suit your taste.
- Rapid prep: Most dishes require a few minutes of chopping.
- Diet-friendly: Gluten-free, keto, vegan, and more options.
- Family favorites: From pizza to fajitas, everyone is happy.
Try Sheet Pan Sausage and Veggies for a wholesome, no-fuss meal. Toss sausage with peppers, onions, and broccoli, and let the oven do the rest. In 30 minutes, you’ve got a colorful dinner with minimal cleanup. Or go for Sheet Pan Gnocchi with Sausage, where crispy gnocchi and roasted veggies create a cozy, flavorful dish. These recipes prove sheet pan cooking is as easy as it is delicious.
From Sheet Pan Steak Fajitas to 15-Minute Chinese Beef and Broccoli, the options are endless. Fajitas bring Tex-Mex flair with juicy steak and peppers, while the beef and broccoli dish is faster than takeout. Each recipe is customizable, so use what’s in your fridge. Your sheet pan is ready to make every night a culinary adventure!

Spicy Italian Crescent Ring recipes
Equipment
- 1 Baking Sheet
- 1 Parchment Paper (optional, for easy cleanup)
- 1 Cutting Board
- 1 Chef’s knife
- 1 Pizza Cutter (for easy slicing)
Ingredients
Main
- 2 cans 8 oz Pillsbury™ refrigerated crescent dinner rolls
- 1/2 cup well drained roasted red bell peppers from a jar
- 8 slices provolone cheese halved
- 1/3 lb deli sliced hot salami
- 1/4 lb deli sliced ham
- 1/4 lb deli sliced capocollo
- 1/2 cup well drained hot pepper rings from a jar
Instructions
- Preheat your oven to 375°F (190°C).
- Line a large baking sheet with parchment paper for non-stick baking and easy cleanup.
- Unroll both cans of crescent dinner rolls and separate the dough into 16 triangles.
- Arrange the triangles in a circle on the prepared baking sheet with the wide ends overlapping slightly in the center and the points facing outwards, forming a ring.
- Evenly layer the halved provolone cheese slices over the wide ends of the crescent roll dough, leaving the points free for folding.
- Distribute the deli sliced hot salami, ham, and capocollo over the cheese.
- Scatter the well-drained roasted red bell peppers and hot pepper rings over the meats, ensuring even coverage.
- Bring the outer points of the crescent dough triangles over the filling and tuck them under the wide ends in the center, firmly pinching all seams to seal the ring completely.
- Bake in the preheated oven for 20-25 minutes, or until the crescent ring is golden brown and the cheese is melted and bubbly.
- Let the crescent ring cool on the baking sheet for 5-10 minutes before slicing and serving warm.
Notes

Beef, Pork, and Beyond: Hearty Sheet Pan Favorites
Hunger for something substantial? Sheet pan dinners don’t disappoint with hearty beef and pork recipes. Sheet Pan Steak Fajitas are a Texas-Mexican dream, with juicy steak, peppers, and onions cooked in 30 minutes. Roll them up in tortillas for a gluten-free, keto-friendly dinner everyone will adore. Taco night without the mess! Your kids will be asking for seconds.
- Spicy seasonings: Fajita seasoning or Za’atar give big flavor.
- Hearty proteins: Beef and pork are satisfying meals.
- Veggie variety: Serve with root vegetables or fast-cooking greens.
- Meal prep: Reheat these well for lunches or dinners.
For a fast fix, the 15-Minute Sheet Pan Chinese Beef and Broccoli is healthier than takeout but just as good. The beef remains tender, the broccoli is crunchy, and it’s ready in a flash. Or opt for One Pan Pork Tenderloin and Vegetables with Za’atar for a juicy, flavorful dinner. The veggies caramelize beautifully and this is a healthy, elegant solution.
These meals are ideal for when you’re in the mood for something filling without the fuss. The oven does all the work, combining flavors for a meal that tastes like a luxury. And with less mess to clean up, you’ll have more time to enjoy your evening. Sheet pan meals turn hearty meals into no-fuss affairs and oh-so-satisfying ones.
Sheet Pan Roasted Chicken Thighs with Brussels Sprouts
Equipment
- 1 Large Mixing Bowl
- 1 Sheet Pan A heavy-duty, commercial-grade sheet pan is ideal for high-heat roasting and even caramelization.
- 1 Instant-Read Thermometer Essential for accurately checking chicken doneness to prevent over or undercooking.
- 1 Kitchen Tongs Useful for tossing ingredients and arranging chicken and vegetables on the sheet pan.
- 1 Sharp Chef’s Knife For efficiently prepping chicken, Brussels sprouts, sausage, shallots, and garlic.
Ingredients
Main
- 4 5 ounce skin-on, bone-in chicken thighs
- 1 pound Brussels sprouts halved
- ½ cup dry white wine
- 1 3.5 ounce link Italian sausage, sliced
- 3 large shallots sliced
- 1 medium lemon thinly sliced
- 4 cloves garlic sliced
- 2 tablespoons olive oil or as needed
- 1 teaspoon chopped fresh rosemary or to taste
- 1 teaspoon fennel seeds or to taste
- 1 teaspoon chopped fresh thyme or to taste
- 1 teaspoon chopped fresh sage or to taste
- sea salt and freshly ground black pepper to taste
- nonstick cooking spray
Instructions
- Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, sea salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.
- Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
- Pour chicken-vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.
- Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.
Notes
Seafood and Veggie Delights for Lighter Nights
For lighter meals, sheet pan dinners shine with seafood and veggie options. Sheet Pan Buddha Bowls with Turmeric Tahini Dressing are a vegan delight, with roasted chickpeas, sweet potatoes, and broccoli. The creamy dressing adds earthy flavor, perfect for meal prep or a light dinner. It’s wholesome, customizable, and so good for you. You’ll feel energized after every bite!
- Quick proteins: Shrimp and salmon cook in minutes.
- Brisk freshness: Lemon, turmeric, and spices make it lively.
- Nutritious choice: Ideal for plant-based or low-carb eating.
- Least effort: Easy prep for greatest flavor.
The Lemony Garlic Sheet Pan Salmon is a 30-minute miracle, with flaky salmon and radiant vegetables. It’s sophisticated but simple, perfect for hectic nights or entertaining. Or indulge in Easy Sheet Pan Shrimp Fajitas for a zesty, 30-minute fiesta featuring charred peppers and shrimp. These recipes show light meals can pack a big flavor punch and a small mess.
From Sheet Pan Teriyaki Salmon to Old Bay Shrimp and Sausage, seafood solutions are speedy and mouthwatering. The teriyaki salmon is ready in 20 minutes, and the Old Bay dish transports you to the coast with a tangy aioli. Sheet pan cooking makes light, healthy meals a cinch, leaving you full and stress-free.

Sheet Pan Bruschetta Chicken
Equipment
- 1 Large Baking Sheet Preferably heavy-duty to prevent warping at high temperatures.
- 1 Cutting Board
- 1 Chef’s knife For chopping tomatoes, mincing garlic, and chiffonade basil.
- 2 Mixing Bowls One medium for bruschetta, one small for tossing asparagus.
- 1 Parchment Paper For easy cleanup and preventing sticking.
Ingredients
Main
- 4 pieces chicken breast boneless and skinless
- salt and pepper
- 1 lb. asparagus ends trimmed
- 1 teaspoon olive oil
- 4 ounces mozzarella cheese
- For the bruschetta:
- 2 cups cherry tomatoes halves
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 2 cloves garlic minced
- ¼ cup fresh basil chiffonade
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a medium bowl, combine halved cherry tomatoes, 1 tablespoon olive oil, balsamic vinegar, minced garlic, salt, and pepper. Set aside to allow flavors to meld.
- Season boneless, skinless chicken breasts generously with salt and pepper.
- Trim the woody ends off the asparagus and toss with 1 teaspoon olive oil, salt, and pepper in a separate bowl.
- Arrange the seasoned chicken breasts and asparagus in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast for 15-20 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and asparagus is tender-crisp.
- Remove the sheet pan from the oven. Top each chicken breast with an equal portion of mozzarella cheese.
- Spoon the prepared bruschetta mixture over the mozzarella-topped chicken breasts.
- Return the sheet pan to the oven for an additional 3-5 minutes, or until the mozzarella is melted and bubbly.
- Remove from oven, sprinkle with fresh basil chiffonade, and serve immediately.
Notes

Chicken: The Ultimate Sheet Pan Superstar
Chicken is the ultimate sheet pan hero, offering endless flavor possibilities. Sheet Pan Pesto Chicken is a 30-minute gem, with juicy chicken and veggies coated in vibrant pesto. It’s low-carb, perfect for meal prep, and tastes like summer in every bite. Your family will love this fresh, flavorful dish. It’s a weeknight win you’ll make on repeat!
- Crispy results: Chicken thighs or breasts roast perfectly.
- World flavors: From pesto to sriracha, the possibilities are endless.
- Meal prep hero: Save leftovers for quick lunches.
- Kid-friendly: Flexible for even the most finicky eaters.
Go for Sheet Pan Chicken Thighs with potatoes and vegetables for a warm, comforting meal. The crisy skin and seasoned potatoes are absolute comfort, prepared in around 40 minutes. Spice up your life instead with Sriracha Ranch Sheet Pan Chicken, a spicy, 30-minute chicken dish perfect for meal prep. The pungent flavors ensure each bite is thrilling.
From Sheet Pan Hawaiian Chicken with pineapple to Sheet Pan Balsamic Chicken, there’s something for every mood. The Hawaiian one is sweet and savory, and the balsamic glaze gives it a sophisticated touch. These are simple, tasty recipes that result in a tidy kitchen. Chicken and sheet pans: a marriage made in heaven!