Sheet Pan Chicken Dinner
This Sheet Pan Chicken Dinner is a great way to come up with a REAL good weeknight dinner without a lot of fuss or bother. It’s easy to get it together on the sheet pan and into the oven.
Ingredients
These amounts are for 2 servings to change the number of servings just scroll down to the recipe card at the bottom of this post. You can also change the amounts to metric
- 1 large chicken breast
- 1/2 cup olive oil or more as needed
- salt and pepper to taste
- 1 tablespoon dried rosemary or basil
- 2 medium size potatoes
- 1/2 pound fresh asparagus spears – or any other sorta slow cooking veg.
And here is how to easily cook up your Sheet Pan Chicken Dinner
Set your oven at 400°F. On a dishwasher safe cutting board slice the boneless skinless chicken breast in half horizontally resulting in two thin filets. Cover them with plastic wrap or put them in a plastic bag and pound them to a more even thickness with the flat side of a meat mallet or a rolling pin or the bottom of a sauce pan.
Line a sheet pan with aluminum foil and spray or wipe it with olive oil. Lay the chicken filets in the pan and lightly sprinkle salt, pepper and the dried rosemary onto both sides. After the salt and pepper you can get creative and spice up the filets any way that YOU want i.e. garlic powder, red pepper flakes, dried basil, paprika, cumin, turmeric and on and on. Tonight we just went with dried rosemary leaves and it worked out real good. Cut the stump ends off of the asparagus spears and then into about 2″ pieces. Cut the potatoes into small chunks and and spread them both around outside of the chicken. Drizzle with olive oil and lightly sprinkle with salt and pepper.
In the oven for 15 – 20 minutes until the filets are firm to a poke or the liquid is running clear or the internal temperature is 165°F on an instant read meat thermometer.
Serve up your Sheet Pan Chicken Dinner and enjoy this quick and easy meal.
Sheet Pan Chicken Dinner
Ingredients
- 1 large boneless skinless chicken breast or 4 tenders
- appx. 1/2 cup olive oil as needed
- salt and pepper to taste
- 1 tablespoon dried rosemary or 2 tbsp. fresh
- 2 medium size red potatoes or any other color that you have
- 1/2 pound fresh Asparagus spears
Instructions
- Set your oven at 400°F. On a dishwasher safe cutting board slice the boneless skinless chicken breast in half horizontally resulting in two thin filets. Cover them with plastic wrap o put them in a gallon zip lock bag and pound them to a more even thickness with the flat side of a meat mallet or a rolling pin or the bottom of a sauce pan. Or, just go with chicken tenders.
- Line a cookie sheet with aluminum foil and spray or wipe it with olive oil. Lay the chicken filets in the pan and lightly sprinkle salt, pepper and dried rosemary onto both sides. Ya know,, after the salt and pepper you can get creative and spice up the filets any way that YOU want i.e. garlic powder, red pepper flakes, dried basil, paprika, cumin, turmeric and on and on. Tonight we just went with dried rosemary leaves and it worked out real good. Cut the stump ends off of the asparagus spears and then into about 2" pieces. Cut the potatoes into small chunks and and spread them both around outside of the chicken. Drizzle with olive oil and lightly sprinkle with salt and pepper.
- In the oven for 15 - 20 minutes until the filets are firm to a poke or the liquid is running clear or the internal temperature is 165°F on an instant read meat thermometer.
- Move your One Pan Oven Baked Chicken Dinner to plates and enjoy your quick and easy meal.
Nutrition
