18 One-Pan Chicken & Veggie Dinners (Easy Cleanup!)

Dinner and easy cleanup in a single pan — that's the weeknight dream. These skillet and sheet pan dinners pair juicy chicken with colorful veggies.

These 18 one-pan chicken and veggie dinners deliver complete, balanced meals with bold flavors and minimal dishes.

Below you’ll find 18 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Lemon Herb Chicken Skillet

Juicy chicken with roasted broccoli, peppers, and baby potatoes in one skillet.

Ingredients

• 1 1/2 lb chicken breast, cut in chunks
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, chunked
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 2 tsp Italian seasoning
• 4 garlic cloves, minced

Instructions

1. Heat oven to 425°F.
2. Toss potatoes with half the oil and seasoning; roast in an oven-safe skillet 15 minutes.
3. Add chicken, broccoli, pepper, garlic, lemon, and remaining oil.
4. Roast 18-20 more minutes until chicken is cooked through.
5. Squeeze extra lemon over and serve.

2. Chicken Fajita Sheet Pan

Sizzling fajita chicken and peppers, ready for warm tortillas.

Ingredients

• 1 1/2 lb chicken breast, sliced
• 3 bell peppers, sliced
• 1 red onion, sliced
• 3 tbsp olive oil
• 2 tbsp fajita seasoning
• Juice of 1 lime
• Warm tortillas
• Toppings: sour cream, guacamole, salsa

Instructions

1. Heat oven to 425°F.
2. Toss chicken and vegetables with oil and fajita seasoning on a sheet pan.
3. Roast 20-25 minutes, stirring once.
4. Squeeze lime over everything.
5. Serve in warm tortillas with toppings.

3. Creamy Garlic Chicken & Green Beans

Tender chicken and crisp green beans in a garlicky Parmesan cream sauce.

Ingredients

• 1 1/2 lb chicken thighs
• 1 lb green beans, trimmed
• 5 garlic cloves, minced
• 1 cup heavy cream
• 3/4 cup grated Parmesan
• 2 tbsp butter
• 1 tsp Italian seasoning
• Chopped parsley

Instructions

1. Sear chicken in a skillet until golden; set aside.
2. Sauté green beans and garlic 4 minutes.
3. Add cream, Parmesan, and seasoning; simmer 3 minutes.
4. Return chicken; simmer 8 minutes until cooked through.
5. Garnish with parsley and serve.

4. Honey Mustard Chicken & Veggies

Sweet-tangy honey mustard glaze on chicken with roasted carrots and potatoes.

Ingredients

• 1 1/2 lb chicken thighs
• 1 lb baby carrots
• 1 1/2 lb baby potatoes, halved
• 1/3 cup honey
• 1/4 cup Dijon mustard
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp chopped rosemary

Instructions

1. Heat oven to 425°F.
2. Whisk honey, Dijon, oil, garlic, and rosemary.
3. Toss chicken and vegetables with two-thirds of the glaze on a sheet pan.
4. Roast 30-35 minutes.
5. Brush with remaining glaze before serving.

5. Chicken & Vegetable Stir-Fry

A rainbow of crisp veggies with savory chicken in a glossy sauce.

Ingredients

• 1 1/2 lb chicken breast, sliced thin
• 2 bell peppers, sliced
• 2 cups broccoli florets
• 1 cup snap peas
• 1 carrot, julienned
• 1/3 cup soy sauce
• 2 tbsp honey
• 1 tbsp cornstarch
• 2 tbsp sesame oil
• Cooked rice

Instructions

1. Whisk soy sauce, honey, cornstarch, and 1/4 cup water.
2. Stir-fry chicken in hot sesame oil 4 minutes; set aside.
3. Stir-fry vegetables 4 minutes until crisp-tender.
4. Return chicken; add sauce and toss until glossy.
5. Serve over rice.

6. Balsamic Chicken & Brussels Sprouts

Caramelized balsamic chicken with crispy Brussels sprouts and bacon.

Ingredients

• 1 1/2 lb chicken thighs
• 1 1/2 lb Brussels sprouts, halved
• 6 slices bacon, chopped
• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp Italian seasoning

Instructions

1. Heat oven to 425°F.
2. Toss sprouts and bacon with half the oil; roast 15 minutes.
3. Toss chicken with remaining oil, vinegar, honey, garlic, and seasoning.
4. Add to the pan; roast 20 more minutes.
5. Drizzle with extra balsamic before serving.

7. Teriyaki Chicken & Broccoli Skillet

Homemade teriyaki glaze, juicy chicken, and bright broccoli.

Ingredients

• 1 1/2 lb chicken breast, cubed
• 4 cups broccoli florets
• 1/2 cup teriyaki sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• Sesame seeds
• Cooked rice

Instructions

1. Sear chicken in sesame oil 5 minutes; set aside.
2. Steam-sauté broccoli with 1/4 cup water 4 minutes.
3. Return chicken; add teriyaki sauce and honey.
4. Thicken with cornstarch slurry; toss 1 minute.
5. Serve over rice with sesame seeds.

8. Greek Chicken & Veggie Sheet Pan

Oregano-lemon chicken with zucchini, tomatoes, and olives.

Ingredients

• 1 1/2 lb chicken thighs
• 2 zucchini, chunked
• 2 cups cherry tomatoes
• 1 red onion, wedged
• 1/2 cup Kalamata olives
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 tsp dried oregano
• Crumbled feta

Instructions

1. Heat oven to 425°F.
2. Toss chicken and vegetables with oil, lemon, and oregano on a sheet pan.
3. Roast 30 minutes, stirring once.
4. Add olives for the last 5 minutes.
5. Top with feta and serve.

9. Chicken Cacciatore Skillet

Rustic peppers, mushrooms, and tomatoes braised with chicken in one skillet.

Ingredients

• 1 1/2 lb chicken thighs
• 1 bell pepper, sliced
• 8 oz mushrooms, sliced
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 can (15 oz) diced tomatoes
• 1 tsp Italian seasoning
• Fresh basil
• Crusty bread

Instructions

1. Sear chicken until golden; set aside.
2. Sauté pepper, mushrooms, onion, and garlic 6 minutes.
3. Add tomatoes and seasoning; simmer 5 minutes.
4. Return chicken; cover and simmer 15 minutes.
5. Top with basil and serve with crusty bread.

10. BBQ Chicken & Corn Skillet

Smoky BBQ chicken with charred corn, black beans, and peppers.

Ingredients

• 1 1/2 lb chicken breast, cubed
• 2 cups corn kernels
• 1 can (15 oz) black beans, drained
• 1 red bell pepper, diced
• 3/4 cup BBQ sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Sliced green onions
• Shredded cheddar

Instructions

1. Sear chicken with paprika in oil 5 minutes.
2. Add corn and pepper; cook 4 minutes until charred in spots.
3. Stir in beans and BBQ sauce; simmer 5 minutes.
4. Top with cheddar; cover 2 minutes to melt.
5. Sprinkle with green onions.

11. Pesto Chicken & Veggie Skillet

Basil pesto chicken with zucchini, tomatoes, and mozzarella.

Ingredients

• 1 1/2 lb chicken breast, cubed
• 2 zucchini, half-moons
• 2 cups cherry tomatoes
• 1/2 cup basil pesto
• 1 cup shredded mozzarella
• 2 tbsp olive oil
• 1/4 cup grated Parmesan
• Fresh basil

Instructions

1. Sear chicken in oil 5 minutes until golden.
2. Add zucchini and tomatoes; cook 5 minutes.
3. Stir in pesto and Parmesan.
4. Top with mozzarella; cover 3 minutes to melt.
5. Garnish with fresh basil.

12. Chicken Shawarma Sheet Pan

Warmly spiced chicken with cauliflower and red onion, plus tahini drizzle.

Ingredients

• 1 1/2 lb chicken thighs
• 1 cauliflower, cut in florets
• 1 red onion, wedged
• 3 tbsp olive oil
• 2 tbsp shawarma seasoning
• Juice of 1 lemon
• 1/3 cup tahini
• Warm pitas
• Chopped parsley

Instructions

1. Heat oven to 425°F.
2. Toss chicken and vegetables with oil, shawarma seasoning, and lemon.
3. Roast 30 minutes, stirring once.
4. Whisk tahini with lemon juice and water into a drizzle.
5. Serve in pitas with tahini and parsley.

13. Creamy Tuscan Chicken Skillet

Sun-dried tomatoes, spinach, and Parmesan cream with seared chicken.

Ingredients

• 1 1/2 lb chicken breast
• 3 garlic cloves, minced
• 3/4 cup sun-dried tomatoes, sliced
• 1 cup heavy cream
• 3 cups baby spinach
• 3/4 cup grated Parmesan
• 2 tbsp olive oil
• 1 tsp Italian seasoning

Instructions

1. Sear seasoned chicken 5 minutes per side; set aside.
2. Sauté garlic and sun-dried tomatoes 2 minutes.
3. Add cream and seasoning; simmer 3 minutes.
4. Wilt in the spinach and Parmesan.
5. Return chicken; simmer 5 minutes and serve.

14. Orange Ginger Chicken & Veggies

Bright orange-ginger glaze with snap peas, carrots, and bell peppers.

Ingredients

• 1 1/2 lb chicken breast, cubed
• 2 cups snap peas
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 1 tbsp grated ginger
• 2 tbsp honey
• 1 tbsp cornstarch
• Cooked rice

Instructions

1. Sear chicken 5 minutes; set aside.
2. Stir-fry vegetables 4 minutes.
3. Whisk orange juice, soy sauce, ginger, honey, and cornstarch.
4. Return chicken; add sauce and toss until glossy.
5. Serve over rice.

15. Chicken & Ratatouille Skillet

Provençal-style zucchini, eggplant, and tomatoes with herbed chicken.

Ingredients

• 1 1/2 lb chicken thighs
• 1 zucchini, chunked
• 1 small eggplant, chunked
• 2 tomatoes, chunked
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 tsp herbes de Provence
• 3 tbsp olive oil
• Fresh basil

Instructions

1. Sear chicken in oil until golden; set aside.
2. Sauté onion, eggplant, and zucchini 8 minutes.
3. Add tomatoes, garlic, and herbs; simmer 5 minutes.
4. Return chicken; cover and simmer 12 minutes.
5. Top with basil.

16. Buffalo Chicken & Cauliflower Skillet

Buffalo-spiced chicken and roasted cauliflower with ranch drizzle.

Ingredients

• 1 1/2 lb chicken breast, cubed
• 1 cauliflower, cut in florets
• 1/2 cup buffalo sauce
• 2 tbsp butter, melted
• 1 tsp garlic powder
• Ranch dressing, for drizzling
• Sliced celery
• Crumbled blue cheese

Instructions

1. Heat oven to 425°F.
2. Toss cauliflower with half the buffalo-butter mixture; roast 15 minutes.
3. Toss chicken with the rest; add to the pan.
4. Roast 15 more minutes until cooked through.
5. Drizzle with ranch; top with celery and blue cheese.

17. Maple Dijon Chicken & Brussels Sprouts

Sweet-tangy maple Dijon glaze on chicken with caramelized sprouts.

Ingredients

• 1 1/2 lb chicken thighs
• 1 1/2 lb Brussels sprouts, halved
• 1/3 cup maple syrup
• 1/4 cup Dijon mustard
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp thyme
• Chopped pecans

Instructions

1. Heat oven to 425°F.
2. Whisk maple, Dijon, oil, garlic, and thyme.
3. Toss chicken and sprouts with the glaze on a sheet pan.
4. Roast 30-35 minutes, stirring once.
5. Top with pecans.

18. Chicken Tikka Skillet

Yogurt-marinated chicken in a spiced tomato cream sauce with peppers.

Ingredients

• 1 1/2 lb chicken breast, cubed
• 1 cup plain yogurt
• 2 tbsp tikka masala paste
• 1 onion, diced
• 1 bell pepper, diced
• 1 can (15 oz) tomato sauce
• 3/4 cup heavy cream
• 2 tbsp butter
• Basmati rice and cilantro

Instructions

1. Marinate chicken in yogurt and 1 tbsp tikka paste 30 minutes.
2. Sear chicken in butter 5 minutes; set aside.
3. Sauté onion and pepper; add remaining tikka paste and tomato sauce.
4. Stir in cream; return chicken and simmer 10 minutes.
5. Serve over basmati rice with cilantro.

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