Sheet Pan Chicken Breast & Vegetables – An Easy Dinner For Two

This Sheet Pan Chicken Breast Dinner is a quick and healthy dinner recipe that makes the perfect amount for two people! Chicken breast coated with a creamy and cheesy topping, tender baby potatoes and broccoli all cooked together on a single baking sheet.

A complete dinner that is ready to eat in only 30 minutes! And if that wasn’t good enough, there is only one pan to wash at the end of the night.

Of course, that is easy as well. With the help of aluminum foil clean up is a breeze! However, if you prefer not to cook with foil, there is another easy clean up option.

Instead of foil, you can use a silicone baking mat to line your baking sheet. I have These Silicone Baking Mats and I use them not only for sheet pan dinners, but for baking as well.

These mats have actually not only made clean up effortless, but they have also saved me money. I used to purchase rolls of parchment paper to line my baking sheets when making cookies, brats, salmon, and everything in between.

Although the parchment paper works fantastic it is a disposable product. Even if you use it a couple of times to bake cookies, you eventually have to throw it away.

Then when head to the grocery you may experience sticker shock. Parchment paper is not inexpensive to purchase.

Therefore, I have made the plunge and purchased reusable silicone baking mats. And I couldn’t be happier with the results!

Tips For Making This Sheet Pan Chicken Breast Dinner Recipe

1. Chicken Breast Size

When you go to purchase chicken breast, you will notice that they come in all shapes and sizes. There are small, thin pieces of chicken and then there are large, thick chicken breasts that could feed a family of 4.

However, in order to get the chicken breasts to cook at the same rate as the vegetables they must be fairly thin. We are looking for chicken breasts that are less than 1/2 inch in thickness.

However, you don’t have to search every package of chicken at the grocery to find the perfect chicken breast for this sheet pan dinner recipe. Instead pound the chicken breast into the desired thickness.

Simply put the chicken between two pieces of plastic wrap. Then use a meat mallet, rolling pin, or the side of your fist to pound the chicken into even thickness.

I use 1 large chicken breast and then after it has been pounded, I cut it into two pieces for the two of us. However, you can determine how much chicken meets your desired serving size.

2. Broccoli Florets

When it comes to making dinners for two, I always choose broccoli florets over an entire head of broccoli. This helps me eliminate waste with large pieces of stems.

Then cut the florets into medium to large sections. This will allow the broccoli to roast until tender without burning.

And in case you were wondering, you can use frozen broccoli instead of fresh. Place the frozen broccoli on the sheet pan, season and put it in the oven as quick as you can.

You don’t want the frozen broccoli to thaw before it goes in the oven.

3. Baby Potatoes

I love to purchase baby potatoes and use them in all sorts of recipes. Red or yellow new potatoes can be used in this recipe.

However, in order for them to cook in the given 20 minute time frame, they will need to be cut into smaller pieces. As a general rule of thumb cut the potatoes in 4 sections.

However, if the potatoes are on the large size, you may need to cut them into 6 or 8 pieces. You want the potatoes to be about 1 inch in diameter.

4. Creamy Topping

Although the creamy topping can be skipped if you are watching calories, it really adds a delicious component to the chicken breasts. The simple combination of cream of chicken soup, Parmesan cheese, garlic and parsley provides a ton of flavor to the dish.

However, now you may have a dilemma because you are left with a half of can of soup. Instead of letting it go to waste you can use it to make Chicken and Dumplings.

*Optional Step: At the end of the baking time, you can brown the top of the chicken if you prefer. Keeping the sheet pan on the same oven rack, turn the broiler on. Then watch the creamy topping closely so that it does not burn.

Sheet Pan Chicken Breast Dinner Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 large chicken breast
• 1 1/2 cups broccoli florets
• 6 baby golden potatoes, cut into 4 quarters
• 1 1/2 tsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 can Condensed Cream of Chicken Soup
• 2 Tablespoons parmesan cheese, freshly grated
• 1 garlic clove, minced
• 1 1/2 teaspoons fresh chopped parsley

INSTRUCTIONS

Start by preheating the oven to 425°F (220°C). Line a baking sheet with aluminum foil and spray it with non-stick cooking spray. Or line the baking sheet with a silicone baking mat.

Place the chicken in between two sheets of plastic wrap. Then using a mallet, rolling pin, or the side of your fist, pound the chicken breast into even thickness.

Then cut it in half, either across the middle or from top to bottom. Place the two chicken pieces in the middle of the sheet pan.

Place the broccoli florets on one side of the sheet pan and the cut potatoes on the other side, leaving a little space between all of the ingredients. Drizzle olive oil over top of everything and then sprinkle the top with garlic powder, onion powder, salt and pepper. Set aside.

Mix the cream of chicken soup, parmesan cheese, garlic and parsley in the small bowl. Then spread the mixture over the chicken breast pieces.

Bake Time

Place the pan in the preheated oven and bake for 20-25 minutes, or until chicken is cooked at an internal temperature of 165°F when checked with an instant read digital thermometer.

Once the chicken breasts are ready and the potatoes are tender, remove from the sheet pan from the oven. Then let the chicken breasts rest for 5 minutes before serving.

Enjoy! Mary

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