This Sheet Pan Chicken and Asparagus is a super easy and tasty meal! Just pop some chicken breasts and fresh asparagus on a sheet pan, season them, and bake for a warm family dinner.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts keep it simple and lean. If you want a juicier option, you might try skin-on chicken thighs for more flavor. Just remember, the cooking time may vary.
Baby Potatoes: These little gems are perfect for roasting. They get crispy on the outside and soft on the inside. If you can’t find baby potatoes, feel free to use regular potatoes cut into chunks or even sweet potatoes for a different flavor.
Asparagus: Fresh asparagus adds a lovely crunch and color. You could swap it out for broccoli or green beans if you prefer. Just adjust the cooking time accordingly, as different veggies may take longer or shorter to cook.
Olive Oil: This adds a nice richness to the dish. If you’re looking for a substitute, avocado oil is great and can handle the high oven temperatures. Alternatively, melted butter can work for more flavor.
Spices: Garlic powder and onion powder give nice flavor without the hassle of chopping. You can use fresh garlic and onion if you prefer, just remember to adjust the quantity to taste!
How Do I Ensure the Chicken is Cooked Just Right?
Getting the chicken perfectly cooked can be a challenge, but here are some tips to help! Using a meat thermometer is the best way to check if your chicken is done. Aim for an internal temperature of 165°F (75°C).
- Start by preheating your oven to 400°F (200°C). This helps the chicken cook evenly.
- Keep your chicken breasts similar in size to ensure even cooking. If they’re uneven, pound them gently to a uniform thickness.
- When you add the chicken to the pan, try not to crowd them. This allows for better air circulation and prevents them from steaming.
- Let the chicken rest for a few minutes after baking. This helps redistribute the juices and keeps your chicken moist.
How to Make Sheet Pan Chicken and Asparagus
Ingredients You’ll Need:
For The Dish:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1 lb asparagus, trimmed
For Seasoning:
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs (or herbes de Provence)
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and around 50 minutes for cooking, making the total time approximately 1 hour. It’s a simple, one-pan meal that’s not only quick to make but also easy to clean up afterwards!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This way, it’s ready for the delicious sheet pan dinner you’re about to create!
2. Prepare the Potatoes:
In a large bowl, add the halved baby potatoes. Drizzle 1 tablespoon of olive oil over them, then sprinkle with 1 teaspoon of garlic powder, salt, and pepper to taste. Toss everything together until the potatoes are well coated. Spread them out in a single layer on a sheet pan.
3. Bake the Potatoes:
Place the potatoes in the preheated oven and bake for 15 minutes. This will get them started on becoming nice and tender!
4. Season the Chicken:
While the potatoes are baking, take the same bowl and coat the chicken breasts with the remaining 2 tablespoons of olive oil, the onion powder, the Italian herbs, and a sprinkle of salt and pepper. Make sure each piece is well coated for the best flavor.
5. Add Chicken to the Pan:
After the potatoes have baked for 15 minutes, carefully remove the sheet pan from the oven. Gently push the potatoes to one side of the pan and place the seasoned chicken breasts on the empty side.
6. Bake Chicken and Potatoes Together:
Put the sheet pan back in the oven and bake everything together for another 20 minutes. Your kitchen will start to smell amazing!
7. Prepare the Asparagus:
While the chicken and potatoes are baking, grab another bowl and toss the trimmed asparagus with a drizzle of olive oil, some garlic powder, and a pinch of salt and pepper. Make sure they’re nicely coated as well.
8. Add Asparagus to the Pan:
After the chicken has baked for 20 minutes, remove the sheet pan from the oven once again. Arrange the seasoned asparagus next to the chicken and potatoes, making sure they have room to cook.
9. Final Bake:
Return the sheet pan to the oven and bake everything for an additional 10-15 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C) and the asparagus is tender.
10. Serve and Enjoy:
Once everything is cooked perfectly, take the pan out of the oven and sprinkle chopped parsley over the top for a fresh touch. Serve your delicious sheet pan chicken and asparagus hot and enjoy!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap out the asparagus for other veggies like broccoli, bell peppers, or carrots. Just keep in mind that cooking times for different vegetables may vary, so check them for tenderness when they’re added to the pan.
What If I Don’t Have Olive Oil?
No problem! You can use other oils like canola oil, avocado oil, or melted coconut oil as substitutes. Each will add a slightly different flavor, but they’ll work just fine in this recipe!
How Do I Store Leftovers?
Store your leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave or warm them up in the oven at 350°F (175°C) until heated through. This dish is great for meal prep!
Can I Prep This Meal in Advance?
Of course! You can season the chicken and prepare the veggies ahead of time. Store everything in the fridge in separate containers for up to 24 hours. When you’re ready to cook, follow the instructions as normal, adjusting the baking time if everything is coming straight from the fridge.
