Go Back

BBQ Sheet-Pan Chicken

A quick and flavorful dish combining juicy chicken and vibrant vegetables, all cooked on a single sheet pan with tangy BBQ sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup barbecue sauce (your favorite brand)
  • 1 piece bell pepper, sliced (any color)
  • 1 piece red onion, sliced
  • 2 cups broccoli florets
  • 2 pieces zucchini, sliced
  • 1 tablespoon olive oil
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). While it heats, line a large sheet pan with parchment paper for easy clean-up.
Chicken Marination
  1. In a bowl, mix the chicken breasts with half of the barbecue sauce. Allow them to get nice and coated.
Veggie Mixing
  1. In another bowl, toss the sliced bell pepper, onion, broccoli, and zucchini with olive oil, salt, and pepper, ensuring everything is well coated.
Assembly
  1. Place the marinated chicken breasts on one side of the sheet pan and pile the seasoned veggies on the other side.
Oven Time
  1. Pour any remaining barbecue sauce over the chicken and veggies. Bake in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Final Touch
  1. Once cooked, let it rest for a few minutes before slicing. This will ensure the juices stay locked in!

Notes

Customize the veggies according to your preference. Consider adding chili flakes for spice or reserve extra BBQ sauce for dipping. Store leftovers in an airtight container for 3-4 days and reheat in the microwave or oven.