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This One Pan Autumn Chicken Dinner is super tasty and super easy to clean up with only using one pan! You will love these Fall flavors!
If you have been following my blog for a while you should know two things about me. One is I LOVE the Fall and everything that goes with it.
The second is I love to make One Pot/Pan or Slow Cooker Meals for quick and easy dinners that are super easy to clean up!
Be sure to check out my One Pot American Goulash or my Slow Cooker Ribs.
How to make One Pan Autumn Chicken Dinner:
So to make this easy all you need to do is to cut up your veggies, slice your chicken breasts, and mix up your oil and seasonings. Brush the oil and seasonings over your chicken and veggies then bake. Super easy to make and even easier to clean up!
Ingredient Notes:
- Chicken Breast (cut into strips)
- Olive Oil
- Minced Garlic
- Seasonings
- Petite Red Potatoes
- Brussel Sprouts
- Butternut Squash
Directions:
Step One: Preheat oven to 400 degrees F.
Step Two: Pound and cut boneless and skinless chicken breast into smaller strips.
Season chicken with salt and pepper and place it on a baking sheet.
- Cooking Tip: This will help all your chicken cook evenly and prevent it from getting over cooked and dried out.
Step Three: Add diced veggies around the chicken on the baking sheet.
Step Four: In a small mixing bowl mix together oil, garlic, and all seasonings.
Step Five: Brush the oil mixture over your chicken and veggies on the baking dish.
Baking Directions:
Step Six: Place in the oven to bake for 30-35 minute until chicken is cooked to a safe temperature and veggies are tender.
Why you should slice your chicken breasts:
Chicken Breasts are very thick and need a longer time to bake in the oven. If you do not slice your chicken breasts into thinner strips your veggies will burn before the breasts are cooked.
Alternatives to chicken breasts:
- Bone-in Chicken Thighs – thighs do not take as long to bake as chicken breasts, so you could try this option.
- Chicken Tenders – Chicken tenders are thinner than chicken breasts and would bake in this same time frame for this recipe.
Why I love Sheet Pan Dinners:
I love a recipe that I can make, that allows easy cleanup. Use two cutting boards for your chicken and veggies, and a small mixing bowl for your oil and spices. Put everything on a baking sheet and you are good to go!
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
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One Pan Autumn Chicken Dinner
Ingredients
- 1-2 pounds chicken breast, (cut into strips)
- salt
- 5 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried Oregano
- 1/2 tablespoon dried rosemary
- 1 cup petite red potatoes, (cut into 1/4ths)
- 1 cup Brussel sprouts, (cut in half)
- 1 cup Butternut squash, cubed
- fresh parsley, for garnish
- Pepper
Instructions
- Preheat oven to 400 degrees F.
- Pound and cut boneless and skinless chicken breast into smaller strips. Season chicken with salt and pepper and place it on a baking sheet.
- Add diced veggies around the chicken on the baking dish.
- In a small mixing bowl mix together oil, garlic, and all seasonings.
- Brush the oil mixture over your chicken and veggies on the baking dish.
- Place in the oven to bake for 30-35 minute until chicken is cooked to a safe temperature and veggies are tender.
Notes
- Cooking Tip: This will help all your chicken cook evenly and prevent it from getting over cooked and dried out.
- Bone-in Chicken Thighs – thighs do not take as long to bake as chicken breasts, so you could try this option.
- Chicken Tenders – Chicken tenders are thinner than chicken breasts and would bake in this same time frame for this recipe.
Nutrition
