This recipe for Sheet Pan Chicken Breasts with roasted asparagus, zucchini, and squash is a quick dinner idea that your whole family will love. The chicken, flavored with honey, soy sauce, and sesame oil is not only full of great flavor but is easy to make too. The big bonus is minimal cleanup thanks to it being cooked in one pan!
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Sheet Pan Chicken Breasts
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
We took growing our own to the next level this year and it’s been so exciting to see the tiny seedlings grow into mighty plants and bear an abundance of delicious vegetables and fruit!
One of the great things about summer is reaping those gardening rewards and using fresh vegetables that you have grown yourself. Sure, you can buy them at the store, but when you are harvesting them literally before you are using them in your dish, the difference is out of this world!
Zucchini (courgettes) are one of the easiest vegetables to grow, and they are heavy cropping too – they seem to literally grow overnight!
If you’ve been growing them at home, use them in this recipe for sheet pan chicken breasts, along with two other vegetables – asparagus (if you grow that you’re so lucky!), and summer squash.
The chicken in this sheet pan recipe is marinated with lemon, soy sauce (or tamari if you are gluten-free), honey, herbs, sesame oil, and garlic for at least 30 minutes, but if you manage a couple of hours that would be great – overnight is even better!
It is then as simple as roasting the chicken breast with the vegetables and you have dinner cooked in about 30 minutes – bon appétit!
Ingredients & Equipment Used In This Recipe
For your convenience, any specialized equipment and ingredients needed for this recipe have been linked to Amazon below. The full list of ingredients with measurements is found in the recipe card.
- Honey – buy local honey if you can
- Soy Sauce – or use Tamari or Coconut Aminos if you are gluten-free
- Sesame Oil
- Extra Virgin Olive Oil
- Italian Seasoning – essentially a blend of various dried herbs including basil, oregano, rosemary, and thyme.
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
Cooking with Sheet Pans
I love recipes that can be prepared and cooked in one pan. I love how easy they are to prepare – being able to toss all the ingredients into/onto a sheet pan/dish/skillet – and cooking all at once, means minimal prep time, and minimal messing around in the kitchen. It also means less washing up, which is marvellous if you are old school like us and don’t have a dishwasher!
The chance is if you’re reading this recipe you know what a sheet pan is, have one (or several) in your kitchen, and use them often.
But if you don’t know what it is, let me tell you. Essentially a sheet pan is a metal tray, with a lip all the way around. You may call it a baking tray, a baking sheet, a roasting tray, or something else. But no matter what you call it, they are a versatile piece of kitchen equipment and I love using them!
Sheet pans are usually made from aluminum (aluminium) or stainless steel, and come in various sizes. The largest is a full sheet pan, which is usually for commercial use, and too big for home ovens. Make sure you purchase sheet pans that will fit your oven!
For this recipe, use the largest sheet pan (or baking tray) that you have. The goal is to have enough room to spread the veggies around the chicken breasts into a single, uniform layer without overcrowding.
More Recipes Using Chicken
One of the hero ingredients in this recipe is chicken, so here are some more recipes using the same:
- Hawaiian Barbecue Chicken (Sweet & Spicy Lava Chicken for a Luau!)
- Slow Cooker Chicken Teriyaki
- Southern Indian Keralan Chicken Curry – A Spicy Sweet Curry
More Sheet Pan Recipes
If you love recipes that use just one (pan/dish/tray/whatever!) you are going to love these:
- Sheet Pan Roasted Chicken Thighs with Potatoes
- One-Pan Chicken Cacciatore – Italian Hunter’s Stew
- Sheet Pan Steak Dinner: Garlic Parmesan Steak with Asparagus
How Do I Make Sheet Pan Chicken Breasts?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 3 Tbsp fresh lemon juice
- 3 Tbsp honey, preferably local
- 2 Tbsp soy sauce*
- 2 Tbsp extra virgin olive oil
- 2 Tbsp sesame oil
- 3-4 cloves garlic, finely minced
- 2 tsp Italian seasoning
- Sea salt and black pepper, to taste
- 4 (8 oz) / 225g) boneless, skinless chicken breasts
- 1 lb / 500g. fresh asparagus, trimmed
- 2 small zucchinis (courgettes), halved and sliced
- 1 large yellow squash, halved and sliced
- Sprigs of fresh basil, for garnish
- Place the lemon juice, honey, soy sauce, olive oil, sesame oil, minced garlic, and Italian seasoning in a small bowl. Season to taste with salt and black pepper then whisk to combine. Set aside.
- Season the chicken breasts with salt and black pepper, as desired, and add to a large, sealable freezer bag. Pour half of the marinade over the chicken and seal the bag tightly. Gently turn the bag to make sure the chicken is uniformly covered.
- Marinate the chicken at room temperature for at least 30 minutes (but not more than 2 hours) or overnight in the refrigerator. Store remaining marinade in an airtight container until ready to prepare the vegetables.
- When ready to cook the chicken, pre-heat oven to 200C/400F/Gas 6 and spray a large sheet pan or rimmed baking sheet with non-stick cooking spray.
- Arrange the chicken on the prepared baking sheet and place in the preheated oven for 15 minutes.
- While the chicken is roasting, add the asparagus, zucchini, and yellow squash to a medium bowl. Pour the remaining marinade on veggies and season with salt and black pepper, to taste. Gently toss to coat and set aside.
- After 15 minutes, remove the chicken from the oven and carefully arrange the veggies alongside the chicken in a single uniform layer. Avoid overcrowding or the vegetables will steam instead of roast. Pour excess marinade on top of chicken and veggies.
- Return sheet pan to oven until the chicken is fully cooked through and juices run clear, and the veggies are bright green and slightly fork-tender, approximately 15-20 minutes. Remove from oven and let chicken rest for 5 minutes before serving.
- Transfer the chicken and some veggies to individual serving plates, and garnish with fresh basil before serving. Enjoy!
*Use tamari or coconut aminos if you are gluten-free
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 102mgSodium: 185mgCarbohydrates: 26gFiber: 5gSugar: 19gProtein: 42g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Gluten-Free Gazpacho Recipe with Chickpea “Croutons”
- Beverage: Fresh Sparkling Blueberry Lemonade – Summer Mocktail or Cocktail Mixer!
- Dessert: Quick & Easy Berry & Lemon Cheesecake Cookies
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!