11 Quick and Easy Sheet Pan Recipes

Busy mom? Busy schedule? No worries, Declan Roe's got you covered! We have compiled 11 of our favorite sheet pan dinners for your family! 

Quick List of the Recipes:

1. Sheet Pan Lemon Parmesan Garlic Chicken & Veggies

2. Parmesan Chicken Sheet Pan Dinner

3. Sheet Pan Sesame Chicken and Veggies

4. Sheet Pan Bruschetta Chicken and Veggies 

5. Pork Tenderloin Recipe Easy Sheet Pan Dinner

6. Sheet Pan Chicken Fajitas

7. Sheet Pan Smoked Sausage Dinner

8. Lemon Garlic Butter Shrimp with Asparagus

9. Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing

10. Sheet Pan Breakfast

11. Sheet Pan Brussel Sprouts with Bacon, Garlic

Number 1: Sheet Pan Lemon Parmesan Garlic Chicken & Veggies


For The Chicken:

1 large egg

2 tablespoons lemon juice (or juice of 1/2 a lemon)

2 teaspoons minced garlic

1/2 tablespoon fresh chopped parsley

1/2 teaspoon each salt and pepper, to season

1/2 cup breadcrumbs

1/3 cup fresh grated parmesan cheese

4 skinless, boneless chicken breasts (or thighs)

For The Veggies:

8-10 (1 pound | 500 g) baby potatoes, quartered1/2 cup butter , melted

2 teaspoons minced garlic salt to taste

1 pound | 500 g green beans, cut into thirds


Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.

In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper. Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).

*In another bowl, combine the breadcrumbs with the parmesan cheese. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.

Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer.

Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.

Bake in preheated oven for 15 minutes. Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.

Sprinkle with fresh chopped parsley (optional), and serve immediately.

Adapted from: Cafe Delites


Number 2: Parmesan Chicken Sheet Pan Dinner


1 lb of boneless-skinless chicken tenders

1 lb of asparagus

1 lbs of fingerling potatoes

1 cup of grape tomatoes

1/4 cup of Italian breadcrumbs

1 cup of parmesan cheese

1/4 cup of oilve oil

salt to taste

1 tablespoon Italian seasoning


Preheat oven to 400 degrees. Arrange chicken on sheet pan,  pound chicken with a meat tenderizer.

Boil potatoes for 5 minutes, and add to the sheet pan.  

Add asparagus .

Sprinkle the entire pan with parmesan cheese, salt and olive oil. Add Italian seasoning to chicken, and any other component of the dish you please.   

Add tomatoes.

Bake for 30 minutes at 400 degrees.

Remove from oven and serve.

Adapted from: Make the Best of Everything


Number 3: Sheet Pan Sesame Chicken and Veggies


1 lb boneless skinless chicken breasts, cut into 1-inch pieces

1 large head of broccoli, chopped (about 2 cups)

2 medium red bell peppers, cut into chunks

1 cup snap peas

Salt and pepper, to taste

Optional toppings: sesame seeds and green onions

For the sauce:

¼ cup lower-sodium soy sauce

1 Tbsp sweet chili sauce

2 Tbsp honey

2 cloves garlic

1 tsp. fresh ginger


Preheat oven to 400 degrees F.

To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.

Spread chicken and chopped veggies on a baking sheet sprayed with PAM cooking spray and season with salt and pepper.

Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine.

Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.

Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions.

Serve over brown rice or quinoa and enjoy!

Adapted from: Eat Yourself Skinny

Number 4: Sheet Pan Bruschetta Chicken and Veggies

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4


4 boneless, skinless chicken breasts

⅓ cup balsamic vinegar

3 tbsp virgin olive oil + 1 tablespoon

4 tsp garlic cloves, minced

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon dried oregano

¼ teaspoon crushed red pepper

⅓ cup freshly grated Parmesan

10 baby potatoes

1 parsnip, cut to 3 inches thicker size lengthwise

2 carrots or 8 min carrots, peeled

1 zucchini, cut to ½ lengthwise

For the bruschetta

2 cups cherry tomatoes, halved or quatered

4 garlic cloves, minced

3 tablespoons chopped fresh basil

2 teaspoons olive oil

salt and pepper

A few handfuls of fresh basil, for sprinkling

Toasted baguette slices Instructions

For the glaze/sauce:

In a jar, add together balsami vinegar, olive oi, garlic, salt, pepper, oregano and chili flakes.Wash and pat dry the chicken breasts, add it in a bowl and pour the sauce over it. Cover and marinate for one hour or overnight.


Mix everything for the bruschetta and set aside.

For the chicken and vegetables

Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.

Line the sheet with the veggies. Place the marinated chicken on top of the veggies. Pour the sauce over it.

Bake in a preheated oven for 20 minutes then remove the pan.

Top the chicken with the juices in the pan.

Take the pan out after about 30 minutes, add the parmesan on top of the chicken, ½ the bruschetta and bake for another 10-15 minutes, or until the chicken is cooked through and juices run clear.

**Remove pan from oven, serve with the remaining bruschetta and some grilled bread.

Adapted from: Food Fashion Party


Number 5: Pork Tenderloin Recipe Easy Sheet Pan Dinner

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Servings: 4


2 one pound pork tenderloins, trimmed

1/4 cup hoisin sauce

1 pound green beans, stems trimmed

1 1/2 pounds baby potatoes cut in half lengthwise

3 tablespoons olive oil

kosher salt and freshly ground pepper

4 tablespoons butter softened

2 tablespoons freshly minced chives

1 garlic clove minced into paste

non stick cooking spray


Lower oven rack to middle lower position and preheat oven to 450 degrees. Spray heavy duty baking sheet with nonstick cooking spray.

In a large bowl, combine green beans with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Arrange green beans in center of baking sheet.

In the same bowl, toss potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Transfer to baking sheet and arrange on either side of green beans, cut side down.

Lay tenderloins, not touching, over green beans and brush with hoisin sauce, sprinkle lightly with salt and pepper.

Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 degrees on a meat thermometer.

While tenderloin is roasting, combine butter, chives, garlic, 1/4 salt and 1/4 pepper.

When tenderloin is done cooking, remove sheet pan and top each tenderloin with one tablespoon of garlic herb better and let pork tenderloin rest before slicing.

Top potatoes and green beans with remaining two tablespoon of garlic herb butter and serve.

Adapted from: Number 2 Pencil Blog


Number 6: Sheet Pan Chicken Fajitas

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 5 people


1 1/2 pounds boneless skinless chicken breasts sliced (against the grain) into 1/2-inch thick strips

3 bell peppers I use green, yellow and red, cored and sliced into strips

1 yellow onion thinly sliced

2 cloves garlic , minced

3 Tablespoons oil (vegetable or canola oil)

1 lime

1/4 cup fresh cilantro , chopped

8-10 small flour tortillas

desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese

Fajita Seasoning:

1 Tablespoon chili powder

1 1/2 teaspoons paprika

1 1/2 teaspoons cumin

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano leaves

1/4 teaspoon cayenne pepper optional

Salt and freshly ground black pepper


Light grease a large sheet pan with non-stick cooking spray.

Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.

Preheat oven to 425 degrees F.

Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well.

Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan.

Toss everything well and spread it into an even layer across the pan.

Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer).

Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.

Remove everything from the oven.

Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro.

Serve in warm tortillas with extra toppings, if desired.

Adapted from: Tastes Better from Scratch Blog


Number 7: Sheet Pan Smoked Sausage Dinner

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6


2 tablespoons olive oil

1 1/2 pounds smoked sausage (kielbasa) cut into roughly 2-inch pieces

1 pound small white potatoes, halved

1 pound fresh green beans, trimmed

1 teaspoon sea salt

1/2 teaspoon ground black pepper


Preheat oven to 425 degrees

Line a baking sheet with heavy duty aluminum foil, and pour olive oil onto baking sheet

Add potatoes and green beans, toss in olive oil to coat, and season with sea salt and pepper

Bake for 20 minutes, or until potatoes are done

Add smoked sausage pieces, and cook for another 5 minutes or until heated through

Serve immediately

Adapted from: Meatloaf and Melodrama Blog


Number 8: Lemon Garlic Butter Shrimp with Asparagus

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 people



1.5 lbs medium raw shrimp peeled and deveined, tail-on or tail-off

2 tbsp butter

1 tbsp minced garlic

1 tsp italian seasoning

1/4 tsp onion powder

salt and pepper to taste

1/4 tsp smoked paprika or regular


1 tbsp butter

1 tbsp olive oil

1 lb asparagus

salt to taste


2 tbsp parsley

1/2 lemon juiced


Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.

Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.Cook for 1-2 minutes or until the shrimp has turned pink.

Transfer to a plate and cover with foil to keep warm.

Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.

Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.

Remove from heat, garnish with parsley and serve immediately.

Adapted from: With Peanut Butter on Top Blog



yield: 4 servings

prep time: 20 minutes

cook time: 1 hour

total time: 1 hour 20 minutes


5 cups French bread cubes

5 tablespoons unsalted butter, at room temperature

3 cloves garlic, minced

1 onion, diced

2 stalks celery, diced

1/3 cup dry white wine

1/4 cup dried sweetened cranberries

1/4 cup chopped fresh parsley leaves

1 tablespoon chopped fresh sage leaves

2 teaspoons chopped fresh thyme leaves

2 1/2 cups seasoned cornbread stuffing mix

1/2 cup pecans, chopped

1 1/2 cups chicken stock

Kosher salt and freshly ground black pepper


2 tablespoons unsalted butter, at room temperature

1 clove garlic, minced

1 teaspoon chopped fresh thyme leaves

1 teaspoon lemon zest

1 (2-pound) boneless, skin-on turkey breast

Kosher salt and freshly ground black pepper


Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.

Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.

Melt butter in a large Dutch oven over medium-high heat. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in wine and cook, stirring occasionally, until just reduced, about 2 minutes. Stir in cranberries, parsley, sage and thyme. Remove from heat and let stand to soften cranberries, about 5 minutes.

Stir in bread, cornbread stuffing mix and pecans; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined.

Spread bread mixture into the prepared baking dish.

In a small bowl, combine butter, garlic, thyme and lemon zest.

Using your fingers, carefully loosen the skin from the breast meat, spreading the butter mixture under the skin. Secure skin over the butter with wooden picks; season with salt and pepper, to taste.

Place turkey on top of the bread mixture. Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 160 degrees F, about 40-45 minutes.

Serve immediately.

Adapted from: Damn Delicious Blog


Number 10: Sheet Pan Breakfast

yield: 4 servings

prep time: 15 minutes

cook time: 35 minutes

total time: 50 minutes


2 pounds red potatoes, halved

2 tablespoons olive oil

1/4 cup freshly grated Parmesan

3 cloves garlic, minced

1 teaspoon Italian seasoning

Kosher salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

4 large eggs

2 tablespoons chopped parsley leaves


Preheat oven to 400 degrees F.

Line a baking sheet with PARCHMENT PAPER.

Place potatoes in a single layer onto the prepared baking sheet.

Add olive oil, Parmesan, garlic and Italian seasoning; season with salt and pepper, to taste.

Gently toss to combine.Place into oven and bake for 20-25 minutes, or until golden brown and crisp.

Remove from oven and stir in butter until melted, about 1 minute.

Create 4 wells; add eggs, gently cracking the eggs throughout and keeping the yolk intact.

Place into oven and bake until the egg whites have set, an additional 8-12 minutes.

Serve immediately, garnished with parsley, if desired.

Adapted from: Damn Delicious Blog


Number 11: Sheet Pan Brussel Sprouts with Bacon, Garlic

Servings: 4 servings


About 4-5 slices bacon , cut into small pieces

1 1/2 pounds (685g)

Brussels Sprouts 3-4 cloves garlic, minced

1 tablespoon (15ml) Balsamic Vinegar

Kosher Salt , to taste

Fresh Cracked Pepper , to taste


Preheat oven to roast at 400°F.

Wash and rinse the brussels sprouts.

Peel the loose, outer leaves. Trim the end, then cut brussels sprouts in half.

Heat a skillet on medium heat.

Slowly cook bacon pieces until fat is released, but bacon is still soft and not crisp yet. Remove skillet from heat. Then add minced garlic, balsamic vinegar and stir until combined.

Add brussels sprouts piled in the middle of the sheet pan.

Pour bacon oil mixture onto the brussels sprouts. Gently toss until the brussels sprouts are evenly coated with bacon oil.

Spread the brussels sprouts into one even layer on the sheet pan.

Season with salt and pepper.

Roast in oven for about 20 minutes, then gently toss and mix the brussels sprouts.

Bake brussels sprouts for another 20 minutes, or until the brussels sprouts are tender and bacon is crisp.

Add additional salt and pepper to taste if needed.

Serve warm.

Adapted from: Best Recipe Box