BBQ Chicken Sheet Pan Meal is a well-rounded, one-pan dish with chicken breasts coated in barbecue sauce and a medley of vegetables, baked in the oven. It is a simple, but flavorful dinner option that you will want to make on repeat! For another family favorite sheet pan recipe, check out my Sheet Pan Chicken Fajitas, too!
Ingredients & Substitutions
Chicken: You will need 4 chicken breasts, a total of about 2 pounds, for the recipe. For even cooking, pound them out to an even thickness. Season the chicken with salt and pepper. If using chicken thighs, adjust the cooking time as needed.
BBQ Sauce: I have a super flavorful Kansas City-style barbecue sauce that is delicious in this recipe. However, you could use your favorite brand of sauce. Half of the sauce is used to brush over the chicken before baking and the other half in the final minutes of cooking the chicken and vegetables.
Potatoes: Look for baby potatoes and cut them in half before adding them to the sheet pan. If using larger potatoes like russets or Yukon gold potatoes, cut them into smaller pieces to ensure they cook evenly. Or, try sweet potatoes.
Additional Vegetables: Besides the potatoes, I added red onion, zucchini, and corn. You could certainly add other vegetables like bell peppers, carrots, broccoli, cauliflower, or your favorites.
Seasonings: Besides salt and pepper, you will use garlic powder, onion powder, and paprika. These seasonings, combined with extra virgin olive oil, help create a flavorful coating for the vegetables.
How Can I Ensure Even Cooking In A Sheet Pan Meal?
Here are a few ways to help ensure that the ingredients all cook evenly in a sheet pan meal:
- Pound chicken breasts to an even thickness to avoid overcooking some parts while others are undercooked.
- Make sure all vegetables are cut to similar sizes. This ensures they cook at the same rate. If using different types of vegetables, consider their natural cooking times and adjust the size accordingly.
- Leave space between the ingredients on the sheet pan. If they are too close or overlap, they’ll steam rather than roast, leading to uneven cooking. (If necessary, use more than one sheet pan.)
- Position the chicken in the center of the sheet pan, as it usually requires more consistent heat. Vegetables can be placed around the chicken.
- Rotate the pan about halfway through cooking.
- Stir or flip the vegetables.
What To Serve With A BBQ Chicken Sheet Pan Meal
If you are looking for dishes to serve with this sheet pan meal, here are some suggestions:
- Coleslaw
- Macaroni and Cheese
- Lettuce Salad
- Baked Beans
- Cornbread (or Cornbread Muffins)
- Easy Dinner Rolls
- Cucumber Salad
How To Store BBQ Chicken Sheet Pan Meal
To store the BBQ chicken and vegetables, first, let it all cool to room temperature. Next, store the chicken and vegetables (together or separately) in airtight containers in the refrigerator. They will last up to 3-4 days. Reheat leftovers in the microwave (in short bursts) or in the oven at 350°F until heated through.
BBQ Chicken Sheet Pan Meal
Ingredients
Chicken
- 4 boneless skinless chicken breasts, about 2 pounds, pounded to an even thickness
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup (140 g) barbecue sauce, divided
Vegetables
- 1 pound baby potatoes, halved lengthwise
- 1 large red onion, cut in half, then sliced about ¼-inch thick, like half-moons
- 1 medium zucchini, cut in half lengthwise, and then sliced about ¼ inch thick, like half-moons
- 4 ears corn, husked and carefully cut into 2-inch sections
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- parsley, chopped for garnish
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Pat chicken dry using paper towels and season evenly with salt and pepper.
- Brush the chicken breasts with half of the barbecue sauce, evenly coating on all sides. Reserve the remaining barbecue sauce for basting. Place the chicken onto the lined baking sheet, spaced about 2 inches apart.
- To a large mixing bowl, add baby potatoes, onion, zucchini, corn, olive oil, salt, garlic powder, onion powder, and paprika. Toss together, ensuring that all ingredients are evenly coated. Arrange the vegetables in a single layer around the chicken on the pan.
- Bake for 50 minutes. (Cooking times may vary depending on the size of the chicken breasts.)
- Remove the pan from the oven. Carefully brush the remaining barbecue sauce over the chicken breasts.
- Return the baking sheet to the oven and continue baking for an additional 5 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the potatoes are fork tender.
- Garnish with chopped parsley before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
This was fantastic! My husband was surprised that I used this as an easier midweek meal instead of a weekend meal b/c it was so good. My pan was fuller than I would have liked, but things still came out delicious! When I checked the temp of the chicken at 40 minutes in I was worried that it would be dry b/c it was already measuring at 170 degrees. I basted it with more sauce and then stuck it back in for 5 min. The chicken wasn’t dry at all and the potatoes were nice and crispy on the outside. The only changes I made was to add a 5th chicken breast, and only 2 corn on the cobs. Thanks for the recipe!
Can you make this using chicken thighs instead of breasts? It looks absolutely mouthwatering
sure, but it may need less cooking time
Hi Amanda can i use shrimp instead of the chicken?
Sure
Looks Sounds Delicious
Going fix it tonight for Supper! The only problem
I have frozen corn in freezer 🙃 Thank you