Easy One-Pan Chicken and Veggies – 30-Minute Dinner

Cooking for one can feel like a chore, but it doesn't have to be. I remember the days of eating cereal for dinner because I didn't feel like making a big meal. That's why I created this one-pan chicken and veggies recipe – it's simple, nutritious, and gives you a delicious meal without the fuss.

This recipe is all about efficiency: juicy chicken thighs and colorful vegetables roast together on a single sheet pan, so you get a balanced dinner with hardly any dishes. Plus, it's endlessly customizable, so you can use whatever veggies you have on hand.

Whether you're a busy parent (like me!) or just someone who wants a no-fuss dinner, this recipe is a lifesaver. It's proof that cooking for one can be both easy and satisfying.

About the Ingredients

1 boneless, skinless chicken breast (about 6 oz / 170g)

Pound to even thickness for even cooking. You can use chicken thighs for more flavor.

1 cup (150g) broccoli florets

Cut into bite-sized pieces. Use cauliflower if you prefer.

1 medium red bell pepper, sliced

Any color works. Add a pinch of smoked paprika for extra flavor.

1 small red onion, cut into wedges

Sweet onion or shallots are great substitutes.

1 tbsp (15ml) olive oil

Use extra virgin for best flavor. Avocado oil also works.

1 tsp dried oregano

Italian seasoning or thyme can be used instead.

1/2 tsp garlic powder

Fresh minced garlic (1 clove) is a tasty alternative.

1/4 tsp salt

Adjust to taste. Sea salt or kosher salt preferred.

1/4 tsp black pepper

Freshly ground for best flavor.

1 tbsp (15g) grated Parmesan cheese (optional)

Adds a savory finish. Nutritional yeast for a dairy-free option.

Tips & Tricks

• Pat the chicken dry before seasoning to help it brown better.
• Cut veggies into similar-sized pieces so they cook evenly.
• Use a meat thermometer to ensure chicken reaches 165°F (74°C).

Step-by-Step Instructions

1. Preheat the oven

Preheat your oven to 425°F (220°C). Place a rack in the middle position.

2. Season the chicken

Pat the chicken dry with paper towels. In a small bowl, mix oregano, garlic powder, salt, and pepper. Rub the mixture all over the chicken.

3. Toss the veggies

In a large bowl, combine broccoli, bell pepper, and onion. Drizzle with olive oil and toss to coat evenly.

4. Arrange on the pan

Place the seasoned chicken on one half of a baking sheet. Spread the vegetables on the other half in a single layer.

5. Roast until chicken is done

Roast for 20-25 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C), and the veggies are tender and slightly charred at the edges.

6. Rest and serve

Remove from the oven, let the chicken rest for 5 minutes before slicing. Sprinkle with Parmesan if using, and serve warm.

Delicious Variations

Make it a grain bowl

serve over rice or quinoa with a drizzle of lemon.

• Swap the chicken for shrimp or tofu (adjust cooking time).
• Add a handful of cherry tomatoes in the last 10 minutes for a burst of juice.

How to Store Single Person Recipes: One-Pan Chicken and Veggies

Frequently Asked Questions

I hope this one-pan chicken and veggies becomes your new go-to easy dinner. Share your own twists in the comments below – I'd love to hear how you make it your own!

Single Person Recipes: One-Pan Chicken and Veggies

This one-pan chicken and veggies recipe is a quick, healthy dinner with minimal cleanup, perfect for solo cooks.

★★★★½ 4.8 (156 ratings)

10 minPrep time25 minCook time1Servings420 kcalCalories

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🧂 Ingredients

• 1 boneless, skinless chicken breast (about 6 oz / 170g)
• 1 cup (150g) broccoli florets
• 1 medium red bell pepper, sliced
• 1 small red onion, cut into wedges
• 1 tbsp (15ml) olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp (15g) grated Parmesan cheese (optional)

📋 Instructions

1. 1Preheat the oven — Preheat your oven to 425°F (220°C). Place a rack in the middle position.
2. 2Season the chicken — Pat the chicken dry with paper towels. In a small bowl, mix oregano, garlic powder, salt, and pepper. Rub the mixture all over the chicken.
3. 3Toss the veggies — In a large bowl, combine broccoli, bell pepper, and onion. Drizzle with olive oil and toss to coat evenly.
4. 4Arrange on the pan — Place the seasoned chicken on one half of a baking sheet. Spread the vegetables on the other half in a single layer.
5. 5Roast until chicken is done — Roast for 20-25 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C), and the veggies are tender and slightly charred at the edges.
6. 6Rest and serve — Remove from the oven, let the chicken rest for 5 minutes before slicing. Sprinkle with Parmesan if using, and serve warm.

👨‍🍳 Chef's Note: For extra flavor, squeeze a little lemon juice over everything right before serving.

Servings: 1

Cuisine: American

Course: Dinner

Nutrition (per serving): 420 kcal · 38g protein · 20g carbs · 18g fat

Written by Aisha Okafor
Aisha writes about parenting and child development, sharing insights from her own journey raising two kids. She offers realistic advice on navigating the ups and downs of family life, from tantrums to teen years.