This easy sheet pan chicken tenders and vegetables recipe is a simple, healthy, and delicious, sheet pan dinner recipe that only requires one dish. Tender chicken, asparagus, butternut squash, and potatoes are seasoned perfectly, baked with a savory honey sauce, and can be on the table in no time.
Chicken and vegetables is a delicious, healthy dinner that’s always a winner for families. All that lean protein and your favorite vegetables can be seasoned any way you like and simply baked up in a dish, or if you’re like me, on a sheet pan. I’ve been making this recipe for years, but I give it a little twist. Rather than all the traditional vegetables you’d think of for a recipe like this, I love to pair some unexpected veggies with my chicken and potatoes. It’s a great dinner for the entire family, and it’s just as good the next day. Whether you’re trying to eat more healthily or simply love good food, this recipe is a winner, and I think you’ll agree.
Sheet Pan Chicken and Vegetables
What do you get when you combine chicken tenders with delicious vegetables? Why an amazing dinner, of course. This recipe combines chicken tenders with butternut squash, a baby potato medley, and asparagus, and then coats it with a zesty, just hot enough seasoning blend. It’s all baked to perfection and topped with a delicious honey sauce. What you end up with is a healthy dinner that’s full of a variety of interesting flavors that will satisfy everyone in the family.
Why You’ll Love This Sheet Pan Chicken Recipe
- It’s so easy to make, and it uses simple ingredients.
- It’s a healthy and delicious chicken recipe the whole family will love.
- It only uses one pan for easy clean-up.
Tips
- Be sure you cut the squash and potatoes up in the same size for uniform cooking.
- Always wash your hands thoroughly after handling raw chicken.
- BE sure your sheet pan has a lip around the edges to hold in the juices from cooking.
Variations
- You can use sliced boneless skinless chicken breasts in place of chicken tenders.
- You can make this with juicy chicken thighs, as well.
- Use your favorite vegetables with this recipe like broccoli florets, zucchini, sweet potatoes, brussels sprouts, and onions.
- If you don’t like spicy food, just omit the red pepper flakes.
What to Serve with Sheet Pan Chicken and Vegetables
This recipe already has both chicken and vegetables, so you don’t need to serve anything with it if you don’t want to. However, some great ideas include:
- Crusty bread with butter
- Garlic bread
- Side salad
- Garden salad
- Your favorite desserts
Recipe FAQ
Do you cover sheet pan meals?
Sheet pan meals are typically cooked uncovered. However, you can cover the sheet pan itself for easier cleanup.
What is a sheet pan meal?
It’s simply a meal of meat and vegetables in which all ingredients are cooked at the same time on a sheet pan.
What temperature do you bake sheet pan meals at?
It depends on the recipe. They’re typically baked anywhere between 350 degrees and 400 degrees.
How long will chicken and vegetables last in the fridge?
Chicken and vegetables will keep in the refrigerator for up to 3 days.
Can you freeze leftover sheet pan chicken and vegetables?
You sure can. Place the chicken and vegetables in an airtight, freezer-safe container or heavy-duty freezer bag and freeze for up to 3 months.
How to Store and Reheat Leftovers
Store these sheet pan chicken and vegetables in the refrigerator in an airtight container for up to 3 days. For longer storage, store this recipe in an airtight, freezer-safe container or heavy-duty freezer bag for up to 3 months.
To reheat, place the chicken and vegetables on a baking sheet and bake for 10 to 15 minutes at 350 or until heated through.
Sheet Pan Chicken and Vegetables Ingredients
This recipe uses basic ingredients that you can find at any grocery store. It’s just vegetables, chicken, honey, and spices!
- Chicken tenders
- Butternut squash
- Baby potato medley
- Fresh asparagus
- Vegetable oil or olive oil
- Kinder’s Buttery Steakhouse seasoning
- Slap Ya Mama seasoning
- Garlic salt
- Black pepper
- Red pepper flakes
For the Honey Sauce
- Butter
- Honey
- Cloves garlic
For actual measurements and complete list of ingredients, see recipe card at the bottom of this post.
How to Make Sheet Pan Chicken and Vegetables
Like any sheet pan recipe, this is super easy to make. A little prep and baking and you’re all done!
Step 1: Prep
Preheat the oven to 350 degrees and line a large baking sheet with aluminum foil. Spray the foil with nonstick spray and set it aside.
Step 2: Prep the Vegetables
Wash and cut up the potatoes and butternut squash into even sizes. Then, cut the ends off the asparagus and cut them into desired lengths.
Step 3: Season the Chicken
Add the chicken to a large bowl along with the oil and seasonings and toss to coat.
Step 4: Add the Honey Glaze
Arrange the chicken tenders in the center of the baking sheet with the vegetables surrounding them. Then, combine the honey, butter, garlic, black pepper, and salt in a bowl and brush it over the chicken.
Step 5: Bake
Bake for 35 to 40 minutes or until the chicken is cooked thoroughly and the potatoes are soft and tender.
Try This Chicken and Vegetable Sheet Pan Dinner Today
These sheet pan chicken and vegetables are so healthy and so full of flavor. They’re also super easy to make. I mean, come on… It doesn’t get much better than that! Give this one a try, and I know you and your family will fall in love with it. An easy meal for busy weeknights. With all that flavor and limited cleanup, what could be better?
More Chicken Recipes You’ll Enjoy
Malibu Chicken – This chicken recipe is a favorite copycat recipe made with fried chicken, topped with Swiss cheese and sliced ham, and has a dipping sauce that makes this recipe even better. So good!
Mississippi Chicken – A delicious, hearty, and savory comfort food recipe loaded with so much flavor and slow cooker to juicy perfection. A budget-friendly recipe the whole family will love.
Chicken Salad Croissant Sandwiches – These chicken salad sandwiches are made with tender shredded chicken, sliced grapes, water chestnuts, red onion, mayonnaise and more. So flavorful and delicious, homemade chicken salad is piled high on flaky, buttery croissants for the ultimate sandwich.
And, here is a Green Chicken Enchilada Soup, from Deliciously Seasoned, that is so good and so easy to make.
Sheet Pan Chicken and Vegetables
Ingredients
For the Chicken
- 2 pounds chicken tenders
- 15 ounce cut butternut squash
- 1.5 pounds baby potato medley
- 1 pound fresh asparagus
- 1 tablespoon vegetable oil
- 2 teaspoons Kinder’s Buttery Steakhouse seasoning
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
For the Honey Sauce
- 3 tablespoons butter, melted
- ½ cup honey
- 3 cloves garlic, minced
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 350° and line a large baking sheet with aluminum foil. Spray with a non-stick cooking spray. Set aside.
- Rinse and cut potatoes about the same size as the butternut squash.
- Cut the ends off the asparagus and then cut them into desired pieces.
- Add chicken and vegetables to a large bowl, add oil and seasonings and toss to coat.
- Arrange chicken tenders in the center of the baking sheet and the vegetables around the outer edges.
- In a small bowl, add honey, butter, garlic, black pepper and salt. Stir to combine and brush over the chicken.
- Place in the oven and bake for 35-40 minutes or until chicken is cooked thoroughly and potatoes are soft and tender.
Notes
Nutrition
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