Sun-Dried Tomato & Herb Chicken Sheet Pan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A one-pan wonder with tender chicken, roasted vegetables, and a vibrant sun-dried tomato pesto sauce that comes together in under 30 minutes. This general-inspired sheet pan ready in about 37 minutes pairs boneless skinless chicken thighs, baby potatoes, frozen broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (12 ratings) Prep: 15 min Cook: 22 min Serves 4 General cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 12 oz baby potatoes (halved if large) and 10 oz frozen broccoli florets with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a parchment-lined sheet pan.
  2. Step 2: Arrange 1 lb boneless chicken thighs on top of vegetables, then rub with remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp dried oregano, and 3 minced garlic cloves.
  3. Step 3: Roast for 20-22 minutes until chicken reaches 165°F (74°C) and vegetables are tender-crisp, stirring halfway through.
  4. Step 4: Remove from oven, stir 2 tbsp sun-dried tomatoes in oil and their oil, 1/4 cup fresh basil, and 1 tsp lemon zest into the pan juices, then spoon over chicken and vegetables until evenly coated.

Equipment for this recipe

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Frequently asked questions

How long does Sun-Dried Tomato & Herb Chicken Sheet Pan take to make?

Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Dried Tomato & Herb Chicken Sheet Pan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby potatoes from drying out.

Can I substitute ingredients in Sun-Dried Tomato & Herb Chicken Sheet Pan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Dried Tomato & Herb Chicken Sheet Pan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sun-Dried Tomato & Herb Chicken Sheet Pan?

General sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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