Want a quick, no-fuss dinner? Sheet pan meals are perfect for busy nights. Cooking protein and vegetables together on one pan saves time on both cooking and cleanup. Whether you prefer chicken, seafood, or vegetables, these easy, flavorful recipes get dinner on the table fast.
Chicken fajitas bring tender chicken, colorful bell peppers, and onions together with classic fajita seasoning. The sheet pan method keeps things simple—everything roasts at once for minimal prep and cleanup. Slice chicken breasts and bell peppers and onions into strips. Toss with olive oil, fajita seasoning, salt, and pepper, then spread evenly on a sheet pan. Roast at 400°F for 25–30 minutes, until the chicken is cooked and vegetables are tender. Serve on warm tortillas with lime and chopped cilantro.
A shrimp-and-vegetable sheet pan dinner is light, healthy, and fast. Use shrimp with zucchini, cherry tomatoes, and red onion, and flavor with garlic, lemon, and herbs. Toss shrimp and veggies with olive oil, minced garlic, lemon juice, and thyme or oregano. Spread in a single layer and roast at 400°F for 12–15 minutes, until shrimp are pink and vegetables are tender. Serve immediately for a fresh, simple meal.
Sheet pan chicken Parmesan gives you the classic comfort of breaded chicken, marinara, and melted mozzarella with much less work. Dip chicken breasts in beaten egg, coat with seasoned breadcrumbs (garlic powder, Italian seasoning, salt, pepper), place on a sheet pan, spoon marinara over each piece, and top with mozzarella. Bake at 400°F for 20–25 minutes, until cooked through and bubbly. Serve with pasta or a salad.
Teriyaki salmon and roasted vegetables is a sweet-savory option that cooks together on one pan. Make a glaze from teriyaki sauce, soy sauce, honey, garlic, and sesame oil. Coat salmon fillets with the glaze and arrange on a sheet pan with broccoli, bell peppers, and snap peas tossed in olive oil, salt, and pepper. Roast at 400°F for about 20 minutes, until salmon is done and vegetables are caramelized. Serve with rice.
A sheet pan stir-fry simplifies a classic favorite by roasting marinated beef with vegetables. Marinate thinly sliced sirloin or flank steak in soy sauce, garlic, ginger, and sesame oil for about 15 minutes. Toss bell peppers, carrots, and onions with olive oil, salt, and pepper, spread on a sheet pan, add the beef on top, and roast at 400°F for about 20 minutes, stirring once halfway through. Serve over rice or noodles.
Garlic butter chicken with roasted potatoes is a hearty one-pan meal. Halve baby potatoes and toss with olive oil, garlic, and rosemary. Drizzle chicken breasts or thighs with melted garlic butter, season with salt and pepper, and arrange with the potatoes on a sheet pan. Roast at 400°F for 25–30 minutes, until chicken is cooked and potatoes are golden. Serve with a simple salad.
Sausage and roasted vegetables make an easy, satisfying dinner. Use sausage links with bell peppers, onions, zucchini, and sweet potatoes. Cut vegetables into even pieces, toss with olive oil, salt, and pepper, and arrange with the sausages in a single layer. Roast at 400°F for 25–30 minutes, until sausages are browned and vegetables are tender. Finish with a drizzle of balsamic glaze if you like.
Salmon with asparagus is a light, fresh sheet pan option. Season salmon fillets and asparagus with olive oil, lemon, garlic, salt, pepper, and fresh herbs like thyme or rosemary. Arrange asparagus around the salmon and roast at 400°F for 12–15 minutes, until the fish is cooked and the asparagus is tender. Swap in green beans or broccoli if preferred.
BBQ chicken with roasted corn combines tangy sauce and sweet, slightly charred corn for an easy crowd-pleaser. Use bone-in, skin-on chicken pieces, brush with your favorite BBQ sauce, and season with salt and pepper. Place corn on the cob on the same pan and roast at 400°F for 25–30 minutes, until the chicken is cooked through and the corn has a bit of char. Serve with coleslaw or potato salad if desired.
Roasted chicken with caramelized Brussels sprouts is simple and satisfying. Halve Brussels sprouts and toss with olive oil, garlic, salt, and pepper. Arrange chicken pieces and sprouts on a sheet pan, drizzle a little more olive oil over everything, and roast at 400°F for 25–30 minutes, until the chicken is cooked and the sprouts are browned and tender. Add a splash of balsamic or a touch of honey for extra sweetness if you like.
