Chicken, broccoli, peppers, onions, and carrots make this keto sheet pan chicken an easy, satisfying dinner that works for busy nights. ALL you need to do is season everything, roast it on one pan, and you’ve got a flavorful low-carb meal with almost no cleanup!
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Sheet pan dinners are truly a lifesaver. They require just one pan, which means minimal dishes, and the prep is simple, just chop, season, and let the oven do the work!
For this recipe, you’re looking at around 10 minutes of prep time, then the chicken and veggies roast together until perfectly tender and golden. It’s the kind of dinner that’s delicious enough for a weekend but EASY enough for a Tuesday!
Helpful Tips & Variations
- Use similar-sized pieces. Cut the vegetables into even pieces so they roast evenly alongside the chicken.
- Check doneness. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for perfectly juicy slices.
- Switch up the seasoning. Try Italian seasoning, Cajun spices, or lemon pepper for a different flavor profile.
- Add more low-carb veggies. Zucchini, asparagus, or cauliflower all work well in place of or alongside the veggies shown.
- Make it meal prep. Roast an extra batch of chicken and veggies for ready-to-go lunches during the week!
Ingredients
- 2 large chicken breasts
- 1 cup broccoli florets
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 2 medium carrots, sliced into coins
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
How to Make Keto Sheet Pan Chicken
- Preheat the oven. Set the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Season the chicken. Pat chicken breasts dry. Brush with 1 tablespoon olive oil, then season with garlic powder, smoked paprika, oregano, salt, and pepper. Place in the center of the sheet pan.
- Prep the vegetables. In a large bowl, toss broccoli, bell peppers, carrots, and red onion with the remaining olive oil, plus a pinch of salt and pepper. Arrange them evenly around the chicken.
- Roast. Bake for 22–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Rest and serve. Let the chicken rest for 5 minutes before slicing. Serve alongside the roasted vegetables
Make Ahead & Storage Tips
- Make ahead. This keto sheet pan chicken is perfect for meal prep! You can cook it up to 3 days in advance and store it in the fridge for easy dinners or lunches.
- Storage. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating. Reheat gently in the oven at 350°F (175°C) or in a skillet over medium heat until warmed through. This keeps the chicken JUICY and the veggies from going soggy.
- Freezing. You can freeze cooked chicken slices for up to 2 months. Vegetables are best enjoyed fresh or refrigerated rather than frozen.
See? I told you THIS homemade keto sheet pan chicken would be a weeknight winner! It’s colorful, flavorful, and cleanup is basically nothing.
Homemade Keto Sheet Pan Chicken
Ingredients
- 2 large chicken breasts
- 1 cup broccoli florets
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 2 medium carrots sliced into coins
- 1 medium red onion cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Pat chicken breasts dry. Brush with 1 tablespoon olive oil, then season with garlic powder, smoked paprika, oregano, salt, and pepper. Place in the center of the sheet pan.
- In a large bowl, toss broccoli, bell peppers, carrots, and red onion with remaining olive oil, plus a pinch of salt and pepper. Arrange around the chicken.
- Roast for 22–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Let the chicken rest for 5 minutes before slicing. Serve with roasted vegetables.
Notes
- Cut vegetables into even sizes so they roast evenly.
- Swap seasonings for Italian, Cajun, or lemon pepper for variety.
- Great for meal prep, store in the fridge up to 3 days.
If you make it, leave a comment, we’d LOVE to hear if you stuck with the classic seasoning or tried your own twist! And if today isn’t the night for it, save this PIN for later so it’s ready for your next busy evening.
Oh, and don’t forget to follow Panfetti on Pinterest for more easy, delicious dinners all month long!
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