Sheet Pan BBQ Chicken

Holly’s Recipe Highlights: Sheet Pan BBQ Chicken
Ingredient Notes
Leftovers Made Easy
More Easy Sheet Pan Dinners

This Sheet Pan BBQ Chicken is an easy all-in-one dinner made with tender barbecue-glazed chicken, crispy seasoned potatoes, green beans, and sweet corn. With minimal prep and just one sheet pan, it’s a flavorful weeknight meal you’ll be making on repeat.

plated Sheet Pan BBQ Chicken with sheet pan full in the back

Holly’s Recipe Highlights: Sheet Pan BBQ Chicken

Flavor: Made with smoky barbecue chicken, savory Cajun-spiced potatoes, and tender veggies, this dish is the perfect balance of sweet, smoky, and savory.
Technique: I always like to finish the chicken under the broiler for a couple of minutes. It gives the barbecue sauce that delicious lightly charred and grilled flavor without firing up the grill.
Serving Suggestions: Serve with creamy coleslaw, homemade cornbread, or a fresh corn salad to round out your meal.

Total Time: 42 Minutes Servings: 4 Chicken Breasts Cooking Method: Baked

Ingredient Notes

potatoes , bbq sauce , green beans , oil , chicken breasts , oil , garlic powder , cajun seasoning , corn , salt and pepper with labels to make Sheet Pan BBQ Chicken

Chicken: Choose boneless, skinless chicken breasts that are similar in size so they cook evenly. If any are particularly thick, lightly pound the thicker end for more consistent cooking. Chicken thighs are a juicy alternative, but they require a longer cooking time.
BBQ Sauce: Use a barbecue sauce you already enjoy since it provides most of the flavor in this recipe. Smoky, honey, spicy, and brown sugar varieties all work well.
Potatoes: Halve the baby potatoes so they become tender and golden in the same amount of time it takes the chicken to cook. Quarter any larger potatoes to ensure even roasting.
Cajun Seasoning: Cajun seasoning adds smoky, savory flavor to the potatoes. A low-sodium blend is a good choice if the barbecue sauce is already on the salty side.
Green Beans: Fresh green beans work best in this recipe because they stay crisp-tender as they roast, but thawed and well-dried frozen green beans can be substituted.
Corn: Canned corn makes this recipe quick and convenient, while thawed frozen corn is a great option that adds a slightly sweeter flavor.

Easy Variations

Swap Potatoes: Replace the baby potatoes with sweet potatoes or Yukon Gold, but slice them small before adding them to the pan.
Veggies: Broccoli, zucchini, bell peppers, or carrots can be added, but add softer veggies later in the cooking process so they stay tender without becoming overcooked.

Use a Large Sheet Pan: A large rimmed pan gives the vegetables room to roast and prevents the sauce from spilling.
Use a Meat Thermometer: Check smaller chicken breasts early and remove them once they reach an internal temperature of 165°F so they stay juicy.
Pat Dry: Pat thawed frozen vegetables dry before adding them to the pan to prevent excess moisture.
Add Extra Sauce: Brush on a little extra BBQ sauce before broiling for a stickier caramelized finish.
Let the Chicken Rest: Let the chicken rest for 5 minutes before slicing to keep the juices in the meat.

Leftovers Made Easy

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Thaw overnight in the refrigerator and reheat in the microwave or in a 350°F oven until warmed through.

More Easy Sheet Pan Dinners

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 32 minutes

Resting Time 5 minutes

Total Time 42 minutes

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
In a medium bowl, combine the chicken breasts and ¾ cup barbecue sauce.
Place the potatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, Cajun seasoning, garlic powder, and black pepper. Spread evenly on the pan and then nestle the chicken breasts in between the potatoes. Bake for 15 minutes.
While the potatoes roast, toss the green beans and corn with the remaining ½ tablespoon olive oil and season with salt.
Remove the baking sheet from the oven and add the green beans and corn to the pan. Bake for 10 to 15 minutes more, or until the chicken reaches 165°F and the potatoes are tender.
Broil for 2 to 3 minutes if desired, until the chicken is lightly charred in spots. Rest for 5 minutes before serving.

If your chicken breasts are on the smaller side, they may cook faster than the beans and potatoes. Check their internal temperature early, and remove them from the pan once they’re done so they don’t dry out. Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

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