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BBQ Chicken and veggies on a sheet pan.
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5 from 1 vote

Sheet Pan BBQ Chicken Recipe

This easy sheet-pan BBQ chicken is full of flavor. It’s made with chicken breast, BBQ sauce, pineapple, broccoli, sweet potato bites, and more.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 4
Author: JENNIFER GAMBLE

Ingredients

  • 1.5 pounds chicken breast boneless, skinless
  • 3 cups sweet potatoes diced
  • 3 cups broccoli florets
  • 1 cup pineapple chunks
  • 1/2 cup onion diced, yellow
  • 1/3 cup parmesan cheese
  • 1/2 cup BBQ sauce
  • 2 Tablespoons lemon juice
  • 2 Tablespoons olive oil divided
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400°F (204°C). Line a baking pan with foil and set aside. 
  • Chop the 3 cups broccoli (leave in large pieces), 3 cups sweet potatoes, and 1/2 cup onion.
    diced vegetables for sheet pan chicken.
  • Salt and pepper both sides of the chicken breasts and place them in the middle of the baking sheet. Liberally brush 1/2 cup BBQ sauce on both sides of the chicken.
    chicken being brushed with bbq sauce
  • In a medium bowl, add the sweet potato, 1 cup pineapple, and onions. Toss with one tablespoon of olive oil, salt and pepper to taste. Place on one side of the baking sheet.
  • Toss broccoli with 1 Tbsp of olive oil, salt, and pepper. Add the broccoli to the other side of the baking sheet.
    sheet pan chicken with veggies.
  • Bake for 25 minutes. The chicken will be done when it reaches 165 degrees F.
  • Remove the chicken and sweet potatoes from the baking sheet and set aside. Set the oven to broil.
  • Spread the broccoli on the baking sheet. Using the bottom of a glass, press each floret to flatten. Drizzle with 2 Tablespoons lemon juice and sprinkle with 1/3 cup parmesan cheese. 
    mashed broccoli with cheese on a baking sheet.
  • Broil for about a minute until the cheese has melted and begins to crisp. 
  • Shred the chicken, plate your dish, and enjoy!
    sheet pan chicken on a plate with veggies.

Notes

Chop the sweet potatoes and onions into uniform pieces to ensure they cook evenly. Keeping the broccoli in larger pieces, as suggested, will help it not overcook compared to the denser sweet potatoes.
For an extra crispy start to your vegetables, preheat your baking sheet in the oven as it warms up. This helps to begin cooking the sweet potatoes and onions immediately, enhancing their texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. They can be reheated in the oven or microwave until heated through.

Nutrition

Calories: 488kcal | Carbohydrates: 47g | Protein: 43g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 777mg | Potassium: 1347mg | Fiber: 6g | Sugar: 22g | Vitamin A: 14784IU | Vitamin C: 88mg | Calcium: 190mg | Iron: 2mg