14 Easy Sheet Pan Dinners for Busy Weeknights (Minimal Cleanup)

If there is one dinner trick that makes weeknights easier, it is the sheet pan. You chop, season, slide a single pan into the oven and walk away, and when the timer goes off, protein and vegetables are cooked together with caramelized edges and almost no dishes to wash. These 14 easy sheet pan dinners cover chicken, salmon, shrimp, pork and sausage, with flavors from hot honey to Greek to Cajun.

Each recipe has a full ingredient list with amounts, the oven temperature and bake time, and clear step-by-step directions, so you can follow along even if you are new to sheet pan cooking. Scroll down for the recipes, a quick sheet pan guide, tips, storage advice and a shopping list.

Sheet Pan Basics Before You Start

• Use a large rimmed baking sheet. A half sheet pan (about 18 by 13 inches) works for every recipe. The rim keeps juices and glazes from dripping into the oven.
• Do not crowd the pan. Food needs space to roast. If everything is piled together it steams instead of browning, so use two pans if needed.
• Cut everything to a similar size. Evenly sized pieces finish at the same time. Potatoes and sweet potatoes should be cut small, around ¾ inch.
• Start the slow-cooking ingredients first. Potatoes, carrots and sweet potatoes get a head start, then the protein and quicker vegetables join them.
• Line the pan for easy cleanup. Parchment paper or foil makes cleanup almost effortless. Use parchment for anything acidic or sticky.
• Preheat the oven fully. A hot oven gives you browning instead of soggy food.
• Use a thermometer. Chicken should reach 165°F (74°C), pork 145°F (63°C) and salmon 145°F (63°C). Shrimp are done when pink and opaque.

1. Sheet Pan Hot Honey Chicken and Brussels Sprouts

Sweet heat is one of the biggest dinner trends right now, and this sheet pan version makes it easy. Chicken thighs and Brussels sprouts roast together, and a simple hot honey glaze goes on during baking so it turns sticky and caramelized.

The chicken is juicy with a glossy, sweet-spicy crust, and the sprouts get crispy, charred edges with a tender center. A final drizzle of hot honey makes each bite sticky, tangy and just a little fiery.

Ingredients

• 2 lb boneless, skinless chicken thighs
• 1½ lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt, ½ tsp pepper
• ⅓ cup honey
• 1 to 2 tbsp hot sauce
• 1 tbsp butter, melted
• 1 tbsp apple cider vinegar

How to Make It, Step by Step

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
2. Toss the Brussels sprouts with 1 tbsp of the oil and a pinch of salt and spread them on one side of the pan.
3. Rub the chicken with the remaining oil, garlic powder, paprika, salt and pepper and arrange it on the other side.
4. Whisk the honey, hot sauce, butter and vinegar. Roast the pan for 15 minutes.
5. Brush half the hot honey over the chicken, toss the sprouts and roast 10 to 15 more minutes, until the chicken reaches 165°F (74°C) and the sprouts are crisp.
6. Drizzle with the remaining hot honey and serve right away.

2. Sheet Pan Lemon Garlic Chicken and Potatoes

This is the classic one-pan dinner that never gets old. Bone-in chicken thighs roast over crispy potatoes, so the potatoes soak up all the savory juices as they cook.

The chicken skin turns golden and crackly, the meat is tender, and the baby potatoes are crisp outside and creamy inside. A bright lemon-garlic flavor, with fresh parsley on top, makes it taste lively rather than heavy.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2½ lb)
• 1½ lb baby potatoes, halved
• 3 tbsp olive oil
• 4 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 tsp dried oregano
• 1 tsp paprika
• 1½ tsp salt, ½ tsp pepper
• 1 lemon, sliced
• Chopped parsley, to serve

How to Make It, Step by Step

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with foil or parchment.
2. Whisk the oil, garlic, lemon zest, lemon juice, oregano, paprika, salt and pepper.
3. Toss the potatoes with about a third of the mixture and spread them over the pan.
4. Rub the rest of the mixture over the chicken and place it skin-side up on top of the potatoes. Tuck in the lemon slices.
5. Roast for 40 to 45 minutes, until the skin is golden and the chicken reaches 175°F (80°C).
6. Rest 5 minutes, sprinkle with parsley and serve with pan juices.

3. Sheet Pan Honey Buffalo Chicken with Broccoli

Buffalo wing flavor in a dinner you can make in under 30 minutes. The honey softens the heat and helps the chicken caramelize at the edges.

Bite-sized chicken is coated in a sticky, tangy buffalo glaze, and the broccoli roasts with charred, crisp tips. A cool drizzle of ranch on top balances the heat.

Ingredients

• 1½ lb boneless, skinless chicken breasts, cut in 1-inch pieces
• 1½ lb broccoli, cut into florets
• 2 tbsp olive oil
• ½ tsp garlic powder, ½ tsp salt
• ⅓ cup buffalo sauce
• 3 tbsp honey
• 2 tbsp melted butter
• Ranch dressing and sliced green onions, to serve

How to Make It, Step by Step

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
2. Toss the broccoli with the oil, garlic powder and salt and spread it on half of the pan.
3. Whisk the buffalo sauce, honey and butter. Toss the chicken with two-thirds of the sauce and spread it on the other half.
4. Roast for 18 to 20 minutes, stirring once, until the chicken reaches 165°F (74°C) and the broccoli is charred.
5. Drizzle with the remaining sauce.
6. Serve with ranch and green onions.

4. Sheet Pan Smoked Sausage, Peppers and Potatoes

For nights when you have almost no time, this meal is a lifesaver. Pre-cooked smoked sausage needs only to brown, so the potatoes are the only thing that takes any time.

The sausage is smoky and caramelized at the edges, the peppers are sweet and soft, and the potatoes turn golden and crispy. Everything picks up the savory seasoning, making it a hearty one-pan comfort meal.

Ingredients

• 14 oz smoked sausage, sliced into coins
• 1 lb baby potatoes, cut in ¾-inch pieces
• 2 bell peppers, cut in chunks
• 1 red onion, cut in wedges
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt, ¼ tsp pepper
• Chopped parsley, to serve

How to Make It, Step by Step

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
2. Toss the potatoes with half the oil, half the seasonings and salt, and roast for 15 minutes.
3. Toss the sausage, peppers and onion with the remaining oil and seasonings.
4. Add them to the pan, stir everything together and roast another 18 to 20 minutes, until the potatoes are golden and the sausage is browned.
5. Stir once halfway through for even browning.
6. Sprinkle with parsley and serve.

5. Sheet Pan Salmon with Asparagus

Salmon is one of the fastest, healthiest dinners you can make, and a sheet pan keeps it easy. The asparagus roasts alongside and picks up the garlic butter that melts around the fish.

The salmon is flaky and buttery with a golden garlic-lemon glaze, and the asparagus is tender with crisp tips. A squeeze of fresh lemon and a sprinkle of dill make it taste bright and fresh.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 lb asparagus, trimmed
• 3 tbsp butter, melted
• 3 garlic cloves, minced
• 1 tbsp lemon juice plus zest of 1 lemon
• 1 tsp salt, ½ tsp pepper
• 1 lemon, sliced
• Fresh dill, to serve

How to Make It, Step by Step

1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment.
2. Whisk the butter, garlic, lemon juice, zest, salt and pepper.
3. Toss the asparagus with a third of the garlic butter and spread it on the pan.
4. Nestle the salmon among the asparagus, brush it with the remaining butter and top with lemon slices.
5. Bake for 12 to 15 minutes, until the salmon flakes easily and reaches 145°F (63°C).
6. Top with dill and serve immediately.

6. Sheet Pan Chicken Fajitas

Fajita night gets a lot easier when everything cooks on one pan. There is no standing at the stove and no splattering oil, just chop, toss and roast.

The chicken is juicy and well-seasoned with smoky chili and cumin, while the peppers and onions turn sweet and slightly charred. Stuffed into warm tortillas with guacamole, sour cream and lime, each fajita is bold and fresh.

Ingredients

• 1½ lb boneless, skinless chicken breasts, sliced into thin strips
• 3 bell peppers, sliced
• 1 red onion, sliced
• 3 tbsp olive oil
• Juice of 1 lime
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp dried oregano
• 1 tsp salt
• Warm tortillas, guacamole, sour cream and cilantro, to serve

How to Make It, Step by Step

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
2. Mix the chili powder, cumin, paprika, garlic powder, oregano and salt.
3. Toss the chicken, peppers and onion with the oil, lime juice and seasoning mix until well coated.
4. Spread everything in a single layer on the pan.
5. Roast 18 to 22 minutes, stirring once, until the chicken reaches 165°F (74°C) and the edges of the vegetables are charred.
6. Serve in warm tortillas with your favorite toppings.

7. Sheet Pan Greek Chicken with Feta and Veggies

Mediterranean flavors make this a bright and healthy dinner. The lemon-oregano marinade does double duty, flavoring both the chicken and the vegetables.

The chicken is tender and juicy with a zesty lemon and garlic flavor. Roasted tomatoes burst into a jammy sauce, olives add salty bite, and creamy feta melts slightly on top for a savory finish.

Ingredients

• 2 lb boneless, skinless chicken thighs
• 3 tbsp olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp salt, ½ tsp pepper
• 1 pint cherry tomatoes
• 1 zucchini, sliced
• 1 red onion, cut in wedges
• ½ cup kalamata olives
• ¾ cup crumbled feta
• Pita or tzatziki, to serve

How to Make It, Step by Step

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
2. Whisk the oil, lemon juice, garlic, oregano, salt and pepper.
3. Toss the chicken in half of the marinade and the tomatoes, zucchini and onion in the rest.
4. Spread everything on the pan, with the chicken in the center.
5. Roast for 25 to 30 minutes, until the chicken reaches 165°F (74°C).
6. Scatter the olives and feta on top and serve with pita or tzatziki.

8. Sheet Pan Teriyaki Chicken and Broccoli

Skip the takeout. Homemade teriyaki sauce takes five minutes, and the sheet pan roasts chicken and broccoli in one go. It is a healthier, cheaper version of a takeout favorite.

The chicken is glossy and sticky in a sauce that is sweet, salty and full of garlic and ginger, and the broccoli picks up crisp, caramelized edges. Served over rice with sesame seeds, it is comforting and satisfying.

Ingredients

• 1½ lb boneless, skinless chicken thighs, cut in 1-inch pieces
• 4 cups broccoli florets
• 1 red bell pepper, sliced
• ⅓ cup low-sodium soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp cornstarch
• Steamed rice, sesame seeds and green onions, to serve

How to Make It, Step by Step

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
2. Whisk the soy sauce, honey, vinegar, sesame oil, garlic, ginger and cornstarch until smooth.
3. Toss the chicken with about two-thirds of the sauce and spread it on the pan. Roast for 8 minutes.
4. Toss the broccoli and pepper with the rest of the sauce, add them to the pan and roast 10 to 12 more minutes.
5. Check that the chicken has reached 165°F (74°C) and the broccoli has charred edges.
6. Serve over rice with sesame seeds and green onions.

9. Sheet Pan Garlic Butter Shrimp and Veggies

Shrimp cooks in minutes, so this is one of the fastest sheet pan dinners. The vegetables get a head start, and the shrimp go on for the last few minutes so they stay tender.

The shrimp are juicy and coated in melted garlic butter, while the zucchini, tomatoes and corn turn sweet and lightly charred. A squeeze of lemon and a sprinkle of parsley brighten everything up.

Ingredients

• 1½ lb large shrimp, peeled and deveined
• 2 zucchini, sliced
• 1 pint cherry tomatoes
• 1 cup corn kernels
• 4 tbsp butter, melted
• 4 garlic cloves, minced
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1 tsp salt, ½ tsp pepper
• 1 lemon, cut in wedges
• Chopped parsley, to serve

How to Make It, Step by Step

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
2. Toss the zucchini, tomatoes and corn with half the butter and half the seasonings and roast for 10 minutes.
3. Pat the shrimp dry and toss with the remaining butter, garlic and seasonings.
4. Add the shrimp to the pan and roast 6 to 8 minutes, until pink and opaque.
5. Squeeze lemon juice over everything.
6. Sprinkle with parsley and serve.

10. Sheet Pan Chicken Parmesan

All the crunch of chicken parmesan without the frying. Breaded cutlets bake on a sheet pan, then get sauce and cheese for the last few minutes, so cleanup is easy.

The coating is golden and crunchy, the chicken is juicy, and the marinara and mozzarella bubble on top. It tastes just like the restaurant favorite and is especially good with spaghetti or a salad.

Ingredients

• 1½ lb thin chicken cutlets
• ½ cup flour
• 2 eggs, beaten
• 1 cup panko
• ½ cup grated Parmesan
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• 1 tsp salt, ½ tsp pepper
• 3 tbsp olive oil
• 1 cup marinara sauce
• 1½ cups shredded mozzarella
• Fresh basil, to serve

How to Make It, Step by Step

1. Preheat the oven to 425°F (220°C) and grease a large rimmed baking sheet with 1 tbsp of the oil.
2. Set up three bowls: flour with the salt and pepper, beaten eggs, and panko mixed with Parmesan, Italian seasoning and garlic powder.
3. Coat each cutlet in flour, then egg, then press it firmly into the panko mixture.
4. Place the cutlets on the pan and drizzle with the remaining oil. Bake for 12 minutes, flip and bake 8 more minutes.
5. Spoon sauce over each cutlet, top with mozzarella and bake 5 more minutes until the chicken reaches 165°F (74°C) and the cheese is bubbly.
6. Top with basil and serve.

11. Sheet Pan Pork Chops with Apples and Sweet Potatoes

A cozy fall dinner on one pan. The sweet potatoes start roasting first, then the pork chops and apples join them, so everything finishes together.

The pork chops are juicy with a golden crust and a sweet-mustard glaze, the apples turn soft and caramelized, and the sweet potatoes get crisp edges. It tastes like autumn and takes very little effort.

Ingredients

• 4 bone-in pork chops (1-inch thick)
• 2 sweet potatoes (about 1½ lb), cut in ¾-inch cubes
• 2 firm apples, cut in wedges
• 1 red onion, cut in wedges
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp salt, ½ tsp pepper

How to Make It, Step by Step

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
2. Toss the sweet potatoes with 1 tbsp oil and a pinch of salt and roast for 15 minutes.
3. Mix the Dijon, maple syrup, remaining oil, thyme, paprika, salt and pepper.
4. Brush the mixture over the pork chops and toss the apples and onion with the rest.
5. Add the chops, apples and onion to the pan and roast 15 to 20 minutes, until the pork reaches 145°F (63°C).
6. Rest the chops for 3 to 5 minutes and serve.

12. Sheet Pan Maple Dijon Chicken and Sweet Potatoes

The sweet-tangy glaze makes this simple dinner feel special. Sweet potatoes roast first, then the chicken and green beans join them for a complete meal on one pan.

The chicken is glazed in a golden maple and Dijon coating that caramelizes beautifully, with tender sweet potatoes and crisp green beans on the side. Each bite is sweet, savory and a little tangy.

Ingredients

• 2 lb boneless, skinless chicken thighs
• 1½ lb sweet potatoes, cut in ¾-inch cubes
• 8 oz green beans, trimmed
• 3 tbsp olive oil
• 3 tbsp Dijon mustard
• 3 tbsp maple syrup
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt, ½ tsp pepper

How to Make It, Step by Step

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
2. Toss the sweet potatoes with 1 tbsp oil, salt and pepper and roast for 15 minutes.
3. Whisk the Dijon, maple syrup, remaining oil, garlic and thyme.
4. Coat the chicken with the glaze, and toss the green beans with a spoonful of it.
5. Add the chicken and green beans to the pan and roast for 20 to 25 minutes, until the chicken reaches 165°F (74°C).
6. Spoon the pan juices over everything and serve.

13. Sheet Pan Turkey Meatballs with Veggies

Turkey meatballs bake right on the pan, so there is no browning in a skillet. The vegetables roast alongside them, which makes this one of the healthiest options on the list.

The meatballs are tender and juicy, with Parmesan and Italian seasoning for plenty of flavor. The roasted broccoli, carrots and tomatoes get sweet and lightly caramelized, and a bowl of warm marinara makes dipping irresistible.

Ingredients

• 1 lb ground turkey
• ½ cup panko
• 1 egg
• ¼ cup grated Parmesan
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• ½ tsp salt, ¼ tsp pepper
• 2 tbsp chopped parsley
• 3 cups broccoli florets
• 3 carrots, sliced thin
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• Warm marinara, for dipping

How to Make It, Step by Step

1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment.
2. Toss the carrots with 1 tbsp oil and a pinch of salt and roast for 10 minutes.
3. Mix the turkey, panko, egg, Parmesan, garlic, Italian seasoning, salt, pepper and parsley gently with your hands and roll into about 18 balls.
4. Toss the broccoli and tomatoes with the remaining oil and add them to the pan with the meatballs.
5. Bake for 18 to 20 minutes, until the meatballs reach 165°F (74°C).
6. Serve with warm marinara.

14. Sheet Pan Cajun Chicken and Veggies

Bold Cajun spices and smoky sausage make this one-pan dinner full of flavor. The potatoes start roasting first so everything finishes at the same time.

The chicken and andouille sausage are deeply spiced and a little smoky, while the potatoes turn crisp and the peppers and zucchini get sweet. A squeeze of lemon cuts through the heat and ties it together.

Ingredients

• 1½ lb boneless, skinless chicken thighs, cut in chunks
• 12 oz andouille sausage, sliced
• 1 lb baby potatoes, cut in ¾-inch pieces
• 1 zucchini, sliced
• 1 red bell pepper, cut in chunks
• 1 red onion, cut in wedges
• 3 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 lemon, cut in wedges
• Chopped parsley, to serve

How to Make It, Step by Step

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
2. Toss the potatoes with 1 tbsp oil and 2 teaspoons of the Cajun seasoning and roast for 15 minutes.
3. Toss the chicken, sausage, zucchini, pepper and onion with the remaining oil and seasoning.
4. Add everything to the pan and spread in a single layer.
5. Roast 18 to 20 more minutes, until the chicken reaches 165°F (74°C) and the potatoes are crisp.
6. Squeeze lemon over the top and sprinkle with parsley.

Tips for Sheet Pan Success

• Dry your ingredients. Pat the chicken, shrimp and vegetables dry so they roast and brown instead of steaming.
• Do not skip the oil. A good coating helps vegetables caramelize and keeps proteins from sticking.
• Glaze near the end. Honey, maple and teriyaki sauces burn if they bake the whole time, so brush them on partway.
• Rotate the pan. Ovens have hot spots. Stirring or rotating halfway gives even browning.
• Use a wire rack for crisp coatings. For breaded dishes like chicken parmesan, a rack on the pan lets air circulate under the chicken.
• Finish with something fresh. Lemon, herbs or a drizzle of sauce right before serving makes roasted food taste brighter.

Storage and Reheating

Let leftovers cool, then store them in airtight containers in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven or in a skillet until hot to bring back the crisp edges, since the microwave tends to soften them. Chicken, sausage and meatball dishes freeze well for up to 3 months, but salmon, shrimp and breaded cutlets are best eaten fresh. For meal prep, roast the vegetables and protein separately so each stays at its best.

Shopping List

• Meat and seafood: chicken thighs (boneless and bone-in), chicken breasts, chicken cutlets, ground turkey, pork chops, smoked sausage, andouille sausage, salmon fillets, large shrimp
• Produce: Brussels sprouts, broccoli, asparagus, zucchini, bell peppers, red onions, cherry tomatoes, baby potatoes, sweet potatoes, carrots, green beans, apples, garlic, ginger, lemons, limes, parsley, dill, basil
• Dairy: butter, feta, Parmesan, shredded mozzarella, eggs
• Pantry and sauces: olive oil, honey, maple syrup, Dijon mustard, hot sauce, buffalo sauce, soy sauce, rice vinegar, sesame oil, marinara, kalamata olives, corn, flour, panko, cornstarch
• Spices: garlic powder, smoked paprika, paprika, oregano, thyme, Italian seasoning, chili powder, cumin, Cajun seasoning, salt, pepper
• Serve with: tortillas, rice, pita, ranch, guacamole, sour cream

Frequently Asked Questions

Final Thoughts

With 14 easy options, you can eat well all week without dirtying every pot in the kitchen. Pick a recipe, line a pan, and let the oven do the work. Save this list for the nights when dinner needs to be quick, delicious and easy to clean up.